德平说烫过热水的香蕉叶韧性会比较好，没那么容易撕裂，做糕点垫时会更好处理。还有，蒸Ang Ku Kueh要用中火蒸，大火蒸的话，模纹会糊掉，出炉的Ang Ku Kueh就不美了。又长知识啦！
分量： 6-7人份
准备时间：15分钟
煮时：30分钟
A. 芋泥馅
材料:
300克 芋头(切小丁蒸熟)
50克 食油
30克 澄粉
1/4茶匙 盐
1/2茶匙 糖
煮法:
1. 把芋头丁放入蒸笼蒸30分钟/至熟
2. 趁热用搅拌器把蒸熟的芋头和其他材料一起打成泥状
3. 把芋头泥放入炒锅，小火炒至干身不粘锅即可
B. 金瓜龟粿皮
材料 :
75克 金瓜泥
200克 糯米粉
110克 清水(未必会用完，看蒸熟的金瓜湿度而定)
25克 食油
1汤匙 糖
做法:
1. 将所有材料混合均匀(油除外)，揉成软面团
2. 然后把食油揉入面团里，揉好后用块布盖着，以免面团吹风变得干燥
3. 面团约20克，馅料20克，包好用模型盖成红龟粿形状，中小火蒸5分钟即可
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Pumpkin Ang Ku Kueh with Yam Paste 金瓜芋泥龟粿
Course: Dessert, SidesCuisine: Chinese6
servings15
minutes30
minutesAccording to Gao, it’s better to heat the banana leaves first to form a firmer base for the kuih. Remember to also steam the kuih with medium heat (not high heat) to maintain its look.
Ingredients
- Yam Paste Filling
300g yam (cut into cubes and steam)
50g cooking oil
30g wheat starch
¼ tsp salt
½ tsp sugar
- Pumpkin Ang Ku Kueh (Skin)
75g pumpkin puree
200g glutinous rice flour
110g water (may not need to use all, depends on the humidity of steamed pumpkin)
25g cooking oil
1 tbsp sugar
Instructions
- Steps for Filling
- Steam yam for 30 minutes until cooked
- Stir steamed yam with other ingredients to a smooth paste when it’s still warm
- Start frying yam with low heat until it’s not sticking on the pan
- Steps for Skin
- Mix all ingredients evenly (except oil) and knead them into soft dough
- Then pour the cooking oil into the dough, cover it with a piece of cloth to avoid drying of the dough
- 20 grams for dough, 20 grams for the filling. Wrap it up and cover into Ang Ku Kueh shape with a mold. Steam for 5 minutes over medium-low heat
Recipe Video
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3 comments
Gan kum may
Your instructions are simple enough to be followed . Thanks.
Lili
Amazing !
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