Ang Gu Kuih在家也能轻松做？ 紫薯红龟粿 番薯红龟粿 花生馅红龟粿 绿豆馅红龟粿 by Thermomix 美善品

食谱段落时间
0:00 开头
0:15食材介绍
0:58 花生馅做法
03:52 绿豆馅做法
06:05 番薯皮做法
07:48 紫番薯皮做法
09:08 Thermomix自动清洗功能
09:48 红龟粿组装做法
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紫薯/番薯红龟粿
紫薯皮材料：
紫薯 75g 切块
糯米粉 100g
白糖 15g
油 10g
水 75g
做法：
1. 紫薯放入碗中，将绿豆瓣倒入网锅，放上主锅，加水盖过绿豆瓣，架上蒸锅，蒸锅里放入番薯和紫薯，设定20分钟/Varoma/速度2 一起蒸熟。
2. 主锅的水倒掉，将所有材料放入主锅，设定20秒/速度4 混合，将旁边的刮下。
3. 开启揉面模式/3分钟
4. 取出分割成你要的份量，备用。（我分20g）
番薯皮材料：
番薯 75g 切块
糯米粉 100g
白糖 15g
油 10g
水 75g
1. 番薯放入碗中，将绿豆瓣倒入网锅，放上主锅，加水盖过绿豆瓣，架上蒸锅，蒸锅里放入番薯和紫薯，设定20分钟/Varoma/速度2 一起蒸熟。
2. 主锅的水倒掉，将所有材料放入主锅，设定20秒/速度4 混合，将旁边的刮下。
3. 开启揉面模式/3分钟
4. 取出分割成你要的份量，备用。（我分25g）
绿豆馅材料：
绿豆瓣 150g 洗干净
糖 100g
油 30g
盐 ¼ tsp
1. 将绿豆瓣倒入网锅，放上主锅，加水盖过绿豆瓣，架上蒸锅，蒸锅里放入番薯和紫薯，设定20分钟/Varoma/速度2 一起蒸熟。
2. 蒸好后把水倒掉，番薯放置一旁备用。将蒸好的绿豆瓣放入主锅，加入糖，油，盐，设定6秒/速度5，把旁边的绿豆泥刮下，再设定6分钟/速度7。（觉得不够幼可以再加时间）
3. 将旁边的绿豆泥刮下，设定5分钟/100度/速度2 炒至成团。
4. 取出盖上保鲜膜待凉。
5. 分割出你要的份量，盖上保鲜膜防止表皮变干备用。（我分30g）
花生馅材料：
花生 200g （放入烤箱 170度/15min）
盐 1/8 tsp
糖 65g
油 2tbsp
1. 主锅插入蝴蝶棒，烤香的花生放入干净无水的主锅，设定30秒/反转速度4去花生皮。
2. 把去皮好的花生倒入蒸锅，筛掉花生皮屑。
3. 将去好皮的花生倒回去主锅，设定Turbo/2秒打碎
4. 加入盐，糖，油，设定10秒/速度3 打成花生馅
5. 将打好的花生馅，分割出你要的份量，搓圆备用（我分20g）
组装做法：
1. 将香蕉叶剪成红龟粿模具的大小，在表面涂上油备用。
2. 将皮包上馅料，沾上糯米粉防粘，将包好的面团放入模具压成型，轻敲出来放在香蕉叶上，放入蒸锅。
3. 完成好后，主锅放入500g水，架上蒸锅，设定18分钟/Varoma/速度2 蒸熟
4. 蒸好后马上在表面刷上一层油。
5. 完成✅
Purple Potato/Sweet Potato Ang Gu Kuih
Purple potato skin material:
Purple potato 75g, cut into pieces
Glutinous rice flour 100g
15g white sugar
oil 10g
water 75g
practice:
1. Put the purple potatoes in a bowl, pour the mung bean into the simmering basket, put on the mixing bowl, add water to cover the mung bean, set up the steamer, put the sweet potato and purple potato in the steamer, set for 20 minutes /Varoma/ Steam together on speed 2.
2. Drain the water in the mixing bowl, put all the ingredients into the mixing bowl, set 20 sec/speed 4 and mix, scrape down the sides.
3. Turn on the kneading mode/3 minutes
4. Take out and divide into your desired portion, set aside. (I divide 20g)
Sweet Potato Skin Material:
75g sweet potato, diced
Glutinous rice flour 100g
15g white sugar
oil 10g
water 75g
1. Put the sweet potatoes in a bowl, pour the mung bean into the simmering basket, put on the mixing bowl, add water to cover the mung bean, set the steamer, put the sweet potato and purple potato into the steamer, set 20 min/Varoma/speed 2 steamed together.
2. Drain the water in the mixing bowl, put all the ingredients into the mixing bowl, set 20 sec/speed 4 and mix, scrape down the sides.
3. Turn on the kneading mode/3 minutes
4. Take out and divide into your desired portion, set aside. (I divide 25g)
Mung bean filling material:
150g mung bean, washed
sugar 100g
oil 30g
salt ¼ tsp
1. Pour the mung bean into the simmering basket, put on the mixing bowl, add water to cover the mung bean, set up the steamer, put the sweet potato and purple potato in the steamer, set 20 minutes/Varoma/speed 2 and steam together.
2. Drain the water after steaming, and set the sweet potatoes aside for later use. Put steamed mung bean petals into mixing bowl, add sugar, oil and salt, set 6 sec/speed 5, scrape off the mashed mung bean next to it, then set 6 min/speed 7. (If you think it's not young enough, you can add more time)
3. Scrape down the mashed mung bean next to it, set 5 minutes/100 degrees/speed 2 and fry until it forms a ball.
4. Remove and cover with plastic wrap and let cool.
5. Divide the portion you want, cover with plastic wrap to prevent the skin from drying out. (I divide 30g)
Peanut Filling Ingredients:
200g peanuts (put in the oven at 170 degrees/15min)
salt 1/8 tsp
sugar 65g
Oil 2tbsp
1. Insert butterfly stick into mixing bowl, put roasted peanuts into clean and dry mixing bowl, set 30 seconds/reverse speed 4 to peel peanuts.
2. Put the peeled peanuts into the steamer, and sieve the peanut skins out.
3. Pour the peeled peanuts back into the mixing bowl, set Turbo/2 seconds to break
4. Add in salt, sugar, oil, set 10 seconds/speed 3 and beat into peanut filling
5. Divide the beaten peanut filling into the amount you want, and round it for later use (I divided it into 20g)
Assembly method:
1. Cut the banana leaves into the size of the Angkor Kueh mould, coat the surface with oil and set aside.
2. Wrap the dough with fillings, dip it in glutinous rice flour to prevent sticking, put the wrapped dough into the mold and press it into shape, tap it out, put it on the banana leaf, and put it into the steamer.
3. After finishing, put 500g water in the main pot, put the steamer on the set, set 18 minutes/Varoma/speed 2 and steam until done
4. Brush a layer of oil on the surface immediately after steaming.
5. Done ✅

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Chinny 绿豆不浸会熟透吗?不会干干吗?我很想做，怕失败😁对自己没有信心?要做去佛堂供佛的，谢谢你提供这食谱感恩有你，🙏🙏❤💖