传统红龟糕食谱,免烤食谱Traditional Angku Kuih Recipe, No bake recipe|Red Tortoise Cake, 绿豆馅Mung Bean Fillings

Рет қаралды 21,158

iwen baking

Күн бұрын

Пікірлер: 62

@ourlifejourney7078 2 ай бұрын

Looks beautiful and delicious! Thanks for sharing👍👍👍♥♥♥

@iwen777 2 ай бұрын

Thanks, welcome too, hope you can try

@johnnyong2341 2 ай бұрын

Thanks for sharing your vlog 😊❤

@iwen777 2 ай бұрын

Welcome thanks for watching too mean so much to me, hope you can try

@wadieaziz6279 2 ай бұрын

So delicious 😋 I love your recipes. Thank you so much for sharing ❤❤❤

@iwen777 2 ай бұрын

Welcome, hope you can try, so yummy

@bettytay1406 2 ай бұрын

Thank you for sharing this recipe.

@iwen777 2 ай бұрын

My pleasure 😊, welcome, hope you can try

@winifredcook9730 2 ай бұрын

Thanks for the recipe. ❤

@iwen777 2 ай бұрын

Welcome, hope you can try, so yummy

@phoneredmi507 2 ай бұрын

这个手工模型很美！有个寿字！我喜欢这样模也收藏两个！谢谢老师分享！❤👍

@iwen777 2 ай бұрын

是的，这个传统模具纹路很深，所以很美哦。我姨姨的珍藏

@jenchualife5087 2 ай бұрын

好漂亮，谢谢老师的分享。🙏

@iwen777 2 ай бұрын

不客气哦，尝试做

@nancykoh6360 2 ай бұрын

Thank you ❤

@iwen777 2 ай бұрын

You're welcome 😊, hope you can try

@mayjannchua5017 2 ай бұрын

很漂亮❤

@iwen777 2 ай бұрын

谢谢你呀，尝试做哦

@nggrace9636 2 ай бұрын

感谢老师的分享👍🙏

@iwen777 2 ай бұрын

不客气哦

@自由天空-z4y 2 ай бұрын

好美哦

@iwen777 2 ай бұрын

谢谢你呀，你也可以做到

@angelaCheng-v5b 2 ай бұрын

谢谢老师分享❤

@iwen777 2 ай бұрын

不客气哦

@kuiteckking3708 2 ай бұрын

好漂亮

@iwen777 2 ай бұрын

谢谢你，尝试做哦

@jeannie.low76 2 ай бұрын

Hi Wendy can i please check can we soak the green beans overnight?

@iwen777 2 ай бұрын

Yes you can, but need to cover well and chill on fridge overnight or else will have mold.

@jyenswallow 2 ай бұрын

Hi Wendy, can use this recipe to make mochi?

@iwen777 2 ай бұрын

Pls use this recipe for mochi, not same ya, kzbin.info/www/bejne/f4DOi3Zml7yIaZYsi=ryXBNpu0U7GcdC0_

@七七-d9r 2 күн бұрын

老师，你可以教花生糕吗？(圆圆一粒，用蒸的那种)

@ying7600 2 ай бұрын

老师可以教芋泥馅的吗？很好吃哦 😋

@iwen777 2 ай бұрын

很久之前有做过哦，可以看看，kzbin.info/www/bejne/on6YZ5VspZyga5Ysi=p14xCNQQa9DgEmhC

@cocoloo2220 2 ай бұрын

老师，谢谢你。今天我做了很好吃。

@iwen777 2 ай бұрын

哇好厉害，做了拍照来看

@taunggyithu 2 ай бұрын

谢谢你的分享，期待下一季也要传统糕点、 ❤

@iwen777 2 ай бұрын

不客气哦，希望你尝试做

@janrishjane 2 ай бұрын

想知道你用的是什么brand的blender？

@beeleng9041 2 ай бұрын

Can I check, if my mould is one size smaller than yours , then how much is the mung bean and how many grams is the skin ? Thanks

@iwen777 2 ай бұрын

Depends on your mould size ya... you can try with smaller dough to see whether it can fit in

@beeleng9041 2 ай бұрын

@@iwen777 thanks for getting back, sure I can , but May I check what is the weight of the skin n filling if I use mould that one size smaller than yours !

@winifredcook9730 2 ай бұрын

Do you have recipe for canele?

@iwen777 2 ай бұрын

Not yet ya.. in future maybe

@winifredcook9730 2 ай бұрын

@@iwen777 I'm looking forward to it.

@ellevs592 2 ай бұрын

放隔夜外皮会硬吗

@iwen777 2 ай бұрын

我的不会哦。隔一夜后就要开始收冰库冷冻哦，防止发霉。吃前解冻重蒸再吃

@jessicalee329 2 ай бұрын

My angku looks nice like yours do after knocked out from the mould (before steaming). However, it flattens considerably after steaming. What could be the reason?

@iwen777 2 ай бұрын

The dough will expand after steam, then shrink slightly after opening lid. The pattern to turn slightly blurred as compared to uncooked dough, if your fillings is too soft runny or watery, it will flatten too after steamed. Also encourage you to use deeper pattern angku mould