Pumpkin Ang Gu Kuih 南瓜红龟糕

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ang gu Its FUN to have this activity with those kids during weekend!

南瓜红龟糕 Pumpkin Angku Kuih

皮料 Skin: A) 南瓜泥 Pumpkin puree~300-350g 细糖 Fine sugar~2 tbsp 热水 Hot water~150-200ml 糯米粉 Glutinous flour~450-500g

B) 食油 Oil~3 tbsp

皮料做法 Method: 1. 金瓜肉用大火蒸熟,趁热压烂成泥,备用。Steam & puree the pumpkin. 2. 把(A)料拌匀,盖着约10分钟。mix ingredients A, rest about 10 min. 3. 加入油,然后慢慢加入冷开水搓成团。Knee & add oil slowly till smooth. 4. 将面团分出小等份(约18-21g/pcs)包入馅料。make into ball (about 18-21g/pc depends on your mold size. 5. 放入已抹上油的龟模里,轻轻压平,扣出,放在香蕉叶上。Mold & put on the oil banana leaf. 6. 蒸约8-10分钟,取出。马上涂上少许食油,待冷后即可食用。Steam about 8-10 min. brush some oil on top & leave to cold.

咸绿豆馅 Salted green bean filling: 绿豆片 Green bean~200g 水 Water~少许 炸葱油 Fired onion oil~2 tsp 盐 salt~1 tsp 细糖 fine sugar~50g 炸葱酥 crispy fried onion~2 tsp 胡椒粉 Paper~ 1 tsp 香蕉叶 Banana leaf

馅料做法 Method:
1. 把绿豆片用清水浸泡至少4小时或隔夜。wash, drain & soak green bean at least 4 hours or overnight.
2. 加少许水,以大火蒸30-40分钟至熟透及松软。Drain & leave some water, steam for 30-40 min till soft.
3. 离火,趁热压烂成泥状。然后加入其余馅料拌匀。Puree when hot & add all ingredients.
4. 待凉搓成小圆球(约16-18g/pcs),放置备用。make into small ball (about 16-18g/pc), depends on your mold size.

Note:Recipe mordified from “Qiqi in the house”

甜绿豆馅 Sweet green bean filling:
绿豆片 Green bean~200g
细糖 fine sugar~150-180g
油 cooking oil – 3-4 tbsp

Pandan leaf – 3-4
馅料做法:
1.   把绿豆片用清水浸泡至少4小时或隔夜。wash, drain & soak green bean at least 4 hours or overnight.

2。绿豆片加少许水和Pandan 叶蒸熟,趁热与细糖一起压烂拌匀即可。Drain & leave some water, steam for 30-40 min till soft.

3. 离火,趁热压烂成泥状。然后加入其余馅料拌匀。如果想馅料更幼滑,可以用细网过滤。Puree when hot & add all ingredients.

4. 待凉搓成小圆球(约18-20g/pcs),放置备用。make into small ball (about 18-20g/pc), depends on your mold size.

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