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#พุดดิงน้ำเต้าหู้
ขนมหวานเพื่อสุขภาพ เอาใจคนรักถั่วงา ด้วยส่วนผสมของพุดดิงที่ทำจากน้ำเต้าหู้โฮมเมด เสิร์ฟมาพร้อมกับน้ำเชื่อมน้ำตาลทรายแดง และถั่วงาบด 🥜
📋 เพื่อนถ้าอยากได้สูตรเข้าไปดูได้ที่ http://bit.ly/2xsipQn
Sweet Soy Pudding
A healthy dessert with a humble cup of soy milk, topped with brown sugar syrup, crunchy peanut and sesame. 🥜
#pholfoodmafianetwork #pholfoodmafia #soymilk #vegan #dessert
#พุดดิงน้ำเต้าหู้
ขนมหวานเพื่อสุขภาพ เอาใจคนรักถั่วงา ด้วยส่วนผสมของพุดดิงที่ทำจากน้ำเต้าหู้โฮมเมด เสิร์ฟมาพร้อมกับน้ำเชื่อมน้ำตาลทรายแดง และถั่วงาบด 🥜
📋 เพื่อนถ้าอยากได้สูตรเข้าไปดูได้ที่ http://bit.ly/2xsipQn
📹 Full Video : http://bit.ly/3d3KEp5
Sweet Soy Pudding
A healthy dessert with a humble cup of soy milk, topped with brown sugar syrup, crunchy peanut and sesame. 🥜
#pholfoodmafianetwork #pholfoodmafia #soymilk #vegan #dessert
Delicious Healthy Vegan Dessert
Borassus flabellifer, commonly known as doub palm, palmyra palm, tala palm, toddy palm or wine palm, is native to the Indian subcontinent and Southeast Asia, including Nepal, India, Bangladesh, Sri Lanka, Cambodia, Laos, Burma, Thailand, Vietnam, Malaysia, Indonesia and the Philippines. It is reportedly naturalized in Pakistan, Socotra, and parts of China.
The top portion of the fruit must be cut off to reveal the sweet jelly seed sockets, translucent pale-white, similar to that of the lychee but with a milder flavor and no pit. The sweet jelly seed sockets occur in combinations of two, three or four seeds inside the fruit. The jelly part of the fruit is covered with a thin, yellowish-brown skin. These are known to contain watery fluid inside the fleshy white body. These seed sockets have been the inspiration behind certain sweets Sandesh called Jalbhara (জলভরা) found in Bengal.
The conventional way this fruit is eaten is when the outer casing is still unripe while the seeds are eaten as the fruit. But if the entire fruit is left to ripen, the fibrous outer layer of the palm fruits can also be eaten raw, boiled, or roasted. When this happens, the fruit takes a purple-blackish hue and tastes similar to a Coconut flesh. The skin is also eaten as part of the fruit similar to how mango skins are often consumed along with the fruit. Bengali People have perfected the art of making various sweet dishes with the yellowish viscous fluidic substance obtained from a ripe palm fruit. These include Mustard oil fried Taler Bora,tastes best when fried in Sunflower oil (তালের বড়া), or mixed with thickened milk to form Taal-kheer (তাল ক্ষীর).
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The freshly-made Kintsuba using new Japanese sweet potato is so delicious! The combination of the moderately sweet filling and slightly salty wrapper really brings out the flavor.
How to Make Sweet Potato Kintsuba
https://cookingwithdog.com/recipe/sweet-potato-kintsuba/
(7 pieces)
- Filling -
200g Japanese Sweet Potatoes (7.1 oz)
3 tbsp Sugar
A pinch of Salt
- Wrapper -
5g Shiratamako or Mochiko, sticky/sweet rice flour (0.2 oz)
20g Cake Flour (0.7 oz)
40ml Water (1.4 fl oz)
A pinch of Salt
Toasted Black Sesame Seeds
Vegetable Oil
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You might also enjoy ...
Hitsumabushi
https://youtu.be/p4KFCAX6X4o
Sweet Potato Mushipan
https://youtu.be/bPumdHnW7f4
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新さつまいもを使った焼きたてのきんつばはとってもおいしいです！甘過ぎないお芋とちょっと塩気の効いた皮のバランスがいいですよ。
さつま芋きんつばの作り方
https://cookingwithdog.com/ja/recipe/sweet-potato-kintsuba/
＜材料＞7個分
[あん]
さつま芋：200g
砂糖：大さじ３
塩：ひとつまみ
[皮]
白玉粉：5g（なければ餅粉）
薄力粉：20g
水：40ml
塩：ひとつまみ
黒ごま
サラダ油
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こちらもオススメです♪
ひつまぶし
https://youtu.be/p4KFCAX6X4o
さつま芋の蒸しパン
https://youtu.be/bPumdHnW7f4
Music courtesy of Audio Network
