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红龟糕 放隔夜也一样Q软的秘密食谱 AngKu Kueh Recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Db4uOmVwhRE
一款著名的古早味糕点食谱——红龟粿。这个美味的糕点有着薄皮和丰富的馅料，而且即使放置过夜也不会变硬。不妨来杯咖啡，一起来品尝这道美味的红龟粿吧！ • A famous traditional kuih recipe - Ang Ku Kueh which has a thin skin and rich filling. This delicious pastry doesn't become hard even if left overnight. Why not have a cup of coffee and enjoy this delicious Ang Ku Kueh together! • ➡️ 皮料 Skin • 100克 蒸马铃薯 100g Steamed Potato • 250克 糯米粉 250g Glutinous Rice Flour • 1 汤匙 细砂糖 1 tbsp Caster Sugar • 120毫升 清水 120ml Water • 2 汤匙 食用油 2 tbsp Cooking Oil • 红色素 Red colouring • ➡️ 馅料 Filling • 200克 绿豆仁 200g Skinned Mung Beans • 75克 细砂糖 75g Caster Sugar • 2 汤匙 玉米油 2 tbsp Corn Oil • 龟糕模具 Angku Kuih Mold • 香蕉叶 Banana Leaves • 备注 Remarks: • 皮料 Skin 30g/pcs • 馅料 Filling 20g/pcs • • 喜欢的朋友，别忘了点赞 • 请与您的朋友分享此视频 • 加订阅点击小铃铛🔔 • 这样你就不会错过我的任何新视频！ • If you like this video, please don't forget to • click 'like', share, SUBSCRIBE and turn on the notification button 🔔 so you won't miss any of my new videos! • / @travelfoodtech
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