Wednesday, July 18, 2012

金瓜红龟糕(Pumpkin Angku Kuih)



发现我爸爸和妈妈好像不是很会吃angmo甜点。
原来太花俏的老人家未必懂得欣赏。
还是简单就好。
即使是咖啡也一样,他们还是选择了最传统的家乡黑咖啡。
做这个金瓜红龟糕配黑咖啡应该会很不错吧?
原本打算做多一款糕点的,但是我最后还是放弃了。
只想懒懒散散的闲着,够颓废的。
不是经常这样,所以应该可以原谅。

材料:
  • (A) 120克金瓜泥,1汤匙糖,170克糯米粉
  • (B) 水(适量,大约40-50克)
  • (C) 2大匙油
  • 馅料:180克绿豆瓣,100-120克糖(绿豆瓣浸透2小时,蒸直软熟。搅烂。热锅下2大匙油,把绿豆茸加糖炒干至沾黏锅边,盛起备用。)
做法:
  1. 材料A搅拌再加入B拌成团,加入油搓成一软团。(注:金瓜我用水煮,比较涩,所以B的水就只用了40克)
  2. 把粉团分割成小团,裹入馅料,放入模定型,以沾了少许油的香蕉叶垫底。
  3. 中大火蒸6分钟。在糕的表面上扫上一层薄薄的蜀米油。
  4. 冷却后即可食用。
Ingredients:
  • (A) 120g pumpkin puree, 1tbsp sugar, 170g glutinous rice flour
  • (B) 40-50g water
  • (C) 2tbsp 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 ingredient (A) then add in (B) to form a dough (if u are steaming your pumpkin then u will need more water. But in this case, i am boiling my pumpkin and puree it so the puree is wet. Therefore only 40g of water has been added to form the dough).
  4. Add in (C) and knead except for oil to form a soft dough.
  5. Divide dough into small portions, wrap in fillings and mould it out.
  6. Place the "ang ku" on lightly greased banana leaves steam for 7-8 minutes over medium heat. Greased some oil on the surface of "angku" and serve.




18 comments:

  1. 这系列的照片很漂亮
    有那种旧时代的feel:)

    ReplyDelete
  2. 我更喜欢那个装angku的盘啦!

    ReplyDelete
  3. 我老爸也只是喜欢吃传统的糕点,豆沙饼也只爱吃我们这里手工的,非常传统。蛋糕也只是吃鸡蛋糕,哈哈哈!

    ReplyDelete
  4. 胖嘟嘟的angku kuih,我是否有福气吃到~

    ReplyDelete
  5. Jane,
    一流的照片!尤其在蒸笼那张,还拍到蒸汽呢!

    ReplyDelete
  6. I love these rustic look of AKK, remind me I have so so long did not make this, now crazy for natural yeast , hehehe ..your parents are so lucky, continue eating from Li Shuan house to your house..

    ReplyDelete
  7. 这个我家的老人家都很爱
    只要是红龟糕就很爱

    ReplyDelete
  8. 好美的Kim ku kuih (金瓜做的嘛)很古典美!家里有女儿是又幸福又有口福!我们年代的父母都是喜欢吃蒸的手工做的有传统价值的!我们要延续下去喔!哈哈哈

    ReplyDelete
  9. 好吃好吃!很漂亮的糕,看到那饱满的馅真想吃一口呢!

    ReplyDelete
  10. 我好喜欢吃这种糕点,你做到好美。

    ReplyDelete
  11. Pai seh, i love eating this but still haven't made once! So, I'm here to get some free samples one, haha!

    ReplyDelete
  12. 很喜欢吃ang ku kuih.那个木模买了好久,都没有做,看来要下定决心做了啦~

    做之前,先来你家看看这美丽的kuih:)

    ReplyDelete
  13. Thanks for sharing, have you try pumpkin filling instead of mung bean filling? Wonder does it work cos I had few home grown pumpkin. Thanks.

    ReplyDelete
    Replies
    1. teckbaked, no, din try before. I feel that if just using pumpkin filling than it will turn out quite soft unless adding something in. But cant think of any ingredient that can harden the puree.

      Delete
  14. Hi, 你在Perth可找到新鲜香蕉叶?Brisbane只可找到冷藏的香蕉叶。

    ReplyDelete
  15. Denise, ya, 可以买到,但是蛮贵的。我家有种,所以免费 :)

    ReplyDelete
    Replies
    1. 好命呵!那么,你有香蕉吃loh

      Delete
  16. Thanks Jane for your advice. I used frozen banana leave, kind of funny smell, peel the leaves away after cooked, they stuck together although did brush with oil, my bad cos I stack them in the container.

    ReplyDelete

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