Wednesday 15 April 2015

紫薯红龟糕 Purple Sweet Potatoes Ang Ku Kuih

这个是4月2日的作品,来不及坐上糕点月的尾班车。。。
  
紫薯红龟糕 (未蒸前)


这是我第二次做龟糕,还是拿捏得不好,因为还是“爆馅”。不过这一次比上一次的南瓜龟糕进步了一点,哈哈哈。

这次参考了娘子的食谱,谢谢她的好分享。

以下食谱做18个40g红龟糕,绿豆馅还剩75g。

这是预先设定的贴子。This is a scheduled post.

Printable Recipe
馅料 (Fillings)
材料A (Ingredients A)
150       绿豆片 (150g mung beans)
适量      清水 (Some drinking water)

材料B (Ingredients B)
1tbsp     炸葱油 (1tbsp shallot oil) 
90g        细砂糖 (90g caster sugar)
2tsp       炸葱 (1 tsp fried shallot)
少许       水 (Some water)

步骤 (Steps)
1. 把材料A浸至少4个小时(我浸隔夜),滤干水分后,放在盘里,放入锅大火蒸15分钟,
    待稍微凉后,用搅拌机打烂。
     Soak mung beans for 4 hours (I soak overnight), drain, put in a deep plate, steam in a 

     wok with high flame for 15 minutes, blend into paste when it is slightly cool.

2. 把炸葱油放入干锅里,倒入(1),再加入其它材料B,炒至糖溶化,离锅,待稍微凉后,
    搓成 15g 小圆球。
    Put shallot oil into the wok, put (1) and all ingredients B, stir fry until sugar dissolve, leave

    the wok and let it cool, form into ball shape of 15g each.

皮料 (Pastry ingredients)
材料C (Ingredients C)
200g      糯米粉 (220g glutinous rice flour)
100g      紫薯泥 (135g mashed purple sweet potatoes)
1tbsp     细砂糖 (1 tbsp sugar)

材料D (Ingredients D)
150g     清水 (150g plain water)
1tbsp    玉米油 (2 tbsp corn oil)

步骤 (Steps)
3. 把材料C混合均匀,慢慢加入材料D的水,搓至软硬适中的粉团,最后加入玉米油搓均
    匀,最后搓成 25g 小圆球。
    Mix ingredients C, then add in hot water, roll to form a dough, add in corn oil and continue

    to roll dough, divide into 25g each.

组合 (To assembly)
材料E (Ingredients E)
适量    玉米油 (Some corn oil)

适量    香蕉叶 (Some banana leaves)

步骤 (Steps)
4. 把皮料的小圆球压扁,包如陷料,搓圆,压入沾上的模,扣出,放在涂了油的香蕉叶

    上,重复步骤直至完成所有材料。
    Roll the pastry, lightly flatten, wrap in the fillings, roll until round, then press the AKK into 

    the mould coated with corn oil,  remove the AKK from the mould and place on a piece of 
    banana leaves coated with corn oil.

5. 锅里把水烧热,用大火,先蒸3分钟,打开盖,在AKK表面涂上一层油,盖上盖,再继续蒸
    3-5分钟至AKK完全熟透。
    Boil some water in a wok, use high flame, steam the AKK for 3 minutes, coat the 

    surface of the AKK with a thin layer of corn oil, then continue to steam 3-5 minutes until 
    AKK is cooked.






黑夜

黑夜

白天

不过这次的好好吃。。。味道我喜欢。。。只是不懂做么白天和黑夜的颜色不一样???

6 comments:

  1. Hi Jozelyn,
    Love sweet purple color of your AKK.
    Very Sui to see and lovely to eat .. Yum!
    mui

    ReplyDelete
  2. Jozelyn, your AKK so cutie ... change colour for day & night? Magic ! Anyway they looked so nice & yummy ^-^!

    ReplyDelete
  3. Hi Jozelyn, these days, home-made AKK are so much better in looks, texture and taste than those store-bought. It is also so economical to make except for the time and trouble. Very nice AKK. I wouldn't mind the trouble, hehehe!

    ReplyDelete
  4. 黑夜白天颜色会转换。。。哈哈哈
    已经好班赖了!我做了好多次,才不会爆馅,AKK也是一门学问

    ReplyDelete
  5. Your angku kuih looks really good! and so perfectly moulded!

    ReplyDelete
  6. 开始我就以为是芋泥akk。因为灰灰色。然后慢慢就转去去紫色了。最后是紫薯akk。颜色美美了。嘻嘻嘻。。下回如果担心爆裂,包的时候akk皮不要完全压扁,就做出一个凹进去的碗形包起。那么包得圆滚滚的 akk 放入模子里轻压敲出就ok了。
    慢慢拿捏你一定会掌握得很棒的。加油 加油。。
    老实说,这美美丽的 akk 都不像是第二次做的。很有test、很有水准了。不担心什么的。加油!

    ReplyDelete

欢迎大家留言 ^_^