Angku Kueh with Mung Bean Paste |绿豆沙翡翠龟糕
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Ingredients for skin (皮料):
250g (2 cups) glutinous rice flour (糯米粉)
1 tbsp tapioca starch (木薯粉)
2 tbsp caster sugar (细砂糖)
2 tbsp cooking oil (油)
150ml boiling water(沸水)
60ml water (清水)
A drop of pandan essence (香兰香精)
Filling (馅料):
200g split yellow bean(绿豆片)
70ml water (水)
110g caster sugar (细砂糖)
1/4 tsp salt (盐)
2 tbsp fried shallot oil (炸葱油)
Angku Kuih 红龟糕 • 红龟粿 Kuih Angku / Angku Kueh
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در تاریخ 1402/02/07 منتشر شده
است.
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