马来西亚华人在春节的节日里,人们一般会制作红桃粿来供奉神明
这一期视频教你怎如何制作红桃粿:
隔天后皮还是软糯的-长者喜欢吃
隔天后慢火小煎更可口
皮料 : Skin
A ( 可做12粒) (to make 12 pcs )
250 g 糯米粉 - 250 g glutinous rice flour
200 ml 温水 - 200 ml Warm water
1 湯匙油 - 1 tbsp Oil
B
10 g 粘米粉 - 10 g rice flour
100 ml 温水 - 100 ml Warm water
2湯匙油 - 2 tbsp Oil
糯米: glutinous rice:
A 300 g 糯米 - 300 g glutinous rice
浸泡四个小时 - Soak for four hours
蒸煮30分钟 - steaming for 30 minutes
B 糯米调味料： glutinous rice seasoning :
4朵香菇 - 4 mushrooms
½ 腊肠 - ½ sausage
40 g 虾米 - 40 g dried shrimp
40 g 小葱头 - 40 g shallot
1 湯匙蚝油 - 1 tbsp oyster sauce
少许鱼露 - dash of fish sauce
少许盐 - dash of salt
少许胡椒粉 - dash of white pepper
少许五香粉 - dash of five spice powder
花生:peanut:
1 湯匙鹽 - tbsp salt
温水浸泡四个小时 - Soak in warm water for four hours
中火焖煮30分钟 - Simmer over medium heat for 30 minutes
建议使用单层蒸笼 - It is recommended to use a single layer steamer
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