一款著名的古早味糕點食譜——紅龜粿。這個美味的糕點有著薄皮和豐富的餡料，而且即使放置過夜也不會變硬。不妨來杯咖啡，一起來品嘗這道美味的紅龜粿吧！

A famous traditional kuih recipe - "Ang Ku Kueh" which has a thin skin and rich filling. This delicious pastry doesn't become hard even if left overnight. Why not have a cup of coffee and enjoy this delicious "Ang Ku Kueh" together!

➡ 皮料 Skin 100克 蒸馬鈴薯 100g Steamed Potato 250克 糯米粉 250g Glutinous Rice Flour 1 湯匙 細砂糖 1 tbsp Caster Sugar 120毫升 清水 120ml Water 2 湯匙 食用油 2 tbsp Cooking Oil 紅色素 Red colouring

➡ 餡料 Filling 200克 綠豆仁 200g Skinned Mung Beans 75克 細砂糖 75g Caster Sugar 2 湯匙 玉米油 2 tbsp Corn Oil 龜糕模具 Angku Kuih Mold 香蕉葉 Banana Leaves

備註 Remarks: 皮料 Skin 30g/pcs 餡料 Filling 20g/pcs