燕菜红龟粿
火龙果层材料 :
清水 300克
火龙果汁 200克
牛奶 200克
砂糖 80克
燕菜粉 10克
班兰叶 3片 (打结)
牛奶层材料 :
清水 300克
牛奶 400克
砂糖 80克
燕菜粉 10克
班兰叶 3片 (打结)
红豆沙内馅 适量
做法 :
1. 把火龙果层材料(除了牛奶)倒入锅里，搅拌均匀。
2.开火煮滚至糖溶化，加入牛奶拌匀，取出班兰叶。
3.再把牛奶层材料(除了牛奶)倒入锅里，搅拌均匀，
4.开火煮滚至糖溶化，加入牛奶拌匀，取出班兰叶。
5.将火龙果燕菜倒入模型里1/2分满，待稍微冷，放上红豆沙内馅。
6.倒入牛奶燕菜至满，放入冰箱冷藏凝固。
Angku Kueh Agar-agar
Ingredients for the dragon fruit layers :
300g water
200g fresh dragon fruit juice
200g milk
80g sugar
10g agar-agar powder
3pcs pandan leaves (knotted)
Ingredients for the milk layers :
300g water
400g milk
80g sugar
10g agar-agar powder
3pcs pandan leaves (knotted)
Filling : red bean paste
Method :
1. Mix the ingredients for dragon fruit layers (except milk) in a saucepan and bring to a boil till sugar is complete dissolve.
2. Add in milk and mix well, remove pandan leaves.
3. Combine the ingredients for milk layers (except milk) in another saucepan and bring to a boil till sugar is complete dissolve.
4. Add in milk and mix well, remove pandan leaves.
5. Pour dragon fruit mixture into agar-agar angku moulds till 1/2 full, leave it till it is set slightly, place the red bean paste filling in the centre of the mould.
6. Fill the mould with the milk mixture until full, chill till set before unmoulding.
