紫薯红薯红龟粿，这样做，隔夜不会变硬 | Angku Kuih make like this will not turn hard after over night.

紫色黄色红龟粿
食谱:
馅料(35-40份):
去皮录豆瓣350克
糖150克
紫色粿皮(18-20份):
紫色蕃薯100克
糯米粉150克
水100克
糖15克
油1勺
黄色粿皮(18-20):
红色蕃薯100克
糯米粉150克
水100克
糖15克
油1勺
详细做法请查看视频
备注: 馅料和粿皮份量只共参考，你们可以根据自己的模具的大小做调整。
糕粿保存方法:
1。将糕粿放入一个不透气的容器，盖好。放着(室内温度)，隔夜不会变硬。
2。放入雪柜，可以耐一个星期。
3。冷藏在雪柜，可以耐一个月。要吃是，解冻后，蒸热就行了。
谢谢观看，如果喜欢玉林的烹饪技巧和食谱，请赏个赞👍，并subscribe✅和打开通信铃🔔。每次我发出视频，你们将会是第一手收到。
你也可以通过玉林的面书面页获得更多烹饪方法和食谱。
/ 玉林厨房日记journal-from-sil... /
♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡
English Version ~ Google Translate
Purple Yellow Red Tortoise Kueh
Recipe:
Filling for 35-40 servings:
350g skinless mung beans
150 grams of sugar
Purple Angku Kuih skin dough for 18-20 servings:
100g purple sweet potato
150g glutinous rice flour
100 grams of water
15 grams of sugar
1 scoop of oil
Yellow Angku skin dough for 18-20 servings:
100g orange sweet potatoes
150g glutinous rice flour
100 grams of water
15 grams of sugar
1 scoop of oil
Please refer to the video for cooking instructions.
Remarks: The serving size of the filling and skin is for reference only, you can adjust it according to the size of your own mold.
Preservation method of the cake:
1. Put the cake into an airtight container and cover it. Leave it (in room temperature), it will not harden overnight.
2. Put it in the refrigerator, it can last a week.
3. Keep frozen in the refrigerator, it can withstand one month. When you want to eat it, just steam it after thawing.
Thank you for watching. If you like Jade's cooking skills and recipes, please give a thumbs up 👍, then subscribe✅ and open the notifications bell🔔. Every time I upload a video, you will receive it firsthand.
You can also get more cooking methods and recipes through Jade's Facebook homepage.
/ 玉林厨房日记journal-from-sil... /

[@lizwongmc]

感恩你的详细讲解。我跟着做也做到了。好开心❤️❤️❤️谢谢你😍

[@silverjadesprivatekitchen515]

非常棒💪🏻💪🏻我也很开心你们都学会。谢谢你的支持💐

[@sofina535]

講解的很清楚,很用心,手藝也很棒

[@bojoondong7911]

看到我😋流口水咯。😂多謝分享🙏💖

[@currylaksa6489]

谢谢你的分享，解析的特别清楚，使我有信心去赏试做。Thank you, will follow you.

[@alvinlee2343]

非常仔细的描述在做的过程中， 会遇到的问题，也详细的展示怎样是已经炒匀均的绿豆泥。还详细的道出每份的重量及可以做出的成品。 赞👍

[@silverjadesprivatekitchen515]

谢谢你的支持☕

[@wamaktan5197]

@@silverjadesprivatekitchen515 1h

[@erong9709]

@@wamaktan5197 。8O "
.

[@cheeluken4647]

@@silverjadesprivatekitchen515 i

[@cheongsooimeng277]

f

[@jufonglee2792]

講解的很透澈, 以前很羡慕我家婆做出的AngGuKueh，但没有跟她学習. 後来一直想拜師但没找到, 如今老師無私的教導非常感激🙏

[@silverjadesprivatekitchen515]

online很多都是交食谱，做法没有说明白。很多人都是做不成功，我真正的希望妳都学会做。😊
谢谢妳的支持💐

[@lehyoungma7857]

解說很清楚，程序分明，讚！

[@silverjadesprivatekitchen515]

谢谢，谢谢支持💐

[@yitkuinchan493]

你讲解的非常仔细，我用你的方式作了好多次。谢谢你的无私。God bless you

[@silverjadesprivatekitchen515]

谢谢你的支持💐

[@ellylauw3458]

講解清楚声音温柔好听，謝謝视频👍🙏🏻🙏🏻🙏🏻

[@silverjadesprivatekitchen515]

谢谢

[@NSChu-pe4ri]

Excellent!A very detail explanation I have ever seen.Thank u so much.I love your mold.

[@silverjadesprivatekitchen515]

You are welcome, thank you for watching and thanks for your support 💐

[@agnesq9556]

👍讲解的很清楚，谢谢妳🙏

[@mlc4203]

谢谢您的分享 感恩 👍👍

[@linggillian8202]

今天做了，非常成功，谢谢分享❤

[@franwinfield8746]

Very good, very well, detail n clear explanation. Tks for sharing👍🙏🥰🥰

[@baobeiaiwo5840]

是些熬您喜愛吃，美太太謝分享

[@jeannetteyeesockleng9146]

Thank you very much for your recipe.

[@jasC1933]

I like yr instruction of cooking any dish. Clear cut and understandable.😋👍

[@silverjadesprivatekitchen515]

Thank you very much and thank you for your support too 💐

[@meilingloo7967]

Thank you very much for your ang koo video. Keep up your good work Silver Jade and all the best ! 👍

[@silverjadesprivatekitchen515]

Thank you dear, very sorry now only see your message.
Thank you for your support 💐

[@judylit2545]

Thank you Silver Jade for yr angku kueh...u r a very meticulous & excellent cook. Yr instructions very clear. Much appreciation for sharing. Gbu & family

[@silverjadesprivatekitchen515]

You are welcome and thank you so much for your support 💐
Gbu n yr family, stay safe.😘

[@liaujovin7988]

@@silverjadesprivatekitchen515 9oll

[@heowchengui201]

一

[@DewiVel]

谢谢你的分享，讲得很清楚☺

[@silverjadesprivatekitchen515]

不客气，我也谢谢你的支持💐

[@annyap4432]

喜欢看你制作的视频，干净利落，我要多多向你学习

[@silverjadesprivatekitchen515]

谢谢妳，一起加油💪🏻💪🏻

[@alexchao9750]

我试了两次都还算成功。谢谢玉林

[@chiliehee8447]

Thank you Silver Jade !♥️ You are Awesome !!! 😘👏

[@silverjadesprivatekitchen515]

You are welcome dear, thank you for your support 😘💐

[@ijahdagang6121]

Angku kuih very delicious...wish you success and good health

[@xinyannwong4112]

我很喜欢吃 ，谢谢你的分享

[@silverjadesprivatekitchen515]

是我的荣幸，谢谢你的支持💐

[@engfeiyin]

This lady is Brilliant!!!
Thanks for excellent explanation!!!

[@silverjadesprivatekitchen515]

Thank you for your support 💐

[@angsuikiaw9524]

谢谢无私的分享👍❤️

[@silverjadesprivatekitchen515]

希望朋友们都学会。
谢谢支持💐

[@rosang2571]

By CT t

[@machinezyryl8827]

Why am i s late t discover your channel. 好喜欢你的视频。

[@silverjadesprivatekitchen515]

谢谢。那是我们的缘分刚刚到😊😊

[@lanibautista8580]

I'm gonna try this recipe. Thank you for sharing! 😍

[@silverjadesprivatekitchen515]

You are welcome, thank you for your support 💐

[@rosatan2092]

讲解很清楚。也不会也不会啰里啰嗦。也不会藏私。真是谢谢你了。👍🙏

[@silverjadesprivatekitchen515]

@@rosatan2092
这是我的外婆传下来给我的技巧，讲解很重要。我希望朋友们都学会做，把这个传统的糕点不断的流传下去😊。
谢谢你的支持💐

[@raymondteoh2147]

Very nice and yummy Angku. Thanks for sharing

[@user-fb9yd8wo8j]

I missed ang ku kuih after living in Japan. Thank you reminding me.

[@silverjadesprivatekitchen515]

You are welcome and thank you for your support 💐

[@vinlyteh3052]

老师说的很清楚

[@silverjadesprivatekitchen515]

谢谢你的支持💐

[@yookfonglim4456]

谢谢老师花心思分享了那么仔细的讲解,受益匪浅！

[@silverjadesprivatekitchen515]

不客气，希望朋友们真正能学到所有烹饪的技巧。
谢谢妳的观看也谢谢妳的支持💐

[@shuipingyuen1416]

-

[@user-ot6kw7xy3r]

謝謝您，讲解的很详细很清楚，一定要试做看看，謝啦 🙏🙏

[@angyongmoy8572]

你的做法是古早婆婆做的一祥，好吃！

[@silverjadesprivatekitchen515]

谢谢

[@liengngau1846]

谢谢你講到很详细 ，做到很美看到就流口水，我也想学做了感恩给你赞赞赞

[@silverjadesprivatekitchen515]

你一定成功做到。谢谢你的支持💐

[@mayaco9493]

Most details tutorial I even seen....thank you for sharing 👍

[@silverjadesprivatekitchen515]

Thank you, you are welcome 😘

[@cindymak4354]

請問你用什麼牌子的鑊？看上去好用👍

[@anniechen5584]

老师妳真棒👍

[@silverjadesprivatekitchen515]

谢谢

[@leechoonloh1192]

刚刚做好
很漂亮谢谢

[@silverjadesprivatekitchen515]

很开心得知你们通过这个视频学会做👍🏻👍🏻👍🏻
也谢谢你们的支持💐

[@foongyeetang1056]

Love your detailed video and explanations. Thanks so much 😍

[@silverjadesprivatekitchen515]

You are welcome, thank you for watching and thanks for your support 💐

[@lovebell4576]

Thank you for sharing.👍🥰💞

[@silverjadesprivatekitchen515]

You are welcome, thank you for your support 💐

[@ivy522]

我欣赏你的模具

[@tanahkek6450]

Tq loashi for sharing

[@leojean5850]

Thank you so much for sharing your recipe with english subtitle. a lot of people out there who want to try a recipe but don't understand the language feel frustrated. Lucky me i found this video. Keep safe

[@silverjadesprivatekitchen515]

Thank you so much and thanks for your support 💐
You too stay safe 👍🏻👍🏻

[@laoamericanlady]

You can always turn on the subtitle 🙂

[@user-ot6kw7xy3r]

老师您好！我己照您的糕譜做了，成效太棒了，很感激您无私详细的教法，在此謝謝您 👍👍👏🙏🙏

[@silverjadesprivatekitchen515]

恭喜你!
谢谢你的支持💐也请帮忙我我的视频分享给朋友。
再次谢谢你，感恩!

[@Selerahawa19]

Thank you for The recipe,, I wanna to try later.. big hug from Indonesia

[@silverjadesprivatekitchen515]

You are welcome and thank you for your support 💐🤗

[@QQ926]

讲解得十分清晰，生熟粉团法好实用👏🏻👍🤩😍😋

[@silverjadesprivatekitchen515]

谢谢你的支持💐

[@roslizanbintimalik]

First time got your video.👍. Very detail and withe nglish sub. I love to eat ang koo kue. I made before but the motif is blurr after steaming. Now I know why mine not nice.

[@silverjadesprivatekitchen515]

Thank you for your support 💐

[@foohsiongcheah8408]

老师,很喜欢你做的红龟粿！请问老师皮加再来米粉有分别吗？

[@silverjadesprivatekitchen515]

什么是再来米粉?

[@kengyongkong762]

谢谢您很细心的教导，我都听明白了，感恩您无私的教导，让我受易良多，我一定会学起来！🌿💖💖💖💖💖

[@silverjadesprivatekitchen515]

不客气。我也谢谢你的支持🍻

[@leeladewipunusamy1288]

I love angku kuih since i was from small kid..its very hard to find this kuih nowadays.
Tq

[@silverjadesprivatekitchen515]

You can try to make yourself, not difficult to make. If you don't have the mould, you can just make it round. Also nice..😊
Anyway, thank you for your support dear..💐

[@skyleow1585]

如果只用天然色素，粿皮的材料应该怎样呢？多少粉、糖、油、水？
谢谢

[@pamelawee8415]

谢谢阿姨您的分享 !😋

[@silverjadesprivatekitchen515]

谢谢你的支持💐

[@lianfoong8563]

谢谢您的分享，讲解让我很明白又亲切感恩。

[@silverjadesprivatekitchen515]

不客气，谢谢你的支持💐

[@manmoiwong6594]

@@silverjadesprivatekitchen515 /

[@Jansiowfood]

非常棒 👏🏻👏🏻👏🏻👏🏻

[@silverjadesprivatekitchen515]

谢谢💐

[@lyndalee5992]

可以分享金瓜食谱嗎?谢你🙏

[@lannyok7338]

多谢好兼难得敎导、喜欢吃有兴趣学的人有福氣.只须耐心加時间

[@silverjadesprivatekitchen515]

不客气，我也谢谢妳的支持💐

[@yinl2314]

hi 玉林, 如果我要用pandan 汁， 食谱应该怎样？100g 黄番薯换成100 g pandan 汁？？

[@limpwg2483]

谢谢分享。大姐，你可以分享潮州红桃粿的祕訣吗？网上有很多，可是多数都是粿皮容易变硬。我在新加坡曾经买过一个老婆婆卖的，她的粿皮到隔天，不用封密，依然柔软。我试了很多不同版本，还是会硬。不晓得你有做过吗。

[@susanng673]

谢谢分享

[@silverjadesprivatekitchen515]

谢谢你的支持💐

[@limwansze3806]

请问老师，50克的模具有多大？ 因为我有一个现成的模，就不知道是不是做50克粉团的！😅

[@rubyong5361]

请问红豆馅软揉不成团可以做吗?或者你知道有什么办法可以补救让红豆馅变硬吗？谢谢

[@cerlylow6677]

老师。请问您的印在哪里买。谢谢

[@NgAgnes]

Thank you very much for sharing . May I also know where u bought yr mould ?

[@silverjadesprivatekitchen515]

The mould was passed down by my mom. However, you can get in online.

[@ericynthia1125]

请问是用水磨糯米粉或是糯米粉？

[@shuyonghow2516]

谢谢妳

[@fairywings33]

Thank you for sharing Silver Jade. Can I keep leftover skin dough for next day?

[@silverjadesprivatekitchen515]

Hi sorry for late reply.
Yes you can .

[@fairywings33]

@@silverjadesprivatekitchen515 no worries. Thank you!

[@janetkoay4877]

Good! I like your recipe.

[@silverjadesprivatekitchen515]

Thank you 💐

[@silverjadesprivatekitchen515]

Thank you

[@foohsiongcheah8408]

请问綠豆饨做了一粒粒放冰箱冷藏可以收几天?需要放冰格吗?謝謝你！

[@silverjadesprivatekitchen515]

冷藏一个星期，冷冻一个月。要新鲜的。如果冷藏了再冷冻就是不新鲜。解冻后再次冷冻也不新鲜。
谢谢，请多多支持💐

[@oldcuteboy]

Good food, delicious,Old Cute.boy really like it.

[@hoziwei9786]

你好，如果是要收在雪柜，是蒸熟了才放雪柜吗？还是没有包好了就放？

[@yookfonglim4456]

老师您好!请问老师可以先把綠豆瓣蒸好搓圆,放入冰箱冷藏,明天才做皮包馅料吗？

[@silverjadesprivatekitchen515]

如果你不够时间，可以这样做。

[@arisu85]

Hi..Thank you for your detail explaination.Very hard to find this kueh this days..May i know how much u selling for 1 pcs? Thanks🥰

[@user-je2wp8go6d]

很好吃哦

[@fish2415]

请问要如何知道模是可以做多大的红龟糕呢？我的是塑料粉色那种模。买时只有一个尺寸，也不知道是多少g的模。还有，搽模的糯米粉是要炒熟的吗？谢谢。盼回复。

[@silverjadesprivatekitchen515]

你好，很抱歉。我现在才看到你的信息。
你把粉团塞满你的模子，刮平，然后敲出来。秤一秤就知道有多重了。
沾模的粉不需要炒。
谢谢。

[@imachin6755]

你好😃请问打摸手粉是用糯米粉吗？

[@silverjadesprivatekitchen515]

是的，也是用糯米粉。
谢谢观看，谢谢你的支持💐

[@ymei2938]

你好，请问常温保存可以放几天呢？如果大量制作的话，能否在前一天先印好模存放在冰箱，另一天早上再蒸？

[@silverjadesprivatekitchen515]

常温保存2天，过后要存入冰箱，最多3天。太久会有点变质。
打印好的粿最好马上蒸.

[@evelynpon3094]

Share your angku recipe for natural ingredients (without potatoes).Thanks

[@silverjadesprivatekitchen515]

Please stay on, video in the Q....thank you for your support 💐

[@dadaebiko8332]

你的挤压器有多大？

[@kerziajong8021]

感恩您的分享，我做过很成功又好吃，家人很喜欢吃，我想请问您如果用盐来做绿豆馅不放糖会成功吗？妈妈有糖糖尿病不能吃甜，所以请教您，很感恩。

[@wu-kueiyuan]

跟加糖沒關係，而水可以改用熬煮的甘草水，口感會較好，看中醫調理吧！西藥吃久了很容易有副作用！

[@user-qz3ri5ml1p]

妳好，請問這個皮可以做成湯圓嗎？謝謝😊

[@silverjadesprivatekitchen515]

也可以，
我也有出汤圆的视频，你可以看一看。
ua-cam.com/video/hfLSawWjgM0/v-deo.html
谢谢你的支持💐

[@dorislee1599]

Is sweet potato make ang ku kueh skin soft or boiling the dough make skin soft till next day ?

[@silverjadesprivatekitchen515]

Both things playing the role.😊

[@pohliantay2850]

Thank you for sharing. I like your mould, where did you buy from?

[@silverjadesprivatekitchen515]

The mould is my grandma pass down to me one. You can try to search online, friend can get from online.
Thank you for your support 💐

[@pohliantay2850]

Thank you. Those antique ones are nice. Hope you show us more kueh kueh, thanks. Stay safe🙏

[@silverjadesprivatekitchen515]

@@pohliantay2850
Thank you, you too stay safe 💐🤗

[@acialoy7024]

m,9
p

[@acialoy7024]

g , .
. bi

[@alicenguailee1122]

老师，可以直接用热水直接搓成团吗？

[@silverjadesprivatekitchen515]

亲，不能直接用热水哦。粉团熟透了，很粘，抱不到馅料也打不到印。

[@lieteh2471]

印刷很好，請問你在哪裡買的？

[@silverjadesprivatekitchen515]

婆婆留下来的。

[@Ssanmy1234]

请问糯米粉团可以可以提前一天准备好放进冰箱吗？

[@silverjadesprivatekitchen515]

可以的，不过第二天会潮湿一点。而且，"可能"会有一点酸味。

[@tiangsin150]

老师，如果想做 mini ang gu kueh 的话 ，那个皮跟馅料的比例大概是什么呀～因为我还没尝试过 ～还有如果我想第二天蒸的话可以吗？(就做好了放冰箱，第二天蒸 )

[@tiangsin150]

还是做好了，隔天再蒸热 ，那在蒸的时间大概多久呀

[@faith5401]

Looks soooooo delicious n very nicely made indeed!! 👍👍💖💖 l love eating this kueh a lot ! Tq for sharing :)

[@silverjadesprivatekitchen515]

You are welcome and thank you for your support 💐

[@koalahandicrafts8690]

請問你這個模具哪裡買的呢？謝謝

[@silverjadesprivatekitchen515]

你试一试online找看。

[@ingingtiong798]

老师你好，你的木模形那里有的卖可以告诉我吗？

[@silverjadesprivatekitchen515]

我的是妈妈留下来的。在檳城买得到，你也可以试一试online找找看。

[@alxm0173]

做好的红龟粿留到第二天会硬吗？
需要放冰箱？
第二天再蒸的话，会塌下吗？

[@silverjadesprivatekitchen515]

盖好，不要吹到风，不需要放雪柜，隔天不会硬。
如果放雪柜，拿出来退冷后加热两三分钟就行了。

[@tanchuikim4071]

老師 請問你当时做这红龟粿的皮及馅料的重量是多少?

[@silverjadesprivatekitchen515]

在视频里面我有说清楚，是根据我的模具的份量。
妳要根据妳自己的模具分配。
谢谢支持💐

[@fookchankok5112]

​ 😅😅😅😅😊😊😅p😅😅 6:09 😅😅 6:10

[@mlwan783]

你好。。想问问放冷冻可以冷冻可以1个月。是蒸好了冷冻。还是打印模型后就可以冷冻了？

[@silverjadesprivatekitchen515]

你好。蒸熟才冷冻。
谢谢你的支持💐

[@mlwan783]

@@silverjadesprivatekitchen515 好的，谢谢你的分享

[@khewyingchong9284]

这个木制模型 ，到那里才买得到？

[@dorislee1599]

可以先揉好面团，放冰箱，隔天再包?

[@silverjadesprivatekitchen515]

不建议那么做。

[@lukiwibowo2664]

I like this

[@yitkuinchan493]

老师,请教你我的皮用32g,20g 红豆馅.皮是否会较厚了.我用的也是木模

[@silverjadesprivatekitchen515]

皮和馅的比例是个人喜欢。如果你喜欢吃皮多一点，那是没问题的。如果你喜欢吃馅多一点点那就28比24也可以。
皮厚的话，会比较容易打印。不过蒸的时间要长一点。

[@yitkuinchan493]

谢谢你的建议

[@danli3193]

nice🤤

[@cheongsiowkeong8632]

filling do early keep in fridge is OK
tomorrow do skin is that OK.
please reply me now i waiting thanks