• 食谱
  • Skin/ 糕皮材料:
  • Mashed Purple Sweet Potato/ 紫番薯泥 200g
  • Sugar/细砂糖 2tbsp
  • Water/清水 250-300ml
  • Glutinous Rice Flour/糯米粉 400g
  • Corn Oil/食油 50ml
  • **********
  • Filling /内馅
  • Mung Bean/ 绿豆片 300g (Soak overnight and drained it/浸水隔夜沥干)
  • Pandan Leaf/香兰叶 3pcs
  • Sugar/白糖 70g
  • Corn Oil/植物油 7tbsp
  • Water/ 清水 100ml
  • *********
  • Banana Leaf / 香蕉叶 46pcs cut into the size according to the mould

继上次做了的红龟果给小Man吃后

他每隔几天就会告诉我Ang Ku Kuih

我说小Man 啊你还小咧

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就算喜欢吃也不能常吃啊

虽然成分也有番薯不过还是糯米粉做的

你还小不要吃那么多啦

昨天老公哥哥帮我在唐人街买了一粒超大粒的紫番薯

说真的我第一次看到那么大粒的紫番薯

purple potato

当他拿给我的时候我还以为他买错了

仔细一看没错真的是紫番薯哦

好吧今天就做紫番薯红龟果给小Man 啦

搓面团的时候手感跟之前有差

应该是紫番薯没有普通橙番薯来的湿润

感觉面团有点干不够有韧性

所以就必须适量加入一写清水来增加韧性

还好最后美美的紫薯红龟果还是出炉啦

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Filling 内馅做法:

1. 绿豆瓣加入香兰叶一起蒸45分钟至软。 取出待稍微冷却以后倒入料理机搅碎。

2. 倒入清水+油+白糖在锅子加热至糖溶解后, 把搅碎成茸的绿豆加入一起用小火翻炒均匀即可。

3. 把绿豆沙分成大概18g 一粒备用。

Steam mung bean with pandan leaf under high heat for 45mins or till it is soften. Take it out and let it cold down for a while then use food processor to blend it into smooth paste. Take out one saucepan and add in plain water, corn oil and sugar ,cook it till sugar dissolved. Add in mung bean paste into the saucepan and quick stir fry for a while and mixed well. Divided mung bean paste into 18g each and set aside.

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Skin Step /做法:

1)把所有的糕皮的材料(除了水)放入容器里。搅拌均匀。

2)慢慢加入清水,将材料搓成不粘手的面团。

Mixed all Skin ingredient with mixer ( can do it with hand too) till it become a nice and smooth dough.

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3)把面团平均分割成大概22g 一粒。搓成圆形,按扁、包入馅料。模里撒上少许糯米粉,敲出多余的粉,把包了馅料的面团放入模型印出花样。把糕放在一小片涂上少许油的香蕉叶上。

ang ku kuih4

Divided dough into 22g each and wrap in a portion of filling 18g, roll it into a ball and put inside the mould which had dusted with a thin layer of glutinous rice flour (for easy release). Gently press the dough to cover nicely then tap it on the table top to release Ang Ku Kuih. Brush thin layer of oil on the banana leaf then put the Ang Ku Kuih on top of it, repeating same method till finish all the ingredient.

4)蒸锅水滚后,把糕放入锅内,把火转小(中小火)蒸3分钟,开盖在每个AKK 上面涂抹一层薄薄的油,然后再盖上锅盖中小火蒸4-5分钟。(注:不能大火蒸,糕会糊掉)

Steam it under medium low heat for 3mins then take out and brush a thin layer of oil on top of every ang ku kuih then send it back to steam for another 5mins.

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Jenny’s 温馨提醒/Tips:

糕皮面团的清水先加入250ml 慢慢搓揉成团若觉得干就再适量慢慢加入清水即可。 紫薯做出来的红龟果颜色真的很好看,视觉上已经是一种享受了。这个食谱大概可以做到46pcs AKK 哦

For skin dough if you find it too dry just add in water slowly, if too wet then add in glutinous rice flour. Never steam Ang Ku Kuih with high heat it will turn out very ugly and out of shape. The step of brushing a thin layer of oil to let the pattern stand out more. Love this recipe very much as it do not required coconut milk which is consider quite a healthy version of Ang Ku Kuih to me ^^ Not to forget this recipe yield about 46pcs of Ang Ku Kuih 🙂

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