hainanese coconut kueh 琼海人气小吃 ~ 海南薏粿 (椰子粿）(ෆ ͒•∘̬• ͒)◞

someone posted this in a closed group led by Kenneth Goh in Facebook and this is one of those recipes that makes me jump up from my couch, and into the kitchen right away… ♡｡ﾟ.(*♡´‿` 人´‿` ♡*)ﾟ♡ °・… no regrets for sure and i now know why this is a hit in Hainan… of course, the authentic one is steamed in a square folded pandan leaf  box…

*all my moulds are purchased from 烟台三味

Recipe adapted from Yummy Health Food

Ingredients

Fillings/馅料
Ingredients A
Gula melaka 马六甲椰糖: 125g
Water 水： 25g
Pandan leaf 班兰叶：4 pcs
Ginger 姜：1 pc (smashed 压扁）

Ingredients B
Grated white coconut 新鲜椰丝 : 200g

Ingredients C
Fried Grounded peanuts 炒熟花生颗粒：50g
Fried white sesame seeds 熟白芝麻: 25g

Ingredients D
Plain flour 面粉：1 tbsp

Skin/粿皮
Ingredients A
Glutinous rice flour 糯米粉：300g (sifted)

Ingredients B (mixed)
Coconut milk / water 椰奶或水：280g
Sugar 白糖: 80g
Salt 盐 1/4 tsp

Ingredients C
Corn oil 粟米油 : 45g

* Corn oil 粟米油: 30g (For glazing 刷粿子用途)

Directions/做法

– first, prepare filling by cooking Ingredients A over low flame till gula Melaka melted. stir constantly
事先准备馅料- 将A材料混合，便用小火煮至椰糖融化为止。之间一定要不停搅拌

– Add Ingredients B, fry till fragrant and dry
加入B 材料，翻炒至干及有香味儿

– Mix Ingredients C and stir fry till well combined
然后加入C并翻炒至拌匀

– Add plain flour and mix well, dish up, and set aside for later use
加入面粉，拌匀，捞起待用

– proceed to prepare skin – Place glutinous rice flour into a mixing bowl
开始准备粿子皮。将糯米粉放入容器中

– Slowly add in Ingredients B and mix well
慢慢加入B并拌匀

– Add in corn oil and mix to form a soft and smooth dough
加入粟米油，搅拌至其形成光滑面团为止

– Cover with cloth and rest for 20 min
盖上布，让其醒20分钟

– Divide dough into 30g each
面团分割成30克一颗

– Wrap in fillings, shape round and put into pre-prepared pandan leaf box or banana leaf. Flatten slightly
包入馅料，搓圆，摆入事先预备好的班兰叶子盒或蕉叶上。稍微压扁

– Arrange on a steamer and steam over medium flame for 10 min
用中火蒸10分钟即可

– Remove from steamer and brush with corn oil while it’s still hot
从蒸锅取出后，立马刷上粟米油

Personal notes:

– i used coconut oil throughout the recipe and used 45g sugar for the skin
– do flour hands and bench top when attempting to wrap filling and shape into balls. it makes the dough easier to manage
– each of my dough weighs 30g and i steamed them for 7 mins, and kept it inside the steamer for 3 mins before removing them. do cover the steamer lid with a cloth before steaming. i first boiled the water over high heat, and then turned to medium-low during steaming
– if you want to use a chop, allow the kueh to cool and “dry” slightly before applying chop. brush chop with some red liquid (red food colouring mixed with water) then chop lightly. i felt that brushing vs dipping into liquid yielded a nicer stamp effect (and it took me many kuehs before i got a nice stamp (⊙﹏⊙✿))
– i used my newly acquired mould for some of the kueh – if you intend to do this, please ensure you have a “drier” dough for otherwise, everything will stick to the mould

the filling is so yummy… couldn’t stop eating it (;ﾞ°´ω°´)

Pollution index: 90 (good)