紫薯喜粄(Purple Yam Hee Ban)

安迪漾不是客家人，从来没吃过喜粄，

今天竟然做起喜粄，

这都是因为最近这股“喜粄风”刮得超强！！！

安迪kia shu,所以随风起舞，

也玩得不亦乐乎，哈。。。。。

客家人叫这糕  - 喜粄。 

 原味喜粄的口感软中带Q,  

有着一股淡淡的米香味。

加了紫薯的喜粄，

除了多了紫薯的甜香，也在外貌上添加亮丽。

安家三口第一次吃喜粄，

都异口同声，叫好！

谢谢姐妹们的分享，安家受惠了：）

紫薯喜粄

 食谱参考：Cass，   小雨伞

材料：

紫薯

普通面粉 250g （过筛）
糯米粉 250g（过筛）
细砂糖   150g                                                                           
即溶酵母6g                                                                                     
紫薯泥 150g
清水 310g
植物油 30g
香蕉叶 适量

1. 酵母溶于清水内，拌均。干净的香蕉叶用热水烫软，剪成适合大小的块状。
2. 面粉，糯米粉，细砂糖，紫薯泥和酵母水，混合均匀搓成团（水分慢慢加入）。
3. 分次加入油，再搓揉均匀（如果会粘手的话，用朔料刮刀代替）。
4. 手掌抹上油，把面团直接分成50g的小团，搓圆。
5. 把圆团放在香蕉叶上，用掌心轻压按扁，发酵25-30分钟。
6. 发酵好的喜粄，用手轻轻按一按，表面有弹性，就可以煮开蒸锅里的水，水滚后放入喜粄，中火蒸12分钟，马上熄火（不要马上取出锅里的喜粄）。
7. 锅盖打开小缝保持5分钟，才小心打开锅盖，取出喜粄待冷，别让水分滴到喜粄，喜粄就会美美了。

 

 Original Hee Ban'stexture is soft and chewy. 

The sweetness is mild and full of rice aroma.

However,when add in purple yam ,

the Hee Ban will taste sweeter,

and present a more attractive purple colour.  

 Purple Yam Hee Ban

Ingredients:  (24 pieces):

250g glutinous rice flour

250g plain flour 

150g fine sugar

15g corn oil

6g yeast

310g water

150g purple yam

Banana leaves (cut into round shapes)

Method:

1. Steam  purple yam and mashed into puree. Set aside.

2. Mix the yeast with water. In a big bowl mix add in glutinous rice flour, flour sugar and purple yam puree. Then, slowly pour in yeast water and knead until soft and smooth. Slowly mix in the oil and knead until smooth.

3. Divide dough into small portion (about 50g), shape into small round ball and flatten the dough slightly by pressing with your palm. 

4. Place the dough on greased banana leaf.

5. Rest and proof for 1 hour or double in size.

6. Steam over medium high heat for 12mins. Turn the heat off. Open the steamer lid slightly to allow the heat to release slowly. Remove the buns from the steamer after 5 minutes.

  

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