焦糖番婆饼 -入口即化做法 Caramel Kuih Bangkit -Melt -In- Mouth Method

[@habibafatimakakitchen4853]

Wow this looks so delicious yummy tasty nice Sharing dear 🌹❤️🌹

[@zhenkitchen]

you're welcome

[@jentan722]

Good morning...just finished baking the above. Extremely good 👍soooooo....fragrant😘. This my 1st try on Kuih Bangkit. Thanks for sharing, Zhen. Have a blessed day🙏🏻

[@zhenkitchen]

Good Afternoon Jen, Thank you again for your unselfish feedback. Have a nice day.❤🙏

[@tanliuhun1418]

Hi Thanks for the recipe. Why need to mix fried and unfriend sago flour? What Is the reasons? TQ

[@alexyu238]

Caramel kuih bangkit 👍👍

[@zhenkitchen]

Thank you🙏

[@junnyjunnyjun]

好特别 没吃过焦糖kuih bangkit 👍🏻 谢谢分享😊

[@zhenkitchen]

谢谢❤

[@jennyleong8861]

I just baked it yesterday but wondering why my kuih bangkit expand until no more flowery pattern. What have been wrong? Outer part of biscuit is abit hard but inner part is ok with powdery taste.

[@zhenkitchen]

Hi Jenny, I think it may cause by the dough is too wet and the oven temperature is not accurate(too high). please make sure coconut cream not coconut milk that you have used. Thank you🙏

[@ericakan4181]

你好，糖的分量可以再减低吗？

[@zhenkitchen]

这道食谱的糖与粉和液体的比例的甜度是适中的，不鼓励再减糖了，如果你想再减少甜度，那你可以减少糖粉的部份。谢谢

[@kimhong582]

@a