传统红龟糕食谱,免烤食谱Traditional Angku Kuih Recipe, No bake recipe|Red Tortoise Cake, 绿豆馅Mung Bean Fillings

2024-11-9 10:00| 发布者: admin8| 查看: 48| 评论: 0|文章／视频分享来自: iwen baking

传统红龟糕食谱,免烤食谱Traditional Angku Kuih Recipe, No bake recipe|Red Tortoise Cake, 绿豆馅Mung Bean Fillings

♦绿豆糕食谱Mung Bean Cake Recipe: https://youtu.be/5u2NmpYjhNw?si=0EjFyIsqQtH6WJ-l
♦冰皮月饼食谱Snowy Mooncake Recipe: https://youtu.be/RP7eRcxxfx4?si=jkHLdwkV6WNUAxLZ
♦糕点食谱Kuih Recipe Playlist: https://youtube.com/playlist?list=PL-z50Pxpx9Q1sgODgSnMEoRh28aRVpiud&si=tD8W5U5PnRuYbaIZ

♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven: https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&
♦数码厨房秤网购链接Digital Kitchen Scale Lazada Links: https://s.lazada.com.my/s.idoP5?cc

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

今天感谢我的三姨，糕点师傅，来教我做”传统红龟糕Angku Kuih”, 不用烤箱，材料简单，软糯清爽，不甜不腻。整个过程最久就是等浸泡绿豆，不想等也可以放冰箱隔夜浸泡，醒来隔天继续做。采用了纯绿豆和班兰叶来自炒绿豆馅，保存了绿豆本身的金黄色和纯清香。外皮采用了超柔软的糯米面团，加上橙红色，包馅印上传统红龟模具，敲一敲，可爱熟悉的红龟胚子出来了。垫上香蕉叶来蒸更香。趁热立刻抹油防止结皮也帮助表皮更亮丽。掰开, 糯米皮软糯拉丝，内馅纯纯的绿豆香，口感清爽香醇甜美，满满古早味道。

收藏方式：做好立刻吃最佳，放凉收密封容器室温1天。要保存更久，收冰库冷冻，吃前解冻重蒸保持不干。

Today, thank my 3rd aunt, a Kuih-Muih chef, for teaching me how to make "traditional Angku Kuih a.k.a. Red Tortoise Cake". No oven, simple ingredients, soft, glutinous and refreshing, sweetness just right. The longest time in the whole process is to wait mung beans soaking. If you don’t want to wait, you can put them in normal fridge to soak overnight, and continue next day after waking up. Pure mung beans and pandan leaves are used to stir-fry mung bean fillings, retains golden color and pure fragrance of the mung beans. Outer skin is made with super soft glutinous rice dough, add on orange-red color, wrap fillings then imprinted using traditional Angku mold. Knock a little, cute and familiar Angku dough comes out. Steam them with banana leaves for added fragrance. Brush oil immediately while hot to prevent crusting and promote shining skin. Pull apart, the glutinous rice skin is so soft glutinous with stringpull effect, and fillings is filled with pure mung bean fragrance. Refreshing, mellow and sweet, full of nostalgia flavors.

Storage method: Serve immediately for the best taste, once cooled, store in airtight container at room temperature for 1 day. To keep longer, freeze in the freezer, thaw and re-steam before eating to keep moist.
　
♦Ingredients食材 =15pcs Angku Kuih红龟糕=(Angku Mould红龟模具:5.5cm x 6cm x Depth深2.5cm)
=Mung Bean Fillings绿豆馅 (15pcs, 20g/pc)=
125g Split Mung Beans (Remove skin) 绿豆半(去皮)
75g Caster Sugar 细砂糖
0.5g Salt 盐
2pcs Pandan Leaves 班兰叶
85-90g Water (Gradually add to adjust consistency) 水(慢慢加入调和浓稠度)

= Glutinous Skin糯米皮 (15pcs, 32-34g/pc)=
250g Glutinous Rice Flour 糯米粉
25g Caster Sugar 细砂糖
Tiny Pinch Orange-Red Powder 橙红色粉
190g Water (Gradually add to adjust consistency) 水(慢慢加入调和浓稠度)
28g Vegetable Oil 植物油

(Water boiled, steam on High Heat for 10-13minutes 水沸腾，大火蒸10-13分钟)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

#传统糕点 #红龟糕 #免烤食谱 #绿豆馅

#TraditionalKuih #AngkuKuih #NoBakeRecipe #MungBeanFillings #RedTortoiseCake
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