food | Food type | Main Ingredients | Take time | Serve |
Thai | Snacks | Flour and bread | 50 minutes | 285 places |
ingredient
- 290 grams of steamed sweet potatoes (yellow quail egg snacks)
- 110 grams of tapioca flour (yellow quail egg snacks)
- 30 grams of all-purpose flour (yellow quail egg cake)
- 1/4 teaspoon baking powder (yellow quail egg cake)
- 70 grams of granulated sugar (yellow quail egg cookies)
- 1/4 teaspoon salt (yellow quail egg snack)
- 50 grams of coconut milk (yellow quail egg dessert)
- 250 grams of steamed purple sweet potato (Purple sweet potato quail egg snack)
- 100 grams of tapioca flour (purple sweet potato quail egg snacks)
- 20 grams of all-purpose flour (purple sweet potato quail egg cookies)
- 1/4 teaspoon baking powder (purple sweet potato quail egg cake)
- 60 grams of granulated sugar (purple sweet potato quail egg dessert)
- 1/4 teaspoon salt (Purple Sweet Potato Quail Egg Cookies)
- 40 grams of coconut milk (purple sweet potato quail egg dessert)
- 290 grams of steamed sweet potatoes (pandan quail egg dessert)
- 50 grams of pandan leaves (pandan quail egg cookies)
- 130 grams coconut milk (pandan quail egg dessert)
- 150 grams of tapioca flour (pandan quail egg cookies)
- 40 grams of all-purpose flour (pandan quail egg cookies)
- 1 teaspoon baking powder (pandan quail egg cookies)
- 750 grams of sugar (pandan quail egg cookies)
- 1/2 teaspoon salt (pandan quail egg snacks)
- 1/2 teaspoon dark green food coloring (pandan quail egg dessert)
- 2 liters pomegranate oil (ingredient for frying)
- 2 pandan leaves (ingredients for frying)
Preparation
- Steam the sweet potatoes until cooked and mash them. Add the tapioca flour, all-purpose flour, and baking powder and mix well.
- Add sugar and salt, knead until combined, then add coconut milk, knead all ingredients until smooth and can be molded.
- Cover with plastic wrap and let it rest for 10-20 minutes before shaping.
Making purple quail eggs
- Add steamed purple sweet potatoes, mash them, add tapioca flour, all-purpose flour and baking powder, mix well.
- Add sugar and salt, knead until combined, then add coconut milk, knead all ingredients until smooth and can be molded.
- Cover with plastic wrap and let it rest for 10-20 minutes before shaping.
Green quail eggs
- Steam the sweet potatoes until cooked and mash them. Add the tapioca flour, all-purpose flour, and baking powder and mix well.
- Add sugar and salt, knead together, then add pandan leaves and coconut milk, blend until well blended, filter with a thin white cloth.
- Use your fingers to add food coloring and knead until the color is smooth.
- Cover with plastic wrap and let it rest for 10-20 minutes before shaping.
Molding and frying
- Take the three colored dough balls and form them into balls of about 6-8 grams each.
- Pour oil into a pan and heat it up.
- Add pandan leaves to check if the oil is cooked and to add fragrance to the oil. Do not fry for too long as it will cause the oil to smell bad.
- Put the shaped quail eggs into the frying pan, stirring frequently to ensure a uniform and appetizing color. It takes 10-15 minutes.
- When the egg custard floats to the surface and the bubbles have reduced, scoop it up and drain the oil.
- After frying, let the oil cool and filter it for future use.