IMG_6772another of my ah bu’s well loved recipe…. ok.. you really have to try this…
又一道阿母的拿手潮州小吃。。。

Dough Skin Ingredients/粿皮食材 

300g rice flour (sifted)
40g tapioca starch (sifted)
600ml water
2 tbsp oil

粘米粉 300克(过筛)
茨粉 40克(过筛)
水 600毫升
油2大匙

IMG_6776My ah bu’s filling/阿母的芋头馅料

200g dried shrimp, soaked
c. 8 big mushrooms, soaked and diced
1 yam (c. 1 kg), chopped
shallots, as appropriate

虾米200克,浸泡
香菇(大)8颗,浸泡,切粒
芋头1粒 (约一公斤),切小段
小葱头,适量

Directions/做法

IMG_6769– prepare filling by adding oil into a hot pan. fry shallots till golden brown and remove both shallots and oil from pan
准备馅料~热锅冷油,爆香小葱头。爆香后,小葱头和油盛起,待用

– place about half a small bowl of shallot oil into the same pan, and fry mushroom and shrimps till aromatic. add in chopped yam
锅里加半小饭碗葱头油,爆香香菇和虾米。炒香后,加入芋头

– add in pepper, soy sauce, salt, and shallots as desired just when the yam is about cooked. remove from pan and allow to cool
芋头快熟之前,加入胡椒粉,生抽,盐和爆香的葱头调味。盛起,冷却并待用

– meantime, prepare skin by mixing all flour ingredients with water and cook over low heat till dough is formed. leave to cool slightly before adding oil and knead into smooth dough
准备粿皮 ~ 粉料加入水拌匀,以小火煮成面团,待凉。加入油揉成光滑面团

– divide dough into 45-48g portion and wrap filling inside each dough. seal well and shape kuey using a peach mould
面团分割成45-48克一份,包入馅料,再以桃模印出桃形

– once water in steamer boils, steam kueh over medium heat for about 12 mins
放入热水烧开的蒸笼内,以中火蒸约12分钟

Personal notes/温馨小贴士:

IMG_6778– i used a bigger mould, and each skin weighed about 62g. i made 15 kuehs and had a bit of leftover filling
这次用的模子较大,所以粿皮重量约62克。做了15个粿,还有一点剩余的馅料

– my kueh were steamed for 10 mins
我只用了10分钟蒸粿子

– all my moulds are purchased from 烟台三味
我家模子都是在烟台三味家买的

IMG_6777satisfaction ……
满足100分
(●´ω`●)ゞ

Pollution index: 165 (unhealthy)

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(0) Comments

  • joceline (May 9, 2014)

    哇!中式你能,西式你也能。你真是样样都能。

  • Jozelyn Ng (May 9, 2014)

    我已为你做“冰皮月饼”。。。原来做了一个咸香的粿,但是感觉上他们很像“包”

  • Kimmy (May 9, 2014)

    Everything is this kuih is lovely from mould to presentation. Drooling to have a quick bite. You\’re so good in making these cute little kuihs, very creative..

  • eileen (May 9, 2014)

    好可爱的阿bu食谱,ngam我这个ka ki lang吃,嘻嘻!

  • Ling Yuen Chin (May 9, 2014)

    这么美的kueh没吃过。出自妈妈手的kueh,全部一级棒!
    刚刚去"烟台三家"看了一下,好多少见的模型,喜欢。

  • Mel (May 9, 2014)

    With your mum with you now, you can now learn all your mum\’s special dish. I can see that this kueh is really yummlicious.

  • Jenny (May 9, 2014)

    我在你家外头搭帐篷行不行…
    你吃不完的丢出来…也能把我养的白白胖胖哪!!

  • Fion@轩宏妈 (May 9, 2014)

    妳这粿未免太美了吧?我没吃过。。。没吃过,请我吃。。嘻嘻嘻

  • 鲸鱼蓝蓝蓝 (May 9, 2014)

    哇,很饱满的料噢!!

  • kitchen flavours (May 9, 2014)

    Hi Victoria,
    Wow, your mom is pampering you with all the delicious goodies! Lucky you! It looks yummy!

  • Sonia aka Nasi Lemak Lover (May 9, 2014)

    I never eaten this kueh before, but with yam filling, sure I will like this kueh.Beautiful mould by the way.

  • Ann Low (May 9, 2014)

    This kueh look cute and yummy! Wish I can join you for supper… hahhaa, sorry I again late 🙂

  • Jessie Ng (May 9, 2014)

    VB, you are so good in eastern & western food! What else that you can\’t do! Love the mold, love the kuih, though I haven\’t had this b4. The filling looked tasty to me becoz of the shrimp & taro!

  • May Law (May 9, 2014)

    有阿母在一起是不是感到幸福满满, 漂亮又好吃的糕点, 但愿有机会吃到啊!

  • Tze (May 9, 2014)

    Victoria, I have not try this kueh before, at a glance I thought is mooncake because of the shape! With yum filling must be very fragrance!

  • Esther Lau aka Copycake Kitchen (May 9, 2014)

    What a lovely Ah Bu\’s recipe! Can I try some please ?
    Love the kueh mould too 🙂

  • Xiao (May 10, 2014)

    有芋头,我跑很快料。。。哈哈

  • Cass (May 10, 2014)

    有妈的孩子像个宝,嘻嘻。。

  • amy (May 13, 2014)

    Hi Victoria,

    just making sure, is it glutinous rice flour or rice flour for the dough as you also added 粘米粉 in Chinese which isn\’t glutinous rice flour.

    • Victoria Bakes (May 14, 2014)

      Hi Amy, thanks for picking that out! It was indeed a bad typo. It is rice flour, 粘米粉indeed. Thanks again ^_^

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