古早味迷你红龟糕 | 放隔夜也不会变硬的秘密 | Traditional Mini Angku Kueh

这是一款迷你传统的古早味红龟糕，采用福字桃模印制成，内馅包裹着绿豆仁。制作时，我们做了两种颜色的皮。而且这个红龟糕非常的美味，即使隔夜放置也不会变硬，秘密就在视频中。

This is a mini traditional and nostalgic Angku Kueh that is imprinted with the Chinese character "福" (meaning "good fortune") using a peach-shaped mold, and filled with mung bean paste. During the production process, we made two different colors of the dough. This Angku Kueh is incredibly delicious and remains soft even when left overnight. The secret to its soft texture can be found in the video.

➡️ 绿豆仁馅料 Mung Beans Paste 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

▶️ 皮料 Skin Ingredients:
100克 马铃薯 100g Potato
1汤匙 糖 1 tbsp Sugar
250克 糯米粉 250g Glutinous rice flour
120毫升 清水 120ml Warm water
30克 玉米油 30g Corn oil
2汤匙 浓缩班兰汁 2 tbsp Thick Pandan juice
少许红色素 A little Red colouring

➡️ 工具 Tools
红龟糕模 (福字桃模印)
Angku Kuih Mould (Fu Peach Mould)
香蕉叶Banana leaves

粉量 (18-19粒)
Portion (18-19pcs)

📌怎么做浓缩班兰汁
50g 班兰叶加100ml清水搅打成泥过滤取汁
覆盖放入冰箱 冷藏区至少24小时以上
让浓缩班兰汁完全沉淀，之后倒掉上层的水，就可以了。这里用3 tbsp 的浓缩班兰汁。

🔖How to Make Thick Pandan Juice:
Start by blending 50g of pandan leaves with 100ml of water until it forms a paste. Then, strain the mixture to obtain the juice.
Cover the juice and place it in the refrigerator's cold storage area for at least 24 hours to allow the pandan juice concentrate to settle completely. Once settled, pour off the top layer of water and the remaining concentrated pandan juice can be used. Here we use 3 tablespoons of Thick Pandan Juice.

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