甜菜根红龟糕 (Beetroot Ang Ku Kuih)

 看到华娘子家的紫薯红龟糕，心动！

开工想做时，才发现家里根本没有紫薯了，唉，糊涂啦！

看着那杯昨天拿来腌色马蹄（做泰式甜品）时的甜菜根汁，

灵机一动，不然就随缘来个甜菜根红龟糕好了。
After seeing Joceline's Purple Yam Ang Ku Kueh, I got really motivated to make it too. Yet I didn't have purple yam, so I decided to replace it with the beetroot juice I had left over from yesterday's Red Ruby.

原来甜菜根汁的颜色蒸前蒸后的落差这样大。

蒸前（上图后排）是亮丽的紫红色，

蒸后（上图前排）竟然变成娇艳的猪肝红色。
Didn't expect the color of the beetroot juice to have such a drastic change before and after steaming. The light, purplish-pink color before steaming(background) turns to a Striking red wine color after steamed(foreground).

昨天做布都马炎剩下的椰丝。

加上马六甲椰糖，炒成内馅，这样，就不必霸占冰箱的空位了。
I utilized the left over shredded coconut and palm sugar from the other day's Putu Mayam to make the filling of the Ang Ku Kueh. It saves space in the fridge.

甜菜根红龟糕

可做20个,4cm x 5cm 的模子

内馅：

嫩白椰丝 -180克

马六甲椰糖 - 80克

Pandan 叶

内馅炒法：
 1）把马六甲椰糖搅碎。放入锅里，加入椰丝和pandan椰于慢火炒至椰糖完溶解为止。

小小分享：

无须加水，椰糖会出点油的。

无须锅炒或炒得太焦。那样会影响椰丝的口感。

甜菜根红龟糕皮材料：

材料(A):

粘米粉 25克

甜菜根汁 60克

材料(B)：

糯米粉 160 克

细砂糖 15克

甜菜根汁 110克

粟米油 15克

20片比模子稍微大的香蕉叶

做法 :

1。 将材料(A)混合，小火煮匀成糊。

2。 将做法（1）和材料(B混合均匀，加入粟米油，搓揉成面团。

3。 将面团分成20份，每份18克。

4。 拿一份小面团，搓成圆形，裹上一小匙椰丝内馅，收口捏紧，压实，再轻轻敲出，排放在香蕉叶上。 

5。 最后蒸笼水滚后，将红龟糕移入蒸笼，大火蒸4-5分钟。

6。 蒸好后，在糕的表层涂上少许的食油（玉米油）便可。

小小分享：

* 重量：皮 - 18克 / 馅料 - 9克（大约）

* 如果蒸太久，糕的花纹就会变得不明显了。

Hi, good morning, glad to hear that you happy with the sweet potato ang ku kueh. For the beetroot juice, I blended with 180g diced beeetroot + 100mlwater, strained to get the juice.

Copy and WIN : http://ow.ly/KNICZ

我用搅拌机，把200克的甜菜根切小块 + 100毫升水，

搅拌均匀，过滤取汁。

I blended with 200g diced beetroot + 100ml water, strained to get the juice.

 
 
Beetroot Ang Ku Kuih
Makes 20, using a mould of size 4cm x 5cm


Filling :

180g shredded coconut

80g Malacca palm sugar

Pandan leaves

Method:
1. Crush the palm sugar and stir-fry it with the shredded coconut and pandan leaves over a small flame. Stir-fry until the sugar had melted completely.
 

Tips：

There's no need to add water since the palm sugar will release oil.

Don't stir-fry too long or the taste may be affected. 

Beetroot Ang Ku Kuih skin:

Ingredient (A):

25g rice flour

60g beetroot juice

Ingredient (B)：

160g glutinous flour

15g caster sugar

110g beetroot juice
15g corn oil

20pcs banana leaves that is bigger than the mould


Method: 

1. Mix ingredients (A) well and cook over low flame till thickened.

2. Mix (1) and ingredients (B) except corn oil evenly in a mixing bowl.
3. Add in the corn oil gradually and knead into a dough. Knead for about 5 minutes until the dough is slightly elastic.

4. Divide the dough into 20 portions, 18g each.

5. Roll them into balls, then flatten the into circles before wrapping in the filling. Roll it into a circle again and put it into a flour-dusted mould. Demould and place on a piece of lightly oiled banana leaf.
4) Boil water in a steamer and steam the kueh for 4 to 5 minutes.

5) Brush the steamed Ang Ku Kueh lightly with cooking oil(corn oil) and you're done.

Tips :

* Weight of: skin - 18g / filling - 9g(roughly)

* If you steam it for too long, the patterns will blur.

 还没进蒸笼的甜菜根红龟糕，颜色亮丽，纹路清晰，

漂亮呢，可惜不能吃！
Before steaming, the Beetroot Ang Ku Kuehs are a brilliant pink that makes the patterns stand out so much more.

这蒸后的甜菜根红龟糕，颜色较沉暗，

想拍出它的纹路，还真的不容易！
The deeper kidney red of the steamed Ang Ku Kuehs doesn't make the patterns stand out, so it's quite a skill to shoot them!

虽然这次的红龟糕皮没有加上薯泥，

但是糕体带Q不会硬，还有儿时吃红龟糕的口感。

加上香醇的椰糖椰丝，其实蛮好吃的。

Even though this Ang Ku Kueh does not include any puree or mashed starch, it is still chewy and soft and hasn't lost its original texture. The shredded coconut filling is also the perfect match with the Ang Ku Kueh.

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

@@@@@ Enjoy ! @@@@@