Simple - Steamed Mung Bean Kueh 蒸绿豆粿 | Nanci’s Kitchen 南希的厨房

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Steamed Mung Bean Kueh 蒸绿豆粿
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Ingredients (Approx. 12 pieces)
食材（大约12个)
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Mung Bean (Green Split Bean) - 100g
绿豆瓣 - 100 克
Sugar - 2½ tablespoons
糖 - 2½ 汤匙
Salt - ¼ teaspoon
盐 - ¼ 茶匙
Pandan Leaves - 8 pieces
香兰叶 - 8 片
For Dough 面团材料
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Glutinous Rice Flour - 135g
糯米粉 - 135 克
Tapioca Flour - 30g
木薯粉 - 30 克
Boiling Water - 190ml
开水 - 190 毫升
Cooking Oil - 2 tablespoons
食用油 - 2 汤匙
Pandan Leaves - 15 pieces (Approx. 6.5cm)
香兰叶 - 15 片 (大约6.5 厘米)
Directions 说明
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1.Soak the mung bean for about 2 hours.
将绿豆瓣浸泡约2小时。
2.Rinse and drain the mung bean.
冲洗, 沥干绿豆瓣。
3.Transfer the mung bean with some pandan leaves onto a steamer.
将绿豆瓣和一些香兰叶转移到蒸锅中。
4.Cover with lid, steam it for 20 minutes over medium heat.
盖上盖子, 用中火蒸20分钟。
5.Turn off the flame, let it simmer for 10 minutes.
熄火, 让它闷上煮10分钟。
6.Remove the pandan leaves, add in the sugar and salt.
取出香兰叶, 加入糖和盐。
7.Mix and mash the mung bean.
搅拌并捣烂绿豆瓣。
8.Divide the filling into small ball shapes (about 15g each).
将馅料切揉成小球形 (每个约15 克)。
9.Set aside.
搁置备用。
10.Brush some cooking oil on the steamer, set aside.
在蒸锅中刷上一些食用油, 搁置备用。
11.Prepare the glutinous rice flour and tapioca flour in a mixing bowl.
在搅拌碗中准备糯米粉和木薯粉。
12.Mix it briefly.
略搅拌。
13.Pour in the water gradually.
逐渐倒入水。
14.Mix it briefly.
略搅拌。
15.Knead it into a dough. If the dough is sticky, you may add some tapioca flour to it.
揉成面团。如果面团发黏, 可以在其中加入一些木薯粉。
16.Add in the cooking oil.
加入食用油。
17.Knead it.
揉成面团。
18.Divide the dough into small ball shapes (about 25g each).
将面团切揉成小球形 (每个约25 克)。
19.Apply some tapioca flour to the mould.
在模具上涂抹一些木薯粉。
20.Flatten the dough by hand, add in the filling, wrap it.
用手将面团压扁, 加入馅料, 然后包好。
21.Place the dough into the mould and press it firmly.
将面团放入模具中, 然后用力按压面团。
22.Invert and place it on a pandan leave.
将其倒置并置放在香兰叶上。
23.Place it on the steamer.
将其放在蒸锅上。
24.Brush some cooking oil on the mung bean kueh.
在绿豆粿上刷一些食用油。
25.Steam for 7 minutes over medium heat.
中火蒸7分钟。
26.Turn off the flame, remove the lid.
熄火, 取下盖子。
27.Ready to serve.
即可食用。