4款清爽的凉糕做法,最适合炎热的天气享用!
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---------------------------
娘惹粉粿
材料:
原味(黃色粉粿)
綠豆粉 50克
水 500毫升
糖 90毫升
斑蘭葉 2片
黃色素 1小滴
玫瑰味(紅色粉粿)
綠豆粉 50克
水 500毫升
糖 90毫升
斑蘭葉 2片
玫瑰香精 1小滴
粉紅色素 1小滴
模具:正方模(6cm 高x15cm寬x15cm長)
Penang Nyonya Hoon Kuih
Ingredients:
Original flavor (yellow Hoon Kuih)
50g Green bean flour /hoen kwee flour
500ml water
90ml sugar
Pandan leaves 2 pieces
1 small drop Yellow food coloring
Rose flavor (red Hoon Kuih)
50g Green bean flour /hoen kwee flour
500ml water
90ml sugar
Pandan leaves 2 pieces
1 small drop Rose essence
1 small drop of pink food coloring
Mold: Square mold (6cm high x15cm wide x15cm long)
——————————
泰式马蹄糕 ( Kuih Tako )
Water Chestnut Coconut Dessert
下层绿色材料:
30克 绿豆粉
10克 玉米粉
70毫升清水
250毫升 香兰汁 (5-6片香兰叶 +260毫升清水打汁)
80克 细砂糖
7-8粒 马蹄
上层白色材料:
30克 绿豆粉
70毫升 清水
200毫升浓椰浆
160毫升清水
1/2茶匙盐
Kuih Tako
Water Chestnut Coconut Dessert
Lower green Ingredients:
30g mung bean flour
10g corn flour
70ml water
250ml pandan juice (5-6 pandan leaves + 260ml water to make juice)
80g caster sugar
7-8pcs water chestnut
Upper layer white Ingredients:
30g mung bean flour
70ml water
200ml thick coconut milk
160ml water
1/2 teaspoon salt
————————
紫薯燕菜果凍蛋糕
Purple Sweet Potato Agar-agar Fruit Cake
模具:6寸活底蛋糕模一個
材料:
紫薯 1小條 80克 (切片,蒸熟)
3種不同顏色水果,切丁
燕菜粉 2.5茶匙(7.5克)
果凍粉 2茶匙 (6克)
玉米粉 1.25茶匙 (主要避免蛋糕出水)
細砂糖 105克
椰漿 200毫升
清水 650毫升
鹽 1/4茶匙
第1層 :
水果丁
燕菜粉 1/2 茶匙
果凍粉 1茶匙
玉米粉 1/4 茶匙
細砂糖 40克
清水 300毫升
第2層 2rd Layer :
燕菜粉 1茶匙
果凍粉 1/2茶匙
玉米粉 1/2 茶匙
細砂糖 25克
鹽 1/4 茶匙
清水 150毫升
椰漿 100毫升
第3層 3rd Layer :
燕菜粉 1茶匙
果凍粉 1/2茶匙
細砂糖 40克
玉米粉 1/2 茶匙
紫薯泥 ( 80克紫薯+ 100克 椰漿攪拌成泥)
清水 200克
* 1茶匙 燕菜粉/果凍粉 = 3克
Purple Sweet Potato Agar-agar Fruit Cake
Mould: 6-inch live bottom cake mould
Ingredients:
Purple sweet potato 1 small strip 80g (sliced, steamed)
3 kinds of fruits of different colors, cut in diced
2.5 teaspoons of agar-agar powder (7.5g)
2 teaspoons of jelly powder (6g)
1.25 teaspoons corn flour (mainly to avoid water in the cake)
105g caster sugar
200ml coconut milk
650ml water
1/4 teaspoon salt
1st Layer :
Diced fruit
1/2 tsp agar-agar powder
1 tsp jelly powder
1/4 tsp corn flour
40g caster sugar
300ml water
2rd Layer:
1 teaspoon agar-agar powder
1/2 tsp jelly powder
1/2 tsp corn flour
25g caster sugar
1/4 teaspoon salt
150ml water
100ml Coconut milk
3rd Layer:
1 tsp agar-agar powder
1/2 tsp jelly powder
40g caster sugar
1/2 tsp corn flour
Purple sweet potato puree (80g purple sweet potato + 100g coconut milk is blend into puree)
200ml of water
* 1 teaspoon agar-agar powder/jelly powder = 3grams
——————
檳城碱水糕
Penang Tee Nya Kuih / alkaline rice cake
碱水糕材料:
180克 粘米粉
20克 木薯粉
800毫升 清水
2茶匙堿水
半茶匙鹽
青色食用色素
黃色食用色素
黑糖漿材料 :
Brown sugar syrup ingredients:
150克 黑糖
20克 白糖
60毫升清水
150毫升 椰漿
2片班蘭葉
1個長方模具塗油 (21cm x 15cm x 6cm)
Penang Tee Nya Kuih / alkaline rice cake
Ingredients for Tee Nya Kuih :
180g rice flour
20g tapioca flour
800ml water
2 tsp of alkaline water/lye
1/2 tsp salt
green food coloring
yellow food coloring
Brown sugar syrup ingredients:
150g brown sugar
20g white sugar
60ml water
150ml coconut milk
2 Pandan leaves
1 rectangular molds coated with oil (21cm x 15cm x 6cm)
—————————
Business cooperation contact
商業合作聯系
sharecorner01.my@gmail.com
Thank you 😊☺️😘😘
► Facebook Page: https://www.facebook.com/shadajiekitchen
► YouTube Page: https://www.youtube.com/channel/UCNKAVB4pM5Q4rojBCPhA16g
Видео 4款清爽的凉糕做法,最适合炎热的天气享用! канала Shadajie Kitchen 傻大姐美食厨房
成为此频道的会员支持傻大姐创作:
https://www.youtube.com/channel/UCNKAVB4pM5Q4rojBCPhA16g/join
---------------------------
娘惹粉粿
材料:
原味(黃色粉粿)
綠豆粉 50克
水 500毫升
糖 90毫升
斑蘭葉 2片
黃色素 1小滴
玫瑰味(紅色粉粿)
綠豆粉 50克
水 500毫升
糖 90毫升
斑蘭葉 2片
玫瑰香精 1小滴
粉紅色素 1小滴
模具:正方模(6cm 高x15cm寬x15cm長)
Penang Nyonya Hoon Kuih
Ingredients:
Original flavor (yellow Hoon Kuih)
50g Green bean flour /hoen kwee flour
500ml water
90ml sugar
Pandan leaves 2 pieces
1 small drop Yellow food coloring
Rose flavor (red Hoon Kuih)
50g Green bean flour /hoen kwee flour
500ml water
90ml sugar
Pandan leaves 2 pieces
1 small drop Rose essence
1 small drop of pink food coloring
Mold: Square mold (6cm high x15cm wide x15cm long)
——————————
泰式马蹄糕 ( Kuih Tako )
Water Chestnut Coconut Dessert
下层绿色材料:
30克 绿豆粉
10克 玉米粉
70毫升清水
250毫升 香兰汁 (5-6片香兰叶 +260毫升清水打汁)
80克 细砂糖
7-8粒 马蹄
上层白色材料:
30克 绿豆粉
70毫升 清水
200毫升浓椰浆
160毫升清水
1/2茶匙盐
Kuih Tako
Water Chestnut Coconut Dessert
Lower green Ingredients:
30g mung bean flour
10g corn flour
70ml water
250ml pandan juice (5-6 pandan leaves + 260ml water to make juice)
80g caster sugar
7-8pcs water chestnut
Upper layer white Ingredients:
30g mung bean flour
70ml water
200ml thick coconut milk
160ml water
1/2 teaspoon salt
————————
紫薯燕菜果凍蛋糕
Purple Sweet Potato Agar-agar Fruit Cake
模具:6寸活底蛋糕模一個
材料:
紫薯 1小條 80克 (切片,蒸熟)
3種不同顏色水果,切丁
燕菜粉 2.5茶匙(7.5克)
果凍粉 2茶匙 (6克)
玉米粉 1.25茶匙 (主要避免蛋糕出水)
細砂糖 105克
椰漿 200毫升
清水 650毫升
鹽 1/4茶匙
第1層 :
水果丁
燕菜粉 1/2 茶匙
果凍粉 1茶匙
玉米粉 1/4 茶匙
細砂糖 40克
清水 300毫升
第2層 2rd Layer :
燕菜粉 1茶匙
果凍粉 1/2茶匙
玉米粉 1/2 茶匙
細砂糖 25克
鹽 1/4 茶匙
清水 150毫升
椰漿 100毫升
第3層 3rd Layer :
燕菜粉 1茶匙
果凍粉 1/2茶匙
細砂糖 40克
玉米粉 1/2 茶匙
紫薯泥 ( 80克紫薯+ 100克 椰漿攪拌成泥)
清水 200克
* 1茶匙 燕菜粉/果凍粉 = 3克
Purple Sweet Potato Agar-agar Fruit Cake
Mould: 6-inch live bottom cake mould
Ingredients:
Purple sweet potato 1 small strip 80g (sliced, steamed)
3 kinds of fruits of different colors, cut in diced
2.5 teaspoons of agar-agar powder (7.5g)
2 teaspoons of jelly powder (6g)
1.25 teaspoons corn flour (mainly to avoid water in the cake)
105g caster sugar
200ml coconut milk
650ml water
1/4 teaspoon salt
1st Layer :
Diced fruit
1/2 tsp agar-agar powder
1 tsp jelly powder
1/4 tsp corn flour
40g caster sugar
300ml water
2rd Layer:
1 teaspoon agar-agar powder
1/2 tsp jelly powder
1/2 tsp corn flour
25g caster sugar
1/4 teaspoon salt
150ml water
100ml Coconut milk
3rd Layer:
1 tsp agar-agar powder
1/2 tsp jelly powder
40g caster sugar
1/2 tsp corn flour
Purple sweet potato puree (80g purple sweet potato + 100g coconut milk is blend into puree)
200ml of water
* 1 teaspoon agar-agar powder/jelly powder = 3grams
——————
檳城碱水糕
Penang Tee Nya Kuih / alkaline rice cake
碱水糕材料:
180克 粘米粉
20克 木薯粉
800毫升 清水
2茶匙堿水
半茶匙鹽
青色食用色素
黃色食用色素
黑糖漿材料 :
Brown sugar syrup ingredients:
150克 黑糖
20克 白糖
60毫升清水
150毫升 椰漿
2片班蘭葉
1個長方模具塗油 (21cm x 15cm x 6cm)
Penang Tee Nya Kuih / alkaline rice cake
Ingredients for Tee Nya Kuih :
180g rice flour
20g tapioca flour
800ml water
2 tsp of alkaline water/lye
1/2 tsp salt
green food coloring
yellow food coloring
Brown sugar syrup ingredients:
150g brown sugar
20g white sugar
60ml water
150ml coconut milk
2 Pandan leaves
1 rectangular molds coated with oil (21cm x 15cm x 6cm)
—————————
Business cooperation contact
商業合作聯系
sharecorner01.my@gmail.com
Thank you 😊☺️😘😘
► Facebook Page: https://www.facebook.com/shadajiekitchen
► YouTube Page: https://www.youtube.com/channel/UCNKAVB4pM5Q4rojBCPhA16g
Видео 4款清爽的凉糕做法,最适合炎热的天气享用! канала Shadajie Kitchen 傻大姐美食厨房
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14 февраля 2024 г. 13:30:19
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