Red Bean Paste Sesame Balls 红豆沙芝麻球
Ingredients
材料
1. Glutinous rice flour 240g
糯米粉
2. Salt 1/2tsp
盐
3. Water 237ml
清水
4. Caster sugar 70g
细砂糖
5. Corn oil 2tsp
玉米油
6. Red bean paste
红豆沙
7. Sesame seeds
芝麻
Kuih Bingka Beras Pandan 香兰米糕
Ingredients
材料
1. Rice flour 230g
粘米粉
2. Tapioca starch 70g
木薯粉
3. Castor sugar
细砂糖
4. Pandan leaves 12pcs
香兰叶
5. Salt 1tsp
盐
6. Coconut milk 500ml
椰浆
7. Pandan juice 500ml
香兰汁
Tray size: 6x6 inches
托盘尺寸
Kuih Bingka Ubi Kayu(2) 传统烤木薯糕(2)
Ingredients
材料
1. Grated cassava 1250g
木薯(去皮,刨丝)
2. Caster Sugar 200g
细沙糖
3. Salt 1-2 tsp
盐
4. Fresh coconut milk 500ml
新鲜椰奶
5. Unsalted Butter (melted and let cool) 40g
无盐牛油(融化,放凉)
6. Tapioca Flour 14g
木薯粉
7. Custard Powder (Optional)
蛋黄粉
8. Egg 106g
鸡蛋
(Top Bottom Heat, No Fan Force, Middle Rack)
(Preheated Oven 200C: 1 hour. After that, rotate baking pan, adjust to 230C: 15-20minutes till top lightly burnt)
(上下火,不开旋风,中层烤)
(预热烤箱200C:1小时。之后,转烤盘,调高到 230C:15-20分钟至顶部微焦色)
Kuih Ketayap 香兰椰丝卷
Ingredients For Batter
面糊料
1. 普通面粉 180g
Plain flour
2. 细砂糖 1 tbsp
Caster sugar
3. 盐 1/4 tsp
Salt
4. 清水 360ml
Water
5. 香兰叶 4 pcs
Pandan leaves
6. 蛋 1pcs
Egg
7. 玉米油 1Tbsp
Coil Oil
Filling
馅料
1. 白椰子丝 300g
White granted coconut
2. 椰糖 60g
Palm sugar
3. 细砂糖 40g
Caster sugar
4. 清水 50ml
Water
5. 香兰叶打结 1pcs
Pandan leaf knotted
6. 盐 1/4tsp
Salt
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