Thank you so much for sharing your recipe with english subtitle. a lot of people out there who want to try a recipe but don't understand the language feel frustrated. Lucky me i found this video. Keep safe
Thank you Silver Jade for yr angku kueh...u r a very meticulous & excellent cook. Yr instructions very clear. Much appreciation for sharing. Gbu & family
First time got your video.👍. Very detail and withe nglish sub. I love to eat ang koo kue. I made before but the motif is blurr after steaming. Now I know why mine not nice.
Hi dear, sorry for late reply. 2 to 3 days in the chiller, 1 month if frozen. But try not to keep that long, eat fresh is better. Thank you for your support 💐
Why this tutorial is so misleading? The portions are so different in the video and written recipe. It doesn't show the amount of oil for bean paste, so I had to search from video but the amount of oil is for 880g of beans!! How can be so misleading!?
Hi dear, sorry for late reply. Ok. If you just freeze it for a day or two is fine. But one thing to consider is the taste of the Angku kuih may not that good. Any foods you need to thaw before reheating it. Hope the answer solves your question. Thank you for your support 💐
講解的很透澈, 以前很羡慕我家婆做出的AngGuKueh，但没有跟她学習. 後来一直想拜師但没找到, 如今老師無私的教導非常感激🙏
online很多都是交食谱，做法没有说明白。很多人都是做不成功，我真正的希望妳都学会做。😊
谢谢妳的支持💐
講解的很清楚,很用心,手藝也很棒
Thank you so much for sharing your recipe with english subtitle. a lot of people out there who want to try a recipe but don't understand the language feel frustrated. Lucky me i found this video. Keep safe
Thank you so much and thanks for your support 💐
You too stay safe 👍🏻👍🏻
You can always turn on the subtitle 🙂
Excellent!A very detail explanation I have ever seen.Thank u so much.I love your mold.
You are welcome, thank you for watching and thanks for your support 💐
講解清楚声音温柔好听，謝謝视频👍🙏🏻🙏🏻🙏🏻
谢谢
谢谢您很细心的教导，我都听明白了，感恩您无私的教导，让我受易良多，我一定会学起来！🌿💖💖💖💖💖
不客气。我也谢谢你的支持🍻
Thank you Silver Jade for yr angku kueh...u r a very meticulous & excellent cook. Yr instructions very clear. Much appreciation for sharing. Gbu & family
You are welcome and thank you so much for your support 💐
Gbu n yr family, stay safe.😘
@@silverjadesprivatekitchen515 9oll
一
你的做法是古早婆婆做的一祥，好吃！
谢谢
TQ for sharing❤
今天做了，非常成功，谢谢分享❤
谢谢你的分享，讲得很清楚☺
不客气，我也谢谢你的支持💐
First time got your video.👍. Very detail and withe nglish sub. I love to eat ang koo kue. I made before but the motif is blurr after steaming. Now I know why mine not nice.
Thank you for your support 💐
Please share pandan angku kuih recipe mdn. Thank you
Ok, will try to share the video asap. Tq
Can share your angku recipe without sweet potato. Thanks
Video in the Q...please stay on. Thank you for your support 💐
讲解得十分清晰，生熟粉团法好实用👏🏻👍🤩😍😋
谢谢你的支持💐
非常棒 👏🏻👏🏻👏🏻👏🏻
谢谢💐
谢谢妳
我很喜欢吃 ，谢谢你的分享
是我的荣幸，谢谢你的支持💐
When the filling still on the wok it is wet, how cam you can make into the balls easily. Give me tips for this.
Did you let it cool 1st?
香蕉叶可以用什么代替吗
感恩你的详细讲解。我跟着做也做到了。好开心❤️❤️❤️谢谢你😍
非常棒💪🏻💪🏻我也很开心你们都学会。谢谢你的支持💐
做好的红龟粿留到第二天会硬吗？
需要放冰箱？
第二天再蒸的话，会塌下吗？
盖好，不要吹到风，不需要放雪柜，隔天不会硬。
如果放雪柜，拿出来退冷后加热两三分钟就行了。
Is sweet potato make ang ku kueh skin soft or boiling the dough make skin soft till next day ?
Both things playing the role.😊
Love your detailed video and explanations. Thanks so much 😍
You are welcome, thank you for watching and thanks for your support 💐
What flour was used to prevent ang ku kue stick to wooden mould?
Glutinous rice flour
@@silverjadesprivatekitchen515 👌thks
Good! I like your recipe.
Thank you 💐
Thank you
Share your angku recipe for natural ingredients (without potatoes).Thanks
Please stay on, video in the Q....thank you for your support 💐
谢谢阿姨您的分享 !😋
谢谢你的支持💐
老师，如果想做 mini ang gu kueh 的话 ，那个皮跟馅料的比例大概是什么呀～因为我还没尝试过 ～还有如果我想第二天蒸的话可以吗？(就做好了放冰箱，第二天蒸 )
还是做好了，隔天再蒸热 ，那在蒸的时间大概多久呀
我用妳教的做法'請问满月尖形要多少皮多少料
很抱歉，现在才看到你的信息。
什么是满月尖形?
Very good, very well, detail n clear explanation. Tks for sharing👍🙏🥰🥰
The angku kuih can last for how long?
Hi dear, sorry for late reply.
2 to 3 days in the chiller, 1 month if frozen.
But try not to keep that long, eat fresh is better.
Thank you for your support 💐
谢谢你的分享，解析的特别清楚，使我有信心去赏试做。Thank you, will follow you.
I like this
Why this tutorial is so misleading? The portions are so different in the video and written recipe. It doesn't show the amount of oil for bean paste, so I had to search from video but the amount of oil is for 880g of beans!! How can be so misleading!?
老师为什么我做的隔夜就变硬了呢? 我晚上大约8点做好，隔天中午就硬了。晚上就臭了
看到我😋流口水咯。😂多謝分享🙏💖
非常仔细的描述在做的过程中， 会遇到的问题，也详细的展示怎样是已经炒匀均的绿豆泥。还详细的道出每份的重量及可以做出的成品。 赞👍
谢谢你的支持☕
@@silverjadesprivatekitchen515 1h
@@wamaktan5197 。8O "
.
@@silverjadesprivatekitchen515 i
f
请问你的angku模哪里可以买到
请问糯米粉团可以可以提前一天准备好放进冰箱吗？
可以的，不过第二天会潮湿一点。而且，"可能"会有一点酸味。
Thank you for sharing. I like your mould, where did you buy from?
The mould is my grandma pass down to me one. You can try to search online, friend can get from online.
Thank you for your support 💐
Thank you. Those antique ones are nice. Hope you show us more kueh kueh, thanks. Stay safe🙏
@@pohliantay2850
Thank you, you too stay safe 💐🤗
m,9
p
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. bi
请问老师，50克的模具有多大？ 因为我有一个现成的模，就不知道是不是做50克粉团的！😅
Se see terima kasih..wo ai taiwan ku kangen taiwan
老师,很喜欢你做的红龟粿！请问老师皮加再来米粉有分别吗？
什么是再来米粉?
Why am i s late t discover your channel. 好喜欢你的视频。
谢谢。那是我们的缘分刚刚到😊😊
Hi
May I ask.after steam ang ku Kueh shape become flat.
请问香蕉叶可以放冰箱几天，要用时才拿出?
可以，没有发酶或变质就可以用。
几时会做花生和椰子的? 和不同颜色的?
谢谢你
Thank you very much for your recipe.
老师,请教你我的皮用32g,20g 红豆馅.皮是否会较厚了.我用的也是木模
皮和馅的比例是个人喜欢。如果你喜欢吃皮多一点，那是没问题的。如果你喜欢吃馅多一点点那就28比24也可以。
皮厚的话，会比较容易打印。不过蒸的时间要长一点。
谢谢你的建议
請問你這個模具哪裡買的呢？謝謝
你试一试online找看。
Hi..Thank you for your detail explaination.Very hard to find this kueh this days..May i know how much u selling for 1 pcs? Thanks🥰
How to get your Yutube in English Laoshi. So to find your recipe tq
Hi, thank you for your support.
Temporary I only make the video explanation in mandarin and subtitled in English.
Tq loashi for sharing
Good food, delicious,Old Cute.boy really like it.
I like yr instruction of cooking any dish. Clear cut and understandable.😋👍
Thank you very much and thank you for your support too 💐
Thank you very much for your ang koo video. Keep up your good work Silver Jade and all the best ! 👍
Thank you dear, very sorry now only see your message.
Thank you for your support 💐
老師 請問你当时做这红龟粿的皮及馅料的重量是多少?
在视频里面我有说清楚，是根据我的模具的份量。
妳要根据妳自己的模具分配。
谢谢支持💐
😅😅😅😅😊😊😅p😅😅 6:09 😅😅 6:10
是些熬您喜愛吃，美太太謝分享
我欣赏你的模具
老师你好，你的木模形那里有的卖可以告诉我吗？
我的是妈妈留下来的。在檳城买得到，你也可以试一试online找找看。
Thank you for The recipe,, I wanna to try later.. big hug from Indonesia
You are welcome and thank you for your support 💐🤗
nice🤤
我著的那綠豆有染色，我買的洗了沒有那麼黃的水。
对，很多是有染色的。所以要洗到水变清。
请问要如何知道模是可以做多大的红龟糕呢？我的是塑料粉色那种模。买时只有一个尺寸，也不知道是多少g的模。还有，搽模的糯米粉是要炒熟的吗？谢谢。盼回复。
你好，很抱歉。我现在才看到你的信息。
你把粉团塞满你的模子，刮平，然后敲出来。秤一秤就知道有多重了。
沾模的粉不需要炒。
谢谢。
Thank you very much for sharing . May I also know where u bought yr mould ?
The mould was passed down by my mom. However, you can get in online.
good
Most details tutorial I even seen....thank you for sharing 👍
Thank you, you are welcome 😘
我试了两次都还算成功。谢谢玉林
filling do early keep in fridge is OK
tomorrow do skin is that OK.
please reply me now i waiting thanks
谢谢分享。大姐，你可以分享潮州红桃粿的祕訣吗？网上有很多，可是多数都是粿皮容易变硬。我在新加坡曾经买过一个老婆婆卖的，她的粿皮到隔天，不用封密，依然柔软。我试了很多不同版本，还是会硬。不晓得你有做过吗。
谢谢你講到很详细 ，做到很美看到就流口水，我也想学做了感恩给你赞赞赞
你一定成功做到。谢谢你的支持💐
小玉老师好，请问我要炒300g的绿豆汤，煮菜油要放多少呢？谢谢🙏
你好，请问常温保存可以放几天呢？如果大量制作的话，能否在前一天先印好模存放在冰箱，另一天早上再蒸？
常温保存2天，过后要存入冰箱，最多3天。太久会有点变质。
打印好的粿最好马上蒸.
厨师你好！我喜欢你的粿印在哪里买？谢谢
妳试试online找看。
Thank you for sharing Silver Jade. Can I keep leftover skin dough for next day?
Hi sorry for late reply.
Yes you can .
@@silverjadesprivatekitchen515 no worries. Thank you!
👍👏
谢谢你的支持💐
hi 玉林, 如果我要用pandan 汁， 食谱应该怎样？100g 黄番薯换成100 g pandan 汁？？
Angku kuih very delicious...wish you success and good health
谢谢您的分享 感恩 👍👍
可以先揉好面团，放冰箱，隔天再包?
不建议那么做。
请问綠豆饨做了一粒粒放冰箱冷藏可以收几天?需要放冰格吗?謝謝你！
冷藏一个星期，冷冻一个月。要新鲜的。如果冷藏了再冷冻就是不新鲜。解冻后再次冷冻也不新鲜。
谢谢，请多多支持💐
请问你那个模具（实心木）哪里可以买得到？
我的是婆婆留下来的，你online找找看。
Very nice n explanation was in details. Shall like n subscribe
Thank you very much for your support 💐😘🥂
解說很清楚，程序分明，讚！
谢谢，谢谢支持💐
I'm gonna try this recipe. Thank you for sharing! 😍
You are welcome, thank you for your support 💐
讲解很清楚。也不会也不会啰里啰嗦。也不会藏私。真是谢谢你了。👍🙏
@@rosatan2092
这是我的外婆传下来给我的技巧，讲解很重要。我希望朋友们都学会做，把这个传统的糕点不断的流传下去😊。
谢谢你的支持💐
Thank you for sharing.👍🥰💞
You are welcome, thank you for your support 💐
老师您好!请问老师可以先把綠豆瓣蒸好搓圆,放入冰箱冷藏,明天才做皮包馅料吗？
如果你不够时间，可以这样做。
请问红豆馅软揉不成团可以做吗?或者你知道有什么办法可以补救让红豆馅变硬吗？谢谢
可以分享金瓜食谱嗎?谢你🙏
你好，如果是要收在雪柜，是蒸熟了才放雪柜吗？还是没有包好了就放？
Very nice and yummy Angku. Thanks for sharing
老师妳真棒👍
谢谢
👍讲解的很清楚，谢谢妳🙏
Can freeze raw Ang Ku Kueh n steam only when ready to eat? If yes , need to thaw before steaming ?
Hi dear, sorry for late reply.
Ok. If you just freeze it for a day or two is fine. But one thing to consider is the taste of the Angku kuih may not that good.
Any foods you need to thaw before reheating it.
Hope the answer solves your question.
Thank you for your support 💐
This lady is Brilliant!!!
Thanks for excellent explanation!!!
Thank you for your support 💐
Ll
🤔🤔
Perfect
Thank you 💐
好像沒有講到如何放至隔夜不會變硬的方法
是啊! 漏了这一点，真的不好意思。
将糕粿放入一个不透气的容器，盖好就行了。
谢谢你的支持🍷
老师你好👋🏻 想请问为什么红龟粿搽油后表皮会有油印, 好像一层雾面? 要等几个小时后才会消失呢, 希望老师可以帮帮我解答, 谢谢你😃
你好，我没有看到你的作品，不是很明白你的问题。如果有相片发去我的面书给我看看。
@@silverjadesprivatekitchen515 老师你好！在老师的facebook page找不到send message 的按钮，所以我将照片发到老师的gmail了。期待老师的回复，谢谢老师🙏🙏
@@kathylin8624
收到了，妳的红龟粿蒸好后，表面有水蒸气。
妳开盖后不要急着离锅，让它蒸大约半分钟让水蒸气蒸发后才拿上来。过后才抹油。
@@silverjadesprivatekitchen515 哦原来是这样！非常谢谢老师的讲解❤❤感恩🙏
妳好，請問這個皮可以做成湯圓嗎？謝謝😊
也可以，
我也有出汤圆的视频，你可以看一看。
th-cam.com/video/hfLSawWjgM0/w-d-xo.html
谢谢你的支持💐