花生红龟糕 | 隔夜不变硬 | 经典古早味红龟粿食谱 | Peanut AngKu Kuih | Kueh Ang Ku Peanut Recipe | How to Make Ang Ku Kuih

经典古早味花生红龟糕来咯，这食谱隔夜皮还是软软的。香香的花生香味，吃了口齿留香 吃的大人小朋友都赞不绝口。

This classic traditional Peanut AngKu Kuih recipe yields a soft texture even after left overnight. With its fragrant peanut flavor, both adults and children can't stop loving its deliciousness after tasting it.

【Ingredients材料】
➡️ Skin 皮料
100g Potato 马铃薯
15g Caster sugar 细砂糖
250g Glutinous rice flour 糯米粉
30g Cooking oil 食用油
A little Red colouring 少许红色素
A little Green colouring 少许青色素

➡️ Peanut Filling 花生馅料
330g Roasted peanut 烤花生
30g Caster sugar 细砂糖
30g Cooking oil 食用油
Pinch of salt 少许盐

➡️Making Tool 制作工具
Angku Kuih Mold 红龟糕模具
Banana Leaves 香蕉叶
Cooking Oil 食用油
Glutinous Rice Flour 糯米粉

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Remarks 备注:
Skin 皮料 30-33g/pcs
Filling 馅料 1 tbsp

*16pcs portions
*16粒份量

Can adjust the portion by your own personal division.
可以按自己的喜好调整比例。
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