印尼龜糕【百年前的做法！又一經典之作．簡單易做，好吃卻不會長胖的糕點】Kue Ku | Indonesian Red Tortoise Cake

(Scroll to the bottom for English recipe)
陳奶奶這次帶來龜糕，也就是紅龜粿。
印尼版本的龜糕，因被當地土生華人普及，後來成為了經典娘惹糕點之一。
南洋做法以椰漿代替水，加上清香綿密綠豆餡，微微帶鹹的外皮，放在剪好的香蕉葉上蒸熟。
香甜卻不膩，簡單易做，而且是更健康的版本喔！
另外附一種製作過程好玩卻更好吃的貝殼糕，
鵝油香蔥口味獨特又清爽，香氣撲鼻！
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材料：(外皮、餡料比例 1:1)
- 外皮：
糯米粉 500克
椰漿 100毫升
鹽 4克
馬鈴薯 1個, 約 100 克
龜糕模具 1個
水果網套 1隻
-餡料
龜糕 使用甜綠豆餡
貝殼糕 使用鵝油香蔥綠豆餡
(有關餡料的製作： • 綠豆沙餡 【簡單快速．不需浸泡．十分鐘即可 ... )
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椰絲糯米糕【百歲奶奶最愛的甜點！濃郁香甜 食材單純 其他甜點無法取代】
Steamed glutinous rice cake with shredded coconut | Kue Bugis
Copyright @ 百歲廚娘 陳奶奶健康煮 (The Centenarian Chef Grandma Chan) 2021.
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未經准許，切勿盜取任何形式之內容轉載，違者必究！
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【English Recipe】
This time, Grandma Chan would like to share with you the Indonesian Red Tortoise Cake, also known as Kue Ku.
The Indonesian version has been popularized by the local-born Chinese and has since become one of the classic Nyonya pastries.
It is made from coconut cream instead of water, with a light and dense green bean filling and a slightly salty coating, then steamed on cut banana leaves.
Sweet but not greasy, easy to make. And it's a healthier version!
There is a special shell cake that is fun to make but even better to eat.
It has a unique and refreshing goose oil and scallion flavour.
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Ingredients:
(Proportion of skin to filling is 1:1)
- Skin
500g Glutinous rice flour
100ml Coconut cream
4g Salt
1 potato, about 100g
1 tortoise cake mould
1 fruit net holder
- Filling
Sweet mung bean paste for red tortoise cake.
Goose oil and scallion mung bean paste for shell cake.