红龟糕 | 放隔夜也一样Q软的秘密食谱 | AngKu Kueh Recipe
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
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Пікірлер: 46
真的謝謝視頻， 學會做我們家鄉糕點，在亞洲不管在馬來西亞，新馬泰，或是臺灣，中國，不必學只要手上有錢什麼都可以吃到和買到，幸福感滿滿，住在西班牙手動才能吃的。
@TravelFoodTech
8 ай бұрын
很高兴视频对你有帮助，还有其它口味的也可以试试看😆
嘟嘟好可愛喔！
Very nice and yummy Angku. Thanks for sharing
@TravelFoodTech
Жыл бұрын
Thanks & welcome to try, it’s traditionally yummy
謝謝視頻，我做的很成功QQ的紅龜糕。
@TravelFoodTech
8 ай бұрын
棒棒好叻
好棒的分享。 要如何保持花纹不模糊呢？ 请问有花生红龟粿的食谱吗？
请问模具是大号还是小号？还是加深模具？
漂亮
@TravelFoodTech
Жыл бұрын
谢谢你，有空可以试做 好好吃哦
Hi Thanks for sharing your recipe yummy yummy Ang Ku kueh
@TravelFoodTech
Жыл бұрын
Must try to make, it’s traditionally delicious
@zuhongkueh9121
Жыл бұрын
老师我要Resipi
@meilinchen6606
Жыл бұрын
Dear teacher! The Angku mold shape is very beautiful! Could you please supply the website of Angku mold? I’d like to buy one. Thank you very much!
真漂亮，模具去那買呀
@TravelFoodTech
4 ай бұрын
上網買的呀 打ang ku kuih mould就有啦
這個食譜超好吃 我第一次做 成功 口感是QQ的 不是軟軟那種
@TravelFoodTech
7 ай бұрын
是的 非常好吃呢😋
👍👍👍👍👍⭐🌟⭐🌟⭐💐💖🙏💪🤤😋😍😘😍👌 Terima kasih telah berbagi 🤗🤗🤗
@TravelFoodTech
Жыл бұрын
Sama sama mesti cuba sedap betul 😍😄
Ohhh this is how you make the skin. Do you know how to make the peanut filling? Is it same as the Mochi Peanut ?
@TravelFoodTech
3 ай бұрын
You can checkout my few latest video on Peanut Angku kueh
Thank you for sharing! What is the purpose of adding potato to the skin?
@TravelFoodTech
Жыл бұрын
In addition, adding an appropriate amount of potatoes to the skin can make the Angku Kuih softer and easier to cut. It can prevent the kuih from becoming dry and hard, making it smoother and more delicious when chewed.
@mochathemaltesedog
Жыл бұрын
@@TravelFoodTech do you brush oil on top immediately after steaming so it’s not sticky? Can I make the skin a few hours beforehand and wrap the filling later?
请问如果要做紫薯的 是加紫薯跟马铃薯 还是把马铃薯换成紫薯就好了?
@TravelFoodTech
Жыл бұрын
马铃薯换成紫薯
請問火龍果汁可以嗎？等同水量嗎？謝謝
@TravelFoodTech
7 ай бұрын
还没试过 应该可以吧
tq分享
@TravelFoodTech
Жыл бұрын
😍❤️
壓模蝦皮有在賣
@TravelFoodTech
Жыл бұрын
有 打字找 Angku Mold 就可以了
@meilinchen6606
Жыл бұрын
您好！ 请问老师是否可提供买红龟糕模具的网址（网页）？因曾上网看，没找到此款模具。谢谢！
請問你可以提供色素款式圖片嗎？
@TravelFoodTech
8 ай бұрын
就普通烘培店買的
想詢問壓模至哪裡購買？謝謝
@TravelFoodTech
Жыл бұрын
上网买的 可以找 Angku Mold
老师 不要加马玲薯呢？一样调法吗？
@TravelFoodTech
Жыл бұрын
一样可以。但是我们尝试过两种做法，发现有放蕃薯或马铃薯以及蒸过的皮，口感真的有差别。 做红龟糕需要先将番薯或马铃薯与糯米粉混合在一起，搓揉至部分成型，捏出两片蒸熟，再将之加入原本的面团中揉匀，这样做出来的红龟糕皮就会更软、更好吃。
😅请问老师，一定要加马铃薯吗？
@TravelFoodTech
Жыл бұрын
加入马铃薯是为了增加糕点的黏性和口感。 马铃薯中含有淀粉质，与糯米粉的淀粉质不同，它们可以相互作用，形成更加黏稠的混合物。这种黏性可以让糕点更加有嚼劲和口感。 此外，加入适量的马铃薯还可以让红龟糕更加柔软和易于切割。它可以防止糕点变得干硬，使其在咀嚼时更加顺滑和美味。
@leejoonjen7254
Жыл бұрын
@@TravelFoodTech 好的，谢谢老师的回复👍
過年到了
@TravelFoodTech
Жыл бұрын
还没哦 平常也可以做来吃