November 04, 2011

Looking for healthy colour food...purple sweet potatoes....在找对健康有益的天然颜色..

Every type of food have its own colour.Taking food that content its own natural colour will benefit our health. Show the natural colour of fruits and vegetable...beetroot is purple red, carrot is orange, pumpkin is orangey yellow and today I am using purple sweet potatoes to make my angkoo kueh. No artificial colouring, it is natural...^^

天然的颜色很美, 食物如蔬果类的天然颜色更加美对我们的健康又有益. 蔬菜如甜菜根-紫红色, 胡罗卜-橙色, 南瓜-橙黄色, 那今天跟大家分享紫薯-紫龟粿(茶粿). 每人造色素,多好,它是天然的....;)

~The purple colour is so beautiful...多美的紫色~

Ingredients for skin...皮料:
200g glutinous rice flour...糯米粉
2 tbsp oil...大匙食油
100g steamed purple sweet potatoes...蒸熟的紫薯
1 tbsp sugar...大匙糖
+-150ml water...水

150g split green bean ,soaked overnight...绿豆片,浸隔夜
2 tbsp oil...大匙食油
80g sugar...糖

~Mixing the wet ingredients into the dry ingredients...把湿的材料加入干的材料~

To do:
1) Combine all ingredients and mix into a pilable dough. Cover with a piece of damp cloth and rest for 10 minutes.
2) filling: Steam the split green beans until soft. Remove and mash into paste while still hot. Add in remaining ingredients and mix well.

1) 皮料: 将全部材料搅拌成不黏手的面团, 用湿布盖好休息10分钟.
2) 馅料: 绿豆片放进蒸笼里大火蒸软, 取出压烂, 加入其他材料拌均匀.

~split green bean filling....绿豆馅料~

3) Divide skin dough into 25 portions. Wrap skin with filling, shape into oval and press into angkoo mould. Knock out the dough and put on a piece of greased banana leaf.
~this is the knock out angkoo....这是模子敲出的紫菇粿~

3) 皮料分成25份, 然后包入馅料, 做成球状按入模中, 敲出放在抹好油之香焦叶上, 用大火蒸约10分钟.
4) 取出, 抹上一些油就ok了. 

~This is the shape banana leaves...greased before put the knock out dough on...

~these are the knock out ones, going to steam it...

4) Steam angkoo over high heat for 4-5 minutes or until cooked. Brush with some oil. Remove and serve.

~This is the steamed purple sweet potatoes angkoo, don't be shy, please take one...紫薯菇粿熟了..快来吃...;)

~This one is taken under brighter lighting so it looks a bit pale...^^

**Recipe is adapted from Yum Yum magazine volume 67..pg43.
It is a Pumpkin and green bean dumplings but I make a little changes.
**食谱是来自 新新饮食双月刊...第67期..原本是南瓜豆泥椰丝粿, 我自己做了小小的变身.



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