古早味紅龜糕 | 放隔夜都不會硬 | 紅龜粿食譜 | 紅龜粿怎麼做 初學者入門 | Traditional AngKu Kuih Recipe | Kueh Ang Ku | How to Make

【Ingredients材料】 ➡️ Skin Dough 皮料 Steamed Potato 蒸馬鈴薯 100g Caster Sugar 細砂糖 1 tbsp Glutinous Rice Flour 糯米粉 250g Water 清水 120ml Red Food Colouring 食用紅色素 Cooking Oil 食用油 2 tbsp

➡️ Filling 餡料 Orange Sweet Potato 橙薯 250g Sugar 白糖 40g Butter 牛油 20g

➡️ Tools 工具 Angku Kuih Mould 紅龜糕模 Banana Leaves 香蕉葉

✅ Instructions: Mix the skin dough ingredients together. Knead into dough. Take two small pieces of dough to put into boiling water and cook until they float to the surface of the water, then put them back into the dough and stir evenly. The skin will be more elastic after adding the cooked dough. Add cooking oil and mix well. Rub into ball shape of 30g each for skin dough use.

Steam orange sweet potato for 25 minutes over high heat. While still hot, add in sugar and press into mash. Fry it with butter until dried. Leave aside to cool and store in fridge. Rub into ball shape of 20g each for filling use.

Can adjust the portion by your own personal division.

Wash and cut the banana leaves, grease some cooking oil on the leaves. Place the finished Angku Kuih on the cut leave. Medium low heat steam for 8 minutes. Spread oil on the angku kuih surface. Leave the Angku Kuih to cool completely (for about 2 hours) at room temperature.

✅ 做法: 將皮料食材混合在一起。揉成麵糰。取兩片小麵糰放入滾水中煮至浮上水錶面,再放回麵糰中攪拌均勻。加入熟麵糰後皮料會比較有彈性。加入食用油,拌均勻即可。搓成球狀,每粒30g,充皮料使用。

用大火蒸橙薯 25 分鐘。趁熱加入糖,壓成泥。與牛油炒至干。放在一邊冷卻並儲存在冰箱中。搓成球狀,每粒20g,充餡料使用。

可以按自己的喜好調整比例。

香蕉葉洗凈,抹油備用。將製作好的橙薯紅龜糕放在剪好的香蕉葉上。中小火蒸八分鐘。紅龜糕表面塗上油。讓紅龜糕在室溫下完全冷卻(約 2 小時)

————————————————————— ✅ Remarks 備註: Skin 皮料 30g/pcs Filling 餡料 20g/pcs

09月18     強壯人
09月26     強壯人
09月27     黎倩昌
09月20     小咪咪
09月22     北極光
09月20     戴堂家