紫薯红薯红龟粿，这样做，隔夜不会变硬 | Angku Kuih make like this will not turn hard after over night.

[@ChristinaLai-k4r]

I loved your video tutorials, easy to understood n followed. Thank you so much for sharing them❤❤❤❤❤😊

[@currylaksa6489]

谢谢你的分享，解析的特别清楚，使我有信心去赏试做。Thank you, will follow you.

[@lizwongmc]

感恩你的详细讲解。我跟着做也做到了。好开心❤️❤️❤️谢谢你😍

[@silverjadesprivatekitchen515]

非常棒💪🏻💪🏻我也很开心你们都学会。谢谢你的支持💐

[@raymondteoh2147]

Very nice and yummy Angku. Thanks for sharing

[@alvinlee2343]

非常仔细的描述在做的过程中， 会遇到的问题，也详细的展示怎样是已经炒匀均的绿豆泥。还详细的道出每份的重量及可以做出的成品。 赞👍

[@silverjadesprivatekitchen515]

谢谢你的支持☕

[@wamaktan5197]

@@silverjadesprivatekitchen515 1h

[@erong9709]

@@wamaktan5197 。8O " .

[@cheeluken4647]

@@silverjadesprivatekitchen515 i

[@cheongsooimeng277]

f

[@jeannetteyeesockleng9146]

Thank you very much for your recipe.

[@jufonglee2792]

講解的很透澈, 以前很羡慕我家婆做出的AngGuKueh，但没有跟她学習. 後来一直想拜師但没找到, 如今老師無私的教導非常感激🙏

[@silverjadesprivatekitchen515]

online很多都是交食谱，做法没有说明白。很多人都是做不成功，我真正的希望妳都学会做。😊 谢谢妳的支持💐

[@ijahdagang6121]

Angku kuih very delicious...wish you success and good health

[@sofina535]

講解的很清楚,很用心,手藝也很棒

[@baobeiaiwo5840]

是些熬您喜愛吃，美太太謝分享

[@NSChu-pe4ri]

Excellent!A very detail explanation I have ever seen.Thank u so much.I love your mold.

[@silverjadesprivatekitchen515]

You are welcome, thank you for watching and thanks for your support 💐

[@franwinfield8746]

Very good, very well, detail n clear explanation. Tks for sharing👍🙏🥰🥰

[@ellylauw3458]

講解清楚声音温柔好听，謝謝视频👍🙏🏻🙏🏻🙏🏻

[@silverjadesprivatekitchen515]

谢谢

[@yitkuinchan493]

你讲解的非常仔细，我用你的方式作了好多次。谢谢你的无私。God bless you

[@silverjadesprivatekitchen515]

谢谢你的支持💐

[@lehyoungma7857]

解說很清楚，程序分明，讚！

[@silverjadesprivatekitchen515]

谢谢，谢谢支持💐

[@meilingloo7967]

Thank you very much for your ang koo video. Keep up your good work Silver Jade and all the best ! 👍

[@silverjadesprivatekitchen515]

Thank you dear, very sorry now only see your message. Thank you for your support 💐

[@judylit2545]

Thank you Silver Jade for yr angku kueh...u r a very meticulous & excellent cook. Yr instructions very clear. Much appreciation for sharing. Gbu & family

[@silverjadesprivatekitchen515]

You are welcome and thank you so much for your support 💐 Gbu n yr family, stay safe.😘

[@liaujovin7988]

@@silverjadesprivatekitchen515 9oll

[@heowchengui201]

一

[@alexchao9750]

我试了两次都还算成功。谢谢玉林

[@bojoondong7911]

看到我😋流口水咯。😂多謝分享🙏💖

[@linggillian8202]

今天做了，非常成功，谢谢分享❤

[@mayaco9493]

Most details tutorial I even seen....thank you for sharing 👍

[@silverjadesprivatekitchen515]

Thank you, you are welcome 😘

[@agnesq9556]

👍讲解的很清楚，谢谢妳🙏

[@leojean5850]

Thank you so much for sharing your recipe with english subtitle. a lot of people out there who want to try a recipe but don't understand the language feel frustrated. Lucky me i found this video. Keep safe

[@silverjadesprivatekitchen515]

Thank you so much and thanks for your support 💐 You too stay safe 👍🏻👍🏻

[@laoamericanlady]

You can always turn on the subtitle 🙂

[@Selerahawa19]

Thank you for The recipe,, I wanna to try later.. big hug from Indonesia

[@silverjadesprivatekitchen515]

You are welcome and thank you for your support 💐🤗

[@machinezyryl8827]

Why am i s late t discover your channel. 好喜欢你的视频。

[@silverjadesprivatekitchen515]

谢谢。那是我们的缘分刚刚到😊😊

[@jasC1933]

I like yr instruction of cooking any dish. Clear cut and understandable.😋👍

[@silverjadesprivatekitchen515]

Thank you very much and thank you for your support too 💐

[@liengngau1846]

谢谢你講到很详细 ，做到很美看到就流口水，我也想学做了感恩给你赞赞赞

[@silverjadesprivatekitchen515]

你一定成功做到。谢谢你的支持💐

[@tanahkek6450]

Tq loashi for sharing

[@janicesaw6442]

Please share pandan angku kuih recipe mdn. Thank you

[@silverjadesprivatekitchen515]

Ok, will try to share the video asap. Tq

[@engfeiyin]

This lady is Brilliant!!! Thanks for excellent explanation!!!

[@silverjadesprivatekitchen515]

Thank you for your support 💐

[@yookfonglim4456]

谢谢老师花心思分享了那么仔细的讲解,受益匪浅！

[@silverjadesprivatekitchen515]

不客气，希望朋友们真正能学到所有烹饪的技巧。 谢谢妳的观看也谢谢妳的支持💐

[@shuipingyuen1416]

-

[@lanibautista8580]

I'm gonna try this recipe. Thank you for sharing! 😍

[@silverjadesprivatekitchen515]

You are welcome, thank you for your support 💐

[@rosatan2092]

讲解很清楚。也不会也不会啰里啰嗦。也不会藏私。真是谢谢你了。👍🙏

[@silverjadesprivatekitchen515]

@@rosatan2092 这是我的外婆传下来给我的技巧，讲解很重要。我希望朋友们都学会做，把这个传统的糕点不断的流传下去😊。 谢谢你的支持💐

[@angyongmoy8572]

你的做法是古早婆婆做的一祥，好吃！

[@silverjadesprivatekitchen515]

谢谢

[@kengyongkong762]

谢谢您很细心的教导，我都听明白了，感恩您无私的教导，让我受易良多，我一定会学起来！🌿💖💖💖💖💖

[@silverjadesprivatekitchen515]

不客气。我也谢谢你的支持🍻

[@anniechen5584]

老师妳真棒👍

[@silverjadesprivatekitchen515]

谢谢

[@OngBeeeng-l6u]

Hi May I ask.after steam ang ku Kueh shape become flat.

[@lyndalee5992]

可以分享金瓜食谱嗎?谢你🙏

[@陳紫纓]

老师您好！我己照您的糕譜做了，成效太棒了，很感激您无私详细的教法，在此謝謝您 👍👍👏🙏🙏

[@silverjadesprivatekitchen515]

恭喜你! 谢谢你的支持💐也请帮忙我我的视频分享给朋友。 再次谢谢你，感恩!

[@MiraTarot225]

香蕉叶可以用什么代替吗

[@limpwg2483]

谢谢分享。大姐，你可以分享潮州红桃粿的祕訣吗？网上有很多，可是多数都是粿皮容易变硬。我在新加坡曾经买过一个老婆婆卖的，她的粿皮到隔天，不用封密，依然柔软。我试了很多不同版本，还是会硬。不晓得你有做过吗。

[@ivy522]

我欣赏你的模具

[@arisu85]

Hi..Thank you for your detail explaination.Very hard to find this kueh this days..May i know how much u selling for 1 pcs? Thanks🥰

[@NgAgnes]

Thank you very much for sharing . May I also know where u bought yr mould ?

[@silverjadesprivatekitchen515]

The mould was passed down by my mom. However, you can get in online.

[@cheongsiowkeong8632]

filling do early keep in fridge is OK tomorrow do skin is that OK. please reply me now i waiting thanks

[@zuraidazakaria1916]

TQ for sharing❤

[@chiliehee8447]

Thank you Silver Jade !♥️ You are Awesome !!! 😘👏

[@silverjadesprivatekitchen515]

You are welcome dear, thank you for your support 😘💐

[@evelynpon3094]

Can share your angku recipe without sweet potato. Thanks

[@silverjadesprivatekitchen515]

Video in the Q...please stay on. Thank you for your support 💐

[@leeladewipunusamy1288]

I love angku kuih since i was from small kid..its very hard to find this kuih nowadays. Tq

[@silverjadesprivatekitchen515]

You can try to make yourself, not difficult to make. If you don't have the mould, you can just make it round. Also nice..😊 Anyway, thank you for your support dear..💐

[@Jansiowfood]

非常棒 👏🏻👏🏻👏🏻👏🏻

[@silverjadesprivatekitchen515]

谢谢💐

[@fairywings33]

Thank you for sharing Silver Jade. Can I keep leftover skin dough for next day?

[@silverjadesprivatekitchen515]

Hi sorry for late reply. Yes you can .

[@fairywings33]

@@silverjadesprivatekitchen515 no worries. Thank you!

[@石川さゆり-r1m]

I missed ang ku kuih after living in Japan. Thank you reminding me.

[@silverjadesprivatekitchen515]

You are welcome and thank you for your support 💐

[@lovebell4576]

Thank you for sharing.👍🥰💞

[@silverjadesprivatekitchen515]

You are welcome, thank you for your support 💐

[@lyndalee5992]

請問我要用金瓜那要用多少gm 呢?谢谢你🙏

[@silverjadesprivatekitchen515]

Use the same portion as sweet potatoes, but try to adjust the water. Because the moisture content of the steamed sweet potato and pumpkin are different.

[@lyndalee5992]

@@silverjadesprivatekitchen515 谢谢您🙏

[@mlc4203]

谢谢您的分享 感恩 👍👍

[@annyap4432]

喜欢看你制作的视频，干净利落，我要多多向你学习

[@silverjadesprivatekitchen515]

谢谢妳，一起加油💪🏻💪🏻

[@janetkoay4877]

Good! I like your recipe.

[@silverjadesprivatekitchen515]

Thank you 💐

[@silverjadesprivatekitchen515]

Thank you

[@oldcuteboy]

Good food, delicious,Old Cute.boy really like it.

[@roslizanbintimalik]

First time got your video.👍. Very detail and withe nglish sub. I love to eat ang koo kue. I made before but the motif is blurr after steaming. Now I know why mine not nice.

[@silverjadesprivatekitchen515]

Thank you for your support 💐

[@宝源黄]

很好吃哦

[@dorislee1599]

Is sweet potato make ang ku kueh skin soft or boiling the dough make skin soft till next day ?

[@silverjadesprivatekitchen515]

Both things playing the role.😊

[@Jtsh706]

What flour was used to prevent ang ku kue stick to wooden mould?

[@silverjadesprivatekitchen515]

Glutinous rice flour

[@Jtsh706]

@@silverjadesprivatekitchen515 👌thks

[@陳紫纓]

謝謝您，讲解的很详细很清楚，一定要试做看看，謝啦 🙏🙏

[@tanahkek7995]

How to get your Yutube in English Laoshi. So to find your recipe tq

[@silverjadesprivatekitchen515]

Hi, thank you for your support. Temporary I only make the video explanation in mandarin and subtitled in English.

[@leechoonloh1192]

刚刚做好 很漂亮谢谢

[@silverjadesprivatekitchen515]

很开心得知你们通过这个视频学会做👍🏻👍🏻👍🏻 也谢谢你们的支持💐

[@michaellina9044]

Good job 👍👌

[@silverjadesprivatekitchen515]

Thank you very much and thanks for your support 💐

[@lannyok7338]

多谢好兼难得敎导、喜欢吃有兴趣学的人有福氣.只须耐心加時间

[@silverjadesprivatekitchen515]

不客气，我也谢谢妳的支持💐

[@khewyingchong9284]

这个木制模型 ，到那里才买得到？

[@foongyeetang1056]

Love your detailed video and explanations. Thanks so much 😍

[@silverjadesprivatekitchen515]

You are welcome, thank you for watching and thanks for your support 💐

[@yvonnelim2528]

我用妳教的做法'請问满月尖形要多少皮多少料

[@silverjadesprivatekitchen515]

很抱歉，现在才看到你的信息。 什么是满月尖形?

[@DewiVel]

谢谢你的分享，讲得很清楚☺

[@silverjadesprivatekitchen515]

不客气，我也谢谢你的支持💐

[@lianfoong8563]

谢谢您的分享，讲解让我很明白又亲切感恩。

[@silverjadesprivatekitchen515]

不客气，谢谢你的支持💐

[@manmoiwong6594]

@@silverjadesprivatekitchen515 /

[@QQ926]

讲解得十分清晰，生熟粉团法好实用👏🏻👍🤩😍😋

[@silverjadesprivatekitchen515]

谢谢你的支持💐

[@ingingtiong798]

老师你好，你的木模形那里有的卖可以告诉我吗？

[@silverjadesprivatekitchen515]

我的是妈妈留下来的。在檳城买得到，你也可以试一试online找找看。

[@shuyonghow2516]

谢谢妳

[@fish2415]

请问要如何知道模是可以做多大的红龟糕呢？我的是塑料粉色那种模。买时只有一个尺寸，也不知道是多少g的模。还有，搽模的糯米粉是要炒熟的吗？谢谢。盼回复。

[@silverjadesprivatekitchen515]

你好，很抱歉。我现在才看到你的信息。 你把粉团塞满你的模子，刮平，然后敲出来。秤一秤就知道有多重了。 沾模的粉不需要炒。 谢谢。

[@dorislee1599]

可以先揉好面团，放冰箱，隔天再包?

[@silverjadesprivatekitchen515]

不建议那么做。

[@tiangsin150]

老师，如果想做 mini ang gu kueh 的话 ，那个皮跟馅料的比例大概是什么呀～因为我还没尝试过 ～还有如果我想第二天蒸的话可以吗？(就做好了放冰箱，第二天蒸 )

[@tiangsin150]

还是做好了，隔天再蒸热 ，那在蒸的时间大概多久呀

[@JenniferLee-u2v]

请问你的angku模哪里可以买到

[@ccding2071]

我著的那綠豆有染色，我買的洗了沒有那麼黃的水。

[@silverjadesprivatekitchen515]

对，很多是有染色的。所以要洗到水变清。

[@xinyannwong4112]

我很喜欢吃 ，谢谢你的分享

[@silverjadesprivatekitchen515]

是我的荣幸，谢谢你的支持💐

[@yinl2314]

hi 玉林, 如果我要用pandan 汁， 食谱应该怎样？100g 黄番薯换成100 g pandan 汁？？

[@cindymak4354]

請問你用什麼牌子的鑊？看上去好用👍

[@rubyong5361]

请问红豆馅软揉不成团可以做吗?或者你知道有什么办法可以补救让红豆馅变硬吗？谢谢

[@shintiatjing3764]

The angku kuih can last for how long?

[@silverjadesprivatekitchen515]

Hi dear, sorry for late reply. 2 to 3 days in the chiller, 1 month if frozen. But try not to keep that long, eat fresh is better. Thank you for your support 💐

[@jassy880]

Can freeze raw Ang Ku Kueh n steam only when ready to eat? If yes , need to thaw before steaming ?

[@silverjadesprivatekitchen515]

Hi dear, sorry for late reply. Ok. If you just freeze it for a day or two is fine. But one thing to consider is the taste of the Angku kuih may not that good. Any foods you need to thaw before reheating it. Hope the answer solves your question. Thank you for your support 💐

[@kerziajong8021]

感恩您的分享，我做过很成功又好吃，家人很喜欢吃，我想请问您如果用盐来做绿豆馅不放糖会成功吗？妈妈有糖糖尿病不能吃甜，所以请教您，很感恩。

[@wu-kueiyuan]

跟加糖沒關係，而水可以改用熬煮的甘草水，口感會較好，看中醫調理吧！西藥吃久了很容易有副作用！

[@evelynpon3094]

Share your angku recipe for natural ingredients (without potatoes).Thanks

[@silverjadesprivatekitchen515]

Please stay on, video in the Q....thank you for your support 💐

[@vinlyteh3052]

老师说的很清楚

[@silverjadesprivatekitchen515]

谢谢你的支持💐

[@alicenguailee1122]

老师，可以直接用热水直接搓成团吗？

[@silverjadesprivatekitchen515]

亲，不能直接用热水哦。粉团熟透了，很粘，抱不到馅料也打不到印。

[@alxm0173]

做好的红龟粿留到第二天会硬吗？ 需要放冰箱？ 第二天再蒸的话，会塌下吗？

[@silverjadesprivatekitchen515]

盖好，不要吹到风，不需要放雪柜，隔天不会硬。 如果放雪柜，拿出来退冷后加热两三分钟就行了。

[@lukiwibowo2664]

I like this

[@ericynthia1125]

请问是用水磨糯米粉或是糯米粉？

[@kathylin8624]

老师你好👋🏻 想请问为什么红龟粿搽油后表皮会有油印, 好像一层雾面? 要等几个小时后才会消失呢, 希望老师可以帮帮我解答, 谢谢你😃

[@silverjadesprivatekitchen515]

你好，我没有看到你的作品，不是很明白你的问题。如果有相片发去我的面书给我看看。

[@kathylin8624]

@@silverjadesprivatekitchen515 老师你好！在老师的facebook page找不到send message 的按钮，所以我将照片发到老师的gmail了。期待老师的回复，谢谢老师🙏🙏

[@silverjadesprivatekitchen515]

@@kathylin8624 收到了，妳的红龟粿蒸好后，表面有水蒸气。 妳开盖后不要急着离锅，让它蒸大约半分钟让水蒸气蒸发后才拿上来。过后才抹油。

[@kathylin8624]

@@silverjadesprivatekitchen515 哦原来是这样！非常谢谢老师的讲解❤❤感恩🙏

[@pamelawee8415]

谢谢阿姨您的分享 !😋

[@silverjadesprivatekitchen515]

谢谢你的支持💐

[@limwansze3806]

请问老师，50克的模具有多大？ 因为我有一个现成的模，就不知道是不是做50克粉团的！😅

[@pohliantay2850]

Thank you for sharing. I like your mould, where did you buy from?

[@silverjadesprivatekitchen515]

The mould is my grandma pass down to me one. You can try to search online, friend can get from online. Thank you for your support 💐

[@pohliantay2850]

Thank you. Those antique ones are nice. Hope you show us more kueh kueh, thanks. Stay safe🙏

[@silverjadesprivatekitchen515]

@@pohliantay2850 Thank you, you too stay safe 💐🤗

[@acialoy7024]

m,9 p

[@acialoy7024]

g , . . bi

[@埃柳]

When the filling still on the wok it is wet, how cam you can make into the balls easily. Give me tips for this. Did you let it cool 1st?

[@faith5401]

Looks soooooo delicious n very nicely made indeed!! 👍👍💖💖 l love eating this kueh a lot ! Tq for sharing :)

[@silverjadesprivatekitchen515]

You are welcome and thank you for your support 💐

[@yookfonglim4456]

老师您好!请问老师可以先把綠豆瓣蒸好搓圆,放入冰箱冷藏,明天才做皮包馅料吗？

[@silverjadesprivatekitchen515]

如果你不够时间，可以这样做。

[@angsuikiaw9524]

谢谢无私的分享👍❤️

[@silverjadesprivatekitchen515]

希望朋友们都学会。 谢谢支持💐

[@rosang2571]

By CT t