Saturday, 24 May 2014

水晶班兰莲蓉迷你粽(Crystal Pandan Paste Dumpling)



 眼看端午在即,裹粽的雅兴大大的被提起,
之前做了肉粽娘惹粽碱水粽
今天又来挑战水晶粽。
With the Dragon Boat festival just around the corner, my enthusiasm in making dumplings have been greatly aroused. Having made the traditional Glutinous Rice Dumpling, Nyonya Zhang and Kee Zhang, I decided to give the Crystal Dumplings a go.




 水晶粽,小巧玲珑,份量大约一个大 匙。
主要材料为沙谷米,是不好糯米者的另一个选择。
Crystal Dumplings are small and bite-sized. With its main ingredient being the sago, it is an alternate choice for those who do not enjoy glutinous rice.

水晶班兰莲蓉迷你粽(Crystal Pandan Paste Dumpling)
食谱参考“名食谱第85期”,稍作更改。
约裹12粒

材料A
300克沙谷米 ...........................300g sago
1茶匙油 ...................................1tsp oil
1/2 茶匙盐 ...............................1/2 salt
150克班兰莲蓉馅 ...................150g pandan paste

材料B
12 片小粽叶 ...........................12 bamboo leaves(softened in boiling water for 10 minutes, drained.)
12 条 咸水草 ..........................12 hemp(softened in boiling water for 10 minutes, drained.)

做法:
1。将沙谷米洗净,浸泡20分钟,捞起,沥干水分。加入油和盐,搅拌均匀待用。
2。 将莲蓉馅分出12份,每份约12.5克,搓成圆球,备用。
3。 在一张小粽叶,涂上一层油(蒸熟时,容易脱叶),然后折起成三角斗。舀入适量的沙谷米,中间放入一粒班兰莲蓉内馅,再加一些沙谷米盖上。裹成粽子型,用咸水草扎紧。
4。放进预热蒸炉,大火蒸15- 20分钟或熟透,脱叶,即可食用。 

Method :
1. Rinse and soak the sago for 20 minutes, then remove and drain. Add in some oil and salt, then put aside for later use.
2. Divide the pandan lotus paste into 12 parts, each about 12.5g, and roll them into balls.
3. Grease a piece of bamboo leaf (for easier removal of the cooked Crystal Dumpling later). Fold it in half, then form a conical shape in your palm. Scoop in some sago, top it with a piece of pandan lotus paste ball then add more sago to encase the paste ball. Finish wraping the dumpling and tie it with a piece of hemp.
4. Put the dumpling in a preheated steamer and steam over high heat for 15-20 minutes. Remove the leaf and serve hot.


 根据原食谱,水晶粽的体积应该只有一大匙般,
方便食用,对于只想试味的朋友更是适合。
可是我却裹成双倍大,希望下次可以更细腻一些。
According to the original recipe, the Crystal Dumplings should be roughly the size of a tablespoon, but I had made them twice the original size. Hopefully, next time I can make them smaller.



 莲蓉内馅,甜而不腻;
搭上 微咸沙谷外层,和淡淡的粽叶味;
自树一格,精致美味。
The sweet pandan lotus filling, combined with the slightly salty sago and the mild aroma of bamboo leaves produces a delicious and unique festive delicacy.


***** Enjoy *****

25 comments:

  1. What a great dessert this is. It has been ages Ive not had sago.

    ReplyDelete
  2. Aunty Young, 你好厉害包粽子叻!这个Sago的很特别,我想要上你家按门拎了,嘻嘻!

    ReplyDelete
    Replies
    1. 还好啦,至少你看得出这是粽子,嘻。。。。嘻。。。。。。
      那就快来,泡茶等你咯。

      Delete
  3. Replies
    1. 至少也有个家传秘方的面包食谱吧

      Delete
    2. 嘻嘻
      我做的食谱都告诉你了呀
      近来常做的就是17小时土司嘻嘻

      Delete
  4. Nice sago dumpling..I have not tried this flavour before. Looked very nice..

    ReplyDelete
    Replies
    1. Thank you.
      This is actually a rather unique flavour,hope you enjoy it.

      Delete
  5. 特别叻,我也要按门铃讨吃。嘻嘻~

    ReplyDelete
  6. Hi Aunty Young, this is a very nice dumpling, Looks so chewy and good. I can imagine how tasty this is especially when sago is my favourite. I'll try but not this time, my mom can't accept new versions of chang. I'll be in trouble if I make them for Chang festival.

    ReplyDelete
  7. 水晶的,亮亮的,好特别。
    包得真漂亮,送一个过来吧!呵呵呵!

    ReplyDelete
  8. 没有看过这种粽子,好特别哦,喜欢 :)

    ReplyDelete
  9. Aunty,你好,我是部落格新手,很多东西都不会,想要请教你如何link我的作品到little thumbs up那边参加活动呢? 谢谢

    ReplyDelete
  10. Wow! this looks interesting, first time seen such dumplings...must taste good huh!

    ReplyDelete
  11. 第一次看到用sago做的粽子。来Aunty的家真好,什麽粽子都可以尝到!

    ReplyDelete
  12. Aunty Young很厉害裹粽子, 美美的!
    我也裹了水晶粽子,可是出不了街的。。那一刻几乎想送进垃圾桶里了, 更想Call你来救命了! 哈哈哈

    ReplyDelete
  13. 嘻嘻。。。要吃粽子来你家就对了!!

    ReplyDelete
  14. Aunty Young,几时要传授你的裹粽子本领给我呢?哈哈哈

    ReplyDelete
  15. Hi Aunty Young! This is something new to me. And I like sago. Usually have it in desserts, so I would like to book one dozen crystal dumplings from you hee..hee...

    ReplyDelete
  16. Dumpling festival is just around the corner and your dumpling looks so tempting. I've been eyeing on this recipe long long time already. hehe....
    Kristy

    ReplyDelete
  17. Maybe next time I can try to use this recipe to make into mooncake, good idea?

    ReplyDelete

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