Simple - Purple Sweet Potato Angku Kueh 紫薯红龟粿 | Nanci’s Kitchen 南希的厨房

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Purple Sweet Potato Angku Kueh 紫薯红龟粿
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Ingredients (Approx. 14 to 19 pieces)
食材（大约14 至19个)
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Purple Sweet Potato - 120g, sliced
紫薯 - 120克, 切片
Sugar - 1 tablespoon
糖 - 1汤匙
Glutinous Rice Flour - 125g
糯米粉 - 125克
Tapioca Flour - 25g
木薯粉 - 25克
Water - 110ml
水 - 110毫升
Cooking Oil - 2 tablespoons
食用油 - 2汤匙
Pandan Leaves - 20 pieces (about 6.5cm each)
香兰叶 - 20片 (每个约6.5厘米)

Fillings 馅料
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Green Split Bean - 100g
绿豆瓣 - 100克
Sugar - 3 tablespoons
糖 - 3汤匙
Pandan Leaves - 2 stalks, tie into a knot
香兰叶 - 2茎, 打成一个结

Directions 说明
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1.Soak the green split bean for at least 2 hours.
将绿豆瓣浸泡至少2小时。
2.Peel the purple sweet potato and sliced it.
紫薯去皮切片。
3.Steam for 15 minutes over medium heat.
以中火蒸15分钟。
4.Add in the sugar, mix and mash it.
加入糖, 搅拌并捣碎。
5.Set it aside.
搁置备用。
6.Rinse and drain the green split bean.
冲洗并沥干绿豆瓣。
7.Transfer the green split bean and pandan leaves onto a plate.
将绿豆瓣和香兰叶转移到盘子里。
8.Steam for 25 minutes over medium heat with a lid. Turn off the fire and let it simmer for 10 minutes with lid.
盖上盖子中火蒸25分钟。熄火, 盖上盖子让它闷煮10分钟。
9.Transfer the steamed green split bean to a bowl.
将蒸熟的绿豆瓣放入碗中。
10.Remove the pandan leaves, add in the sugar.
取出香兰叶, 加入糖。
11.Mix and mash it.
搅拌并捣碎。
12.Divide the filling into small ball shapes (about 15g each).
将馅料切揉成小球形 (每个约15克)。
13.Apply some cooking oil to the steamer.
在蒸锅上抹一些食用油。
14.Prepare the glutinous rice flour and tapioca flour in a mixing bowl.
在搅拌碗中准备糯米粉和木薯粉。
15.Mix it.
搅拌。
16.Add in the mashed purple sweet potato.
加入紫薯泥。
17.Mix it briefly.
略搅拌。
18.Pour in the water gradually.
逐渐倒入水。
19.Mix it briefly.
略搅拌。
20.Knead it into dough. If the dough is sticky, you may add some tapioca flour to it.
揉成面团。如果面团发黏, 可以在其中加入一些木薯粉。
21.Add in the cooking oil, knead it.
加入食用油, 揉成面团。
22.Divide the dough into small ball shapes (About 20g each), cover the dough with a wet cloth so to keep it moist.
将面团切揉成小球形 (每个约20克), 用湿布覆盖面团, 使其保持湿润。
23.Apply some tapioca flour to the mould.
在模具上涂抹一些木薯粉。
24.Flatten the dough by hand, add in the filling, wrap it.
用手将面团压扁, 加入馅料, 然后包好。
25.Place the dough into the mould and press it firmly.
将面团放入模具中, 然后用力按压面团。
26.Invert and place it on a piece of pandan leave.
将其倒置并放在香兰叶上。
27.Place it in the steamer, brush some cooking oil on the purple sweet potato angku kueh.
放入蒸锅, 在紫薯红龟粿上刷一些食用油。
28.Place the steamer on a pot and steam for 6 minutes over medium heat.
把蒸笼放在锅上, 用中火蒸6分钟。
29.Ready to serve.
即可食用。