這是一款小巧經典的古早味椰絲紅龜糕，採用福字桃模印製而成，內餡包裹著椰絲椰糖的香氣。製作時採用了兩種不同顏色的皮。而且這款紅龜糕非常美味，即使放置隔夜也不會變硬，其中的秘密就在視頻中揭示。

This is a small and classic coconut-flavored Angku Kueh, imprinted with the Chinese character "福" (meaning "good fortune") using a peach-shaped mold, with a filling of coconut shreds and Gula Melaka sugar aroma. Two different colours of dough are used in the making. Moreover, this Angku Kueh is very delicious, and even if left overnight, it will not harden. The secret lies in the revealed video.

➡️ Skin Ingredients 皮料: 100g Potato馬鈴薯 1 tbsp Sugar 糖 250g Glutinous rice flour 糯米粉 120ml Water 清水 30g Corn oil 30克 玉米油 A little Pandan Green colouring 少許班蘭青色素 A little Red colouring 少許紅色素

➡️ Tools 工具 Angku Kuih Mould (Fu Peach Mould) 紅龜糕模 (福字桃模印)
Banana leaves 香蕉葉

➡️ Coconut shreds filling 椰絲餡料: 70g Gula Melaka 椰糖 100ml Water 清水 100g Coconut shreds 白椰絲 Pinch of salt 少許鹽

A little corn flour + add a little water (for thickening) 少許玉米粉＋加少許的清水(打芡)

📌 Remarks 備註: Portion (16-19pcs) 粉量 (16-19粒)

Skin dough 皮料 30g Filling 餡料 10g