Author: Wong Sip Moi
作者:黄雪梅
Publisher出版社:
Y Three K Publisher
41-1, Jalan SB Indah 1/2A,
Taman Sungai Besi Indah,
43300 Seri Kembangan, Selangor.
Malaysia.
Tel: 603- 89453000
Fax: 603- 8945 0888
e-mail: admin@y3k.com.my
First published: August 2006
ISBN 983-40623-6-2
食谱特色:马来西亚传统糕点,好评如潮.(双语食谱)
Malaysian traditional kuih-muih recipes. (Bilingual)
Contents目录:
A) TRADITIONAL KUIH-MUIH 传统糕点
1. Old-Fashioned Pak Tong Koh 传统白糖糕
2. Brown Sugar Soong Koh 松糕
3. Taro Fatt Koh 紫芋发糕
4. Bananas Fatt Koh 香蕉发糕
5. Palm Sugar Fatt Koh 椰糖发糕
6. Pumpkin Kaya Buns 金瓜咖椰包
7. Taro Buns With Spicy Taste 芋皮咖哩包
8. Sweet Potato Vegetable Pau 蕃薯菜包
9. Hakka Cheen Loong Pau 客家煎窿包
10. Longevity Symbolic Peach Buns 百子千孙寿桃
11. Traditional Black Angku 传统黑龟糕
12. Traditional Taro Angku 传统芋头龟糕
13. Traditional Pandan Angku 传统班兰龟糕
B) NYONYA KUIH 娘惹糕点
14. Traditional Nine-Layered Kuih 传统九层糕
15. Multi-Coloured Kuih 五彩香糕
16. Dragon Fruit Layered Kuih 龙果层糕
17. Aromatic Tapioca Colourful Kuih 奶油木薯糕
18. Triple Coloured Sago Kuih 沙谷三色糕
19. Chendol Kuih 珍露层糕
20. Pulut Tekan With Tapioca Kaya Kuih 蓝花糯米木薯咖椰糕
21. Pandan Chocolate Layered Kuih 香兰巧克力层糕
22. Black Sesame Coconut Milk Kuih 芝麻椰奶层糕
23. Kidney Beans Pandan Twine Kuih 蜜豆藤花糕
24. Taro Red Beans Layered Kuih 芋茸红豆层糕
25. Multicoloured Tubers Kuih 四色薯泥层糕
26. Pandan Sago Layered Kuih 香兰沙丽层糕
27. Dazzling Coloured Sago Kuih 缤纷沙谷米糕
28. Cutie Chilled Kuih (Cantik Manis) 彩粒冻糕
29. Colourful Kuih Lompang 七彩隆邦糕
30. Kuih Kosui 哥瑞糕
31. Baked Pumpkin Tapioca Cake 南瓜木薯糕
C) SAVOURY KUIH 咸香糕点
32. Black-Eyed Beans Kuih 腊味眉豆糕
33. Baked Spicy Tapioca Kuih 烘烤香辣木薯糕
34. Taro Kuih With Sambal Condiment 参峇芋头糕
35. Aromatic Pumpkin Kuih 咸香金瓜糕
D) JELLIES 燕菜
36. Rosy Posy Jelly 玫瑰花燕菜
37. Fantasy Seascape Jelly 海底椰彩丝燕菜
38. Gula Melaka Green Beans Pudding 椰糖绿豆布丁
39. Longan Mixed Fruits Chilled Jelly 龙眼杂果豆花冻
40. Coconut Milk Black Sesame Seeds Jelly 香椰黑芝麻冻遮里
41. Ribbon & Sash Jelly 彩带燕菜
42. Fresh Garden Peas Sweetcorn Jelly 豌豆粟米冻遮里
43. Chendol Jelly 珍露椰香燕菜
44. Green Beans Coconut Milk Jelly 绿豆沙椰浆层燕菜
45. Nutty Milky Chocolate Pudding 花生椰奶巧克力布丁
46. Nutty-Tutti-Frutti Jelly 杏仁银耳万寿果冻糕
47. Dolly Jelly 娃娃燕菜
48. Lotus Seeds Dates Jelly 莲子红枣燕菜
49. Jade & Beans Jelly 翡翠豆沙燕菜
50. Marshmallow Kuih 软滑棉花糕
E) JELLY CAKES 燕菜蛋糕
51. Cool Minty Cake 簿荷冻糕
52. Golden Cumberband Jelly Cake 金丝带燕菜蛋糕
53. Kaleidoscope Mirror Jelly 奇异梦幻燕菜
54. Blueberry Mousse Jelly Cake 蓝莓幕斯燕菜蛋糕
55. Cream Cheese Jelly Sensation 甜心芝士草莓燕菜
56. Coffee Kaya Jelly Cake 咖啡咖椰燕菜蛋糕
Publisher出版社:
Y Three K Publisher
41-1, Jalan SB Indah 1/2A,
Taman Sungai Besi Indah,
43300 Seri Kembangan, Selangor.
Malaysia.
Tel: 603- 89453000
Fax: 603- 8945 0888
e-mail: admin@y3k.com.my
First published: August 2006
ISBN 983-40623-6-2
食谱特色:马来西亚传统糕点,好评如潮.(双语食谱)
Malaysian traditional kuih-muih recipes. (Bilingual)
Contents目录:
A) TRADITIONAL KUIH-MUIH 传统糕点
1. Old-Fashioned Pak Tong Koh 传统白糖糕
2. Brown Sugar Soong Koh 松糕
3. Taro Fatt Koh 紫芋发糕
4. Bananas Fatt Koh 香蕉发糕
5. Palm Sugar Fatt Koh 椰糖发糕
6. Pumpkin Kaya Buns 金瓜咖椰包
7. Taro Buns With Spicy Taste 芋皮咖哩包
8. Sweet Potato Vegetable Pau 蕃薯菜包
9. Hakka Cheen Loong Pau 客家煎窿包
10. Longevity Symbolic Peach Buns 百子千孙寿桃
11. Traditional Black Angku 传统黑龟糕
12. Traditional Taro Angku 传统芋头龟糕
13. Traditional Pandan Angku 传统班兰龟糕
B) NYONYA KUIH 娘惹糕点
14. Traditional Nine-Layered Kuih 传统九层糕
15. Multi-Coloured Kuih 五彩香糕
16. Dragon Fruit Layered Kuih 龙果层糕
17. Aromatic Tapioca Colourful Kuih 奶油木薯糕
18. Triple Coloured Sago Kuih 沙谷三色糕
19. Chendol Kuih 珍露层糕
20. Pulut Tekan With Tapioca Kaya Kuih 蓝花糯米木薯咖椰糕
21. Pandan Chocolate Layered Kuih 香兰巧克力层糕
22. Black Sesame Coconut Milk Kuih 芝麻椰奶层糕
23. Kidney Beans Pandan Twine Kuih 蜜豆藤花糕
24. Taro Red Beans Layered Kuih 芋茸红豆层糕
25. Multicoloured Tubers Kuih 四色薯泥层糕
26. Pandan Sago Layered Kuih 香兰沙丽层糕
27. Dazzling Coloured Sago Kuih 缤纷沙谷米糕
28. Cutie Chilled Kuih (Cantik Manis) 彩粒冻糕
29. Colourful Kuih Lompang 七彩隆邦糕
30. Kuih Kosui 哥瑞糕
31. Baked Pumpkin Tapioca Cake 南瓜木薯糕
C) SAVOURY KUIH 咸香糕点
32. Black-Eyed Beans Kuih 腊味眉豆糕
33. Baked Spicy Tapioca Kuih 烘烤香辣木薯糕
34. Taro Kuih With Sambal Condiment 参峇芋头糕
35. Aromatic Pumpkin Kuih 咸香金瓜糕
D) JELLIES 燕菜
36. Rosy Posy Jelly 玫瑰花燕菜
37. Fantasy Seascape Jelly 海底椰彩丝燕菜
38. Gula Melaka Green Beans Pudding 椰糖绿豆布丁
39. Longan Mixed Fruits Chilled Jelly 龙眼杂果豆花冻
40. Coconut Milk Black Sesame Seeds Jelly 香椰黑芝麻冻遮里
41. Ribbon & Sash Jelly 彩带燕菜
42. Fresh Garden Peas Sweetcorn Jelly 豌豆粟米冻遮里
43. Chendol Jelly 珍露椰香燕菜
44. Green Beans Coconut Milk Jelly 绿豆沙椰浆层燕菜
45. Nutty Milky Chocolate Pudding 花生椰奶巧克力布丁
46. Nutty-Tutti-Frutti Jelly 杏仁银耳万寿果冻糕
47. Dolly Jelly 娃娃燕菜
48. Lotus Seeds Dates Jelly 莲子红枣燕菜
49. Jade & Beans Jelly 翡翠豆沙燕菜
50. Marshmallow Kuih 软滑棉花糕
E) JELLY CAKES 燕菜蛋糕
51. Cool Minty Cake 簿荷冻糕
52. Golden Cumberband Jelly Cake 金丝带燕菜蛋糕
53. Kaleidoscope Mirror Jelly 奇异梦幻燕菜
54. Blueberry Mousse Jelly Cake 蓝莓幕斯燕菜蛋糕
55. Cream Cheese Jelly Sensation 甜心芝士草莓燕菜
56. Coffee Kaya Jelly Cake 咖啡咖椰燕菜蛋糕
5 comments:
Hi, I again, I bought a fews of Y3K recipes books, but I really wanted to know is for all the kuihs normally can keep for how long? Can anyone of you can let me know about this. Thanks
Traditional kuihs are to be taken within one day.
我的家庭成员只有5位. 想请问如果我要做传统白糖糕, 我可以把所有的材料减半吗? 食谱中的发糕可以蒸多少粒呢? Angku 又是多少粒呢?在我们要放入Angku 蒸的时候, 是否要先煮水才放进Angku改小火蒸?
不鼓励随意修改食谱.份量不是很大,随意减的后果可能导致"发酵"力度减低,效果不理想.ANGKU等水煮滚以小火蒸熟,如用大火蒸会导致变型.
Hi, I saw ENO in picture 1 for Taro Fatt Koh recipe on page 10 but I didn't see it in the ingredients list. Is ENO used as yeast or baking powder in this recipe?
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