买了模型好久了，但是就是一拖再拖
趁着清明节到来，敢敢做了两个版本的饭桃
我自己是比较喜欢版本一的面皮，较Q较容易拿来煎。
第二版本也不错，蒸好的饭桃，面皮软陷料有口感。
第二版本也不错，蒸好的饭桃，面皮软陷料有口感。
食谱参考于Guai Shu Shu Teochew Png Kuih, 感谢Kenneth Goh 师傅的食谱与视频的分享。
陷料:
糯米 150克， 浸泡至少4个小时或隔夜后洗净沥干
花生 50克，浸泡隔夜
虾米 2大匙，浸软后剁碎
小红葱 4颗，切丝
香菇 3朵，浸软切丝
青葱 1棵，切幼
酱油 1大匙
鸡精粉 适量
胡椒粉 少许
水 50~100克
做法：
1.爆香小红葱，加入虾米炒至出味。加入香菇翻炒片刻。
2.加入糯米、花生、水和调味料一起翻炒至干身。
3.将已炒好的糯米倒入蒸盘，以大火蒸35~40分钟或直到糯米熟软。
4.拌入青葱，待凉备用。
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
版本1~面皮材料：
糯米粉 250克
粘米粉 150克
薯粉 50克
水 500~550克
桃红色素 少许
盐 少许
食油 5大匙
版本 2~面皮材料：
糯米粉 250克
粘米粉 250克
薯粉 1大匙
水 500~550克
桃红色素 少许
盐 少许
食油 30克
用具：
桃形木模
做法：
1.将糯米粉、粘米粉和薯粉过筛，备用。
2.将500~550克的水煮滚，加入红色素拌匀。慢慢地将热水（一点一点）倒入粉团中，搓成面团。
3.手搽上少许粉，再捏少许面团搓成球状，再压扁成面皮，舀入一匙糯米饭陷料，再收口捏成三角形。
4.将三角面团放入模型上，轻轻压匀，再敲出来，放入涂上油的蒸盘上。
5.大火预先烧开蒸锅里头的水，将已做好的饭桃放入蒸锅内，以中火蒸13~15分钟。
6.蒸好后即丛蒸盘取出，放在盘子上。饭桃面上涂上一层食油。待完全冷却后即可收在有盖的塑料盒子力里。
7.隔天，以小火煎至饭桃面皮酥脆。享用时，再搭配辣椒酱更加美味可口。
*Recipe was adapted from Guai Shu Shu Teochew Png Kuih, Thanks to Sifu Kenneth Goh's recipe and Video
酱油 1大匙
鸡精粉 适量
胡椒粉 少许
水 50~100克
做法：
1.爆香小红葱，加入虾米炒至出味。加入香菇翻炒片刻。
2.加入糯米、花生、水和调味料一起翻炒至干身。
3.将已炒好的糯米倒入蒸盘，以大火蒸35~40分钟或直到糯米熟软。
4.拌入青葱，待凉备用。
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
版本1~面皮材料：
糯米粉 250克
粘米粉 150克
薯粉 50克
水 500~550克
桃红色素 少许
盐 少许
食油 5大匙
版本 2~面皮材料：
糯米粉 250克
粘米粉 250克
薯粉 1大匙
水 500~550克
桃红色素 少许
盐 少许
食油 30克
用具：
桃形木模
做法：
1.将糯米粉、粘米粉和薯粉过筛，备用。
2.将500~550克的水煮滚，加入红色素拌匀。慢慢地将热水（一点一点）倒入粉团中，搓成面团。
3.手搽上少许粉，再捏少许面团搓成球状，再压扁成面皮，舀入一匙糯米饭陷料，再收口捏成三角形。
4.将三角面团放入模型上，轻轻压匀，再敲出来，放入涂上油的蒸盘上。
5.大火预先烧开蒸锅里头的水，将已做好的饭桃放入蒸锅内，以中火蒸13~15分钟。
6.蒸好后即丛蒸盘取出，放在盘子上。饭桃面上涂上一层食油。待完全冷却后即可收在有盖的塑料盒子力里。
7.隔天，以小火煎至饭桃面皮酥脆。享用时，再搭配辣椒酱更加美味可口。
*Recipe was adapted from Guai Shu Shu Teochew Png Kuih, Thanks to Sifu Kenneth Goh's recipe and Video
Fillings Ingredients:
150g glutinous rice, soak at least 4 hours or over night, washed & drained
50 peanuts, soak over night
2 tablespoon dried shrimps, soak until soft & chopped
4 shallots, sliced
3 dried mushrooms, soaked until soft & sliced
1 stalk of scallion, chopped
1 tablespoon soya sauce
chicken powder to taste
dash of pepper
50~100g of water
Method：
1.Saute sliced shallots, dried shrimps & mushroom until fragrance.
2.Add in glutinous rice, water, peanuts & seasoning, stir fry until the glutinous rice totally absorb the water.
3.Transfer into a steam tray, Steam under high heat for 35~40 minutes or until the glutinous rice cook.
4.Add in scallions combine well, bring it to cool down & set aside
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Recipe 1~ Dough Ingredients:
250g glutinous rice flour
150g rice flour
50g tapioca starch
500~550g water
few drops of pink coloring
salt to tatse
5 tablespoon of cooking oil
Recipe 2~Dough Ingredients：
250g glutinous rice flour
250g rice flour
1 tablespoon tapioca starch
500~550g water
few drops of pink coloring
salt to tatse
30g of cooking oil
Tool：
Peach shape wooden mould
Method：
1.Sift all the flour and set aside.
2.Mix 500~550g boiled water with pink color. Add in the boiled water gradually into the flour. Following add in cooking oil and knead until it form a pliable dough,
3.Pat the hand with some flour. take some dough, shape in round and flatten the dough. Wrapped in a tablespoon of glutinous rice, seal the dough into triangle shape.
4.Press down the dough follow the shape of the mould. Knock the mould to get the dough out and put into a greased steam tray.
5.Heat up water in the steamer. Turn the heat into medium once it boils, Steam the Png Kuih for 13~15 minutes.
6.After steamed, transfer the Png Kuih on a plate, Grease the Png Kuih and bring it to cool. Keep in a covered container,
7.Fried under low heat until the skin of the kuih become crispy on the next day, Best served with chilli sauce.
1 tablespoon soya sauce
chicken powder to taste
dash of pepper
50~100g of water
Method：
1.Saute sliced shallots, dried shrimps & mushroom until fragrance.
2.Add in glutinous rice, water, peanuts & seasoning, stir fry until the glutinous rice totally absorb the water.
3.Transfer into a steam tray, Steam under high heat for 35~40 minutes or until the glutinous rice cook.
4.Add in scallions combine well, bring it to cool down & set aside
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Recipe 1~ Dough Ingredients:
250g glutinous rice flour
150g rice flour
50g tapioca starch
500~550g water
few drops of pink coloring
salt to tatse
5 tablespoon of cooking oil
Recipe 2~Dough Ingredients：
250g glutinous rice flour
250g rice flour
1 tablespoon tapioca starch
500~550g water
few drops of pink coloring
salt to tatse
30g of cooking oil
Tool：
Peach shape wooden mould
Method：
1.Sift all the flour and set aside.
2.Mix 500~550g boiled water with pink color. Add in the boiled water gradually into the flour. Following add in cooking oil and knead until it form a pliable dough,
3.Pat the hand with some flour. take some dough, shape in round and flatten the dough. Wrapped in a tablespoon of glutinous rice, seal the dough into triangle shape.
4.Press down the dough follow the shape of the mould. Knock the mould to get the dough out and put into a greased steam tray.
5.Heat up water in the steamer. Turn the heat into medium once it boils, Steam the Png Kuih for 13~15 minutes.
6.After steamed, transfer the Png Kuih on a plate, Grease the Png Kuih and bring it to cool. Keep in a covered container,
7.Fried under low heat until the skin of the kuih become crispy on the next day, Best served with chilli sauce.
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