Tuesday 26 April 2016

紫薯红龟糕~南瓜馅 【Purple Sweet Potato Angku Kuih with Pumpkin Filling】





这是一道半年前的旧作。  坏心眼作怪,借了好姐妹的“龟脚印”模子, 敲了一次后就懒得不想动了。  而作品也存入于”货舱“里数月, 就是不知何故拖泥带水至今。      




【紫薯龟糕食谱参考

糕皮:
90克紫薯泥
1大匙细砂糖
125克糯米粉
1大匙粟油
100克热水(视番薯泥的湿度而定,再慢慢加入清水的份量)

内馅:  南瓜馅 

做法:
1.  将所有糕皮材料混合拌匀,加入粟油, 再慢慢的加入热水搓成团。 
2)将面团平分成每克15克, 包入馅料12克, 封口搓圆。 
3)放入已撒上糯米粉的龟模型里, 轻轻压平, 扣出,并将龟糕放在备好涂油的香蕉叶上。 
4)放入预蒸滚的蒸笼里, 以中火蒸约2分钟,掀盖片刻,盖上再继续蒸约3分钟即可。
5)取出,再龟糕的表面涂上少许食油,待冷后即可食用。 





【Purple Sweet Potato Angku Kuih

Skin Ingredients:
90g mashed purple sweet potato
1 tbsp castor sugar
125g glutinous rice flour
1 tbsp corn oil
100g hot water (Depends on the humidity of mashed potato,then slowly add in hot water)

Filling  Pumpkin paste

Method:
1.  In a bowl, mix all the skin ingredients till combined (except the hot water).  Then, gently add in boiling water, mix to form a dough and knead the dough until smooth.
2.  Divide the dough into 15g each, shape into a balls. Then flatten it, wrap in pumpkin filling (12g each) and wrap well to enclose.
3.  Dust the mould with flour, place the dough and press firmly.  Invert the dough on greased banana leaf.
4.  Arrange kuih on a steaming tray, steam over hot boiling water over medium heat for 2 minutes.  Lift the lid for a while, then close the lid and continue to steam for another 3 minutes until it cooked.
5.  Remove from heat, greased at one and serve. 





8 comments:

  1. Replies
    1. 对不起,南瓜馅是哥哥做生意的秘方, 食谱无法公开!

      Delete
  2. 好美味哦。。。。mini angku 最可爱好看的。

    ReplyDelete
  3. 蒸好的龟糕纹路好清晰, 喜欢用紫薯做的龟糕, 颜色好好看。

    ReplyDelete
  4. 我也好久没做AKK. 紫薯永远都那么美丽!

    ReplyDelete
  5. 红龟粿小巧玲珑,好美哦!
    快快邮寄“龟脚印”模子过来, 我也要敲一次,哈哈。。

    ReplyDelete
  6. 呵呵,说到拖泥带水,看来该检讨的人是我。你的紫色“红龟糕”很吸睛,让热爱紫色的我目不转睛地就闯经来流一地口水!

    ReplyDelete
  7. How unusual to use pumpkin as filling for angku kuih. Look so beautiful.

    ReplyDelete

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