coconut Archives - 肥丁手工坊

Kuih Bangkit (Tapioca Cookies)

Monday April 27th, 2015Thursday June 30th, 2022 肥丁 1 Comment coconut, cookies, Kuih Bangkit, tapioca cookies, 椰香餅, 番婆餅, 薯粉餅

Kuih Bangkit is a traditional Chinese New Year cookies and it is made mainly from tapioca flour, eggs and coconut

[:hk]常備菜[:en]Make Ahead[:] [:hk]早餐[:en]Breakfast[:] [:hk]果醬[:en]Jam[:] [:hk]水果[:en]Fruits[:] [:hk]甜點[:en]Dessert[:] [:hk]自製無添加[:en]From Scratch[:] [:hk]蔬菜[:en]Vegetables[:] [:hk]麵包[:en]Bread[:] Plant-based South East Asia Fall Sauce & Condiments

蔥香椰子醬【芳香軟滑】Spring Onion Coconut Paste

Wednesday October 24th, 2012Wednesday July 11th, 2018 肥丁 2 Comments coconut, paste, recipe, Spring Onion, 椰子醬, 椰漿, 葱

椰子和蔥，風馬牛不相及，搭配起來卻出乎意料的美味。這麼好的「煮」意當然不是肥丁想出來的，可說是肥丁娘家的家常醬，越南餐廳也沒有供應的唷。透著蔥香的濃濃椰漿，忌廉般軟滑的質感但不覺甜膩，塗在溫熱皮脆的法包上，咬一口便停不了，製作方法十分簡單，椰漿熱量頗高，肥丁不常做，最近煮了一鍋越南清補涼糖水，還有半罐椰漿，做成抹醬份量剛剛好，兩個小法包便這樣消滅掉了 ~

[:hk]水果[:en]Fruits[:] [:hk]甜點[:en]Dessert[:] [:hk]蒸[:en]Steam[:] Plant-based Season Summer Cuisine South East Asia

班蘭椰皇燉蛋白【香滑養顏】Steamed Egg White With Coconut

Thursday June 28th, 2012Wednesday July 11th, 2018 肥丁 10 Comments coconut, egg white, 椰皇, 燉蛋白, 班蘭葉

口味是很奇妙的東西，比耳濡目染來得還要直接，小時候的味道，長大後自會不斷追尋。丁媽很喜歡用椰子做甜品，肥丁到糖水舖吃甜品，總喜歡點椰子味，因為班蘭椰皇燉蛋白，即使要走回頭路也在所不辭，肥丁眼光不錯，端上來的椰皇椰香撲鼻，蛋白嫩滑，還可以吃到軟軟的椰皇肉，唯一美中不足的是合成的班蘭香精，當然，做生意不會用新鮮班蘭葉給你燉椰皇囉 ~ 開椰皇也許令很多讀者卻步，其實只要懂得竅門，像肥丁手無縛雞之力也能輕易打開 ~ 看影片

[:hk]無泡打粉[:en]Baking Powder Free[:] [:hk]甜點[:en]Dessert[:] [:hk]糖果[:en]Candy[:] [:hk]蔬菜[:en]Vegetables[:] [:hk]蛋、乳製品[:en]Dairy[:] Cool Desserts Summer Western

薑汁撞奶雪糕【一試難忘 / 全手工】Coconut Ginger Icecream

Monday October 24th, 2011Sunday November 28th, 2021 肥丁 16 Comments coconut, ginger, icecream, recipe, 椰子, 自製雪糕, 薑, 薑汁, 雪糕

自從在餐廳嘗過這款薑汁椰子雪糕，一試難忘。聽說今年冬天將會特別冷，肥丁要趕在寒冬來臨前了結這牽掛﹗街售的椰子雪糕都是塑化劑和香精的味道，

[:hk]麵包[:en]Bread[:]

紅豆椰絲麵包【神奇的湯種 / 麵包機適用】Red Bean Coconut Bread

Friday August 12th, 2011Wednesday July 11th, 2018 肥丁 4 Comments bread, coconut, recipe, red bean, 椰絲, 紅豆, 麵包機

湯種是製作麵包的其中一種方法，麵包質感纖維特別鬆軟，特別適合混入餡料來製作麵包。肥丁也是湯種的粉絲，偶爾會用湯種製作吐司和各種麵包，

[:hk]小吃[:en]Snack[:] [:hk]無泡打粉[:en]Baking Powder Free[:] [:hk]甜點[:en]Dessert[:] [:hk]糖果[:en]Candy[:] [:hk]聚餐[:en]Potluck[:] [:hk]蒸[:en]Steam[:] [:hk]蔬菜[:en]Vegetables[:] Summer Spring South East Asia

椰香班蘭千層糕【軟糯煙韌】Pandan Coconut Cake

Monday August 8th, 2011Sunday June 12th, 2022 肥丁 47 Comments coconut, pandan, 千層糕, 椰汁, 椰香班蘭千層糕, 班蘭葉

印尼人真的很會做糕點，巧用不同烹飪技巧 ~ 蒸煮燒焗炸，用地道的材料做出味道質感變化多端的甜品。傳統的椰汁糕為九層，可惜肥丁計錯數，分兩次蒸又浪費火力，只好安慰自己，不影響味道就算了吧 :p 現今商業化的社會追求賣相，很多糕點都添加了香精和人做色素，看那些瑩光綠的千層糕，雖然可口也不敢多吃。肥丁不是甚麼主義者，食物添加劑的確解決了儲存和運輸的問題，而且時間的齒輪是不會倒退的，難道人人要去當農夫？不過廚房你最大﹗可必計較顏色賣相，來一回反樸歸真呢﹗