加藤鷹嘴豆茶菓 Chickpea Fevervine Steamed Bun

LiamYuen

材料

雞屎藤 Chinese fevervine
鷹嘴豆 Chickpeas
芝麻 Seasame
糯米粉 Glutinous rice flour
粘米粉 Rice flour
棗糖漿 Dates syrup
蔗糖 Sucrose
糉葉 Rice dumplings leaf

做法 Method

  1. 鷹嘴豆浸過夜,烚熟至腍,隔水,”顏”碎成蓉

Soak the chickpeas with overnight. Boil until soft and cooked. Filter the water away. Press and crush the chickpeas into paste.

  1. 加棗糖漿、鹽、油,搓成豆蓉餡料備用

Mix dates syrup, salt and oil into the bean paste.

  1. 把雞屎藤葉摘出來洗淨

Wash the fevervine leaves.

  1. 溶一些糖水(片蔗糖更佳),加入雞屎藤葉攪拌成汁

Prepare some sugar water (recommended to use sucrose). Add fevervine leaves and mix into juice.

  1. 糯米粉、粘米粉 (比例約4:1),以雞屎藤汁及少許油搓成粉團

Use fevervine leaves juice and little oil to roll a dough with glutinous rice flour and rice flour (in a proportion of 4:1).

  1. 搓成每個球狀,釀入豆蓉、黃砂糖及烘芝麻等餡料

Roll into ball size and add in the bean paste, sugar and roasted seasame as fillings.

  1. 以糉葉或蕉葉墊底,蒸15-20分鐘

Use rice dumplings leaf or banana leaves as the base to steam for 15-20 minutes.

 

煮食提示 Cooking Tips

由於突然發覺沒有攪拌機,只好把藤葉加熱水,”顏”碎,也好,吃到藤葉的質感

Since I don’t have a blender, therefore I boil the leaves and crush them by hand. It’s good to taste the texture of the leaves.

不想加太多油,所以較粘手,但不礙口感

Don’t want to add too much oil, so it’s quite sticky hand. But it still taste good.

 

Special thanks to Liam Yuen for the recipe.

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