Pandan Agar-Agar/ Jelly 班兰燕菜糕

[@joannejoanne4490]

I made this today with 160 g sugar instead of 220 g. Although I didn’t use food coloring, it tastes good and looks pretty.

[@anthonyanderson9326]

Good call that stuff is toxic

[@spyro8842]

没有乱七八糟的音乐，只有单纯的煮具敲击声和解说清楚的字幕，最喜欢这样的视频

[@kokwai80]

me too

[@fangqingqing9357]

+1 最讨厌啰啰嗦嗦的，还没开始制作我就退出了🤣🤣

[@zaininmaarof5881]

Kreatif ny kamu..x sanggup saya nk buat.. cantik .....

[@weylin07]

Just tried this recipe out......as I’m planning to do this for my daughter’s birthday party.....everything is good except the sweetness! oh my good.....it is so sweet that even one lick is enough to cause tooth decay....lol....I cut down the sugar in coconut layer little bit only...but I should have taken the advise in the link to cut down the sugar....but wasn’t dare to do so as this is my first time making it...but I would strongly suggest everyone to cut down sugar at least 50%! I would go for 70-80% less sugar as I really just like little bit of sweetness....

[@damienthonk1506]

Why are you typing like that?

[@jaspalkaur2015]

Thx for the tip Mrs Yew. About to make it too😊 i too love less sweet

[@weylin07]

Jaspal Kaur hope my advise gives you the sweetness level that you like....I really really dislike too sweet. Let me know how many percentage you have reduced when you are making it! Cheers!

[@alfinanurfatihah717]

Puding

[@wongchunfeii7750]

I did tried her recipes. Too sweet. Can cause diabetic

[@happysoulpeace-Grace]

想请教怎样让凝固时其他层的燕菜料不会等时而凝固了？（是不是等成品凝固一层时，其他的需要持续煮着？）🙏

[@gohjeeleng2445]

老师的糕点做到很漂亮，很迷人，食指大动，令人涶延三尺！

[@erlinasusilowati1432]

Aq suka banget sm mcam2 pudingny simpel bkinny,,, beraneka rgam rsany. Bhanny jg gmpang d cari... I love full deh, , buat aq yg lg br blajar g d bkin ribet...

[@jessicaliang6068]

This is one of my childhood desert in Singapore. It was past down from century. It reminds me of those Aunties who shared receipt and spread to all part of the Singapore and further

[@amoylilan1677]

b

[@pennychong9226]

@@amoylilan1677 p

[@DarrenAZX]

请问老师pandan 口味要怎样做才不会苦？谢谢

[@pualinesubramaniam3412]

Thanks Katherine. Mine turn out amazing. I just reduced the sugar to 180

[@kmchin685]

用燕菜絲可以代替燕菜粉嗎

[@berylsu168]

Is the tray size 12x8x3 cm or inches

[@peggyjoo327]

So clever.. pandai buat .. jelly banyak. chantik

[@mehruthomas]

does washing the cut pandan leaves reduce its bitterness? anyone knows?

[@jennisetang3110]

可以请问一下这里有人照着食谱放20g燕菜粉的吗？会不会太硬了

[@siachin6637]

可以知道是使用什么牌子的燕菜粉吗

[@DapurCikLia1835]

nice video😄😄

[@mahahassan5365]

Good..and very very good and very very nice

[@justinqcpqcp9905]

请问可以用 9 寸 模具做 燕菜糕 吗 ？😃😄😉😊

[@jenna7303]

may i know how long to leave until almost set?

[@seatapakia9523]

Can do this jelly using agar-agar strips?

[@annisamuchtar8634]

yes, agar agar is the same regardless of brand, just weigh it

[@sharni888]

One of the most complete n professional cooking channel 👍🙂

[@angeladuzej8320]

Nice and yummy

[@jessicatran3441]

Nice job👍🌹

[@7196grace]

May I ask what mixer is that, it’s cool like a light bulb 💡

[@ckchu5916]

为什么要慢慢倒？

[@blueandbanana]

I don't have the leaves. What do I do?

[@MH370MH17]

Madam Khaterin your recepi 100% wright and Very2 good test I had already done it super duper it's turned nice 💐💐💐💐👍👍👍👍👌👌

[@tatisupriati3581]

Very beutiful..

[@thaole5160]

So dilicious

[@fannywilliam24]

Very very nice

[@sajiaatrabelsi]

Good

[@gracehii1690]

请问用什么牌子的椰浆不容易坏呢？

[@jeanniekly_96]

请问我可以用吉利丁粉代替菜燕粉吗

[@elbairenearzapalopanez5424]

Como consigo las hojas de pan dan,soy de Perú o como suplir los colores que medida.gracias

[@restyws]

I try to cook it today, but it turned out to taste a little weird and not sweet. I feel so sad

[@kokwai80]

i must do it went it is my birthday

[@黃月琴-q6b]

馬來西亞的小香村吃過斑斕葉子做成的果醬非常好吃能請問您怎麼作嗎

[@KathrineKwa]

黃月琴 kzbin.info/www/bejne/hZvYmaFsZ5mEapY

[@KathrineKwa]

如果不煮焦糖，就是直接加入班兰汁一起煮

[@khookenghoonkhoo7325]

@@KathrineKwa I

[@jovel2014]

Going to try this weekend

[@Thetastyadobo]

Love watching your videos!thanks for including a written recipe on this blog.Awesome💖

[@wanglinkyienkpm-guru5426]

Hi.

[@siewyengtang9728]

老师为什么我做的班兰腥味很重？

[@goagavin1830]

请问燕菜粉放多了怎么办呀？

[@mgsong1614]

燕菜粉是那一种，去那里买？

[@consueloorozco5749]

Cuchillos de figuras donde puedo comprarlos

[@mintyants8903]

What brand of agar powder please ? Thanks

[@priya99178]

I love it i cooked it and i eat it

[@AfghanFoods]

Wow great job...

[@euniceliciousTV]

很美~ 看了很想吃， 请问你的摸具是长宽多少寸的？

[@jojoho5214]

euniceliciousTV 一\ 。本人繼續

[@fatimahfatimah3705]

nkue tatato nya tidak bahasa idonesia kami tak ngerti

[@esmamartha]

Mudah membuatnya

[@naziramohdali1992]

Can you plz give simple kuih lapis recipe tq

[@itran888]

What brand of agar powder did you use?

[@yanteoh8741]

请问椰浆是用盒装的吗？

[@francesyhlee2994]

The layers doesn't stick.

[@周素娜]

请问为啥我做的分层冻好之后，层与层之间不粘連，直接散开了 应如何处理

[@spyro8842]

4:20 我觉得你可能给它完全凝固了，应该让它稍微凝固，手指轻粘的时候会有黏黏的感觉 5:04 确定第二层材料一定要够热，再轻轻的把它倒下去，才能连接两层

[@jennyhuynh9708]

Thanks so much for sharing yummy 😋

[@yalanyao6046]

請問燕菜粉那裡有買？

[@rokhanahashim6422]

Beautiful n easy.Tnk u

[@fadilahahmad7561]

Yummmmmmyyyyyyyyyyyyyyyyyyyy. You are so so.so awesome. Love u always

[@jamaljohn7538]

Hi just wanting to know how long it takes to finish all the layers? TQ.

[@ririnwuriani7333]

🌹..a professional chef does this..😍

[@naziramohdali1992]

Thks for recipe my favourite

[@nancyjasper2275]

Hi Kathrine, 謝謝妳的分享AGAR AGAR 的配方，我有一些小問題，我每次做的千層果凍會分離，要怎樣才能像妳做到那麼完美？可以教我嗎？

[@weylin07]

Nancy Jasper the trick is to add on the second layer when the previous layer is partly set, but not entirely set! Try that next time!

[@93suzumiya]

好吃不过比较硬，如果燕菜粉用辰量会多过用汤匙量哦，因为我就是跟了辰量变比较硬 。我个人建议燕菜粉用辰量数目就不必放出来了，汤匙的就够了哦😉.

[@jennisetang3110]

可以知道用汤匙量的是多少g吗？我没有这种汤匙😭 如果一样的食谱用15g的燕菜粉会不会足够

[@shirllyleong]

請問第一層用多久時間才能凝固？

[@羊上羽]

請問燕菜粉是什麽粉，多謝。

[@makayubayub3859]

Superb

[@SUn-dl4tk]

N bklpp

[@purpleokidkid4818]

Only Malaysian can make this wonderful dessert

[@itagurusinga2562]

yummy

[@annonymoussmartass5405]

Very nice ...tq 😚😚

[@peacegirl7982]

I did my before but the layer come apart...what is the reason?

[@ernimurdiyanto3410]

Peace Girl you need soak with the cold water

[@peacegirl7982]

@@ernimurdiyanto3410..u mean soak the jelly in cold water?

[@ernimurdiyanto3410]

Peace Girl. The thing to maje the jely di under you put the cold water

[@leejiahui7552]

@@peacegirl7982 .

[@siachin6637]

怎么我做的不会凝固呢

[@beauty_isabella1]

Sia Chin 沒加agar agar菜燕粉嗎？

[@kobydo918]

That's cool

[@suryasantoso369]

Enak y dan mudah buat y jdi kepengen buat jgn lupa di tunggu y kunjungan y

[@vanassarinleeanupat3973]

This is That's food.

[@margaretchew8446]

Hi, where can I buy the coconut milk. What brand would you recommend

[@KathrineKwa]

Margaret Chew , available at any supermarket

[@anthonyanderson9326]

You dont need the extra food coloring

[@salammamo3675]

من فضلكم الترجمة بالعربي

[@tjoasiulan919]

m

[@anitalailai3516]

請問燕菜粉同魚膠粉口感有咩唔同

[@KathrineKwa]

anita lailai 两种是不同用法，口感也完全不一样

[@anitalailai3516]

@@KathrineKwa 魚膠粉係唔可以室溫 太耐， 請問燕菜粉可唔可以呢？

[@anitalailai3516]

是否 燕菜粉 會比魚膠粉更煙韌呢？

[@KathrineKwa]

anita lailai 燕菜糕是可以放在室温的，口感是比较脆口

[@tiffanyhu4615]

不懂为什么香兰做出来的菜燕总是有股生味

[@chinbl8198]

不给我做

[@nellietoh211]

👍👍👍

[@kokwai80]

good!

[@kokwai80]

it is really really really good!

[@hendrayohendrayo4036]

Halo

[@christinaleong9497]

请问可以知道是什么牌子的燕菜粉

[@KathrineKwa]

我是在烘焙店买的日本燕菜粉

[@safinatam3511]

my one's also collapsed among the layers...too embarrassing lol thought I made it perfectly in the beginning .

[@soonyet1694]

超赞

[@lokilaker2781]

من فضلكم ترجمه عربي

[@mo5440]

水与菜燕的比例不对尝试做第1次根本不会凝固就认为自己一定是哪里错了再来第2次也是不行

[@rajeevmahendru2676]

Can you please help me where to get Pandang leave in india

[@sharifahamira2834]

😍😍😍👍👍👍👌👌👌

[@janicekun1568]

👍

[@DV_NothingCanBeatMe]

👍👍👍👍👍

[@alifaafika6626]

On

[@nuramirah157]

😍😍

[@yifan6244]

菜燕× 琼脂√

[@jesit341]

👍👌👏❤

[@zaininmaarof5881]

X da muzik gila baru selesa tgk kwn mmasak...

[@AliAli-td3wr]

من فضكم ترجمه بالعربي وشكرا 👌

[@sandrachasse9346]

👍👍👍👍👍👍❤️❤️❤️❤️❤️🤝🤝🤝

[@ahmoytan5844]

w

[@dasitidasiti4067]

Keteranganya ga jlas

[@davidtan361]

nicuuuuuuu