沙葛菜粿食谱 | 外皮光滑 内馅带汁超好吃 | Chai Kueh Recipe | How to Make Vegetable Dumplings

菜粿完整制作教程，附小技巧！美味的古早味糕点--菜粿的制作过程。详细演示每一步骤，并分享小窍门，让您轻松掌握制作方法。菜粿馅料带汁，即使隔夜也不会变硬。制作简单，只需基本厨具和食材。快来跟着我们做出口感鲜美的菜粿吧！
Complete Process of Making Chai Kueh with Tips! The delightful recipe of making traditional Chai Kueh. We'll demonstrate each step in detail and share tips to help you easily master the recipe. Our Chai Kueh filling stays juicy, even overnight without hardening. The process is simple, requiring only basic kitchen tools and ingredients. Join us to create delicious Chai Kueh with ease!
➡️ 菜粿馅料 Chai Kueh Filling
60克 食油 60g Cooking oil
1粒 蒜米 1 pcs Garlic
40克 虾米 40g Dried shrimps
550克 沙葛 550g Bang Kuang (Yam Bean)
1/2 条 胡萝卜 1/2pcs Carrot
2茶匙 盐 2 tsp Salt
1汤匙 糖 1 tbsp Sugar
1/2碗 虾米水 1/2 cup Dried shrimps water
玉米淀粉水 Corn starch water
➡️ 菜粿皮 Chai Kueh Skin
750 毫升 热水 750ml Hot water
1/2茶匙 盐 1/2 tsp Salt
2 汤匙 玉米油 2 tbsp Corn oil
250克 粘米粉 250g Rice flour
75克 木薯粉 75g Tapioca flour
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/ @travelfoodtech

[@chew5683]

感谢老师，喜欢这种粿皮🙏🙏🥰🥰

[@TravelFoodTech]

好好吃 一定要试试

[@cindywong2856]

这个食谱水的份量一定记得要大大减少，不然就完蛋，因为我做过。😂😂😂

[@lieliehong9539]

Tepung apa ?

[@lieliehong9539]

Tepung apa ?

[@文英郭-b5x]

要放冰箱冷藏吗？

[@bettytay1406]

Thank you for sharing this recipe.

[@TravelFoodTech]

Hope you 😊

[@siewmeilim2093]

5

[@janniferolivia6215]

请问如果皮没用完,隔天还能用吗

[@haylaichoon1178]

请问隔夜会变硬吗？

[@TravelFoodTech]

不会