珍姐【传统红龟糕】TRADITIONAL ANGKU KUIH

傳統紅龜糕（食谱） 粉團 300克糯米粉 1大匙粘米粉 3大匙食用油 220毫升熱開水 少許胡蘿蔔食用色素 餡料 150綠豆片 100克白砂糖 3大匙食用油 （蕉葉少許） 首先將綠豆片用熱開水泡2小時後將綠豆片瀝乾蒸上30分鐘，將綠豆片， 白砂糖，及食用油倒入攪拌機攪拌均勻，然後用不沾鍋炒把水分炒幹備用， 將糯米粉，粘米粉，食用油，熱開水及少許食用色素倒入攪拌機裡攪拌勻， 將粉團攪拌至軟硬適中就可以了，將粉團與餡料分成18等份，把餡料包進粉團裡， 再用紅龜模型印給印出，最後大火蒸7分鐘就可以了。 Traditional Ang Ku Kuih (Recipe) Dumpling 300 g Glutinous Rice Flour 1 Tbsp Sticky Rice Flour 3 Tbsp Cooking Oil 220ml Hot Water A little Carrot Food Coloring Stuffing 150 Mung Bean Slices 100 g White Sugar 3 Tbsp Cooking Oil (A Few Banana Leaves) First, soak the mung bean slices in hot water for 2 hours, then drain and steam the mung bean slices for 30 minutes. Pour white sugar and cooking oil into a blender and stir evenly, then use a non-stick pan to fry the water dry for later use. Pour glutinous rice flour, sticky rice flour, cooking oil, hot water and a little food coloring into a blender and mix well. Stir the dough until it is moderately soft and hard. Divide the dough and the filling into 18 equal parts, and wrap the filling into the dough. Then use the red tortoise model to print out, and finally steam it for 7 minutes.