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：(做24个)

•   500克粘米粉，180克木薯粉，1小匙盐，900ml 滚水，1小匙红色素

•   6大匙炸葱油

馅料：

（A）500克糯米，浸隔夜， 沥干备用。

（B）100ml 水，5大匙炸葱油，盐，鸡精粉，糖，麻油，胡椒粉, 酱油，黑酱油，耗油适量。

  （C）绿豆瓣一碗浸软蒸熟。

 （D）半碗虾米浸软，10朵香菇，浸软切片，300克三层肉切小粒并用酱油及盐调味）。

（E）一把芹菜，洗净切粒。

 做法：

1.            将（A）加入（B）放入蒸盘，大火蒸40分钟。把稍凉的糯米饭弄散。

2.            把（C）放入蒸锅，蒸熟，待凉备用。

3.            将（D）炒香，盛起备用。

4.            把（2）和（3）和（E）拌入糯米饭内，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，快速搅拌均匀。

7.            盖上湿布约5分钟，加入油，揉成一软团。（若面团较干，可加少许油让皮容易操作）

8.            取一小粒面团（60克），搓圆，压扁，擀成圆片。

9.            包入馅料，按入桃模内，压好再敲扣出来。

10.         放入抹上油的蒸盘内，大火蒸7分钟或反面检视若皮以熟透即可，取出扫上炸葱油即可。 

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.