teochew yam kueh (^人^) 潮州香芋粿

another 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

My 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

– 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：

– 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

satisfaction ……
满足100分
(●´ω｀●)ゞ

Pollution index: 165 （unhealthy)