古早味红龟糕 | 放隔夜都不会硬 | 红龟粿食谱 | 红龟粿怎么做 初学者入门 | Traditional AngKu Kuih Recipe | Kueh Ang Ku | How to Make

【Ingredients材料】
➡️ Skin Dough 皮料
Steamed Potato 蒸马铃薯 100g
Caster Sugar 细砂糖 1 tbsp
Glutinous Rice Flour 糯米粉 250g
Water 清水 120ml
Red Food Colouring 食用红色素
Cooking Oil 食用油 2 tbsp
➡️ Filling 馅料
Orange Sweet Potato 橙薯 250g
Sugar 白糖 40g
Butter 牛油 20g
➡️ Tools 工具
Angku Kuih Mould 红龟糕模
Banana Leaves 香蕉叶
✅ 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：
将皮料食材混合在一起。揉成面团。取两片小面团放入滚水中煮至浮上水表面，再放回面团中搅拌均匀。加入熟面团后皮料会比较有弹性。加入食用油，拌均匀即可。搓成球状，每粒30g，充皮料使用。
用大火蒸橙薯 25 分钟。趁热加入糖，压成泥。与牛油炒至干。放在一边冷却并储存在冰箱中。搓成球状，每粒20g，充馅料使用。
可以按自己的喜好调整比例。
香蕉叶洗净，抹油备用。将制作好的橙薯红龟糕放在剪好的香蕉叶上。中小火蒸八分钟。红龟糕表面涂上油。让红龟糕在室温下完全冷却（约 2 小时）
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✅ Remarks 备注:
Skin 皮料 30g/pcs
Filling 馅料 20g/pcs
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More recipes:
Kuih-Muih Recipes ❤ 糕点食谱
• Peach shaped Dumplings...
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[@cindytan7877]

Hi Thanks for sharing your recipe yummy yummy 😊😊👍

[@TravelFoodTech]

Enjoy 😉

[@柯玉貞-c2v]

請問是冷水上鍋蒸，水開後再計時8分鐘嗎？