红姑糕 Kuih Ang Ku 3

简介

★ 馅料是关键啊!来,先学自制馅料!★ 再来,当然 Kuih ANG KU 皮也是个关键!★

原料

★绿豆馅料/ green Mung beans ★:绿豆片 300g - green mung bean、细砂糖 170g - caster sugar、水 - 30ml water。 , ★Kuih ANG KU skin 材料:橙色番薯泥/mashed sweet potato - 200g、细砂糖/caster sugar - 2 tablespoon、清水/water - 250g、糯米粉/glutinuos rice flour - 400g、食油/cooking oil - 50g。

步骤

1馅料做法/Method of green Mung beans: 1)把绿豆片用清水浸泡隔夜。Mung beans soaked with water overnight. 2)加少许水,以大火蒸20分钟至熟透及软。Add a little water to steam for about 20 minutes until its ripe and soft. 3)离火,趁热压烂成泥状,然后加入细砂糖拌匀即可。Strike crushed into mud, then stir in sugar.

2Kuih ANG KU 做法 / Methods: 把所有的糕皮的材料(除了水)放入容器里。搅拌均匀。 Mix all the ingredients except water evenly in a container.

3慢慢加入清水,将材料搓成面团。大约搓5分钟至面团有点弹性便可。 Add in the water gradually and knead into a dough. Knead for about 5 minutes until the dough is slightly elastic.

4把面团平均分割,每份大约42克。 Divide the dough into equal portions of about 42g each.

5将小面团搓成圆形,压扁后包入豆蓉馅(每份大约15克)后,再搓圆放入涂上少许糯米粉的模型里印出形状。把糕放在一小片涂上少许油的香蕉叶上。 Roll them into balls then flatten the into circles before wrapping in the mung bean filling(about 15g each). Roll it into a circle again and put it into a flour-dusted mould. Demould and place on a piece of lightly oiled banana leaf.

6蒸锅水滚后,把糕放入蒸7分钟。 Boil water in a steamer and steam teh kueh for 4 to 5 minutes.

7蒸好后,在糕的表层涂上少许的食油(玉米油)便可。 Brush the steamed Ang Ku Kueh lightly with cooking oil(corn oil) and you're done.

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