Sesame Cashew Cookie Recipe - คุกกี้สิงคโปร์ - Hot Thai Kitchen

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@Rababski]

M no

[@malapongpaisan2770]

Hi Pailin Kitchen can you please send me the recipe for sesame

[@cmtangoe9569]

Thank you for sharing!! These were my favorite cookies in Thailand! I felt bad not having anyone to share them with at first- but then I quickly ate the whole box. I'm very excited to share these with my friends!! Good luck in the new year! :)

[@derekl4623]

Hi Pai!! I am Singaporean and i didnt know those are called singapore cookies in thailand! We have these cookies in Singapore but they are often eaten during chinese new years or they are often sold in super markets around that time of year which is on mid January to Febuary as Chinese new year are often around that time!

[@PailinsKitchen]

+Derek Lam WJ Cool! What do you call them?

[@derekl4623]

+PailinsKitchen we just call them regular Cashew cookies, but we do have a wide variety of different type of cookies and snack that are mostly only available during the chinese new year, like suji cookies, which are almond based and are very buttery with a hint of salt which is my favourite and theres also something called the love letter cookie which are thin and crisp cookies, almost like a tuile that is in a shape of a cigar and is pandan/coconut flavored. Try visiting Singapore around Febuary and u will see all these treats!

[@bend.6091]

THX. I wondered for ages why they added "Singapore" in the name of the dish. Your comment just lighten me.

[@thecarolcrv]

OMG!! i'm going to the supermarket to buy all the ingredients and make that amazing cookies right now!! Thanks for sharing

[@DStrayCat69]

Awesome :-) I sent the recipe to my Niece and Sister, in Australia :-) I'm sure they'll love it :-)

[@YoungDespereaux]

Or you can add a few white sesame seeds to the black sesame. The black sesame should be done when the whites are done.

[@PailinsKitchen]

+YoungDespereaux Great idea!

[@hng5855]

Such a genius !!

[@zaniatapascua9839]

thanks, I love your videos, I've learned so many things in cooking

[@eateastIndian]

They look so beautiful..I would love to eat these :)

[@JLamstudio]

Looks great! I imagine you can also use matcha powder with these.

[@PailinsKitchen]

+Jason Lam Mmm, great idea!!

[@ELEKTRARE]

I waaaaant some cookies okkaaaay ..... yummy

[@kulavadeethongthai7765]

Sawasdee ka...I love your recipes and want to try this but I'm allergic to eggs...what can I use to substitute the egg yolks? Thank u for your channel and your help.

[@PailinsKitchen]

Hi Adam here - and I have no idea myself, but if you want to ask her that one directly rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!

[@TheCre8416]

thai plätzchen.... amazzeeee

[@jomercer21113]

My black sesame seeds never popped, they just smoked and then scorched in a 10 minute span. so the next batch I just heated until they started to smoke and smelled like popcorn. I used weight measures, but the dough still needed two tablespoons of added oil to not bee too crumbly to hold together. I only have 2.5" cookies cutters, so I got a total of 24 cookies. I don't care for the usual shortbread cookies, because they are just mealy-textured and rather tasteless. THESE, however, are fabulous!

[@davelee7646]

Nice cookies!!!! They look delicious!!!!

[@Ramyapad19]

I am in Singapore i am going to make it tomorrow

[@Ramyapad19]

+ramya padmanabhan sorry i will be making your videos in november and december after i finish working

[@aewe7120]

Yes, they are very cute !!!

[@faneradoyce7499]

Nice

[@fakemoomoo]

can't wait to make these

[@nhuphuong060688]

I also do have a love for kitchen tools. =))

[@jojoaugustus1383]

Hi. Thanks again for that awesome recipe. You never disappointed me with the choice of recipe. one question though... that much butter? Can I put less butter than that?

[@PailinsKitchen]

+Jojo Augustus I wouldn't, cuz butter is really what makes it tender and delicious....and the dough will also have a hard time holding together with less...but you can try if you want.

[@jojoaugustus1383]

+PailinsKitchen well I believe you then. I was just wondering :) Thanks for the answer !

[@claudioarena6656]

Beautiful! How long would they last? I am thinking of maybe doing them and shipping them abroad...

[@PailinsKitchen]

+Claudio Arena They'll last a couple of weeks if you store them in an airtight container. You can definitely send them abroad.

[@claudioarena6656]

+PailinsKitchen ok, thank you!

[@languagelover747]

When I tried these in Thailand, they had distinct Smokey flavor. Is this an added flavor or because they were cooked over charcoal?

[@bend.6091]

My guess is that it was flavor from Thai incense called เทียนอบ (Tean-ob) Copy the Thai word and google for pictures if you need. it's something Thai usually used for dessert smokey process. Just burn on one end and keep this tean-ob in a box or any closed utensil for a period of time.

[@bethanyday3471]

the smoke flavor could also just be from roasting the sesame seeds in a wok.

[@duangpornt.3336]

@@bend.6091 yes, I usually keep Tian Ob in a pot for one whole night.

[@24karato]

hi pai... does it make any better diffrence using that kind of starch? does not it make the cookie a bit dryer though? is it the texture or the taste?

[@goyanieves1054]

wow....looks so delicious :)

[@alicelam2379]

can I freeze the dough to make the cookie later?

[@PailinsKitchen]

Hi Adam here! If that info isn't in the written recipe (linked above) and you want to ask her directly rather than put it out to the community (see her note above on comments) you can use one of the links above under "Show more" and then "Connect with me". Cheers!

[@boveyhomemaking]

i like it , thanks for sharing

[@KPNg-xi6in]

as a vegetarian how to replace egg yolk to other stuff ? tks.

[@julialupercio1124]

that cute

[@christabelletan117]

Can i use corn flour instead of tapioca flour?

[@adamthehtkminion6750]

Apparently not? Tapioca flour gives a texture that corn flour won't. You can give it a try though :)

[@diebuu.8114]

Use rice flour OR potato starch ✨

[@niaaries1124]

Awesome

[@kdm12701]

I will be making these for the holidays. One question, Pai: Each show you say what is probably "Hi!" in Thai. But as an American I am not sure what words your're using. Could you tell us, phonetically with the proper accent marks, what you're saying? I'd love to say it to the host or hostess when I enter a Thai restaurant! :)

[@PailinsKitchen]

+Kerry Montgomery I don't know how to use accent marks...but I'm saying Sa-wad-dee-ka. If you're a guy, you should say sa-wad-dee-krub instead. And it just means hello!

[@annetteho5989]

Can you taste a difference between toasted white sesame seeds and black sesame seeds? We use a lot of sesame seeds in Korean cuisine, but from what I noticed, a lot of times the white ones are used in more savory items (usually, but not always) and the black ones are used typically for desserts (again, not always). Can you actually taste a difference between the two or do you think this is more for an aesthetic appeal? I'm in college and I don't live close enough to an Asian grocery store where I can test this out.

[@PailinsKitchen]

+Annette Ho I do think they taste quite different. Black sesame has a much more distinct and richer flavour than the white ones.

[@bethanyday3471]

@@PailinsKitchen yesssss!!!!!! the black sesame seeds have much better flavor than the white ones. i pretty much only use black sesame seeds because the white ones don't really have any flavor IMO.

[@yvonneyu1547]

Can I use sesame powder instead, like the ones I but from a store, premade kind?

[@bethanyday3471]

theoretically you could. you would just have to go about the recipe slower to ensure proper consistency as when you grind sesame at home it is not anywhere near as fine and sesame powder. the flavor will also be different.

What can I use instead of the Tapioca starch?

[@PailinsKitchen]

+Benkő Zsolt Rice flour or potato starch.

[@wwmmff]

possible to use whole wheat flour instead of ap?

[@PailinsKitchen]

+Weikeong Ong Possible. Not sure how well the dough will hold together though...maybe try 50-50

[@2terence2jones]

The written recipe link doesn't work.

[@dogmom007]

Hey Pai- can you use my kitchen for your cooking show? That way I get to taste all the goodies you make. I am sure your friend wouldn't mind it. 😀😀😀

[@AdamHotThaiKitchen]

lol - hey they're MINE :) (but I guess I could share :) )

[@chensarah9516]

Hi, may I know what is the brand of your grinder? thanks!

[@PailinsKitchen]

+Chen Sarah It's a Braun :)

[@katherinelok7689]

how much sesame do we need?

[@Jozyrose]

What can you add instead of butter? Would coconut butter work fine?

[@bethanyday3471]

yes you could theoretically use what ever fat you want. if you dont want to make adjustments to the recipe though i would suggest using coconut oil, another fat that is solid at room temperature that can be creamed. coconut butter could certainly be used, just remember it will change the flavor. if using coconut oil, get the refined kind as it no longer tastes of coconut oil. i would take making the recipe much slower to ensure same consistency as if using butter.

[@samriddhi43]

can we use brown seseme seeds?????

[@bethanyday3471]

if you can either use white or black, then yes, i imagine you could use any color sesame seed. just be prepared for different flavor. white and black sesame seeds taste very different, so i imagine the brown and red ones would also taste differently.

[@samriddhi43]

@@bethanyday3471 ok thank you.

[@veewhy96]

can I just use white sugar instead?

[@PailinsKitchen]

+vy van If you want, but the texture will be coarser.

[@tong831]

+PailinsKitchen I can't wait to make it this weekend! Thanks

[@reaganuyen5989]

can you make roti please

[@happydevil981]

Did u forget to mention how much the flour?

[@ginnyginny3033]

ใช้ช๊อทเทนนิ่งน้ำมันรำข้าวแทนเนยได้มั้ยค่ะ ส่วนงาไม่มีใช้อัลมอนด์ป้นได้มั้ยค่ะ

[@samriddhi43]

what is tapioca starch?? can we skip it? because I don't think I can find that in my country.

[@Jayrah7]

It looks like a white powder. If you don't add it, your cookies will not be as soft and more prone to crumbling. You can replace it with a different starch as long as it doesn't have a strong flavor and it is a powder. Cornstarch might work if it is available.

[@samriddhi43]

BloodyTickles thank you

[@midala40]

Nice it looks lovely. Got to try them. STUFF DAT GRILL

[@natalia12967]

No way to get the written reciepe of the Singapore cookie It will take to a page with a photo of cookies and some writing That's all

[@adamthehtkminion6750]

Sorry about that my fault - fixed the link above and it's also at hot-thai-kitchen.com/singapore-cookies/ Thanks for letting me know! Adam

[@DiomerysRamirez]

maybe One Egg will give the moisture

[@noppawanboatong8054]

แปลไทยให้หน่อยค่ะ

[@jack4-6]

17th Comment!!!

[@goyanieves1054]

wow....looks so delicious :)