迷你金瓜红龟糕 | 隔夜不变硬 | Mini Pumpkin AngKu Kuih | Kueh Ang Ku Pumpkin Recipe | How to Make Ang Ku Kuih

【Ingredients材料】
➡️ Skin 皮料
Steamed Pumpkin 蒸金瓜 150g
Caster Sugar 细砂糖 1 tbsp
Glutinous Rice Flour 糯米粉 250g
Water 清水 100ml
Corn Oil 玉米油 50g
Mix the above ingredients together.
将以上食材混合在一起。
➡️ Filling 馅料
Skinned Mung Beans (green beans) 绿豆瓣/绿豆仁 200g
Caster Sugar 细砂糖 75g
Corn Oil 玉米油 2 tbsp
Wash and soak skinned Mung beans overnight, drain well, steam for 1 hour.
将绿豆瓣用清水冲洗干净并浸泡过夜，过滤去水，蒸1小时。
Add in caster sugar and corn oil, then stir fry to mix well.
加入细砂糖和玉米米油炒搅均匀。
Store in refrigerator .
放入冰箱保存。
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Remarks 备注:
Skin 皮料 30g/pcs
Filling 馅料 20g/pcs
Can adjust the portion by your own personal division.
可以按自己的喜好调整比例。
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➡️Making Tool 制作工具
Angku Kuih Mold 红色糕模具
Banana Leaves 香蕉叶
Corn Oil 玉米油
Glutinous Rice Flour 糯米粉
Wash and cut the banana leaves, grease some cooking on the leaves.
香蕉叶洗净，抹油备用。
Place the finished Angku Kuih on the cut leave.
将制作好的红龟糕放在剪好的香蕉叶上。
Medium low heat steam for 8 minutes.
中小火蒸八分钟。
Leave the Angku Kuih to cool completely (for about 2 hours) at room temperature.
#angkukuih
#angkukueh
#红龟粿
#pumpkin
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