红龟糕绿豆馅做法 │ 不加木薯粉可以吗？为什么蒸的时候一定要开盖？
这期视频，小豪跟大家分享全民级的传统糕点-红龟糕。这款糕点在马来西亚和新加坡一带很出名的，任何大小庆典都可以看到它的出现。
红龟糕的做法并不难。只要事先准备好馅料，其制作过程也并不耗时。这期视频除了分享制作方法，小豪也带出了木薯粉加或不加的原因；有些人说用大火蒸，有些人却说用小火，到底哪个火才适合？蒸的过程中一定要开盖吗？希望这些分析对大家有帮助。
绿豆沙馅料做法请参考以下视频：
• 绿豆沙馅料 │ 绿豆用蒸还是煮比较好？难道有...
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• 年糕做法 │ 制作年糕要注意什么？ Trad...
材料：（8cm*10cm的中型模具，刚好做10个红龟糕）
糯米粉（普通）。。。200g
细砂糖。。。15g
油。。。26g
水。。。160g
红色食用色素。。。几滴
绿豆沙。。。200g
香蕉叶。。。适量
做法：
1. 绿豆片、白糖和黄油事先炒成绿豆馅。取出200g备用，其余的可以冷冻起来下次再用。
2. 香蕉叶洗干净，擦干水分，剪成数片模具大小的椭圆形备用。
3. 糯米粉、细砂糖、油和水混合均匀，基本成团后调色，揉捏成团。
4. 分成40g的小粉团，一共10个，盖上湿布防止粉团变干。
5. 绿豆馅分成20g一个，一共10个，备用。
6. 香蕉叶刷上一层油防粘。
7. 馅料裹进粉团，表面粘些糯米粉压模。
8. 水滚后，上锅用中小火蒸8分钟。
9. 时间到了直接出炉，趁热在表面刷上一层油防止变硬变干。
10. 趁热吃口感软糯，放凉后才食用口感就会Q。如果需要放久，用有盖的盒子装起来，皮才不会变硬。
留意事项：
1. 馅料尽量炒干可以避免糯米皮吸到过多馅料的水分变得软糯不Q，还可以帮助定型。
2. 糯米粉有分普通和水磨两种，吸水性各不相同。水要分2-3次加入搅拌可以避免加入过多的水。粉团可以基本揉成团就可以了。
3. 调色应该慢慢的调，直到你要的深浅。颜色避免下手太重，因为蒸熟后的颜色还会变深。
4. 蒸红龟糕用小火就可以了。火候太大会导致表面不平整，甚至花纹消失的可能。用煤气炉的朋友如果不确定火候的大小，建议用中火来蒸，期间开盖2-3次来降温。
In this video, Xiaohao shares with you a national-level traditional kueh-Ang ku kueh. This pastry is very famous in Malaysia and Singapore, and it can be seen in any kind of celebrations.
The recipe of Ang ku kueh is not difficult. As long as the fillings are prepared in advance, the process is not time-consuming. In this video, apart from sharing the method, Xiaohao also brings out the reasons for adding or not adding tapioca flour; some people say steaming with high heat, some say with low heat, which is suitable? Do I have to open the lid during steaming? Hope these analyses are helpful to everyone.
How to made mung bean paste:
• 绿豆沙馅料 │ 绿豆用蒸还是煮比较好？难道有...
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• 年糕做法 │ 制作年糕要注意什么？ Trad...
Material: (8cm*10cm medium-sized mold, just make 10 Ang ku kuehs)
Glutinous rice flour (normal). . . 200g
Caster sugar. . . 15g
oil. . . 26g
water. . . 160g
Red food coloring. . . A few drops
Mung bean paste. . . 200g
Banana leaves. . . Right amount
practice:
1. Mung bean slices, sugar and butter are fried into mung bean paste in advance. Take out 200g for later use. The rest can be frozen and used next time.
2. Wash the banana leaves, wipe dry, and cut into several mold-sized oval shapes for later use.
3. Mix glutinous rice flour, castor sugar, oil and water evenly, and then mix them up and knead them into a dough.
4. Divide into 40g small dough, a total of 10, cover with a damp cloth to prevent the dough from drying out.
5. Divide the mung bean paste into 20g each, a total of 10, set aside.
6. Brush banana leaves with a layer of oil to prevent sticking.
7. Wrap the paste into the dough, and stick some glutinous rice flour on the surface. Then press mold.
8. After the water has boiled, put it on the pot and steam it over a medium-low heat for 8 minutes.
9. When the time is up, directly out of the pot, apply a layer of oil on the surface while it is hot to prevent it from hardening and drying.
10. It tastes soft and waxy when eaten while it is hot, and it tastes Q after letting it cool. Keep in cover box, it won't be hard after long time.
Note:
1. Stir-fry the paste as dry as possible to prevent the glutinous rice skin from absorbing too much moisture from the paste to become soft and glutinous, and it can also help to shaping.
2. There are two types of glutinous rice flour: ordinary and water-milled, with different water absorption properties. The water should be added in 2-3 times with stirring to avoid adding too much water. The dough can be basically kneaded into a dough.
3. The color should be adjusted slowly until the shade you want. The color should not be too heavy, because it will become brighter after steaming.
4. Steam the Ang ku kueh with low heat. Too high heat will cause uneven surface, and even the pattern may disappear. Gas stove user If you are not sure about the heat, you are advised to use a medium heat to steam, and open the lid 2-3 times to cool down.