紅姑糕 Kuih Ang Ku

簡介

★ 餡料是關鍵啊!來,先學自製餡料!★ 再來,當然 Kuih ANG KU 皮也是個關鍵!★

原料

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

步驟

1餡料做法/Method of green Mung beans: 1)把綠豆片用清水浸泡隔夜。Mung beans soaked with water overnight. 2)加少許水,以大火蒸20分鐘至熟透及軟。Add a little water to steam for about 20 minutes until its ripe and soft. 3)離火,趁熱壓爛成泥狀,然後加入細砂糖拌勻即可。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。攪拌均勻。 Mix all the ingredients except water evenly in a container.

3慢慢加入清水,將材料搓成麵糰。大約搓5分鐘至麵糰有點彈性便可。 Add in the water gradually and knead into a dough. Knead for about 5 minutes until the dough is slightly elastic.

4把麵糰平均分割,每份大約42克。 Divide the dough into equal portions of about 42g each.

5將小麵糰搓成圓形,壓扁後包入豆蓉餡(每份大約15克)後,再搓圓放入塗上少許糯米粉的模型里印出形狀。把糕放在一小片塗上少許油的香蕉葉上。 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蒸鍋水滾後,把糕放入蒸7分鐘。 Boil water in a steamer and steam teh kueh for 4 to 5 minutes.

7蒸好後,在糕的表層塗上少許的食油(玉米油)便可。 Brush the steamed Ang Ku Kueh lightly with cooking oil(corn oil) and you're done.