【古早味 】碱水粽 + 黑糖浆 Kee Chang with Brown Sugar Syrup 400 克 糯米(把白米选出,浸泡至少4小时,滤干) 2 大汤匙 碱水 1 汤匙 食油 小粽叶 (粽叶 泡浸隔夜至软) 水草 (水草 泡浸隔夜,不易断) 黑糖浆制作材料: 150 克 黑糖 30 克 白砂糖 2 叶 香兰叶 20 毫升 热水 100 毫升 椰奶 Alkaline Dumpling (Kee Chang)Ingredients: 400 g glutinous rice ( soak for at least 4 hours and drain) 2 tablespoons lye water 1 tbsp cooking oil Small zong leaves (soak the zong leaves overnight until soft) straw rope (straw rope soaked overnight, not easy to break) Ingredients for making black syrup: 150g brown sugar 30g caster sugar 2 leaves pandan leaves 20ml hot water 100 ml coconut milk Shadajie Kitchen 傻大姐美食厨房 更多视频/文章……
分享: |
本站部份资源来自网络分享并注明出处,若有侵权或不良资源请联系删除。|联系我们|手机版|打工族生活理财
GMT+8, 2024-10-31 09:16 , Processed in 0.019264 second(s), 21 queries .
Powered by Discuz! X3.5
© 2001-2023 Discuz! Team.