Kuih Bangkit/ Coconut Milk Cookies 番婆饼#薯粉饼
Kuih Bangkit/ Coconut Milk Cookies 番婆饼#薯粉饼
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Chinese new year recipes | Estee in Sweden
What is your favorite Chinese new year food and cookies?
Here are mine top 8 of 28 recipes at my Chinese new year recipes playlist,
No doubt it's hard to find some Singapore ingredients in Sweden, I still managed to nailed it.. Here is my playlist
Chinese New Year recipes | 春节食谱|:
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I am a Singaporean living in north Sweden for over 23 years. This channel is about easy cheap copy cat Asian recipes (My recent favorite way of cooking is using Multicooker) and how I adapt to isolated Swedish way of life. Foraging in Singapore is forbidden so foraging in Sweden is like a dream come true!
#cny2021 #cnycookies #CNYrecipes #cnygoodies
Kueh Bangkit (Melt-in-the mouth Coconut Cookies)
Course: Snack
Credit : Shiokman Eddie
Ingredients
800 g Sago Flour*
8 Pandan Leaves
400 ml Coconut Cream**
1 pandang leaf for flavouring coconut cream
Pinch of salt
270 g Icing Sugar
3 Large Egg Yolks
*600g cooked flour will be used in recipe. The remaining flour is used for adjustment and dusting.
**270 ml cooked coconut cream will be used. Remainder for adjustment where necessary
Instructions
Dry fry sago flour with pandan leaves. Allow it to cool. Remove the pandan leaves and sieve the flour.
Cook 400 ml coconut cream, pinch of salt and 70g icing sugar over low flame till sugar dissolves and leave aside to cool.
In a separate bowl, whisk 3 large egg yolks with 200g icing sugar.
Put *600g of the cooked sago flour in another bowl (remaining flour can be used for adjustment and dusting).
Add **270 ml of the coconut cream mixture and egg mixture to the *600g cooked sago flour and knead well.
If the dough is too dry, adjust by adding in some of the remaining coconut cream mixture. Do this slowly, by adding one spoon at a time till you achieve the right consistency.
If too wet, add in additional cooked sago flour slowly a spoon at a time.
Cover the dough with a towel to keep it moist.
Roll a portion of the dough flat on a floured board (using remaining cooked sago flour)
Cut the dough into shapes with cookie cutter
Arrange the cookies on a baking tray lined with parchment paper
Using a tweezer make patterns on the dough by pinching lightly
Bake at 160 degree C in a preheated oven for 10-15 mins until lightly brown
Remove cookies from tray and cool on a rack
Coconut Cookies - By Vahchef @ vahrehvah.com
Cookies cookies is a very basic crispy and delicious biscuits made with all-purpose flour, eggs, sugar, butter and dessicated coconut mixed together and baked.
Ingredients:
All-purpose flour 200 g
Sugar powder 100 g
Butter 100g
Egg 2 tb
Desiccated coconut 55 g
Vanilla essence 1 ts
Directions:
Take a bowl adds butter and cream it, add sugar powder, vanilla essence, egg, mix it, add all purpose flour mix this and add desiccated coconut powder mix it like a dough put it in the refrigerator for 15 minutes, after that help with rolling pin to roll them and sprinkle some desiccate coconut and sugar mixture, again roll it once, and cut into even sizes, arrange the cookies in the tray put it in the oven cook it 180 c for 15 minutes.
you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods Reach vahrehvah at -
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Rachel Khoo's Gluten-Free Coconut Macaroons | Rachel Khoo: My Swedish Kitchen
Rachel shares her simple recipe for gluten-free coconut macaroons, topped with delicious white chocolate and sweet berries.
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Dreamy Coconut Cookies
Watch me make my Dreamy Coconut Cookies! These cookies are so easy and quick to make, but look so delicious that they deserve to be displayed in a bakery window!
COOKIES: (Oven 350 Degrees for 7-10 minutes)
1.5 Cups of Flour
1/2 TS of Cream of Tartar
1/2 Teaspoon of Baking Soda
1/4 Teaspoon of Salt
1/2 Cup of Butter (Room Temp)
1/2 Cup of Packed Light Brown Sugar
1/2 Cup of White Sugar
1 Egg
1/2 TS of Vanilla Extract
1/2 TS of Coconut Extract
1 2/3 Cups Sweetened Coconut Flakes
TOPPING:
6 Squares of Bakers Chocolate (Semi-Sweet) (melt in the microwave at 30 second intervals, and then 15 second intervals until it's melted)
1.5 Cups of Toasted Coconut Flakes (Toast in the oven at 350 for 7 to 10 minutes)
Coconut Cookie bakery style | coconut cookies eggless
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Coconut Kisses| #shorts|Swedish Coconut Cookies| No Flour Coconut Cookies| Coconut|
#cookies#foodfromhost#cookierecipe#coconut##coconutcookiesrecipe#coconuttops
Hi friends welcome to #foodfromhost cookery channel.
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