香兰豆沙馅红龟糕 (Pandan Ang Ku Kuih with Red Bean Paste)

继续红龟糕练习。。。。。。。
Continuing with my Ang Ku Kuih practice....

前天的橙薯绿豆馅红龟糕获得赞赏一片。。。。。

I received lot of compliments for my 

Orange Sweet Potato Ang Ku Kuih steamed the day before.....

今天以绿香兰取代之，

并换上蜜香的红豆沙内馅。

I substituted with green pandan for the skin and changed the filling into store bought red bean paste.

自家搅拌的浓缩香兰汁。
Homemade concentrated pandan leaf extract.

经过"朔身"漂亮的香兰红龟糕，

等着进蒸笼享受"嗓哪"呢。。。。。
A beautifully moulded pandan ang ku kuih waiting to be steamed.

然后。。。容光焕发的上镜咯。。。嘻。。嘻。。。
Freshly steamed and ready to go on the "runway"! Hehe.

香兰豆沙馅红龟糕
食谱参考：这里
共做24个（60克）的红龟糕

红龟糕皮材料：
番薯泥 - 200克
细砂糖 - 2汤匙
浓缩香兰汁- 250克
糯米粉 - 400克
食油 - 50克
少许的盐

内馅：
包装豆沙馅 480克

做法：

1）把所有的糕皮的材料（除了香兰汁）放入容器里。搅拌均匀。
2）慢慢加入香兰汁，将材料搓成面团。大约搓5分钟至面团有点弹性便可。
3）把面团平均分割，每份大约40克。

4）将小面团搓成圆形，压扁后包入豆沙馅（每份大约20克）后，再搓圆放入涂上少许糯米粉的模型里印出形状。把糕放在一小片涂上少许油的香蕉叶上。
5）蒸锅水滚后，把糕放入蒸7分钟。
6）蒸好后，在糕的表层涂上少许的食油便可。



Pandan Ang Ku Kuih with Red Bean Paste
Recipe adapted from  :  Here 
Yields 24pcs（60g）Ang Ku Kuih

Ang Ku Kueh skin:  
200g mashed sweet potato 
2tbsp caster sugar
250g concentrated pandan juice 
400g glutinous rice flour
50g cooking oil
pinch of salt

Filling :
Store bought red bean paste  480g

Method:

1) Mix all the ingredients except pandan juice evenly in a container.
2) Add in the pandan juice gradually and knead into a dough. Knead for about 5 minutes until the dough is slightly elastic and pliable .
3) Divide the dough into equal portions of about 40g each. Roll them into balls then flatten the into circles before wrapping in the red bean paste filling(about 20g each). 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 7 minutes.

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

喜欢来自香兰的青草芳香。。。。。

Love the pandan fragrant........

 ***** Enjoy *****