Soft & jiggly pandan kueh kosui | foolproof recipe 软Q斑斓卡穗糕 | 易做好吃 | 零失败食谱 скачать в хорошем качестве

Soft & jiggly pandan kueh kosui | foolproof recipe 软Q斑斓卡穗糕 | 易做好吃 | 零失败食谱

#easyrecipe #simplerecipe #yummy #delicious #dessert #kueh #pandan Hi, welcome to my channel. Thank you for watching. If you like my videos, please help to like, share, and subscribe to my channel for more videos. Your support will be my biggest motivation and a huge help for my small channel to grow. Thank you ☺️ Jesus ❤️ you Ingredients 65g all-purpose flour 35g tapioca starch 300ml pandan juice ( 25g pandan leaves + 320g water ) 70g sugar 1/2 tsp alkaline water ( optional ) ( Alkaline water makes the kueh more Q , springy ) This kueh kosui is one of our Singapore popular traditional kueh which usually comes in gula melaka or black sugar flavour . This time round, I made the pandan flavour ! My previous video I use hot gula melaka mixture to mix and the flour is cooked therefore when I mixed , it's thicker , but this recipe I made using another method which is using lukewarm pandan juice to mix , however , you need to mix it again before covering to steam to prevent the flour from settling at the base . Both methods work ! The end result is soft & delicious . Give it a try ! Let's cook la 您好，欢迎来到我的频道。感谢您的观看。如果您喜欢我的视频，请帮忙点赞、分享和订阅我的频道以观看更多视频。您的支持将是我最大的动力，也是我小频道成长的巨大帮助。谢谢你☺️ 耶稣❤️你 原料 65克通用面粉 35克木薯淀粉 300毫升香兰汁 (25克香兰叶+320克水) 70克糖 1/2茶匙碱水（可选） （碱性水让粿更加Q，更有弹性） 卡穗糕是我们新加坡很受喜爱的其中一款传统糕点，通常是古拉马六甲或黑糖口味。这次我做了班兰味的！我之前的视频是用热马六甲椰糖混合物来混合，面粉是煮熟的，所以混合的时候会比较稠，但是这个食谱是用另一种方法做的，就是用温热的班兰汁来混合，但是，你需要再混合一次。盖上蒸汽以防止面粉沉淀在底部。 两种方法都有效！最终的结果是柔软可口。尝试一下吧！ 我们做饭啦