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Difference version of 'Peach' kueh..~..桃茶另一种的红粿

Another version of this 'peach kueh'~ 'tao gao'. Tao means peach, the mould of this kueh look like a peach and 'gao' means cake. Basically the normal peach kueh will have peanut filling but today this one will have glutinous rice with dried prawn, shitake mushroom. The taste of the glutinous rice is almost like 'loh mai kai' that is the glutinous rice cook with chicken...yum yum
另一种桃粿, 是把糯米包入粘米糊皮里. 糯米馅味道咸香是用蒜米,虾米和香菇炒香而粘米皮柔软带少弹牙..可好吃呢...吃起来像是糯米鸡....(",)

~This is the mould of the Peach kueh....做桃粿的模印~


米包米...Peach Kueh
Ingredients for the filling...馅材料:
a)2 cups glutinous rice... 2 杯 糯米
soaked for 2 hours........浸泡2个小时


b) 5 pieces dried mushroom 5朵 香菇~切丁
    30克 虾米~切碎
     1大匙 蒜米~切碎
    半小匙 盐
    1小匙 鸡粉
    3大匙 炸红葱


做法:
1)把糯米浸2个小时。蒸20分钟,洒水在上面再蒸10分钟。
2)把4大匙油烧热,爆香虾米和蒜米。加入调味拌炒均匀才把蒸熟的糯米倒入拌均。待冷后再做成一粒粒糯米饭团。大开30-35克,因您的模子大小,备用。




皮材料:
300克 粘米粉
40克 大署粉
600ml 水
2大匙 食油
少许粉红色素




做法:
1)把水加到大署粉,粘米粉和油拌均,煮到熟。
2)待冷再搓面糊成面团,如会黏手就把手搌一点大署粉就可以了。


3)把面团分成35克每小粒,按平把糯米馅包入。洒粉在模里再按进桃子模,敲出。
把印好的桃放进抹好油的盘。
4)蒸上12分钟就可以了。


*******





Comments

  1. 哈罗,你好,我无意中走进来了,被你的桃果吸引到。。。很漂亮哦。。
    请问你的桃模在那里买的,我一直在找这种花纹,
    就是找不到?
    谢谢你

    ReplyDelete
  2. 哈罗,你好Sally, 欢迎你来了我家走走.
    谢谢你..我也很喜欢这个模.
    我的模是我先生的婆婆留下来的.
    我这的百货商店也有卖类式的.
    你可以找plastic的也不错噢.
    (^^)

    ReplyDelete
  3. 嘻嘻其实我已经有了plastic的,因为怀旧所以才会要找木制的。
    以前妈妈也有木制的,只不过她不知道我要,已经把它给了我大姐。
    如果你有看我之前的博文,你会看到我做的芋泥桃果,它的花纹和你的不一样哦。。。
    我已经拜托朋友叫她住在sarawak的姑姑帮忙找找看。谢谢你。

    ReplyDelete
  4. Sally, 你的这个'找寻阿嫲的味道~~潮州‘是用plastic, 还用~~芋泥桃粿~就是木的对吧?都很美噢...如果我有看到,我这的百货商场有售,我用的那种木的,模子在让你知道,看你有兴趣要吗噢..:)

    ReplyDelete
  5. mui mui
    是的,那个是用plastic的,芋泥的是木的有个‘寿’字的。。
    好也,如果你看到,麻烦让我知道哦谢谢你咯

    ReplyDelete
  6. 不客气...^^
    等我的好消息吧.

    ReplyDelete
  7. hi...mui mui!我跟这你的这个食谱还有建议,已经做了红桃粄,味道很刚。不过家里人说喜欢皮韧一点的口感,我要怎么做呢!

    ReplyDelete
  8. Hi gu cai,
    哇!你做了呀!做了几粒呢?还满意吗?

    如果你的家人喜欢QQ一点(对吗?)的口感你大可加大概30-50克的大署粉或澄粉。就可以较有QQ的感觉了。自已加多少就要看你要多Q了。

    我的建议就供你参考吧!你试了在告诉我吧!我也想知道你试的效果。
    谢谢你噢!(^_^)

    ReplyDelete
  9. 我只做了一半的量,好象有6个!昨晚我有心急的用125克的粉加了45克的薯粉,水250克,做出来的口感又太硬了点。看来还要再做多一次,就取两次薯粉中间的量吧!我也想像你们这样写博客没试过不知道怎么下手!所以我就只能用留言的方式和你交流了!希望你别介意!

    ReplyDelete
  10. 嗨! gu cai,
    糕会硬应该是水分不够。有时粉类也可能比较会吸水。我没次用的分类有时也会很吸水或很不吸水。要管擦糊的柔软度。太硬就加点水,太湿或软就加粉。慢慢加不可一次加太多就可以了。你的250克米粉加45克署粉,水可能可以加到300克,你试试看如果太湿或干就照我上面分享的做吧!还有,面团要搓一搓之光滑才会QQ。(这也是其中的关键),你试试了看如何再跟我分享吧!祝你成功噢!

    你也可以写博客的,其实很简单。你只需要开个博客户口就可以开始了。

    不会介意的,欢迎你来跟我交流。(^_−)−☆

    ReplyDelete
  11. hi.muimui!刚刚才又按着新的配方实践了一次,换了一种牌子的粉比较不吸水的,然后照你说的自己感觉粉团软硬,口感还不错!

    ReplyDelete
  12. hi,请问你的水量用的是ml还是 gram呢?谢谢

    ReplyDelete
  13. Hi Wei Wei,
    水是用ml的.

    ReplyDelete

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