紫薯花生馅椰香汤圆 Purple Sweet Potato Peanut filling Tangyuan with Coconut Milk

明天是农历十一月初七，冬至。

普天同吃汤圆的大日子。

安迪趁今天周末有时间，

提前搓汤圆与家人和亲友分享。

吃完汤圆，意味着岁末到了。

新年近了，又长一智了😂😂

新年来咯！！！

几年前给家人搓过好好吃的南瓜椰奶汤圆。

家人回味无穷。

于是，今天换汤不换药，

把南瓜换上紫薯，红豆内馅换上烤香花生碎。

椰奶香兰汤汁照旧。

依然获得家人与亲友的青睐。

加上漂亮的紫色色彩，

不止美味，更是怡情。

烤香花生碎内馅，好香。。。。好美味！！

紫薯花生馅椰香汤圆：

（约做30粒）
食谱参考：这里

材料A : 糯米粉180克，白油90克，紫薯泥100克
材料B : 花生馅240克； 西谷米50克，

* 花生馅：将180克烤香花生碎和35克细砂糖和45克融化奶油混合成团。搓成每颗8克的小圆球，盖上保鲜纸，冷藏于冰箱。

糖水A : 水1200毫升，糖 140克，班兰叶3片
糖水B : 浓椰浆 400毫升，盐1/2茶匙，


做法 ：
1。把糖水A煮滚待冷，然后加入糖水B待用。

2。把A材料搓揉至不黏手及幼滑（太湿或干可酌约加减水分），再分成每小团约13克，搓圆，压扁，取一份花生馅约8克，裹上搓圆。

3。锅中煮滚水放入小汤圆煮至浮起，捞起浸入冰水中，待用。

4。将煮过汤圆的滚水，放入沙谷米煮至呈透明状，倒入筛子用清水冲洗掉多余的淀粉质。

5。碗中舀入数粒紫薯汤圆，适量煮熟沙谷米再盛入适量糖水，便可享用。

小小分享 ：
~ 如果想做成如图中三款： 白色，粉紫色和深紫色； 粉团的比例如下：
白色汤圆 ： 糯米粉60克， 白油30克， 水30 - 35克。
粉紫色汤圆 ： 糯米粉60克，白油30克，紫薯泥20克，水25克。
深紫色汤圆 ： 糯米粉60克，白油30克，紫薯泥80克，水15克。

* 花生馅：将180克烤香花生碎和35克细砂糖和45克融化奶油混合成团。搓成每颗8克的小圆球，盖上保鲜纸，冷藏于冰箱。

*Peanut filling : Mix 180g toasted chopped peanut + 35g caster sugar + 45g melted butter into peanut paste. Roll it into each 8g ball and chill in the fridge.

把糖水A煮滚待冷，然后加入糖水B待用。

Boil syrup A ingredients and add in syrup B ingredients after it has cooled.

白色，粉紫色，深紫色，三色粉团。

White, light purple, dark purple, 3 color 

分成每小团约13克，搓圆，压扁，取一份花生馅约8克，裹上搓圆。

Divide the dough into small portions of 13g each and knead the portions into small balls. Flatten each ball and wrap in 8g of peanut paste before rolling it back into a ball.

Purple Sweet Potato Peanut Tangyuan with Coconut Milk
(yield about 30 balls)
Recipe adapted from : here

Ingredients A: 180g glutinous flour, 90g shortening, 100g mashed pumpkin
Ingredients B: 240g peanut filling, 50g sago

*Peanut filling : Mix 180g toasted chopped peanut + 35g caster sugar + 45g melted butter into peanut paste. Roll it into each 8g ball and chill in the fridge.

Syrup A: 1200ml water, 140g sugar, 3 pandan leaves
Syrup B: 400ml thick coconut milk, 1/2tsp salt

Method：
1. Boil syrup A ingredients and add in syrup B ingredients after it has cooled.

2. Mix ingredients A and knead until smooth and no longer sticky (adjust the amount of water added accordingly), then divide the dough into small portions of 13g each and knead the portions into small balls. Flatten each ball and wrap in 8g of peanut paste before rolling it back into a ball.

3. Cook the tangyuan in boiling water until it floats up, then dish up and immediately transfer it to cold water.

4. Boil the sago in the water used to cook the tangyuan until the sago becomes transparent. Drain the sago and run tap water over them to wash away the starch.

5. Scoop a few purole sweet potato tangyuans into a bowl, add some sago and pour in the syrup made in step (1) before serving.

Tips :
~ To make tangyuans of three different colours (as shown in the pictures), prepare the dough as such:
White: 60g glutinous rice flour, 30g shortening, 30 - 35g water
Light purple: 60g glutinous rice flour, 30g shortening, 60g mashed purple sweet potato, 25g water
Dark purple: 60g glutinous rice flour, 30g shortening, 60g mashed purple sweet potato, 15g water.

Q弹的汤圆，烤香的花生内馅，甜香的椰奶，

这道汤圆糖水，美味可口，靓丽心情。

预祝大家 ： 冬至快乐！

@@@@@ Enjoy !@@@@@ 

金瓜豆沙馅汤圆 (Pumpkin Red Bean Tangyuan with Coconut Milk)

今天农历十一月二十三，也是冬至。

换句话说，农历新年也离我们不远了。。。。。。

芒果马蹄椰香汤圆(Mango Water chestnuts Tangyuan with Coconut Milk)

光阴荏苒， 距离最后一次吃汤圆，也有5个月了。

朋友相约玩汤圆，找来上回自家的班兰椰香汤圆(Pandan Tangyuan with Coconut Milk) ，

应芒果季节的到来，把它换汤不换药的变成另一番风味的芒果马蹄椰香汤圆。

 汤圆具有浓郁的芒果香气，沙谷米顺滑，椰奶香醇，

再加上清脆的马蹄（荸荠）添口感，不失为一道清凉解暑的美味甜品。

芒果马蹄椰香汤圆：
（共4人份）

材料A :  糯米粉120克，白油60克，芒果汁75-80个
材料B :  西谷米50克，去皮马蹄（荸荠）20粒
糖水A :  椰水/水600毫升，糖 70克，班兰叶3片
糖水B :  浓椰浆  200毫升，盐1/4茶匙，


做法 ：
1。把糖水A煮滚待冷，然后加入糖水B待用。
2。把A材料搓揉至不黏手及幼滑（太湿或干可酌约加减水分），再分成小颗粒搓圆。
3。锅中煮滚水放入小汤圆煮至浮起，捞起浸入冰水中，待用。
4。将煮过汤圆的滚水，放入沙谷米煮至呈透明状，倒入筛子用清水冲洗掉多余的淀粉质。
5。碗中舀入数粒芒果汤圆，适量沙谷米及马蹄（荸荠）再盛入适量糖水，便可享用。

Mango Water chestnuts Tangyuan with Coconut Milk

Ingredients A :  glutenous flour120g，shortening 60g，mango juice 75 -80g
Ingredients B :  sago650g，20 skinless water chestnuts
Syrup A :  coconut water/water600ml，sugar 70g，3 pandan leaves
Syrup B :  thick coconut milk  200ml，salt /4tsp


Method：
1. Boil syrup A ingredients, after cooling down,pour in B.
2. Mix A and knead until not sticky and smooth ( add or reduce water accordingly),then make it into small portion and knead into small balls.
3. Boil the tangyuan in boiling water until afloat, dish out and soak in cold water.
4. Use the remaining water to boil sago until transparent,sift to strainer and rinse under tape water to wash away excessive starch.
5. Place a few pandan tangyuan in serving bowl with some sago and shredded coconut flesh and then pour in syrup made in step (1) and serve.

 由于找不到新鲜的马蹄（荸荠），我只好以罐头替代，可是有点美中不足。

个人觉得这品牌的马蹄清脆有余 ，香甜不足；

所以，可以的话，还是以新鲜马蹄为首要选择。

 加了适量的芒果汁，不仅在味道上不再单调，视觉外貌也变得亮丽多了。

而且天然色素的加入，让人吃了也比较放心。 

如果喜欢，也可以随意的加入切块的芒果块。

总之口味，口感随自己喜欢就好，甜品本来就是带有喜悦的料理。

但求做的人开心，品的人欢喜，那既是简单，也是一道极品！

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

班兰椰香汤圆(Pandan Tangyuan with Coconut Milk)

 明天是12月22日，也是全球华人吃汤圆的大日子。

吃汤圆，既是冬至； 也意味着春天不远了。

 Tomorrow is the 22nd of December; the day Chinese all over the world get to enjoy tangyuan, and it's also when they know spring isn't far around the corner!

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，娘惹粽和碱水粽，

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.

碱水粽 ~ 周年快乐安迪漾 （Kee Zhang ~~ Happy 2nd Anniversary "Aunty Young" ）

娘惹粽 （Nyonya Chang)

自从去年十二月，在马六甲甲见过这娘惹粽之后，

就被它“出色”的外貌，激发了要挑战的心念，

加上这两天，脸书也好多姐妹分享，

贪玩的安迪又玩起娘惹粽了，

哈。。。。。。。。

很不一样的外貌，

也很不一样的味道。

30朵蓝花

30 blue pea flower

加了滚水，安迪放进微波炉，叮一会儿，就滚成蓝花汁了。

Then add some water ,put in microwave, after 30secornd,it become blue pea flower juice.

糯米中含着淡淡的椰浆香，

搭上香甜的糖冬瓜，炒香花生，

冬菇丝，肉丝，还有浓浓的芫茜咖哩粉味，

就凑成它的“独特”娘惹风味。

如果和传统粽子Glutinous rice Dumlping )比较，

娘惹粽虽然少了咸香，但是却多了甜香，

两者各有千秋，安迪都爱，

娘惹粽 （Nyonya Chang)

材料 :
1公斤糯米，浸4小时，沥干
360毫升浓椰浆
1茶匙盐
30多蓝花，加入3汤匙水，搅煮成靛蓝色汁液

馅料A
600克花肉，切幼条
8多冬菇，浸软切细丝
150克糖冬瓜，剁碎
5汤匙油
200克葱头仔，剁碎
8瓣蒜头，剁碎
2汤匙芫茜粉 
1汤匙咖哩粉（安迪添加）

B:
4汤匙糖 
1茶匙胡椒粉 
1汤匙蚝油
1汤匙生抽

1汤匙黑酱油

C : 
100克炒香花生碎
2片沙姜叶，切细丝

约60篇粽叶，适量草绳，浸隔夜，洗净沥干
几张班兰叶，剪成2cm x 2cm 方形

Ingredients: 
1 kg glutinous rice,soaked 4 hours,drained
360 ml coconut milk
1 tsp salt
30 blue pea flower + 3tbsp water, boiled become blue pea flower juice  

Ingredient A:
600 g meat,cut into fine shreds
8 mushroom,soaked, julienned
150 g candied  melon,chopped
5 tbsp oil
200 g shallot,chopped
8 clove garlic,chopped
2 tbsp coriander powder
1 tbsp curry powder(I added)

(B):
4 tbsp sugar
1 tsp pepper
1 tbsp oyster sauce
1 tbsp soya sauce
1 tbsp dark soya sauce  
                                                              

(C) : 
100 g toasted peanut,pounded
2 pic cekur leaves ,finely shredded


60 pieces bamboo leaves and some hemps ,soaked overnight,washed and drained

Some pandan leaves, cut into 2cm x 2cm squares

做法(Method)：

1。 将糯米，浓椰浆和盐放入蒸盘中，蒸约20分钟，开盖拌匀，继续蒸25分钟或至糯米熟。 将糯米料取出，取1/4的糯米饭加入蓝花液搅拌均匀，盖起糯米饭放置一旁待用。
1. Mix glutinous rice,thick coconut milk and salt in a steaming tray.  Steam about 20 minutes, open the lid and stir well.  Then steam for another 25 minutes or until glutinous rice is cooked. Remove,mix 1/4 of glutinous rice with the blue pea flower juice.  Cover the rice for later use.

2。 馅料：烧热油，爆香蒜蓉，葱头仔碎及芫茜粉，加入冬菇丝炒香，加入肉条炒匀，加入调味料炒匀，最后加入糖冬瓜，花生碎及沙姜叶炒匀，盛起待冷。
2.  Filling : Heat up oil, saute chopped garlic,shallots and coriander powder until fragrant.  Add in mushrooms and stir-fry until aromatic.  Add in meat shreds and stir-fry until well mixed.  add in seasoning and stir well.  Lastly stir in chopped candied melon,peanuts and shredded cekur leaves,  Dish up and leave to cool.

3。将一篇粽叶折成斗形，放入1小匙蓝花糯米饭和1大匙白糯米饭，在饭中挖一个洞，填入馅料，放上一篇班兰叶，最后盖上一大匙白糯米饭，将粽叶折起包成粽形，用草绳扎好，重复至材料用完即可。
3.  Fold bamboo leaf into a cone and fill with 1 tsp blue glutinous rice and cover with 1 tbsp of white glutinous rice.  Make a hole and fill in 1 tbsp of filling,cover with a piece of pandan leaf and top with another 1 tbsp of white glutinous rice. Cover and shape into "Chang",tie up with hemp.  Continue wrapping the chang until the rice and the filling are used up.

4。 煮滚蒸笼水，将娘惹粽放入蒸笼里，大火蒸约40分钟，便可取出享用。 
4.  Steam nyonya chang over rapidly boiling water for about 40minutes.  Remove and serve.


小贴士(Tips)： 
 1。先将糯米蒸熟才包，包之后才蒸一蒸，这样的做法是不让粽子经过长时间的蒸煮而流失了其香浓味道。 
1. Steam the glutinous rice before wrapping. That way, you only need to steam it for a short time after wrapping with bamboo leaf so that the aroma and taste isn't lost due to long hours of steaming.

农历五月五，是端午，

手握粽叶裹粽子，内心脑海倍思母。

妈妈的粽子是天下“独一无二”的。

 

~ ~ ~   端午节快乐   ~ ~ ~

P/S:  我的作品被中国报分享
感恩！ 

烧肉粽 （Glutinous rice Dumlping )

农历五月初五，是端午，

每回裹起粽子，倍思母。

在安迪心目中，妈妈裹的粽子是独一无二的。

好吃不在话下，童年快乐的回忆，

都随这粽子飘香，一幕幕在脑海里翻转。

虽然安迪很想念妈妈的粽子，

可惜妈妈离开时，我还年少不懂事，

没把她的独家秘方学起来，。。。。是有点遗憾。

  
今天安迪从买材料，到亲手裹好每一粒粽子，

可是要感谢一个亦师亦友的朋友- 秋玉，

是她陪安迪到菜市买猪肉，选蘑菇，栗子，眉豆，糯米，粽叶。。。。。。

 然后很耐心的示范给安迪看，如何准备腌制材料，裹粽子，。。。。。。。。

衷心感谢她。

 

 食谱：在这里

终于。。。裹好咯。。。。。。

可以进蒸锅咯，一个多小时后，就有香喷喷的烧肉粽吃了！

yerr!

呼。。。。。。。烫手的烧肉粽来咯！

香！香！香！

Hociak!

肉干 Homemade Chinese Pork Jerky (Bak Kwa)

小时候，肉干是其中一种过年才吃得到的好料。

长大工作后，回乡过年，也是会买盒肉干应景一番。

不知从N年开始，就不再买肉干了，

奇怪的是，也收不到亲友送来肉干。

 

想想或许近年大家都在讲究保健，

（市场上所见，含有大量的色素，软肉剂，防腐剂。。。。。）

加上肉干身价爆增，往往还要排上长龙，

我就第一个不买了。 

最近有缘到访Sonia 家，看到她家自制的肉干，

即刻把多年憋住不吃肉干的口欲又在惹起来。

于是老规矩，开炉咯！

mm。。。。。。好好吃！

好吃到安哥宋和Na Nak 说：“安迪也”比“我来也”还好吃。
哈。。。。。至少还有两个忠实“粉丝”，
不错！不错！   
 

再次谢谢Sonia 把这么好吃的好料介绍过来。

这四片肉干大约用350 克鲜肉碎烤成，

1公斤肉碎是Rm16.00.

算一算，自家烤的肉干，不但好吃，还划算呢！

哈。。。。。。这就是安迪本色耶！

食谱参考： Sonia aka Nasi Lemak Lover
材料：
 450g --- 肉碎

调味料：
100g  糖
1Tbsp 酱油
1/2Tbsp  米酒
1/2Tbsp  鱼露
1Tbsp  蚝油
1tsp  黑酱油
1/8tsp  五香粉
1/2tsp ~ 3/4tsp  盐
2Tbsp  蜜糖
适量  胡椒粉


 做法：

1. 将肉碎和调味料混合均匀，用筷子将材料搅拌至起胶的状态；用保鲜膜盖上，放在冰箱数小时后备用。
2. 将材料平均的铺在烤盘里。
3. 预热烤箱160°C。
4. 将烤盘放入烤约15分钟后，将半熟的肉干切成自己喜欢的尺寸。
5. 将烤箱调到上火240°C，烤约10分钟； 翻面再烤7分钟，或有点焦香即可。

        (recipe source: by Sonia aka Nasi Lemak Lover)

*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

450g minced pork (at least with 10% fat)
100g sugar

1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1tbsp oyster sauce
1tsp dark caramel sauce
1/8tsp Chinese five spices powder
A dash of Pepper
1/2tsp-3/4tsp salt or to taste
2tbsp honey


Method
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey (Latest update on 18 Jan-very important to stir till gluey otherwise meat will break out). Store in the fridge for several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 20mins (Latest update on 18 Jan-15mins also good enough). Remove from oven. Increase the oven temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.
6. Once done, let it cool and enjoy!

**you may store Bak Kwa (at stage 4) in the freezer for later consume. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better !!

肉粽(Bak Chang / Glutinous rice Dumpling)

农历五月飘来阵阵粽叶香。。。。。。。又是另一种令我怀念妈妈的佳节情怀。直到今天，还未找到可以比美妈妈裹的粽子。那种味道，是独一无二的。

   材料 ：
   1公斤糯米

材料

   500克三层肉，切块                      
   100克眉豆
   22朵蘑菇
   22颗栗子
   10汤匙虾米
   10汤匙蒜茸

   腌肉料 ：
   1/2茶匙麻油
   1/2茶匙五香粉 
   1汤匙生抽
   1茶匙盐

   调味料 ：
   1汤匙五香粉
   1汤匙蚝油
   1茶匙盐
   1茶匙老抽

适量的粽叶和草绳

   做法 ：
   1。糯米洗干净后，泡水4小时，沥干待炒。

   2。三层肉块加入腌肉料腌3小时。

   3。把粽叶和咸水草煲滚，待冷，清洗抹干，待用。

   4。眉豆洗干净后，泡水至软 ，待用

   5。蘑菇，虾米，分别洗干净后，泡水至软，沥干待炒

   6。栗子洗干净后，滚水煮至软 ，沥干除心待炒。

   7。烧热适量的油，分别爆香蒜茸+栗子，蒜茸+虾米，蒜茸+蘑   菇，蒜茸+腌肉，分别放入各自的碗内，待用。

   8。洗锅，（几轮爆炒后，会沾锅）热油，下剩余的蒜茸炒糯米，边炒边加入调味料，直到闻道香味，放入一个大盆待用。

   9。将一片粽叶，叶尾互叠，，曲折成漏斗型，舀入适量糯米，顺序放入肉块，眉豆，虾米，栗子和蘑菇，再铺上糯米，覆下粽叶，按下两侧，屈好余下的叶端，用咸水草绕扎好打结。以此类推，1公斤米，大约裹22个粽子。

  10。 将裹好的粽子，放入一个滚水大煲，（水要浸过粽面），中火煮2小时变成了。

  
 小贴士 ：
   1。为了减轻工做量，做法1 - 4 ，你可以选择提早一天准备。
   2。除了眉豆，所有的材料，须经过爆香，裹出来的粽子才美味。

Ingredients ：

1 kg glutinous rice
500g meat, cut into pieces 
100g black eyed pea
22 mushroom
22 chestnut
10 Tbsp dried shrimp
10 Tbsp chopped garlic


Seasoning for the meat ：
1/2 tsp sesame oil
1/2 tsp five spices powder
1 Tbsp soya sauce
1 tsp salt

Seasoning ：
1 Tbsp five spices powder
1 Tbsp oyster sauce
1 tsp salt
1 tsp dark soya sauce

Some bamboo leaves and hemps

Method ：
1. Clean and soak the glutinous rice for 4 hours. Drain and set aside.

2. Marinate the meat with seasoning for 3 hours.

3. Boil the bamboo leaves and hemps, let them cool down, clean and set aside.

4. Clean the black eyed pea and soak until soft, set aside.

5. Clean the mushrooms and dried shrimps, soak until soft,set aside.

6.  Clean the chestnut, boil until soft,drain and remove the red color part.

7.  Heat up oil, saute the garlic and chestnut, garlic and dried shrimps, garlic and mushroom, garlic and meat, until fragrant and place them in individual bowl.

8.  Clean the wok, heat up oil,saute the garlic and glutinous rice , add in the seasoning, saute until even and fragrant, transfer the glutinous rice into a big bowl.

9. Fold bamboo leaf into a cone and fill with 1 Tbsp glutinous rice and follow by meat, black eyed pea, dried shrimps, chestnut and mushroom. Then top with some glutinous rice. Cover and shape into "Chang",tie up with hemp.  Continue wrapping the chang until the rice and the filling are used up. 1 kg glutinous rice yield about 22 "Changs"

10. Cook the Bak Changs with a big pot for 2 hours. Water lever must cover the Changs.


  
Tips ：
1. To lighter the tedious job, steps 1 - 4 can be done 1 day earlier.
。
2. Beside the black eyed pea, saute all ingredients can enhance the aromatic of the chang.