[客家菜包] 豬籠粄作法 | 簡單好做· 內餡清爽不油膩！| Hakka Radish Buns / Bao Recipe · Step-by-Step Authentic

✨感謝你來看我的影片，與你分享家鄉味與客家美食，請記得訂閱並開啟YouTube🔔小鈴鐺通知！ 客家菜包在一些地方又叫「豬籠粄」，是最具代表性的客家點心之一。米皮用傳統的做法加入「粄母」製成，外皮Q彈香軟，內餡飽滿又清爽不膩。小巧可愛的外型、剛剛好的份量，讓人一口咬下滿是家鄉的味道。無論是早餐、下午茶，還是想念家的時候，都能輕鬆動手做來享用。 *「粄母」是一種客家傳統米食製作中的重要材料，將煮熟的粄母揉入未煮熟的米糰中，可以取其黏性，讓製作出來的「粄」類食品口感更佳、更有彈性，同時也不容易沾黏 —------------------------------------------------- 材料：16個份量 內饀： 白蘿蔔 2條（蘿蔔絲淨重~950克左右） 豬肉 150克 乾香菇 6朵（泡軟） 乾蝦仁 30克（泡軟） 蒜苗 30克  鹽 1小匙（殺青用)；½  小匙（調味） 白胡椒粉 1小匙 油蔥酥 1大匙 糖 ½  小匙 食用油 3大匙 米皮： 糯米粉 400克 粘米粉 100克 糖 35克 食用油 1大匙 水 360克（水的比例依照米粉的吸收度調整） 其它： 粽葉8片，洗淨擦乾，抹上一層油，修剪成16份也可用烘焙紙 適量食用油 ★ 粄母：從400克糯米粉取出40克，水30～35克 喜歡這道食譜嗎？訂閱頻道並點擊🔔小鈴鐺，隨時接收最新影片通知！感謝您的支持。 食譜資訊（以及更多內容）請見：https://yochanmama.com/zh In some places, Hakka radish buns are affectionately called zhu long ban (pig cage rice cakes). They’re one of the most beloved Hakka treats. The dough is made the traditional way, using a natural starter called ban mu, giving the skin a soft, springy texture. The filling is fresh, flavorful, and never greasy. With their cute, bite-sized shape and perfectly balanced portions, each bun is filled with the comforting taste of home. Whether for breakfast, an afternoon snack, or a moment of nostalgia, they’re easy to make and always heartwarming to enjoy. What is “Ban Mu” (粄母)? “Ban mu” is an essential element in traditional Hakka rice-based snacks. A small portion of glutinous dough is boiled first, then kneaded into the raw dough. This gives the final bao a chewier, more elastic texture and prevents sticking. Ingredients (Makes ~16 buns) Filling: 2 white daikon radishes (~950 g shredded)  150 g pork 6 dried shiitake mushrooms (soaked until soft) 30 g dried shrimp (soaked until soft) 30 g garlic chives Salt, 1 tsp (salting radish); ½ tsp (seasoning) 1 tsp white pepper 1 tbsp fried shallots  ½ tsp sugar  3 tbsp cooking oil Dough (Outer Skin): 400 g glutinous rice flour 100 g rice flour  35 g sugar  1 tbsp cooking oil  ~ 360 g water (adjust depending on flour absorption) Others: 8 bamboo leaves , cleaned, wiped dry. (Or use parchment paper) Cooking oil (for greasing and brushing as needed) ★ Ban Mu: Take 40 g from the 400 g glutinous rice flour, 30–35 g water. Enjoyed this recipe? Subscribe and hit the 🔔 bell to get notified of new videos! Thank you for your support. Recipe info (and more) is at https://yochanmama.com ---------------------------------------------------------------------------------------------------- CHAPTERS  [00:00] Intro [00:08] Filling preparation [03:42] Wrapper preparation [04:13] “Ban Mu” (粄母) [06:51] Wrapping technique  [08:40] Outro --------------------------------------------------------------------------------------------------------- #客家菜包, #蘿蔔絲菜包, #客家美食, #客家菜包做法, #茶粿, #HakkaRadishBao, #HakkaRadishBun, #HakkaVegetableBun  —------------------------------------------------------------------------------------------------------ Background Music Credit Escape by Land of Fire   / yt-audio-library    Creative Commons — Attribution 3.0 Unported — CC BY 3.0  Free Download / Stream: https://audiolibrary.com.co/land-of-f... Music promoted by Audio Library:    • Relaxing Lo-Fi Beat for Study Sessions & V...   —------------------------------------------------------------------------------------------------------ Disclaimer: This video is for entertainment and informational purposes only. Please use caution when cooking and handling tools. I disclaim all liability for any injuries, accidents, allergic reactions, or other adverse effects resulting from the use of this content. Always consult a qualified expert for dietary or medical concerns.  **免責聲明：**本影片僅供娛樂與資訊參考之用。請在烹飪及使用廚房工具時務必小心。對於因使用本內容所導致之任何受傷、意外、過敏反應或其他不良後果，我方概不承擔任何責任。如有飲食或健康疑慮，請諮詢專業醫療或營養人員。