Скачать с ютуб 班兰椰丝糕食谱 | 放隔夜也不会变硬 | Pandan Coconut Kuih Recipe | Kuih Koci в хорошем качестве

班兰椰丝糕食谱 | 放隔夜也不会变硬 | Pandan Coconut Kuih Recipe | Kuih Koci

美味无比的班兰马六甲椰糖椰丝糕 (Kuih Koci)，此娘惹糕点制作简便易行。外皮香气四溢，内馅则以马六甲椰糖和椰丝相得益彰，口感柔软细腻，诱人入味。即便隔夜，仍然保持鲜嫩不失弹性。 The incredibly delicious Pandan Gula Melaka Coconut Kuih (Kuih Koci) is a simple delight to make. Its outer layer is fragrant with pandan aroma, while the filling combines the rich flavours of Gula Melaka and shredded coconut, resulting in a soft and delicate texture that tantalizes the taste buds. Even left overnight, it remains fresh and tender without losing its elasticity. ▶️Coconut shreds filling 椰丝馅料: 70克 椰糖 70g Gula Melaka 100毫升 清水 100ml Water 100克 白椰丝 100g Coconut shreds 少许盐 Pinch of salt 少许玉米粉＋加少许的清水(打芡) A little corn flour + add a little water (for thickening) ▶️ Skin Ingredients 皮料: 300克 糯米粉 300g Glutinous rice flour 30克 细砂糖 30g Caster sugar 100毫升 班兰汁 100ml Pandan Juice （班兰叶5片＋100ml水搅烂，取汁） 100毫升 椰浆 100ml Coconut milk 70毫升 清水 70ml Water 60克 玉米油 60g Corn oil ————————————————— Remarks 备注: Skin 皮料 33g/pcs x 18 Filling 馅料 12g/pcs x 18 Portions: 18 pcs 份量: 18粒 Can adjust the portion by your own personal division. 可以按自己的喜好调整比例。 ————————————————— 喜欢的朋友，别忘了点赞 请与您的朋友分享此视频 加订阅点击小铃铛🔔 这样你就不会错过我的任何新视频！ If you like this video, please don't forget to click 'like', share, SUBSCRIBE and turn on the notification button 🔔 so you won't miss any of my new videos!    / @travelfoodtech