Wednesday, October 12, 2016

班兰绿豆木薯丸 Tapioca Balls with Green Bean Paste


Another great recipe adapted from Andrew Kow's 'Malaysian Kuehs and Snacks'.
又一道美味糕饼食谱取自及修改于许孙祥的‘粿香满堂’


班兰绿豆木薯丸
Tapioca Balls with Green Bean Paste

Ingredients 材料
(A)
700g Steamed Tapioca 蒸木薯 (mashed 捣烂)
60g Glutinous Rice Flour 糯米粉 (sifted 过沥)
60g Wheat Starch 澄面粉 (sifted 过沥)
60g Vegetable Shortening 植物起酥油
60g Sugar 砂糖
1/2 Tsp Salt 盐
100ml Water 清水

(B)
70g Rice Flour 粘米粉 (sifted 过沥)
70g Self Raising Flour 自发面粉 (sifted 过沥)
42g Glutinous Rice Flour 糯米粉 (sifted 过沥)
35g Sugar 砂糖
105g Water 清水

(C)
Store Bought Green Bean Paste 市卖班兰绿豆馅料

(D)
Cooking oil for deep frying 炸木薯的食油


Directions 做法


Combine (B) into batter. Set aside.
将材料B拌匀成面糊,搁置待用。


Peel and cut tapioca into chunks. Steam under high heat for 30 mins until softened. Mash and combine the balance of ingredients (A) till incorporated. Shape into ping pong balls. Flatten each ball into disc and place sufficient green bean paste (C) in the center. Round it up into a ball and seal.
木薯去皮切块,以大火蒸30分钟至熟透。接着把蒸熟的木薯与其余材料A一起混匀,搓成乒乓球状,中间压扁放入足够的班兰绿豆馅料,收口捏紧搓圆。


Coat the  balls with batter (B)
均匀地沾上面糊B。


Heat up sufficient cooking oil (D) in wok. Gently drop in tapioca balls and deep fry under low heat till golden brown. Scoop up and drain. Serve.
烧热适量食油D, 慢慢地放入木薯丸,用小火炸至金黄色。 捞起,沥油后即可享用。


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