金龟糕..又来咯~...Here comes the Golden Ang Koo kueh again.

This is a revisit of my previous 'Pumpkin Angkoo'. This time I am using a wooden mould.'这是旧地重游的＇金龟糕'这次用了新的木红龟糕模。

每每看到超市有新鲜的南瓜上市就会买回家. 买时也还没想要拿来做什么,就买了.  我喜欢南瓜，　天然的甜味和他哪黄金般的天然色彩...好美.

其实, 南瓜的抗养化力很强, 收在干凉的地方都可以收上1-2个星期. 如果切开了, 把皮及种子去干净, 切块放进保鲜盒也可以收在冰箱3-5天. 当然,  如果一整个 一次用的完就不用收藏了, 但是南瓜通常会，比较大，都会用不完噢...:)

想了想，就做了金龟糕，好好吃．．＾＾

~把绿豆馅料搓成丸,备用..Rolled the cooked mung bean paste filling into balls and set aside~

~把馅包入皮内．．Wrapped the mung bean paste filling into the skin~

~The knocked out Golden angkoo kueh...敲出来咯．．美吧？

Ingredients for skin...皮料:

200g glutinous rice flour...糯米粉

2 tbsp oil...大匙食油

100g steamed pumpkin...蒸熟的南瓜

1 tbsp sugar...大匙糖

100ml thick coconut milk...浓椰浆

**You can replace the coconut milk with water (edited July 2012)
**您也可以把浓椰浆（椰奶）换去清水

filling...馅料:

150g split green bean ,soaked overnight...绿豆片,浸隔夜

2 tbsp oil...大匙食油

80g sugar...糖

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.

做法:

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.

～用木模子印出来的龟糕，花纹很明显．．

Wooden angkoo mould gives a very good and sharp look~

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.

4) Steam for 5-6 minutes, after that brush with some oil. Serve.
**If your angkoo kueh mould is the bigger type you may want to add more steaming time, add about 3 minutes or so ...^^

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5-6 分钟.

4) 取出, 抹上一些油就ok了. 
**如果龟糕的模较大蒸的时间也会要较久一些,加个大概3分钟上下吧...^^

~Brush a little cooking oil on top of the angkoos to prevent sticky to each other...

扫上一层食油，龟糕们不会黏在一起．

~Nice golden yellow colour....美美的金黄色~

~把香焦叶剪圆会比较整齐...cut the banana leaves round follow the kueh shape will look neat and nice~

～我喜欢包多多馅．．很好吃....Warpped in lots of mung bean paste in this kueh wil be so yummy～

*Recipe is from Yum Yum magazine volume 67..pg43.
It is a Pumpkin and green bean coconut dumplings.
**this is a repeat post with a little little changes in the ingredients and the shape ...;)
**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.