香兰椰丝龟糕 | 隔夜也很软Q，不会变硬 | Pandan Angku With Coconut Filling

"我们的视频着重展示美食制作过程，所有食材的来源都符合合法和道德标准。" 香兰椰丝龟糕是一种古早味糕点。外皮主要香兰汁和糯米粉团制成，口感软Q，这食谱内陷是用椰丝椰糖炒的。香兰汁，椰丝，椰糖，这三种食材制成糕点是非常搭配的！这食谱加了马铃薯泥，所以放了隔夜，还是软软的。青龟糕，很适合当供祭品，供奉神明或祖先。食有余香，也非常适合一家老少品尝。

分量：19粒 （35克 小红龟糕模）

材料：

80克 马铃薯泥
200克 糯米粉
1 茶匙 细砂糖
6-8片 香兰叶 +140ml 清水打成汁 （得到大约130毫升香兰汁）
2汤匙 食油
椰丝馅料：

椰糖椰丝馅材料：
60克 椰糖 （切碎）
20克 黑糖
60毫升 清水
1/4茶匙 盐
2 片 香兰叶
150 克 鲜嫩椰丝
玉米淀粉水 (1汤匙 玉米淀粉 + 2 汤匙清水)

***我用的是35克木模，如果用大模，面团和内陷需要自行调整****

Pandan Angku is an ancient pastry. The outer skin is mainly made of pandan juice and glutinous rice flour. Pandan juice , shredded coconut, gula melaka, these three ingredients are very good for making pastries! This recipe added mashed potatoes, so left it overnight and it was still soft. Pandan Angku is suitable for praying to gods or ancestors. The food has a lingering fragrance, and it is also very suitable for a family of young and old to taste.

serving: 19 pcs (35g Angku mould)

Ingredients:

80g mashed potatoes
200g glutinous rice flour
1 tsp caster sugar
6-8 pieces pandan leaves + 140ml water to make juice (to get about 130ml pandan juice)
2 tbsp cooking oil

Shredded Coconut Filling:

Coconut Sugar Coconut Filling Ingredients:
60g coconut sugar (chopped)
20g brown sugar
60ml water
1/4 teaspoon salt
2 pandan leaves
150 g fresh shredded coconut
Cornstarch water (1 tbsp cornstarch + 2 tbsp water)

***I use a 35g wooden mold, if you use a large mold, the dough and filling need to be adjusted by yourself****

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歌曲：杨柳青青，小荷塘

#红龟糕 #angku kuih #kuih ku #pandan kuih

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