古早味潮州红桃粿 完整食谱和做法 | 放隔夜也不变硬 | Traditional Teochew Peach Kueh Recipe | How to Make

今天来分享一道传统潮州红桃粿的简单做法，软糯香甜，充满童年的回忆！即使隔夜也不会变硬。附上特别的芋头花生馅食谱和潮州红桃粿的制作方法。
A simple Recipe on how to make traditional Peach shaped Dumplings, Teochew Png Kueh. It is soft, chewy, fragrant and bringing back childhood taste memories! They won't harden even if left overnight. Included are the recipes for the special taro peanut filling and the method for making Teochew Peach Kueh.
材料 Ingredients:
▶️ 馅料 Filling
4 汤匙 食油 4 tbsp Cooking oil
500克 芋头 500g Taro (Yam)
5 汤匙 食油 5 tbsp Cooking oil
少许红葱 A little shallot
少许蒜米 A little garlic
4 粒 香菇 4 pcs Shiitake mushrooms
100克 肉碎 100g Minced meat
100克 罐头软花生 100g Braised peanuts
调味 Seasoning:
1茶匙 胡椒粉 1 tsp Pepper powder
1汤匙 酱青 1 tbsp Light soy sauce
1/2 汤匙 玉米淀粉 1/2 tbsp Corn starch
1茶匙 盐 1 tsp Salt
1/2 茶匙 鸡精粉 1/2 tsp Chicken powder
1茶匙 糖 1 tsp Sugar
2汤匙 玉米淀粉水 2 tbsp Corn starch water
▶️ 皮料 Dough
700毫升 清水 700ml Water
1 茶匙 盐 1 tsp Salt
2 汤匙 食油 2 tbsp Cooking oil
250克 粘米粉 250g Rice flour
75克 木薯粉 75g Tapioca flour
红色素 Red colouring
▶️ 手粉 Extra flour
粘米粉 Rice flour
▶️ 工具 Tools
香蕉叶 Banana leaves
桃粿模 Peach mould
(皮料 40g，馅料 1 tbsp)
*分量20-22粒
*Portions 20-22pcs
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/ @travelfoodtech

[@siewlanphua8570]

👍就是要这样的

[@TravelFoodTech]

好吃 记得做起来呀