红豆南瓜饼
Pumpkin Pastry with Red Bean and Sesame
(6人份)
材料
日本红豆25克
红豆沙25克
白芝麻40克
南瓜50克
糖35克
糯米粉50克
水20克
菜油30克
做法
- 南瓜蒸25分钟,加糖拌匀,再加入糯米粉和菜油,搅拌成面团。
- 将日本红豆和红豆沙搅拌在一起。
- 用20克的面团来包15克的红豆,制成红豆南瓜饼,撒上一点水和白芝麻。
- 做好的红豆南瓜饼蒸6分钟后,取出待凉。
- 放入160摄氏度的热油炸至金黄色,趁热上桌。
[stextbox id=”tip” image=”null”]烹饪小贴士
使用蒸南瓜时所留下的水来洒在做好的红豆南瓜饼上,味道会更好。[/stextbox]
(serves 6)
Ingredients
25g azuki beans
25g red bean paste
40g white sesame seeds
50g pumpkin flesh
35g sugar
50g glutinous rice flour
20g water
30g vegetable oil
Method
- Steam pumpkin flesh for 25 minutes. Add sugar and mix well. Add glutinous rice flour and vegetable oil into the mixture and stir to make the pastry dough.
- Mix azuki beans and red bean paste.
- Wrap 20g of dough with 15g of red bean mixture. Use water to seal pastry and sprinkle white sesame seeds on top.
- Steam for 6 minutes. Remove from heat and cool.
- Deep-fry in hot oil at 160°C until golden brown. Serve hot.
[stextbox id=”tip” image=”null”]Cooking Tips
For better taste, use the water residue from the steamed pumpkin to seal the pastry.[/stextbox]
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食谱提供 Recipes by courtesy of:
香宫 Shang Palace
地址:22 Orange Grove Road, Shangri-La Hotel Singapore
电话:6213 4473
示范厨师 : 点心主厨 郑慧仙师傅
Chef Demo: Dim Sum Chef Kerene Cheng
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