红龟糕 | 放隔夜也一样Q软的秘密食谱 | AngKu Kueh Recipe

一款著名的古早味糕点食谱--红龟粿。这个美味的糕点有着薄皮和丰富的馅料，而且即使放置过夜也不会变硬。不妨来杯咖啡，一起来品尝这道美味的红龟粿吧！
A famous traditional kuih recipe - "Ang Ku Kueh" which has a thin skin and rich filling. This delicious pastry doesn't become hard even if left overnight. Why not have a cup of coffee and enjoy this delicious "Ang Ku Kueh" together!
➡️ 皮料 Skin
100克 蒸马铃薯 100g Steamed Potato
250克 糯米粉 250g Glutinous Rice Flour
1 汤匙 细砂糖 1 tbsp Caster Sugar
120毫升 清水 120ml Water
2 汤匙 食用油 2 tbsp Cooking Oil
红色素 Red colouring
➡️ 馅料 Filling
200克 绿豆仁 200g Skinned Mung Beans
75克 细砂糖 75g Caster Sugar
2 汤匙 玉米油 2 tbsp Corn Oil
龟糕模具 Angku Kuih Mold
香蕉叶 Banana Leaves
备注 Remarks:
皮料 Skin 30g/pcs
馅料 Filling 20g/pcs
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