芋粿巧 Half-Moon Shape Taro Rice Cake

材料 Ingredients

客家粿皮 Hakka Rice Dough 1 份 portion 芋頭 Taro 2/5 磅 lb (180g) 絞肉 Ground pork 2/5 磅 lb (180g) 乾香菇 Dried shitake mushroom 5 朵 ea 蝦米 Dried shrimp 1 大匙 Tbs 炸紅蔥頭 Fried shallot 2 小匙 tsp 食用油 Cooking oil 2+3 大匙 Tbs 醬油膏 Soy sauce paste 1-1/2 大匙 Tbs 白胡椒 Ground white pepper 1 小匙 tsp 粽葉 Bamboo leaf 4 葉 ea

做法

1.	香菇用水泡軟後去蒂切成小丁。蝦米用水泡軟後略切。芋頭去皮後切成1 cm小丁。
2.	準備好客家粿皮。
3.	炒鍋燒熱後，加入2大匙油和蝦米爆香。再放進香菇和絞肉用中火炒到絞肉全散。加入芋頭，醬油膏，白胡椒和1大匙炸紅蔥頭翻炒到醬油膏与所有材料拌勻即可。
4.	將粿皮和步驟3材料放進攪拌缸。攪拌機裝槳狀腳，用1速將所有材料拌勻。如果沒有攪拌機就用手揉。
5.	將粽葉剪成15cm長小片，共需10片。
6.	手抹油，取1/10餡料揉成條形，再整成半月型後放在粽葉上。重複此步驟將剩餘材料做完，共做10個。
7.	蒸籠水燒開。將芋粿巧放進蒸籠，再撒上剩餘的炸紅蔥頭。用中火蒸20分鐘。

PROCEDURE

1.	Soak the mushrooms and dried shrimps in warm water until both are soft. Remove the stems from the mushrooms and cut them into dice size. Roughly cut the dried shrimps. Peel the taro and cut it into 1 cm cubes.
2.	Prepare the Hakka Rice Dough .
3.	Add 2 tbs. of oil and dried shrimps in a heated pan. Sauté until aromatic. Place in the mushrooms and ground pork. Stir until the ground pork is loosened. Add the taro, soy sauce paste, white pepper and 1 tbs of fried shallot. Stir until all the ingredients are combined.
4.	Place the rice dough and the ingredients on step 3 in the mixing bowl. Install a flat beater to the mixer and mix over speed 1 until all the ingredients are combined. Hand knead the dough if you don't have a mixer.
5.	Cut the bamboo leaves into 6" long pieces. You will need 10 pieces.
6.	Spread oil all over your hands. Take 1/10 of the dough and form it into a tube. Shape the tube into a half-moon. Place it on a piece of the bamboo leaf. Repeat this step until finishing all the dough.
7.	Bring the water in a steamer to a boil. Place the rice dough in the steamer and sprinkle with the remaining fried shallot. Steam the rice cake over medium heat for 20 minutes.

最後更新 (Last Update): 11/06/2015
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