Thursday, 24 April 2014

潮州桃馃 (Teochew Glutinous Rice Kueh)

想做这个桃馃很久了,就是苦于找不到模子,
结果机缘之下托一位朋友帮忙,
这位朋友二话不说,从买到寄过来,短短数日,
那份效率和用心,直叫安迪佩服又感动,
朋友认识你,是安迪的福气,感恩哦! 
A big thank you to my friend who got this Teochew Glutinous Rice Kueh mould for me. I'm really lucky to be your friend. Your efforts are much appreciated.






这已是第二轮的尝试了,第一轮成品太硬,
今天换了食谱,总算满意,谢谢Helena的美好分享。

This is my second try at the Teochew Glutinous Rice Kueh. During the first try, the results were too tough. Having changed the recipe, this second batch is much better. Thank you Helena for  sharing this wonderful recipe.




我用的模子是中型的,结果出来成品是一口就吃完的。
开始觉得模子太小,给我这粗鲁的安迪有点难操作,
幸好做了几个后,手势开始熟练,还越做越顺,
结果一共做了46个,是不是很厉害?
(哈。。。。卖花赞花香)

I used a medium sized mould, so the Kueh was bite-sized. At first, I felt the mould was too small and unwieldy, but as I progressed it became easier to use it. I ended up making 46 Kuehs, ain't that awesome?




 虽然做了46个,但是今天我只蒸了24个,
其余的包好收进冰箱,要吃的时候再蒸。

 Although I made 46 Kuehs, I decided to keep most of it in the fridge for another time and only steamed 24.




这潮州桃馃皮,有着香香的粘米粉香味,隐约中还有炸葱油香,
搭上超香的馅料,一个字,赞!
The Teochew Glutinous Rice Kueh gives off the sweet smell of glutinous rice flour mixed with fried shallots. With its aromatic fillings, there is only one word suited for it: Finger-licking-good!


食谱参考 :Helena
皮料:(24)
   500克粘米粉,180克木薯粉,1小匙900ml 水,1小匙色素
   6大匙炸葱油
料:
A500克糯米,浸隔夜, 用。
B100ml 水,5大匙炸葱油,精粉,糖,麻油,胡椒粉, 油,黑油,耗油适量。
  C绿豆瓣一碗浸蒸熟。
 D)半碗米浸10香菇,浸切片,300克三肉切小粒并用油及盐调味)。
E)一把芹菜,洗切粒。
 做法:
1.            将(A)加入(B)放入蒸,大火蒸40。把稍凉的糯米弄散。
2.            把(C)放入蒸,蒸熟,待凉用。
3.            将(D)炒香,盛起用。
4.            把(2)和(3)和(E)拌入糯米内,拌匀即可。用保鲜纸盖好。
5.            将皮料里粉和盐搅拌均匀。
6.            水煮沸后加入少许红色素拌匀,倒入粉料里,快速拌均匀。
7.            盖上湿布5,加入油,揉成一软团。(若面团较干,可加少皮容易操作)
8.            取一小粒面60克),搓扁,片。
9.            包入料,按入桃模内,好再敲扣出来。
10.         放入抹上油的蒸内,大火蒸7或反面检视若皮以熟透即可,取出上炸葱油即可。 



昨天做金钱粄剩余的绿豆馅,
安迪也好奇的用来裹几个,其实还蛮好吃的。 
Out of curiosity, I tried using the remainder green pea filling from yesterday's Jin Qian Ban. It tasted just as good.

炒好的糯米内馅,充满香菇,虾米,鲜肉的香气,
就是不裹馃皮,空口吃也很美味。
The sauted filling filled the kitchen with the wonderful aroma of mushrooms, shrimps and pork. Even without the skin, it can be a delicious dish on its own. 




Skin dough: (makes 24)

500g rice flour

180g tapioca flour

1tsp salt

900ml boiling hot water

1tsp pink colouring

6 tbs fried shallot oil



Filling Ingredients:

(A)

500g glutinous rice (soak overnight), drained

(B)

100ml water, 5 tbs shallot oil, salt, chicken powder, sugar, sesame oil, pepper, soy sauce, dark soy sauce and oyster sauce to taste.

(C)

50g Mung bean, soaked overnight and steamed for 15 minutes

(D)

½ cup of dried shrimp, soaked till soft then chopped,

10 mushrooms, soaked in hot water till soft then sliced thinly,

300g pork belly, sliced thinly and marinated with 1 tbsp soy sauce

(E)

A handful of coriander leaves, chopped



To prepare the filling:



1。Mix (A) and (B), steam over high flame for 40 minutes. Cool the rice for 5-10 minutes and loosen the rice with chopsticks.


2。Steam (C ) for 15 minutes. Allow to cool then set aside.

3。Fry (D). Set aside.

4。Add (2) and (3) and (E)into rice and mix well. Cover with cling wrap.




To make the dough:

1. Mix rice flour and tapioca flour in a big bowl. Add pink colouring into 900ml of boiling water and pour over the flours. Mix well and cover with damp cloth. Allow to rest for 5 minutes.

2. Add in oil and knead till the dough just come together. (if the dough is too dry, you can add some oil so that the dough is easier to work with).



Making the Kuih:
1. Divide the dough to 60g each. Roll the dough into a round shape and put some fillings in the middle and enclose the dough. Press the kuih into the mould to mould into shape.

2. Arrange the kuih onto a slightly oiled plate and steam for 7 minutes or until the skin becomes translucent. Brush with some shallot oil when the kuih come out from the steam (This is to avoid the skin become hard )  


裹上绿豆馅的潮州桃馃
A green pea filling Teochew Glutinous Rice Kueh.
 



别小看这桃馃,
由于内馅多数糯米的关系,虽然小小一个,却耐饱得很。
Despite its small size, the great amount of glutinous rice in its fillings makes it a rather filling delicacy.





机缘之下,约了花娘子一起上这潮州桃馃,
哈。哈。。。纯粹是独乐乐不如众乐乐的心态,
希望大家跟着我们快乐的赏馃吃馃吧 。
As agreed, Joceline and I would be posting this recipe together. After all, the more the merrier! Everyone else is welcomed to try out this Teochew Glutinous Rice Kueh.

 

54 comments:

  1. 你是和Joceline约好了吗?两个人同时上了同样的kueh!哈哈哈!

    ReplyDelete
    Replies
    1. 对咯! 贪玩的安迪。。。。。。。哈。。。。哈。。。。

      Delete
    2. 46个这么多,我要多多!

      Delete
  2. Hi Aunty Young! So you made 46...got spare for me lah is it? hee..hee..hee...This sound like a delicious kueh. I have never eaten it before. But I think I will like it. Chewy and savoury ahhhh.....

    ReplyDelete
    Replies
    1. yes, my dear,you can have it as much as you like . That is still alot in my fridge.

      Delete
  3. 我要你家的kuih。我看到馅料有加豆蓉的。应该更美味了。相片里,被我kap到有日风的碟子呢。用来拍照好好看。

    ReplyDelete
    Replies
    1. 好吧,那就拿小豆蓉换你家的大糯米,哈。。。。。。都说我贪吃咯:)

      Delete
  4. 吃了娘子家的再来吃你家的, 我今天的午餐免了!
    谢谢你帮我省下一餐的费用, 哈哈哈!

    ReplyDelete
    Replies
    1. 只是午餐吗,有很多货叻,下午茶,晚餐都可以,哈。。。。。哈。。。。

      Delete
  5. 看到食谱就知道一定很美味,谢谢安娣漾你细心的图片跟解说

    ReplyDelete
    Replies
    1. 漂亮的潮州姑娘,这可是为你而作的,你要吃也要打包哦!呵。。。。。。呵。。。。

      Delete
  6. 刚刚到娘子家,才放话说:我这个周末知道要去卖场败什么了??!!嘻嘻。。。我家老板才说,搬了新家,还是觉得家里东西放不下,叫我不要一直买买买。。。

    ReplyDelete
    Replies
    1. 我说市场少了我们这些爱买的,经济不能流通。。。才是大件事!!哈哈。。。

      Delete
    2. 买什么? 我替你答: 一个金钱粄模子+ 一个潮州饭桃模子,对吗,哈。。。。
      就是,我们可是在帮忙刺激经济,那班经融精英不知几感谢我们呢! 哈。。。。。

      Delete
  7. 我的最最爱,快快飞两个过来。。 我的木模买了整年都还在冬眠,没看见这个kuih我真的把它给忘了。。哈哈

    ReplyDelete
    Replies
    1. 算算时间,你在上班吧,没关系,打开窗口,准备。。。。。。。我抛了,接着了吗?哈。。。。哈。。。。
      你太过分了,有了模子竟然让它冬眠,枉我敲锣打鼓的找模子,一拿到就开工了,哈。。。。哈。。。。

      Delete
  8. Joceline 家吃一点,在你家冰箱再打包个几十个回家,慢慢享用

    ReplyDelete
    Replies
    1. 哈。。。哈。。。还是你最爽快!
      待会去你家也一样又吃又打包你的butter cookie.

      Delete
  9. 同日上映,很好玩!哈哈....

    ReplyDelete
    Replies
    1. 原来一年纪,还是这样爱玩。 哈。。。。哈。。。。

      Delete
  10. Aunty Young, 你今天和Joceline来了个潮州桃馃皮之约,让我看了也心花怒放了,因为我喜欢粉红色,哈哈哈!

    ReplyDelete
    Replies
    1. 对,我还记得你那美美的粉红akk,当时我看了也是心花怒放,哈哈哈哈

      Delete
  11. Hi Aunty Young, thanks form sharing this recipe that I was looking forward to. How do you keep the balance ingredient? Are they steamed and kept in the fridge or without cooking? Thanks for also making the ones using mungbean paste. Would love to try these as I have the moulds.

    ReplyDelete
    Replies
    1. Hi Kim,
      Actually I love savoury glutinous filling and mung bean paste as well. Both are nice for me. I wrap the uncooked kuih with cling wrap and kept them in the fridge. Today I took a few out from the fridge and thawed them before steaming them as usual. I found that it tastes nicer than yesterday's.

      Delete
    2. Thanks for the info. In future, I can make these in my house and get them steamed at my mother in-law's place. This will please my MIL.

      Delete
  12. 今天是不是‘潮州日’,哈哈哈哈!
    我这个潮洲人,是不是dapat吃free的?

    ReplyDelete
  13. Replies
    1. 又是漂亮的潮州姑娘駕到,看这潮州桃餜的魅力无法挡, 安迪应该早就好做了,哈哈哈哈

      Delete
  14. 46个捏,好多哟
    被你们诱惑得有点心动了
    可是家里没有模子,嘻嘻

    ReplyDelete
    Replies
    1. 老师别被数字骗了,其实很小的一口一个,昨天蒸了24个,都被吃掉了, 今天娜娜朋友来,另外的22个也被消化了,哈哈哈哈的

      Delete
  15. Aunty, 我人在大阪,心在你家哪。。。。呵呵。。。看到你和娘子同时上潮州糕还以为不懂谁家主办潮州之月了哈哈! 吃了太多日本料理,现在还真的想念大马料理。。。你家有这么多糕,我也要来。
    谢谢你喜欢这个糕点,也谢谢你链接食谱过来我家 :)

    ReplyDelete
    Replies
    1. 你的心是不是被你家食谱的桃餜香给牵回来了,哈哈哈哈
      谢谢你无私的分享,我才有机会尝试这经典的kuih

      Delete
  16. Aunty Young怎么没叫我去吃啊?46个这么多,哈哈哈哈。。。开玩笑啦

    ReplyDelete
    Replies
    1. 都怪我,一不留意,全都被孩子们给吃光了。。。。。。。。。。哈。。。。。。下回再做,一定一定给你留。

      Delete
  17. Aunty Young, 隔天煎了点生抽小辣椒也很好吃。

    ReplyDelete
    Replies
    1. 哦,可以这样吃啊,谢谢分享,下回试试看,这回的被我派完,吃完了。

      Delete
  18. You and Joceline also make the same kuih which is my favourite. Normally I had to drink a big cup of chinese tea to digest after having this.

    ReplyDelete
    Replies
    1. You are right,cup of chinese tea will be help since the filling is made of glutinous rice .

      Delete
  19. 哈哈
    小个的哦
    我几年前玩了好几次
    大个的
    模就收到现在

    ReplyDelete
    Replies
    1. 你要几大的
      好像饭锅那样大的要吗

      Delete
    2. 要,
      可以破“吉尼斯”纪录

      Delete
  20. 吃了娘子家的再来安娣这里“续摊”!^^
    咸香的糯米馅吃不腻嘛~嘻嘻
    46个!真的好强啊。。。我投降。。。哈

    ReplyDelete
    Replies
    1. 悄悄告诉你,我是被逼的,做了才知道用中型模子,体积小,得做46个,哈。。。。

      Delete
  21. Aunty Young,你和Joceline同时都上这个糕,搞到我心思思叻!
    尤其KL很难找到这个糕,所以特别想念滴!

    ReplyDelete
    Replies
    1. 难不成你也是潮州姑娘? 对这潮糕情有独钟?哈。。。。

      Delete
  22. 只有1个赞而已吗?
    我给够你100个赞!!!

    ReplyDelete
    Replies
    1. 哇!
      用手指算一算,100个好像多了54个叻,哈。。。。。开玩笑!100个谁不爱,照杀!(皮厚叻)哈。。。。。谢谢你:)

      Delete
  23. Hi ,我蒸了红粿,以为是一切还好,怎知包料时候,这边包那边破,弄得手忙脚乱,请问是那里出错?皮料是否揉不夠?还是那里要注意,请多指教,让我进步.谢谢!

    ReplyDelete
    Replies
    1. 有很多因素,我没看到你的面团。只能猜则,可能是搅拌粉成团的水不够滚,导致面团弹性不够,所以包馅时容易破裂;或者搓面团时油量不足,面团搓得不均匀。。。。。。。。。。。。 搓好后的面团需盖上湿布约5分钟,有助稳定弹性,这样包裹功夫就容易多了。

      Delete
  24. OK, 搅拌粉成团盖上湿布约5分钟.
    可是加入油,揉成一软团, 我没有盖上湿布约5分钟,出错了!
    Keep you update.
    Thank you

    ReplyDelete

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