Скачать или смотреть Traditional Mung bean paste AngKu Kuih ::쫀득쫀득한 녹두찹쌀떡 앙꾸꿰 만들기 :: 紫薯绿豆馅红龜粿 [45]

[食材：Ingredrents: 식재료]

▪겉 반죽 :: 外皮 :: Outer skin
1. 250g 태국 찹쌀가루 Thailand glutinous rice flour 泰国糯米粉
2. 30g 타피오카 가루 Tapioca flour 木薯粉
3. 1 tbsp 설탕 Caster sugar 细砂糖
4. 2 tbsp 식용유 Cooking oil 食用油
5. 240ml 물 Water 清水
6. 1 tbsp 자색 고구마 가루 Purple sweet potato powders 紫薯粉

▪속 재료 :: 内馅 :: Filling
1. 150g 녹두 Split green bean 去皮绿豆瓣
2 125ml 물 Water 清水
3. 2 tbsp 식용유 Cooking oil 食用油
4. 75g 설탕 Caster 细砂糖
5. 1/4 tsp 소금 Salt 盐


【Cooking method】
1. Wash the skinless green beans and soak for 4 hours.
2. After 4 hours, drain the water. Put it in a container, pour 125ml of water, and steam for 30 minutes in a steamer.
3. After steaming, take it out and cool for later use.
4. Pour the purple sweet potato powder into a cup with 240ml of water, stir evenly, and set aside.
5. Prepare the outer skin ingredients: Pour glutinous rice flour, tapioca flour, fine sugar, cooking oil and the mixed purple sweet potato water into a large container, and knead it by hand to form a dough.
6. From the rice dough, take out about 40g of the rice dough and put it in a pot of boiling water to boil.
7. When the rice dough rises, take it out, add it to the remaining rice dough, stir and knead evenly.
8. Knead the rice dough of the outer skin into a 30g sphere and set it aside for later use.
9. Wash the banana leaves and dry them. Cut out the size you want and set aside for later use.
10. Prepare the filling: Mash the steamed mung beans, add cooking oil, fine sugar and salt and stir well. Then put it in a wok, stir-fry over fire until it forms a dough, take it out and let it cool and set aside.
11. After the filling has cooled, knead the filling into a 25g ball spare.
12. Dip the mold with rice powders, wrap the inner filling into the outer skin and roll it.
13. Before putting the dough into the mold, coats it with some rice powders, then put it into the mold, and gently press it with your hands.
14. Turn the mold over and tap lightly to release out the rice dough from the mold
15. Spread a layer of banana leaves on the bottom. Put it in the steamer.
16. Steam over medium heat for about 6-8 minutes.
17. After steaming, apply a layer of cooking oil to prevent the surface from drying out. Enjoy after cooling.


[作法]
1. 洗净去皮绿豆瓣，净泡4小时。
2. 4小时后，滤干水份。放入容器里，倒入125ml水，放入蒸锅蒸30分钟。
3 .蒸好后，取出，冷却备用。
4. 把紫薯粉倒入装有240ml清水的杯里，搅拌均匀，备用。
5. 准备外皮材料： 将糯米粉、木薯粉、细砂糖、食用油和·调好的紫薯水倒入大·容器中，用手揉捏均匀成团。
6. 米粉团里，取出约40g的米粉团，放入煮滚的开水的锅里烫熟。
7. 待米粉团浮起时，取出，加入剩下的米粉团内，搅拌与手揉均匀。
8. 将外皮的米团搓成30g大小的圆球形，搁旁备用。
9. 将香蕉叶·洗净，擦干。剪出所要的大小，搁旁备用。
10.准备内馅： 蒸好的绿豆里压烂，加入食用油、细砂糖和盐搅拌均匀。然后放入炒锅中，用火翻炒至成团，取出冷却·备用。
11.待·内馅冷却后，将内馅搓成25g的球状。备用。
12.模具沾点米粉，把内馅包入外皮里搓圆。
13 .在粉团放入模具前也沾点米粉，然后放入模具里，用手轻轻压。
14. 把模具翻过来，轻轻敲打，使米团脱模。
15. 底部铺上一成·层香蕉叶。放入蒸锅中·。
16. 以中火蒸约6-8分钟·。
17. 蒸好后，涂上一层食用·油，以防表面风干。冷却·后即可享用。