Tuesday, April 11, 2017

马铃薯红龟糕 Potato Ang Ku Kuih






这次换成用马铃薯做的红龟糕, 
效果和番薯一样的柔软可口 















马铃薯红龟糕


材料 :

马铃薯泥  120克
细砂糖  1汤匙
糯米粉  170克
红萝卜汁  50-60克
粟米油  2汤匙


馅料 :绿豆瓣  180克,细砂糖  100-120克


做法 :

1. 绿豆瓣洗净,用清水浸泡2小时蒸软用食物搅拌机搅烂
2. 将绿豆瓣泥倒入锅加入糖炒至干
3. 马铃薯泥糯米粉细砂糖混合均匀,加入红萝卜汁揉成团,然后加入油搓揉成面团。
3. 将面团分出小等份,包入绿豆馅料。
4. 放入已抹粉的木模里压平,扣出,放在抹了油的香蕉叶上。
5. 以中火蒸约2-3分钟开盖,再蒸2-3分钟。取出,涂上少许食油,待冷后即可食用。


Potato Ang Ku Kuih

Ingredients :

120g mashed potato
1tbsp sugar
170g glutinous rice flour
50-60g carrot juice
2tbsp corn oil


Fillings : 180g mung beans, 100-120g sugar


Method :


1. soak mung beans for 2hrs, steam the beans til soft. Mash the beans.

2. Fry mashed bean with sugar til dry and non stick to wok.
3. Mix mashed potato, glutinous rice flour and sugar, add in carrot juice to form a dough. Add in oil and knead to form a soft dough.
4. Divide dough into small portions, wrap in fillings and mould it out. Place the "ang ku" on lightly greased banana leaves.
5. Steam for 2-3 minutes over medium heat, open the lid then close and continue to steam for 2-3 minutes. Greased some oil on the surface of "ang ku" and serve.

(Recipe adapted from Jane's Corner)






















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