| 豆沙茶果 RED BEAN PUDDING | |||||
| 材料： | Ingredients | ||||
| 糯米粉四兩 | 150g (6oz) glutinous flour | ||||
| 粘米粉四湯匙 | 4tbsp rice flour | ||||
| 豆沙餡二兩 | 60g (4oz) red bean paste | ||||
| 粟米油二湯匙 | 2 tbsp corn oil | ||||
| 葉數塊 | a few bamboo leaves | ||||
| 做法： | Method: | ||||
| 1. | 先將豆沙餡分成小份，捏成小圓球狀，待用。 | 1. | Knead red bean paste into balls. | ||
| 2. | 葉拖水後，洗淨抹乾，並修剪成3吋直徑小圓塊，共10-12塊，待用。 | 2. | Blanch bamboo leaves for a while. Rinse and wipe dry. Cut into 3" round-shaped pieces (about 10- 12 pieces). | ||
| 3. | 糯米粉和粘米粉篩勻在一深盆內，隨即將適量滾水沖入，快手搓揉成柔軟適中粉糰，加入粟米油再搓勻，用濕毛巾蓋著，擱置片刻，待用。 | 3. | In a large bowl sieve glutinous flour and rice flour. Pour in some boiling water. Rub the mixture quickly into a dough. Add in corn oil and rub. Cover with a wet cloth and set aside for a while. | ||
| 4. | 將粉糰取出，搓成長條，分切成小份，包入餡料，捏成圓球狀，放上早已塗油葉面，再用手掌略為壓扁，即成豆沙茶果。 | 4. | Shape dough into a roll. Divide into portions and wrap in red bean paste. Knead into balls. Put balls on bamboo leaves (brushed with oil) and press slightly with palm. | ||
| 5. | 將處理好豆沙茶果放入蒸籠內，以大火隔水蒸約5-6分鐘至熟，取出，即可上桌供食。 | 5. | Arrange balls in bamboo steamer and steam over high heat for 5-6 minutes until done. Take out and serve. | ||