【賀年】雙色椰汁紅豆糕 超簡單！零失敗！Coconut Red Bean Pudding ＊Happy Amy

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＊Facebook: / happyamykitchen
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詳細食譜 Recipe Here►
雙色椰汁紅豆糕
》400克 容器 x 2
白色部份：
椰漿 150 毫升
水 120 毫升
砂糖 30克
粟粉 25 克
紅色部份：
紅豆 100 克
水（紅豆水） 400 毫升
椰漿 200 毫升
粟粉 60 克
砂糖 120 克
鹽 1/6 茶匙
紅色食用色素 1 滴（可省略）
Coconut Red Bean Pudding
》400g container x 2
White layer:
Coconut milk 150 ml
Water 120 ml
Sugar 30g
Corn starch 25 g
Red layer:
Red bean 100 g
Water（red bean water） 400 ml
Coconut milk 200 ml
Corn starch 60 g
Sugar 120 g
Salt 1/6 tsp
Red food coloring 1 drop (optional)
Thanks for watching~ ^^
#食譜 #Breakfast #Recipe #HappyAmy

[@kaceyng3240]

很喜歡你的視頻😘簡單,清楚,易明白👍🏻👍🏻👍🏻💪🏻

[@peggy962]

你d片令人放心學 Thks

[@jeaniewong888]

Amy老師好叻女呀，睇落好Q好好味，謝謝分享教學

[@judylai5299]

我學咗你整糕，用保溫壺焗紅豆再煮，豆好快冧，糕味道 👍🏼👍🏼👍🏼

[@foreverwing12345]

期待下條video

[@beibeim3537]

剛把100g红豆浸了😊 明天就動手做。谢谢妳的食譜啦！

[@tingsoyin]

好正呀...好清楚份量及做法...我都試吓整先...謝謝您!

[@sir5382]

多謝你的分享 明天做比屋企人嘗下

[@davidlim4594]

做得好👍👏👏

[@sophiatang7198]

Very good! Thank you so much.

[@puiyuen777]

我一直覺得甜品好難整，看過你的視頻，睇落好簡單，都想跟著學整，謝謝分享！😇

[@ellenwong8183]

好正呀😀😀我試吓整先

[@meupraise9516]

分享很流暢 ，簡單易明 ，聲線充足没有停頓 ，謝謝分享 。🙏🙏🙏😄

[@HappyAmy]

謝謝你🤤😆

[@seamkeayho9075]

Amy, 我喜歡吃紅豆沙，但是天文台的預報員莊思寧最愛吃紅豆甜點，這個可以給她吃，莊思寧看了肯定會喜歡吃

[@yokeyinchiang2888]

很好吃，謝謝妳！ 你有没有做马豆糕？

[@user-ue4vk5mb7v]

多謝晒！

[@sushansushann1761]

Yumy yumy

[@user-vo8kf6yb9g]

很好吃😍😍😍😍😍😘😍😍😍😍😍

[@connietam8555]

想請教你！跟你做法整，伹係點觧白色層吾會 黐實粉紅色層糕！吾知出左乜野問題？請多多指教！🙏🙏🙏🙏🙏

[@icefamily2002]

好吸引👍👍👍

[@HappyAmy]

試下整啦～^_^

[@MrMazlanjuju]

Yummy 😋

[@user-zy8lv7pu7i]

借问声靓女，可唔可以用木薯粉（泰国鳄鱼牌）代替栗粉？

[@kwoksanglam5134]

very good

[@army.9823]

好靚😘😗

[@mismis8888]

个样好靓，好似几好食

[@mag454]

太甜太散

[@carriebady26k]

焗緊紅豆😁

[@kwoksanglam5134]

like it very much

[@jackieho8459]

你呢個份糧係做唔到2底，同埋太甜，不過都好多謝你分享呢個食譜！謝謝！

[@gracetam7281]

请问可以用黄糖代替白糖? 会影响颜色吗?

[@PetiteSweets]

我聽不懂廣東話所以很感謝Amy每次都會寫英文中文字幕！我最近剛好正在找椰子糕的食譜，一看到你的影片就好興奮喔！我一定會試試看的～想請問為什麽你用cornstarch 而不是吉利丁粉呢？

[@HappyAmy]

口感會有點不一樣～ 而且素食者都可以食😄

[@phoenixchan5271]

@@HappyAmy I am vegan.

[@maylingcheung4611]

我想問紅豆重量100g是否煲完之後的重量?

[@joeywong3139]

你好，请问这个糕可以过夜的吗？😁

[@u2bzw]

完全按照比例制作的。为什么我做出来的烂塌塌的不成型呢？能够冷冻使它成型好切吗？

[@annyip491]

睇到簡單易做。好中意！謝！已訂閱

[@johnwong5399]

Good

[@missjy2710]

今次靚靚，雙色賣相靚過平時單色好多 👍 FM SY@HK

[@HappyAmy]

Yeah! Thanks

[@kattielee9659]

Thank you for the recipe! My first try was ok, it didn’t form well because I didn’t cook it long enough. My second try was a success though. My family loves it 😋

[@seamkeayho9075]

這個在泰國也有得吃，我好想煮

[@tommyhoyin1391]

放急凍都可以？

[@user-dh9ff1fz8d]

可以用粘米粉吗

[@maggielau7093]

想問下整出黎唔夠實咩原因？

[@turandotw2735]

所以，不需要吉利丁粉？

[@kwoksanglam5134]

very goog

[@cammiyue5349]

多謝你分享食譜🙏，好喜歡你的Chanel已經定閱了👍。今日會試做、另㚈一個和大家分享煮豆或米的方法，其實全部豆類都可以不用浸過夜、也可以有方法好快能煮熟的、我們家常常煲豆和粥都不用浸的、只要洗乾淨豆或米、放入乾淨清水蓋過豆或米的表面後放入冰櫃把它結成冰、要煮時先煲好滚水、後取出結了冰的豆或米放入滚水內煮、米或豆很快就會煮好、這是冷縮熱脹的效果，大家不防一試。

[@voonjiajia529]

这可以做几寸

[@yatyingha7431]

好正呀！

[@HappyAmy]

Thanks😆❤️

[@chiyuenau3699]

😋😋😋

[@meihuang4915]

粟粉是cornstarch?

[@cnecl]

多謝分享～今日試咗整跟足份量，雪左好耐都好軟林林，要用匙羹筆黎食。另外d紅豆中細火煲左4個字已經乾哂水..第一轉冇留意浪費左，第二轉都係咁，所以及時再加水。想問下係咪粟粉要再加多d?

[@HappyAmy]

煮耐啲就得，煮得唔夠會稀

[@KJ-zu7ft]

请问 为什么上下层配比差别这么大呢

[@cynfiayou]

I suggest the recipe for the red bean pudding, add more corn starch. I tried this recipe and the red bean portion was not stiff enough.

[@madamchu8960]

Yes, me too. Next time need to add more corn starch, But taste was good.

[@yinlam19931]

Same here. I think the recipe needs more corn starch. It won’t set at all .

[@Emma-sr9ze]

😋😋

[@sweetbabu123]

I love this recipe and my parents love this too! But now I’m wondering if I don’t put red bean in it... and use the red layer recipe for coconut pudding, would it taste like the Chinese dessert dim sum?

[@HappyAmy]

Sure, you can just make the coconut layer, it will taste like Thai dessert

[@sweetbabu123]

@@HappyAmy thank you! I wasn’t sure since it looks like the white layer doesn’t seem enough, but the red layer it’s enough to serve more people except for a few friends that doesn’t like red beans :( I never had Thai coconut pudding before..

[@konghong6157]

這個紅豆椰汁榚，我在泰國食過，红豆是天文台預報員莊思寧鍾意食！

[@Landy82c]

👍

[@mirandagigihk]

跟你整左。但請問切嘅時候有冇乜技巧架? 因為我切得好肉酸，个边爛哂唔平唔靚仔。不過味道好好呀，thank you

[@meiyingshek3468]

mirandagigihk 把刀搽少少油

[@linashita]

i try it but my was just like pudding , it was too solf almost running ,

[@jenniferl3113]

Yours look great but there is definitely something wrong with the recipe as I already added more corn starch but it did not set AT ALL.

[@wonggolo1372]

我跟左你整了 但最後一切落去會散 唔夠硬 是否我煮得唔夠耐？

[@mag454]

同你一樣結果，曾依照不同recipe 整紅豆糕，今次最失敗，又甜又散。

[@mickeycheung575]

Amy喜欢你的示范，最近跟同事这样说：大陆的大厨师教做菜一定放味精番茄炒蛋加茄汁[Puke]，香港人教做菜太多废话，台湾华侨网红稍微好些，只讲重点。 你最正👍讲的全是重点，清晰易明，继续加油✌

[@mag454]

份量不正確

[@taschiyung4701]

❤靜宜姐姐❤ 早晨😊 是不是綠豆糕, 芝麻糕 & 馬蹄糕一樣咁做 ? 9:57am at Woolie

[@HappyAmy]

Hello~ 唔一樣架！哈哈

[@taschiyung4701]

@@HappyAmy 收到 💕

[@jennychong1193]

Thank you for sharing. I tried today, it's success but the shape of the pudding doesn't look good.

[@cherrywong1356]

電飯煲煮豆都ok

[@kit33338888]

請問鷹粟粉，生粉，粟粉，係唔係差唔多功效，唔該。

[@HappyAmy]

同一樣野～ 但小心唔好買左泰國嘅生粉😂因爲佢地嘅「生粉」=木薯粉

[@solinner2653]

你好叻

[@carriebady26k]

我發現溝好晒先放入去做推成湖,因為新手我唔夠手快推會結成一舊舊,因為白色步驟就甘情況,HEHE^^

[@HappyAmy]

係呀 要好快手架！

[@kitalam6173]

請問糖可以減少?會吾會影響凝固？

[@pinpat]

糖的份量影響甜味，粟粉的份量才影響凝固。

[@angelahuang7264]

昨天做了👍味道确实不错，但做出的成品有些水渗出来不够结实，请教靓女Amy是怎么回事？

[@HappyAmy]

可以是煮的時候沒有攪拌均勻

[@angelahuang7264]

Happy Amy 知道了，唔该晒🌹

[@beverley00]

做好之後如果放室溫會溶嗎？因為想俾小朋友帶回學校party,thanks

[@HappyAmy]

可以用冰種凍住佢～ 雖然佢唔會溶 但椰汁比較易變壞，所以最好用密實盒，盡快食用😄👍🏻

[@user-ni6wl7tj6r]

您好，在冰箱里可以放几天？

[@pinpat]

5天，但在冰箱里會越久越硬。

[@pikolam5085]

我跟住整（但啲分量可能唔係精準）但做出黎好似唔係好實正！味道就好岩！係煮得唔夠耐（其實都煮咗好耐，攪到要揾張櫈坐住煮）定啲粉太少呢？ anyway 好中意睇你啲片 thanks

[@HappyAmy]

加多D粉/煮耐D會實淨D架 ^^

[@pikolam5085]

Happy Amy 多謝你既回覆 下次我會再試下😆

[@bongkwan756]

你好，這條片是我第一條follow Amy去整的，請問為何我的製成品紅豆完全唔黐？一切既時候就跌哂出黎？謝解答

[@HappyAmy]

Bong Kwan 紅豆太硬

[@bongkwan756]

@@HappyAmy Thank you

[@mag454]

唔關事紅豆太硬，而係粉的份量問題，我煑的紅豆不硬也一樣跌出嚟，因為糕太散，不夠硬。

[@jazzyoffwork]

Is it really sweet or can I cut the sugar in half?

[@HappyAmy]

Not too sweet~😄

[@mag454]

@@HappyAmy 咁都話唔甜？那個甜已經蓋過晒紅豆味道，要一邊飲水一邊吃

[@isabellewang142]

红豆糕点

[@risesun23]

可以用糯米粉或粘米粉代替粟粉？

[@HappyAmy]

唔可以呀～ 質地唔同😂

[@user-rg6ij7gr2j]

点存放？可唔可以放室温(大约5～7hrs？因为打算整返学校请同学😅😅

[@HappyAmy]

可以用冰種凍住佢～ 雖然佢唔會溶 但椰汁比較易變壞，所以最好用密實盒，盡快食用😄👍🏻

[@chauyusiu9084]

想問問在0:43中，是否用400ml水去煮？？thx 因為你的材料list都寫了要"水（紅豆水） 400 毫升"

[@HappyAmy]

唔止加400 係要cover哂d豆再高1寸左右 咁煮完水會蒸發左 唔夠水就補到夠400ml 因為要用400ml水紅色部分粉漿

[@minji2951]

好多糖

[@cushjsnxlu1966]

請問可唔可以用其他粉代替粟粉

[@beibeim3537]

應該可以試試绿豆粉

[@risesun23]

紅豆數量可吾可以自行＋－？

[@HappyAmy]

可以

[@chauyusiu9084]

想問問在0:21中，要用多少ml的水去浸紅豆一晚呢？thx

[@HappyAmy]

浸完有多嘅水會倒左佢 所以無所謂 呢個動作係浸軟d豆

[@albertlim5538]

我也有照做，但是出来不够硬软软的。

[@kaceyng3240]

Me too

[@FatLadyMay]

色香味俱全, 我也做來試試, 多謝分享! 我已訂閱及點讚妳了, 希望妳能回訂我哦!

[@vivianchiu7799]

Your receipt is good but you speak way too fast & I have to hear a few times to get all the information. Can you be kind to slow down?? Thanks.

[@b.a.9253]

白色部分在煲裏搞的時候都覺得好「傑」，但雪過後都未能成形。

[@HappyAmy]

應該唔會架喎 因為杰身左好快就會凝固

[@b.a.9253]

@@HappyAmy 謝謝回覆，再試下

[@cindyyan9851]

You are so funny! You talk really fast! I will try this recipe. Thanks!

[@siusiu1630]

Amy，可否講慢少少，份量字体太少，而且很快就消失，抄唔到份量

[@lemonwong1873]

我覺得係新年整‘’紅豆糕‘’做糕點都係一個最健康既食品. 始終,係新年食得太多（蘿蔔糕/芋頭糕）真係有D悶之餘,兼且,食得（蘿蔔糕/芋頭糕）太多又未必有益呀！

[@AAAA55able]

紅豆煮要加糖嗎？

[@HappyAmy]

可以加一點點，令紅豆本身帶甜味

[@chingman7092]

N

[@carmenl4275]

Not working! please check with coconut part, it is not in shape. Red bean part is ok, but too sweet, maybe 110g sugar or less. I should read the comments below before I start with your recipe.

[@christyzhou9904]

個recipe唔係好得

[@kChallo]

節奏太趕

[@powong9257]

食譜錯曬喎😂😂 咁食法會甜到糖尿病

[@mag454]

照足份量，效果完全唔合比例，甜到甩牙，糕又糊又散，大整蠱！ 家人劣評如潮！

[@kakayeung8663]

我都係咁話 真係要推下

[@kakayeung8663]

完全失敗 跟足食譜 甜到爆之餘散哂完全

[@yauyau8722]

真抵死,紅豆糕都識整。♨