Teochew Glutinous Rice Kueh 潮州饭桃

Thursday, March 15, 2012

今天,我家厨房为我歌唱,锅铲为我起舞,粉料欢呼以后都不用再当试验品,战亡在工作台上。
因为今天,它们的主人,我,终于将潮州饭桃成功的摆在餐桌上了。
如果你熟悉我家,你知道我去年,在我家阿嘛还没过世前一直努力学做饭桃,可惜脑袋瓜还没有开窍。
我想,上帝一定是怜悯我之前的忧郁,今天赐给了我聪明智慧,让我把小小的一个心愿完成。
当然,这只是成功踏出的第一步,进步的空间像宇宙一样大,等我去填补。

我记得之前做的笋粿,最满意的就是它的皮料。
粿皮不止要有足够的水份以让蒸熟的粿软嫩,还要有充分的油包裹着水份,以阻止皮料在制作和蒸煮的过程中水份蒸发,让粿变得干燥,硬梆梆。
可是,稍微太多的水会让皮料变得软趴趴,没有办法和足够的油揉允,也会没办法很好的操作和印花。
这个就是我之前失败的原因。
油水均匀的皮料,非常好操作。
不粘手,不需要太多手粉,外皮摸起来就像小BB的皮肤,嫩嫩滑滑的。
即使在制作过程里,还没用到的皮料没有用湿布盖起来,皮料表层也不会干燥,呈现干旱裂纹的状态。
呵呵,这只是我的一点点小小心得啦。

说回我的饭桃,很喜欢还没蒸之前的颜色,粉红粉红的很美。
蒸熟的饭桃,颜色跳了好几个tone。晕倒!
下次再做,出手可就要重一点了。不然死气沉沉的暗色,看了好不开胃涅。
粿里的内馅用了最简单的糯米和花生,比较容易准备,也减低了万一做不好又要浪费了。
我也把饭桃做得比较丰满一点,它并不是和模具一样高度,而是底部比较隆起。
记得一位朋友说,自家做的可以做肥一点,又不是拿来卖,所以我的饭桃里边都是满满的饭。

要谢谢Jane,谢谢她粉皮的配方。我只在油水上做调整。想想应该是这里卖的粉料吸水量有很大的差别吧。



TeoChew Glutinous Rice Kueh 潮州饭桃

Recipe from Jane's Corner with little adjustment

Tools 用具:
1'no. Steamer 蒸笼

Ingredients 材料:
(A) For skin:
125gm Rice flour 粘米粉
45gm Tapioca flour 薯粉
1/2tsp Salt 盐
145ml Hot water 滚水
2tbsp Shallot oil 炸葱油
Few drops of red coloring 数滴红色素

(B) For fillings:
200gm Glutinous rice 糯米
60gm Peanut 花生
60ml Water 清水
1.5tbsp Shallot oil 炸葱油
1.5tbsp Soy sauce 酱油
Salt, sugar, pepper to taste 盐,糖,胡椒粉适量

Method 做法:
For Fillings:
1)
Use low heat to boil raw peanut until soft, for about 2.5hrs. Drain and set aside.
用小火熬煮生花生至软,大约2.5hrs。沥干水份,待用。

2)
Glutinous rice soak for 6hrs. Drain and ready for use.
糯米浸6hrs,沥干备用。

3)
Add in peanut, water and all the seasonings into the glutinous rice.
在糯米里加入花生,水和所有调味料。

4)
Steam the rice using high flame for 20min. Loosen the cooked rice using a spatula and allow it to cool.
大火蒸20min。把糯米饭弄散,放凉。

For Skins:
1)
Mix the flour and salt together.
将粉料和盐搅拌均匀。

2)
Add in red coloring into the hot water and pour into the flour. Mix the flour quickly and cover with a damp cloth for 5min.
滚水加入少许红色素拌匀,倒入粉料里,快速搅拌均匀。盖上湿布约5分钟。

3)
Knead the dough, add in the oil and knead the dough until smooth and soft.
把粉团揉一揉,加入油,揉成一软团。

4)
Divide the dough into 32gm each. Roll out into a thin sheet.
把粉团分成32gm一小团。擀成薄片。

5)
Scoop 1 full tablespoon of fillings in the center of the dough and wrap it tightly. Form the shape of the kueh in the mold. The kueh is about 70-75gm each.
粉皮里包入1满汤匙馅料。按入桃模内,压好再敲扣出来。包好后的饭桃大概有70-75gm。

6)
Grease the steamer, put in the kueh and steam for 10min using medium to high flame. Brush the kueh with some shallot oil after cooked.
放入抹上油的蒸盘内,中大火蒸10分钟。取出扫上炸葱油即可。

7)
Remaining kueh can be kept in the fridge, and pan-fry before serve.  
吃剩的饭桃,放入冰箱,隔天用少许油以小火煎香享用。
    
Servings:10pcs

 

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44 comments

  1. 哦,这个让我有童年的味道~~
    请我一个好吗^^

    ReplyDelete
    Replies
    1. Bernice,
      来来来,才新鲜出炉不久,谢谢捧场。^^

      Delete
  2. 你好厉害哟,我还没做过这个
    请我吃:)

    ReplyDelete
    Replies
    1. 鲸鱼,
      我试了很多次才做到的,希望你喜欢呀。:)

      Delete
  3. Sherleen, 很巧叻,我也买了绿豆瓣想来做潮州饭桃了。先吃你的咯!

    饭桃做得很好是不是一出炉就被抢光了?

    ReplyDelete
    Replies
    1. Li Shuan,
      家里只有两个人,没有人抢,呵呵,剩下几个当明天早餐。
      我等着吃你的饭桃呀。

      Delete
  4. 这个好吃叻,很难做吧!

    ReplyDelete
    Replies
    1. Mandy,
      需要多几次练习,像我的皮有些部分太薄了。。。要包得均匀,我还需要些些时间和功夫。。。

      Delete
  5. wah! pandai lo! ur grandma sure will happy for u in heaven. so, u finally success in soon kuih n this. congratulation ya.

    ReplyDelete
    Replies
    1. Jane,
      thanks, but i think that the skin still can have some improvements and my wrapping skills, so so only...however, as for today, i feel satisfied already...:)

      Delete
  6. 我也来为你欢呼~耶!!!
    开心见到你的分享哦!
    想做这个很久了,
    就连模具也买回来很久了呢!:P

    ReplyDelete
    Replies
    1. Qi Qi,
      谢谢你!:)
      别等了,快点动手吧,我相信你一定可以做得很好的。。。我觉得我的皮料应该还要再软一点就会更好了。期待你的分享呀。

      Delete
  7. Frankly, I never eaten this kuih before , because I am a Hokkien lang, hehehe ..so happy to see you finally found Jane's good recipe.

    ReplyDelete
    Replies
    1. Sonia,
      i always remember the time my grandmom making this kueh, i eat this kueh since very very small...
      if got chance, i hope can let you try on this kueh...i think you will like it...hehe :)

      Delete
  8. I love this Teochew kueh very much. I remember last time when I went to a friend house, her mother always made this for me to bring home.

    ReplyDelete
    Replies
    1. Ann,
      wow, give me five...this is one of my favourite kueh too...
      maybe one day you have a try to make this kueh, i'm sure you can do it very well...^^

      Delete
  9. glad that you have success in making this kuih!! It looks lovely and I think the colour looks natural.

    ReplyDelete
    Replies
    1. Ah Tze,
      thank you for your compliments...but i know i still need to gambateh, to make it better...^^

      Delete
  10. 恭喜妳实验成功!!!
    我想那种喜悦就好像是~我要飞上青天吧!!!哈哈~
    因为这就是自己学会做了的满足感~:)

    ReplyDelete
    Replies
    1. spdong,
      哈哈,是有飞起来一点点啦,可是没有很高,还有很多地方需要进步咯。
      是的,满足感很大,以后也可以动手做给家人吃, 这感觉很好。。。:)

      Delete
  11. 漂亮,我为你感到骄傲!

    ReplyDelete
    Replies
    1. hanushi,
      谢谢你的赞赏。。。我其实也浪费了很多材料啦,心里还蛮难过的。可是没有敢敢去试,又做不出来,所以挺矛盾的。

      Delete
  12. 恭喜成功!感觉很好对不对?:)
    那可以请我吃"多多"片吗?我喜欢吃这个的...

    ReplyDelete
    Replies
    1. 小鬼,
      谢谢,做到了会感到很安慰。。。
      我还有几片在冰厨里,煎一煎再请你吃,这样会比较好吃。呵呵

      Delete
  13. 可以感觉到你真的真的很雀跃,替你开心哦!

    我也试过一次,但不成功,到现在都不敢再动了,哈哈哈!
    可以请我吃一个吗?

    ReplyDelete
    Replies
    1. eileen,
      因为这是一直想学会的果,所以初步成功了还蛮开心的。呵呵。。。
      不好意思ho,光光料,我下次做了再请你吃呀。。。哈哈。。。

      Delete
  14. Hi Sherleen, I haven't had this kind of kueh b4.Hopefully will have chance to try them when I go back to M'sia.

    ReplyDelete
    Replies
    1. Jessie,
      oh, after you have tried please tell me what you think of this kueh ya...:)

      Delete
  15. Replies
    1. wendy,
      thanks, thanks...but i know there's still need more improvement :)

      Delete
  16. 这个我喜欢沾辣椒酱一起吃 ^_^

    ReplyDelete
    Replies
    1. Esther,
      我也是!沾上一点辣椒酱,味道就会变得很多层次,对吗?呵呵。。。

      Delete
  17. Oh I liked that you don't have to cook the dough first! I also like to eat this kuih and your skin is so thin, nice!

    ReplyDelete
    Replies
    1. Little Corner,
      i know some people they do cook the dough to make sure the dough is almost cooked, but got to take care of the flame very much to avoid the dough from drying out...i found this way of pouring hot water is much more easier to control...hehe

      Delete
  18. 这个我也喜欢吃,我还蛮喜欢吃糯米类的食物。。。看到心痒痒的。我的是小寿桃模,不知道会不会做到手酸酸,呵呵~~

    ReplyDelete
    Replies
    1. Yee Er,
      你看Jane的,她也是用寿桃模来印花,很可爱类,我家没有这样的模。。。
      我把原食谱的分量减剩1/3而已,从小小份量下手,很快就做完了。:)

      Delete
  19. glad to know that you have now successfully made this..it really sounds challenging tackling the dough..seriously, i think the colour is good and not as dull as you described, this is nice!

    ReplyDelete
    Replies
    1. lena,
      *huuuuuuh*...finally i managed to get it right although still need to make it better...:)
      thanks for liking the colour...hehe

      Delete
  20. I have always always wanted to make this! Will have to go look for the mold. Yours look absolutely store-bought

    ReplyDelete
    Replies
    1. Shirley,
      thanks for your compliments...will practice more times for better result...:)
      ok, i'm waiting for your kueh to be shared ya...

      Delete
  21. Replies
    1. jessie,
      谢谢你喜欢:)。。。

      Delete
  22. 请问那面团在搓时是不是很粘手的啊?
    曾经尝试过,很粘手,结果失败啦!呜〜

    ReplyDelete

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