How to Make Ang Ku Kueh (Red Tortoise Cake)
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- Опубликовано: 25 июл 2024
- 🔹 Ang Ku Kueh (Red Tortoise Cake)
Quite rare to eat dessert when I was little.
Always looked forward to the ang ku kueh Mum bought for worship.
Not only did the soft resilient skin went so well with aromatic sweet stuffing,
It was also supposed to bring you good luck, long life and happiness.
Ang ku kueh, which is also known as red tortoise cake and called "fung ban" by Hakka people, is a very common traditional dessert for worship on festivals in Taiwan. For example, when a child is 16 years old, the family will also use it to worship Weaving Maid Goddess on the 7th of July of the lunar calendar in that year. The red colour symbolises good luck, and the turtle shape symbolises longevity. Ang ku kueh is made from rice or rice flour. Don't mistake it for the red tortoise bun or cake made from wheat flour or cooked glutinous rice flour. Although they look alike, their tastes and textures are very different. The recipe here is one of the recipes from Taiwanese Hokkien (Hoklo/Holo) people. This version of ang ku kueh with peanut filling is particularly soft and resilient with a very rich flavour. (The peanut filling is rarely used to make "fung ban" by Taiwanese Hakka people. Other kinds of fillings, such as adzuki bean paste, can be used instead.)
※ In this video, I try to speak with the endangered Hsinchu accent of Taiwanese (very close to the Taipei accent). (Please turn on the captions.)
ASMR Version:
• 【原音重現#16】紅龜粿 (紅粄) 與 花生粉做法
(relax & enjoy cooking without talking or music)
Recipe Article:
cooking23s.blogspot.com/2020/...
Chapters
00:00 Intro
01:30 Preparing the Rice Dough
04:08 Making the Peanut Filling
05:51 Kneading the Rice Dough
07:11 Steaming the Cake Skin
07:54 Putting in the Peanut Filling
09:01 Moulding
09:39 The Results
10:38 Ingredient List
More Videos about Taiwanese Dessert
• 臺式甜點做法 Taiwanese Desserts
#Taiwanese
#PeanutFilling
#EngSub
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我很學做紅龜粿找回小時候的味道，小時吃到媽媽那個時代媽媽做的很好吃現在外面買的都沒有那種味道想自己動手來做看看可是粿皮就做不出那種軟糯Q的口感，看你這樣做我會保留起來學習做看看還會分享，謝謝你，你教的很清楚，希望能看到你更多的做品，謝謝你
我到現在還是很愛吃😁
版主說臺語好可愛😍
我也好喜欢红龟粿🥰 尤其是那种隔夜收冰箱后，妈妈会拿来煎的，外皮脆脆，里面却软软糯糯🌟 好想念啊...
第一次看到先蒸熟再包餡的做法 成品超美耶
天吶吶吶吶～是我最最最愛的糯米甜點之一昂姑貴耶❤️😫❤️
谢谢分享很喜欢您的视频👍👍👍
先蒸再包花生粉的做法稱為 熟粹 優點就是放涼不易變硬，閩南比較少人會做，客家比較多人會，網路上更加幾乎找不到
好傳統的做法👍🏻✨👍🏻✨好喜歡☺️謝謝分享🙏🏻
I love the food and the atmosphere . Very nice , delicious and quiet.
最喜欢这种糯糯的了！
赤亀ケーキ初めて見ました！とても美味しそうです✨🥰
這個是許多老人的回點甜,明天我啊母才說想吃,看了學來做給他吃 LIKE244
好喜歡開頭的拍攝手法～
第一次看到紅龜粿的製作過程,好讚喔❤️
再看一次！
我喜歡🈵️滿的綠豆很香甜⋯⋯！
花生也是不錯的食材！
Another beautiful dessert. I love the color and the nutty flavor.
When I saw the word "Kueh," I immediately imagined the small sweet snacks I had in Malaysia almost two years ago. There was a large variety of Kueh in Malaysia, all of which I loved.
Taiwan has been one of the countries I wish to visit for a long time. I hope to visit Taiwan next time I see my family in Japan :) Thank you for sharing!
影片拍得很赞👍喜欢您的频道，已支持😊
Such a mouthwatering dish everything looks so delicious great cooking thanks for sharing and have a blessed day 😊👍
👍🌷🌷 感谢你的精心制作👍👍🥗🥗 很好烹饪方法, 谢谢分享!
看你的视频非常美的享受！
紅龜粿很好吃到顶呱呱,
Great production the music and Taiwanese are all brilliant
真的没錯用粉做的吃起有異味放冷後也較硬
可以教==新竹肉丸，新竹麵線糊 嗎? 好懷念
點心可以教===綠豆碰，高麥餅(台語念) 嗎? 同樣好懷念
請問你說的新竹麵線糊是什麼樣的麵線糊？你說的高麥餅應該是糕皮餅，新竹特色的糕皮餅應該就是竹塹餅，也就是肉餅，對吧？值得用來拍攝的主題很多，慢慢來，你提的這些東西都有機會做的 😊
從Instagram跟隨過來了，你的影片拍得好精緻！
我阿嬤的花生是用酒瓶碾的，可以保留花生口感，她會用紅豆餡混入花生碎，或是白鳳豆餡混花生碎，當然，菜脯米餡的永遠是我的菜
👍👍👍👍👍👍👍👍👍
Looks so yummy thanks for this beautiful recipe
您是有舉重嗎😂我看見鐵片了喔🤣
可以一邊學習台語一邊學習食譜😍
餡料好飽滿,喜歡😍
Looks so yummy your tortoise cake
此粿教得非常詳細我非常喜歡,只可惜上面寫的數目字太小看不清楚最好能在下面將材料寫出來,讓我們能一目了然要抄也比較方便,感謝您的愛心分享辛苦您了,我會继續看您的節目太棒了,感恩喔！
謝謝妳的支持😊。如果覺得影片中的數字太小，可設定開啟 RUclips 的字幕，字幕的字可能會比較大。也可改用較大的螢幕觀看。另外，食材表不用抄，可參閱紅龜粿的圖文版食譜，直接下載食材表的圖片即可，網址 ---- cooking23s.blogspot.com/2020/11/ang-ku-kueh.html
I love to eat ang ku kueh. How to know whether the peanut is fresh or not fresh? Thanks for sharing.
If the peanut kernels are not fresh, they'll have a musty smell, and their sprouting spots will become dark. Better buy them from trustworthy dealers who preserve them in a fridge. 😊
@@Cooking23s thank you👍
Delicious❤️❤️
記憶中爺爺奶奶的味道就 熟粹，難得網路上找得到…感謝
很棒的分享👍👍👍喜欢你的视频👌👌看满点赞支持👌👍保持联系👌👌祝开心快乐👌🌺🌻🌷🌸🌼🌹
ang ku kueh is always my fav, thanks for sharing this amazing recipe, hope to c u at my kitchen for my latest recipe
很实用的美食分享👍👍👍看完整视频赞美，订阅支持👌保持联系，祝您每天都开心快乐！🙏🌹🙏🙏🌹🙏
請問蓬萊米可以換成其他米嗎？
我第一次做，壓三小時後還是濕濕散散小顆粒，而且沒有成塊，無法做粿母。是要繼續壓，還是有地方要調整呢？
1. 蓬萊米可以換成「在來米」，但在來米比較難買到，蓬萊米就是臺灣一般煮白飯用的米，應該比較容易買到；2. 壓得不夠乾，應該是因為壓得不夠重所導致，要找夠重的重物來壓到夠乾為止（食譜中有寫要五公斤），但如果壓得時間過久，壓的時候需放冰箱冷藏，否則如果壓超過八小時，粿粹可能壞掉哦 😊
請問，我住在歐洲，買不到蓬萊米，可以用泰國香米或者日本壽司米來替代嗎？
日本壽司米可以哦，台灣的蓬萊米就是日本人引進的，泰國香米就不太合適 😊
请问版主这种模型哪里可以买到，谢谢
我之前是在網路上的購物網站買到的，妳可自行在網路搜尋看看 😊
這個配方可以拿來做冰皮月餅皮嗎
冰皮月餅的餅皮是不一樣的做法哦 😊
請問這種作法可以放幾天不會壞？
米做的紅龜，如果沒當日吃完，放冰箱（冷藏）可以保存三天，冷凍可以放兩星期。要吃的時候要先蒸過或煎過。 😊
請問，想做2倍份量（4個紅龜粿）板娘也要2倍嗎？謝謝
原則上，是。但還是要視情況斟酌，加的時候一次加一些，視情況慢慢增加。😊
請問粿模具是在哪裡購買的呢？ :)
我之前是在網路上的購物網站買到的，可自行在網路搜尋看看 😊
客家紅粄餡料好像是紅豆泥，還是只有竹東而已？
客家人做的紅粄較少包花生粉，而是包紅豆沙或綠豆沙等其它種類的餡。這點我有在旁白說明，可參見 08:50 處 😊
@@Cooking23s 謝謝，客家人河洛話不輪轉聽無。
沒關係，可開啟 RUclips 的字幕設定，有我精心翻譯的字幕 😉
外皮要加糖嗎？謝謝
外皮不用加糖😊。可另參考圖文版食譜 ---- cooking23s.blogspot.com/2020/11/ang-ku-kueh.html
如果用糯米粉是要用幾克的粉呢？
純米製和糯米粉製的做法不一樣，無法直接換算。粉製的做法，我試過好幾個牌子的糯米粉，結果發現，無論外觀和口感，只有純糯米製的能符合我心目中的極品。如果真的要用粉製，可參考我的芝麻湯圓影片的製作方法，但會遇到一些挑戰，例如可能會面臨到變形或漏餡（尤其是比較硬的花生粉餡），所以對新手的挑戰性很高。蒸製時要多注意火候，不能用太大的火來蒸，無論是米製或粉製都一樣哦。😊
請問
可以直接包好再蒸嗎
因為乾花生餡是顆粒狀，若生米糰包好花生餡再去蒸會容易破皮，所以改成用熟皮包餡，這樣花生餡也才不會濕掉。若是改成用紅豆餡，餡料再少一點，就可以先包再蒸。😊
好的
謝謝你
都沒做過第一次做純米的
既期待又怕受傷害🤣🤣
以包花生餡的紅龜來說，這種方式比較容易成功，純米做的口感也比較好 😊
皮幾克
影片最後有食材表可供參考 😊
這應該是麻糬吧！