花生红茶粿 ~ Red Cha Guo with Peanut Filling

食谱取自 ：巧思妙点

花生红茶粿

花生馅料：

300g 花生仁  （ 我用现成 200g花生粉 ）
100g 幼糖
1/4小匙 幼盐
3大匙 油

皮料：

200 ~ 250ml 水
少许红色素 ( 我用100g 切丁的甜菜根+ 200 ~ 250ml 水打成泥。过滤，取汁 ）
15片香蕉叶 （ 约 6cm x 6cm ）
2大匙 葱头油 （ 抹皮用）

做法 ：

1．花生馅料 ：将花生洗净，沥干水，放入干锅用小火炒香和容易脱膜，约30分钟。

2．盛起待微冷，去膜，用玻璃瓶压碎成花生粉，加入糖，盐和油拌匀成馅料。

3.  皮料： 将糯米粉，色素和水拌匀。搓成团，分成15小团。每团约35g .

4. 将粉团压扁包入20g的馅料，放在香蕉叶上，摆在蒸盘里，放入煮滚的蒸笼里，大火蒸10分钟，取出扫上葱头油即可。

 

 

Recipe source : Skillful & Creative Treats

Red Cha Guo with Peanut Filling

Peanut filling :

300g peanuts
100g castor sugar
1/4tsp fine salt
3tbsp oil

Skin :

300g glutinous rice flour
200 ~ 250ml water
a few drops red colouring
15 pieces banana leaves ( about 6cm x 6cm )
2tbsp fried shallot oil ( for glazing )

Method :

1. Peanut filling : Wash the peanuts and drain well . Stir-fry the peanuts in a wok without oil by using low heat until lightly brown and the skin can be removed easily , about 30 minutes.

2. Dish up and leave to cool slightly . Remive the skin and crush the peanuts with a glass bottle . Mix in sugar , salt and  oil .

3. Skin : Combine the skin ingredients and mix into a dough . Divide the dough into 15 small portions , about 35g each .

4. Flatten the skin dough and wrap up 20g filling . Line with a banana leaf and arrange onto a steaming tray . Steam over high heat for 10 minutes . Remove and glaze with fried shallots oil . Serve .


This post is linked to Cook-Your-Books # 18 , hosted by Joyce from Kitchen Flavours .