记忆中,小时候跟着妈妈去巴刹,
看过卖糕阿嬷卖的粉粿是粉红色或浅黄色的,
想起了这口感QQ的糕点很是怀念。
材料:
绿豆粉 80g
细砂糖 50g
橙汁 480g
班兰叶 数片(打结)
** 糖的份量依橙汁的甜度调整
** 糖的份量依橙汁的甜度调整
做法 :
1. 将所有材料放入锅中混合均勻。
2. 以中小火煮至浓稠状,须不停搅拌。
3.将班兰叶取出,倒入模型中,冷切凝固后即可切块。
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.