Скачать с ютуб Kuih Tepung Pelita Recipe椰浆班兰灯糕食谱|Kuih Sampan, Pandan Coconut Custard Kuih小船糕,传统马来糕点Traditional Kuih в хорошем качестве

Kuih Tepung Pelita Recipe椰浆班兰灯糕食谱|Kuih Sampan, Pandan Coconut Custard Kuih小船糕,传统马来糕点Traditional Kuih

Separate Video Recipe Links: ♦班兰糯米糕食谱Kuih Seri Muka Recipe:    • Kuih Seri Muka Recipe班兰糯米糕食谱|天然无色素，班兰...   ♦班兰椰奶燕菜果冻食谱Pandan Coconut Milk Agar Agar Jelly Recipe:    • 班兰椰奶燕菜果冻食谱|Pandan Coconut Milk Agar A...   Kacang/Manchang Kuih:    • 古早味传统厚软曼煎糕/面煎粿食谱|Traditional Thick Pe...   ♦糕点食谱Kuih Recipe:    • Kuih Recipe 糕点食谱   ♦班兰食谱Pandan Recipe Playlist:    • Pandan Recipe斑斓食谱   ♦免烤食谱 No Bake Recipe:    • No Bake Dessert Recipe免烤食谱   ♦Facebook Page:   / iwen777   ♦Instagram ID: iwen777 ♦Oven: Electrolux 72L Built in Oven: https://c.lazada.com.my/t/c.Y5Zedw?ur... ♦数码厨房秤网购链接Digital Kitchen Scale Lazada Links: https://s.lazada.com.my/s.idoP5?cc 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. 一起来做 “Kuih Tepung Pelita”椰浆班兰灯糕，传统马来糕点，免烤免蒸食谱。“Tepung Pelita” 意为面粉和油灯, 后者因其形状和颜色与传统的油灯相似。经典的绿模具盒也是采用了新鲜班兰叶来制作。Kuih Tepung Pelita是个双层卡仕达糕点，底部采用了新鲜班兰叶给面糊增添了天然绿色及班兰香，顶部则用了椰奶来制作奶白椰香层。面糊制作过程直接，每层需用慢火各别煮到位直到冒泡，再趁热倒入模具中。热乎乎的面糊余温将提前撒入模具的细砂糖融化，形成底部一层水嫩的甜浆。放入冰箱冷却凝固后，撕开模具，可以看到分明的绿白层次，勺起层次晃动Q弹，口感非常软糯，入口即化，清爽班兰甜香，搭配椰奶咸香中和甜度。满满古早味。 收藏方式：做好冷冻1小时准/普通冰箱冷却2-3小时后立刻吃口感最佳，建议当天立刻吃完。不宜久留，放置隔天容易变质变水，层次融化。 Let's make "Kuih Tepung Pelita", traditional Malay Kuih, no bake no steam recipe. "Tepung Pelita" means flour and oil lamp, the latter references traditional oil lamps in shape and color. The classic green mold box is also made with fresh pandan leaves. Kuih Tepung Pelita is a double-layer custard kuih. Fresh pandan leaves are used for bottom layer to add natural green and pandan fragrance, and coconut milk is used for top layer to add milky white coconut fragrance. The batter making process is direct. Each layer needs to be cooked separately over low heat until bubbling, and immediately poured into mold while hot. Residual heat from hot batter will melt caster sugar pre-sprinkled into mold, forming a layer of moist sweet layer at bottom. After cooled and set in fridge, unmold, distinct green and white layers revealed, layers jiggle when scoop up. Very soft glutinous texture, melts in your mouth. Refreshing pandan sweet fragrance is matched with coconut milk salty fragrance to neutralize the sweetness. Full of ancient nostalgic flavor. Storage method: Best eaten once freeze for 1 hour sharp/chill in normal fridge for 2-3 hours. Recommended to eat them off in the same day. Not suitable to keep for long time, easily deteriorate, become watery with melting layers if left till next day. ♦Ingredients食材 =28-30pcs Pandan Mold 班兰模具(3.5cm x 3.5cm)= =Pandan Layer 班兰层= 54g Rice Flour 粘米粉 64g Caster Sugar 细砂糖 0.5g Salt 盐 60g Water 水 240g Pandan Juice 班兰汁 (14g Pandan Leaves 班兰叶 + 260g Water 水) =Coconut Layer 椰奶层= 25g Rice Flour 粘米粉 1.5g Salt 盐 180g Water 水 180g Thick Coconut Milk 浓椰奶 ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love #KuihTepungPelitaRecipe #KuihSampan #PandanCoconutCustardKuih #TraditionalMalayKuih #KuihRecipe #NoBakeRecipe #NoSteamRecipe #椰浆班兰灯糕食谱 #小船糕 #灯糕食谱 #班兰椰奶卡仕达糕 #传统马来糕点 #免烤食谱 #免蒸食谱 #糕点食谱