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...

[@May-cn6kp]

老师，您是我心里里面装了CCTV是吗？哈哈😄 因为刚好这几天我想吃这个

[@dennismahawira9427]

Yummy love it

[@leechiin8394]

Hi Katherine, l want to know why need to rinse off water? Tq

[@KathrineKwa]

By rinsing off the flour on the surface, so that the steamed kuih’s surface will be soft instead of hard

[@violet2319]

请问老师，木薯粉放一tbsp，是为了增加口感吗？因为我看到茶果没有放。所以要请教老师。谢谢老师😊

[@KathrineKwa]

是的，增加口感

[@susanwong3725]

請問為何要加熱水後再加清水入糯米團?謝謝

[@jesslinlim4038]

😋😋👍👍

[@WL1006]

yummy i love it

[@privateeye7559]

謝謝老師分享😊

[@kpc9650]

Wish I could buy such a deep tortoise wooden cake mold. Not for sale in USA. :(

[@thanhlientranthi9661]

Tuyêt vời lắm video của bạn

[@jackmccarthie6344]

Tried this already. Found out the dough to be too sticky, I think the water volume wasn't accurate.

[@justcookwithsha]

Wah…look delicious and tasty 😊yummy ❤谢谢你的分想❤

[@jakearthur702]

Nice

[@roselim1870]

Thank you Mdm. Katherine Kwa for sharing your recipe with your viewers. Look so delicious and going to try making it🤤🤤

[@linglim5321]

老师您好，请问红龟粿放隔夜会变硬吗？谢谢分享❤😊

[@KathrineKwa]

盖好是不会变硬的

[@crystalchan5370]

Thanks for the recipe. May I know if forget to lift up the lid for 2-3 minutes what will happen?