"我们的视频着重展示美食制作过程，所有食材的来源都符合合法和道德标准。" 成为此频道的会员支持傻大姐创作： https://www.youtube.com/channel/UCNKAVB4pM5Q4rojBCPhA16g/join ----------------- 冷卻後依然卡滋脆！香蕉、番薯、南瓜、芋頭、尖不辣都能炸 🥣 材料 糯米粉 150 克 粘米粉 100 克 鹽 1/2 茶匙 泡打粉 2 茶匙 蛋黃粉/黃薑粉 1 茶匙（選擇性，增色增香） 食油 2 湯匙 清水 320 毫升 白芝麻 2 湯匙（選擇性，增加香氣與口感） 🔥 做法 將糯米粉、粘米粉、鹽、泡打粉（與蛋黃粉/黃薑粉，如有）混合均勻。 加入清水與食油，攪拌成順滑麵糊。 👉 麵糊濃稠度：能掛在香蕉、番薯上，但不會太厚重。 把香蕉或番薯片（也可換成南瓜、芋頭、尖不辣）均勻裹上麵糊。 油鍋加熱至約 170-180°C，中火炸至金黃。 🍌 Crispy Batter Recipe · Pisang Goreng & More Still Crunchy After Cooling! Perfect for Banana, Sweet Potato, Pumpkin, Yam, and Cempedak 🥣 Ingredients 150g glutinous rice flour 100g rice flour 1/2 tsp salt 2 tsp baking powder 1 tsp egg yolk powder/turmeric powder (optional, for color & aroma) 2 tbsp cooking oil 320ml water 2 tbsp white sesame seeds (optional, for extra fragrance & crunch) 🔥 Method In a large bowl, mix glutinous rice flour, rice flour, salt, baking powder, and optional egg yolk/turmeric powder. Add water and cooking oil, whisk until a smooth batter forms. 👉 The batter should be thick enough to coat the banana or sweet potato, but not too heavy. Dip banana slices (or sweet potato, pumpkin, yam, or cempedak) into the batter until evenly coated. Heat oil to 170–180°C, deep fry until golden brown and crispy. Drain excess oil. For extra crunch, use the double-fry method: fry once until set, remove and cool, then fry again quickly before serving. Business cooperation contact 商業合作聯系 cs-team@sharecorner.cc Thank you 😊☺️😘😘 ► Facebook Page: https://www.facebook.com/shadajiekitchen ► YouTube Page: https://www.youtube.com/channel/UCNKAVB4pM5Q4rojBCPhA16g