Yam jelly 的做法 recipes

Yam & Red Bean Jelly MoonCake 香芋红豆沙燕菜月饼

Yam & Red Bean Jelly MoonCake 香芋红豆沙燕菜月饼

食谱: 材料:(A) -燕菜蛋黄 燕菜粉 - 5gjelly 粉- 1tsp糖 - 50g 清水 - 300ml 红罗卜泥 - 100g(切小块,蒸熟,磨烂)简单做法: 全部材料放进锅里煮滚,倒入蛋黄摸,放进冰箱冷冻。凝固后取出,备用。材料;(B)-馅料 燕菜粉 - 5gjelly 粉 - 1 tsp ( 1茶匙 )糖 - 50g 椰奶- - 100ml 清水- 200ml红豆沙- 100g简单做法: 1)全部材料放进锅里拌匀,煮滚、2)取出少许(1),倒入杯子里,置入一粒蛋黄,待稍微半凝固, (蛋黄站稳了), 再倒入至满,或自己所要的高度。3)待冷却后,放进冰箱冷冻。4)凝固后,取出,备用。材料:(C)皮料 燕菜粉 - 10gjelly 粉 (即溶遮里粉)- 2 tsp 幼糖 - 120g 椰奶 - 200ml清水- 500ml芋头 - 200gm (切小块,蒸熟。磨烂成芋泥 )简单 做法 : 燕菜月饼 1) 将 皮料(C ) 倒入锅里煮滚,熄火。 2) 将少许(1)倒入模里,稍凝固后置入一粒馅料,再倒入至填满模。 3) 待 凝固,放入冰箱冷藏。4)取出,即可食用, 6/9/2016 刊登在 * 光华日报 *
紫薯香芋燕菜月饼 Sweet Potato & Yam Jelly Mooncake

紫薯香芋燕菜月饼 Sweet Potato & Yam Jelly Mooncake

好喜欢芋头的香,上次做了芋头酥后,. 再买芋头做了这又香又好吃的燕菜月饼。. 食谱取自. Qi Qi in the house. 芋香内馅:. 芋泥 75g. 浓椰浆 40g. 水 150g. 盐 一小撮. 细糖 35g. 燕菜粉 1tsp
摩摩喳喳 (Bubur Cha Cha)

摩摩喳喳 (Bubur Cha Cha)

Scoop some cubed sweet potatoes, yam, sago and green tapioca jelly in a bowl, then ladle in a suitable amount of coconut milk syrup
BUBUR CHA CHA

BUBUR CHA CHA

Peel and cut sweet potatoes and yam into cubes or other desired shape [mine is like diamond shape]. Tapioca Flour Jelly
摩摩喳喳 Bubur Cha Cha

摩摩喳喳 Bubur Cha Cha

Add potatoes,yam and tapioca jelly into bubur cha cha soup, serve warmed or chilled. yam. Tapioca jelly. To make tapioca jelly, slowly add hot boiling water into tapioca flour, mix well

新山美食 • 大上海 D'Shanghai

港式芋头整排骨 Steamed Spare Ribs with Yam RM7. 港式盅仔芋头糕 Hong Kong Style Steamed Yam Cake RM6. 龙眼香茅冻 Lemongrass Jelly with Longan RM8
芋香芝士燕菜 Yam & Cheese Jelly

芋香芝士燕菜 Yam & Cheese Jelly

芋泥层 Yam Paste Layer. 160g 芋泥 Yam Paste做法 Method. 材料 (3杯)Ingredients (3cups). A. 2tsp 燕菜粉 Agar-agar Powder
椰汁喳喳 Bubur Cha Cha

椰汁喳喳 Bubur Cha Cha

This is one of the local dessert I would never get tired of, especially when its cooked with yam and sweet potatoes
摩摩查查蒸糕 Simple Bubur Cha Cha Cake

摩摩查查蒸糕 Simple Bubur Cha Cha Cake

Cook (C) sweet potatoes and yam until softened. Tapioca Jelly 木薯粉块 (Optional). 80g Yam 芋头 (diced 切丁). The first time when I come across this recipe from Amy Wong's 'Aromas of Kuihs' and I wondered how would it taste like as I have never seen or tasted bubur cha cha in such form other than the creamy dessert we used to have