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。 https://www.facebook.com/� ��林厨房日记Journal-from-Silver-Jades-Kitchen-100505768795410 / ♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡ 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. https://www.facebook.com/� ��林厨房日记Journal-from-Silver-Jades-Kitchen-100505768795410 /

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