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.

紫色黄色红龟粿

食谱:

馅料(35-40份):
去皮录豆瓣350克
糖150克

紫色粿皮(18-20份):
紫色蕃薯100克
糯米粉150克
水100克
糖15克
油1勺

黄色粿皮(18-20):
红色蕃薯100克
糯米粉150克
水100克
糖15克
油1勺

详细做法请查看视频

备注: 馅料和粿皮份量只共参考，你们可以根据自己的模具的大小做调整。

糕粿保存方法:
1。将糕粿放入一个不透气的容器，盖好。放着(室内温度)，隔夜不会变硬。
2。放入雪柜，可以耐一个星期。
3。冷藏在雪柜，可以耐一个月。要吃是，解冻后，蒸热就行了。

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English Version ~ Google Translate
Purple Yellow Red Tortoise Kueh

Recipe:

Filling for 35-40 servings:
350g skinless mung beans
150 grams of sugar

Purple Angku Kuih skin dough for 18-20 servings:
100g purple sweet potato
150g glutinous rice flour
100 grams of water
15 grams of sugar
1 scoop of oil

Yellow Angku skin dough for 18-20 servings:
100g orange sweet potatoes
150g glutinous rice flour
100 grams of water
15 grams of sugar
1 scoop of oil

Please refer to the video for cooking instructions.

Remarks: The serving size of the filling and skin is for reference only, you can adjust it according to the size of your own mold.

Preservation method of the cake:
1. Put the cake into an airtight container and cover it. Leave it (in room temperature), it will not harden overnight.
2. Put it in the refrigerator, it can last a week.
3. Keep frozen in the refrigerator, it can withstand one month. When you want to eat it, just steam it after thawing.

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