Thursday, May 4, 2017

Hakka Ai Ban / Radish Mugwort Steamed Cake 草仔粿/艾粄

This is a true artisan steamed cake, the process of making it consist making the homemade dried radishes, followed by collecting wild mugwort from the woods, and kneading, wrapping the cakes the whole afternoon.

But the hard work is really worth it, this is the best Kueh I have ever had, it cannot be better though!


I also made similar steamed cake with sweet nutty filling Mugwort steamed cake earlier, it is also super delicious.



For the skin:
400 g glutinous rice flour
100 g rice flour
100 g Mugwort leaves ( Cooked and drained)
250 -280 ml water
2 tbsp/25 g Sugar

For filling:
100 g Dried Shredded Radish
100 g Minced meat (Pork or Chicken)
50 g Dried Mushrooms (Soaked and chopped)
15 g Dried Shrimps (Soaked and chopped)
2 tbsp of Fried Shallots or 1/3 cup of sliced raw shallots
1.5-2 tsp of White pepper powder
1.5-2 tsp of Sugar ( or to taste)
2-3 tbsp of Soy sauce (or to taste)
2 tsp of Oyster sauce


400 克 糯米粉
100 克 粘米粉
100 克 艾叶 (煮熟沥干水份的重量)
250 -280 克/毫升 水
2 大勺/25 克 糖

100 克 萝卜签/萝卜丝干
100 克 绞肉
50 克 香菇 (泡开切丁)
15 克 虾米 (泡开切碎)
2 大勺的 红葱酥 或 1/3 杯 红葱头片
1.5-2 小勺 白胡椒粉
1.5-2 小勺 或适量 白糖
2-3 大勺  或适量 酱油
2 小勺 蚝油

1.  Soaked dried, shredded radishes in water for 10 minutes, wash and drained.

2. Heat a cooking pan and fry sliced shallot until fragrant or add fried shallots into pan.

3. Add minced meat and stir fry until the meat changes color, add chopped shrimp and continue cooking until fragrant.

4. Add chopped mushrooms and cook for 2-3 minutes, add shredded radishes and fry for 5-6 minutes, season with sugar, soy sauce, oyster sauce and white pepper powder. Dish up and let cool.

1. 把萝卜签/萝卜丝干泡水后滴干水份备用。

2.  锅里热上2-3大勺的油,把红葱片爆香,或加入葱酥。

3. 加入绞肉炒散,加入切碎的虾米,炒香。

4. 加入切丁的香菇,煸炒2-3分钟后加入萝卜签煸炒5-6分钟. 加入所有调味料拌匀继续炒香,盛起冷却备用。

5. Measure the glutinous rice flour and rice flour, blend the two well. Cook the young tips of mugwort in water, drained and chop it using a chopper.

6. Add water and sugar to the rice flour and roughly bring the flour and water together, take a handful of the dough and flattened it, make two pieces.

7. Bring a pot of water to boil and cook the pieces of dough, the dough is cooked when it is floating over boiling water, dish out and drained.

8. Add the two cooked dough back to the remaining flour with chopped mugwort leaves, continue kneading the dough until a smooth dough is formed.

5. 把糯米粉和粘米粉混匀,艾叶用水煮软沥干水份切碎备用。

6. 米粉加水和糖稍微和一下,取两小团粉团压扁,煮滚一锅水,把这两团粉团入锅煮,客家话里这叫“粿婆”或“粿粹”, 当面团漂起来时,就是熟了。

7. 把刚刚煮好的粿婆和切碎的艾叶加到刚刚剩下的粉团里揉成一个软硬适中的粉团。


9. Rub a layer of oil over palm and take a portion of the dough (around 50 g) and shape into a small disc. 

10. Place about 1.5 tbsp of filling in the middle of the disc, pinch to seal the edges to form a small ball you can also make it into dumpling shape. Place the cake on a piece of parchment paper or banana leaf.

11. Repeat the steps for the remaining ingredients. Steam the cake for 12-15 minutes and serve warm. 

8. 手掌上抹点油,取一小团粉团(大约50克),压扁,盛入1.5大勺的馅料,捏起成团, 也可以做成饺子型。摆到剪成小张的油纸/香蕉叶/粽叶上。

9. 把草仔粿都包好后,上蒸锅蒸12-15分钟。间中可以每五分钟开蒸笼盖子一次,这样蒸出来的粿/粄不会塌。 

So yummy that I can't stop raving!

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