Spread the love

Purple Sweet Potato Ang Ku Kueh with Peanut

紫薯花生龟粿

Filling
300g roasted peanuts, skinned
85g sugar
75g salted butter
3g fine salt

Kueh Skin Ingredients
100g boiling water
1 tbsp sugar
250g glutinous rice flour
150g purple sweet potato purée
2 tbsp fried shallot oil
 
Other Ingredients
some oil
some banana leaves
some fried shallot oil

Method
1    To make filling: Ground peanuts into a coarse powder. Add  sugar, butter and fine salt, then mix well till combined.
2    Refrigerate for 20 minutes before dividing into 20g portions to shape into small balls.
3    To make kueh skin: Combine boiling water and sugar to become syrup.
4    Mix glutinous rice flour, purple sweet potato purée and fried shallot oil in electric blender. Slowly pour in hot syrup and blend into a dough.
5    Divide dough into 30g portions to roll into balls, then flatten them. Wrap up with peanut filling and press into the ang ku kueh mould. Knock to unmould and place on greased banana leaf. Repeat steps to use up all the ingredients.
6    Transfer to steamer and steam for about 8 minutes over medium heat.
7     After steaming, brush their surfaces with a thin layer of fried shallot oil. Leave to cool.

馅料
烤香花生300克,去衣
糖85克
含盐牛油75克
幼盐3克

粿皮用料
沸水100克
糖1汤匙
糯米粉250克
紫薯泥150克
葱油2汤匙

其他用料
油适量
蕉叶适量
葱油适量

作法
1    制作馅料:把花生磨成略带颗粒的粗粉,加入糖、牛油及幼盐,搅拌成团。
2    放入冰箱冷藏20分钟,取出后平均分成每份20克,搓成小圆球。
3    制作粿皮:将沸水和糖搅匀成糖水。
4    将糯米粉、紫薯泥及葱油用电动搅拌器搅拌,慢慢倒入热糖水,搅拌成团。
5    将面团分成每个30克,逐个搓圆后按扁,分别包入馅心。按入模中定型,敲出,以抹好油的香蕉叶垫底。重复步骤至完成所有用料。
6    放入蒸笼,以中火蒸约8分钟。
7    蒸好后,在龟粿的表面涂上一层薄薄的葱油。冷却后即可食用。

xueer
wake up!

it’s food o’clock!

black-dots

“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

equinox-3