Thank you for the recipe and clear method. Already made 2 batches with your guidance. I reduced to a third of your recipe using one egg yolk and I also reduced the sugar, the flavour and texture is amazing! The whole kitchen is so fragrant and the cookies taste so good! I feel I finally found the right recipe that I have been looking for! By the way this is the first time I dare to try making kbk. Your videos gave me the courage hahaha. Thank you and all the best to you.
Insyaallah2, will try this recipe. It is for my mom. She loves making them when I was small. But, most of the time failed. The kuih bangkit became hard. Maybe she didn't have the correct recipe and the exact amount, also the technique of making them at that time. Hopefully, Mak will enjoy your kuih bangkit. Thank you. Wish me luck.
You sold me on this kueh bangkit, Eddie....I'm going to try it out. As always, I simply love the way you make all the kueh-kueh. So gently and with lots of love! Watching your video itself is a joy!
Hi, I made this yesterday and it turned out really fragrant and melt in the mouth except it got a little drier in the mouth if I made it with a bigger mould size. I reduced the sugar amount by 30%, is this the cause of the dry texture? What could be the reason otherwise? Still, i love this recipe of yours! Thank you🙂
Hi Eddie, thank you very much for all your videos. Love them!! Eddie, do you have a method where grated coconut is added to give the cookies more texture. I know of someone who did it but didn't share method. Thanks in advance. 😊
Hi Eddie, how r u? I thought I left a comment a week ago but am not seeing it now. Your recipe is a keeper. Truly old school and MITM! Wish I can post photos of mine here but seems cannot do so. I made it 5 petals with a kepit in the centre of the petal, like a plum blossom - the way it used to be! Thanks again. I've shared your recipe with friends who yearn for the old school MITM feel of kueh bangkit!
+Elizabeth Lim Hi, I'm well thanks. Oh I didn't see your comment too. Your description of your kueh bangkit sounds very nice. You can also post your photos on my Facebook Page: bit.ly/2hXsg7m Would love to see your creations. Thanks for sharing 😊
Hi Eddie it’s regarding your kuey salat ,I made your recipe using fresh coconut but just wondering can I also use Heng guan coconut milk too to make it too?
Hi Eddie, I didn’t have enough of the tapioca flour (400 gm) so I cut the ingredients by half. Color and Taste came out good but it was hard!!! What caused it? Sorry to disappoint you.
It will affect the texture of the cookies. Fine sugar gives the cookies a sandier texture and a bit more crunch. Whereas icing sugar will give a fuller mouth feel and a softer texture. It has more of a stick to the roof of your mouth and a softer texture.
Cooking the coconut cream prevents it from turning bad faster. The dough after mixing the coconut cream and sago flour will be at room temp during kneading and cutting to shape before baking.
Heng Guan brand. Important thing is that you really need to fry the sago flour until completely dry. If you only use tapioca flour, you won't get the melt in the mouth texture.
+SF Yeow I used Heng Guan brand which is 200 ml per packet. For the recipe you need 400 ml coconut cream, I think you need more than one fresh coconut.
I’m sorry I do not know of any substitute as this recipe only uses sago flour. However, there are other recipes that uses tapioca flour which you can search on RU-vid.
Yes, you can substitute it to tapioca flour, using this recipe, but you have add or combine it with corn flour, added little at a time untill you can form a dough, just combine not over corn flour. Its still melt in the mouth.
Mr. Shiokman, my mother can enjoy kuih bangkit now, with the help from your recipes. I m 51 yrs old now. This improvised recipes of yours, made my wish come true bcoz it really works, the best part was, that was the first time ever I made kuih bangkit in my life n I did succeed!! 😍 Tq for sharing. Insyaallah today I will be making a full one recipe of your bangkit n share the bangkits with my loved ones.Your recipe is so good. The bangkits are really nice, sweet, melt in the mouth and creamy(lemak manis) becoz the coconut cream, so good overall. I recommend it to try.
Thank you very much for your feedback Adriana and your modified version of adding cornflour. Appreciate your sharing for those who can't get sago flour.
Hi Eddie. Thanks for sharing the receipi. I got few questions.... 1. I wanna make the gula melaka version. Do I just simply replace the icing sugar with gula melaka and use same measurements? 2. I want to put white sesame seeds on top instead? Do I stir fried the seeds first? When do I add it onto the biscuits? 3. Some receipe mix sago and tapioca flour. Any difference? TIA
+azmi ahmad you're welcome 1. I've not tried with gula melaka so I'm not sure how sweet it will be if you replace with the same amount of sugar. Sorry but you need to experiment to your taste. 2. If you going to sprinkle the sesame seeds before baking, then no need to pre-fry them. But you if want to put midway through the baking, I don't think the seeds will stick the the top. So I suggest putting before baking. 3. Tapioca will make the kueh slightly hard and not melt-in-the-mouth texture. This recipe uses only sago flour for that reason. Hope I've answered your questions 😊
I’m not sure Sally because I usually used the flour on the same day that I fried. The most I kept is 1 - 2 days in an airtight container. Best to use on the same day.
Hope u r there, Eddie...I'm sort of looking like a snow girl now - sago flour can fly!! Seriously...so I need to keep the cut cookies covered while I kepit the rest please? Thanks
+Elizabeth Lim so sorry just read your comment. I guess I'm replying too late now. Anyway if your cutting all the cookies at once and filling up all the trays, yes cover to prevent them from drying up. If you're making one tray at a time then just cover the dough.
Phoon Huat for sure. A friend got me "2"cos it's plastic and better to have "some" on standby. It ended up being 2 packs of 10 piece/pack + 2 extra pieces. Am only using 1 and have 21 pieces left. So far I find it sturdy and now looking for things to kepit with the other 21 pieces. Help?
