今天要为大家带来一道美味的古早味糕点食谱——菜粿！本视频将为大家完整地演示制作过程，并分享一些小技巧，让您轻松掌握制作方法。
我们的菜粿馅料带汁，即使隔夜也不会变硬。制作过程简单易懂，只需要一些基本的厨具和食材就可以完成。

Today, we will bring you a delicious traditional kuih recipe - "Chai Kueh". This video will demonstrate the entire process of making it and share some tips to help you easily master the recipe.
Our Chai Kueh has a juicy filling, and even if left overnight, the Chai Kueh skin will not become hard. The process of making it is simple and easy to understand, and only requires basic kitchen tools and ingredients to complete.

▶️ 菜粿馅料 Chai Kueh Filling
50克 食油 50g Cooking oil
1粒 蒜米 1 pcs Garlic
60克 虾米 60g Dried shrimps
1/2 条 胡萝卜 1/2pcs Carrot
500克 沙葛 500g Bang Kuang (Yam Bean)
2茶匙 盐 2 tsp Salt
2汤匙 糖 2 tbsp Sugar
1/2碗 虾米水 1/2 cup Dried shrimps water
玉米淀粉水 Corn starch water

▶️ 菜粿皮 Chai Kueh Skin
750 毫升 热水 750ml Hot water
1/2茶匙 盐 1/2 tsp Salt
2 汤匙 玉米油 2 tbsp Corn oil
250克 粘米粉 250g Rice flour
75克 木薯粉 75g Tapioca flour

喜欢的朋友，别忘了点赞
请与您的朋友分享此视频
加订阅点击小铃铛🔔
这样你就不会错过我的任何新视频！

If you like this video, please don't forget to
click 'like', share, SUBSCRIBE and turn on the notification button 🔔 so you won't miss any of my new videos!
   / @travelfoodtech