(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

  1. 南瓜蒸25分钟,加糖拌匀,再加入糯米粉和菜油,搅拌成面团。
  2. 将日本红豆和红豆沙搅拌在一起。
  3. 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。
  4. 做好的红豆南瓜饼蒸6分钟后,取出待凉。
  5. 放入160摄氏度的热油炸至金黄色,趁热上桌。
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。

(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

  1. 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.
  2. Mix azuki beans and red bean paste.
  3. Wrap 20g of dough with 15g of red bean mixture. Use water to seal pastry and sprinkle white sesame seeds on top.
  4. Steam for 6 minutes. Remove from heat and cool.
  5. Deep-fry in hot oil at 160°C until golden brown. Serve hot.
Cooking Tips
For better taste, use the water residue from the steamed pumpkin to seal the pastry.

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