龟粿模子是我妈多年前去潮汕旅游时买的，带来美国都超过十年了才动手做了这款龟粿。一直没做的原因是因为我一直想还原小时候吃的咸味龟粿的味道。近些年来流行的甜馅龟粿花样很多，但我的心头好仍然是馅料炒得比较干，入口粉粉的、咸香美味的这款咸味龟粿。
所以后来我小批量地调整了好几次馅料的口味和皮的配方，这次做的最满意，馅料味道美味，粿皮软糯Q弹，第二天早上都还是软的，真的非常棒！所以今天特意写下食谱记录一下。
The Angku kueh mold was given to me by mom, she bought it when she traveled to Chaoshan, China many years ago. It took me more than ten years after bringing it to the United States to start making this Angku kueh.
The reason why I hadn't made it for a long time is because I always wanted to make only the salty version of this Angku kueh, the type that I used to have as a child.
There are many types of popular Angku kueh around in the market with sweet stuffing in it, but my favorite remains the salted-sweet and slightly powdery version of the stuffing type.
I had to try adjusting the flavor of the filling and the recipe of the skin several times in small batches before I finally came to this one today.
The filling tasted delicious and the kueh skin was soft and Q, and the kueh stays soft to the next day. I am truly happy with the result !
材料：（可做15只粿）
馅料：200 克 绿豆瓣1 大勺 葱头油1/2 小勺 食盐60 克 细砂糖2 大勺 红葱酥1/2 小勺 胡椒粉2-3 大勺 水 粿皮材料：250 克 糯米粉 35 克 粘米粉 150 克 南瓜泥120克 热水70-80 克 凉水3-4 大勺 食油2 大勺 糖
Ingredients : (makes 15 kueh)
For filling:
200 g of shelled split mung bean
1 tbsp of shallot oil
1/2 tsp of salt
60 g of caster sugar
2 tbsp of fried shallot
1/2 tsp white pepper powder
2-3 tbsp water
For Kueh Skin:
250 g glutinous rice flour
35 g rice flour
150 g pumpkin puree
120g hot water
70-80 g cold water
3-4 tbsp cooking oil
2 tbsp sugar
1. 把绿豆瓣洗净泡水2-3个小时，沥干入蒸锅里蒸一个小时至手指头一捏就碎的程度。
2. 把蒸好的绿豆趁热用擀面杖或捣棒捻碎，之所以不用搅拌机搅拌是因为想保留古法制作的稍微干爽，粉粉的口感。
1. Wash the mung bean and soak submerged in water for at least 2-3 hours, drain and steam the mung bean in a steamer for an hour until it breaks when you pinch the bean with your fingers.
2. Crush the steamed mung bean with a rolling pin or a masher while it is still warm. Do not use a blender for this step as we want the mung bean to be slightly dry and powdery in texture.
3. 加入细砂糖、食盐、胡椒粉、葱酥和葱油拌匀，我喜欢用自己炸的葱酥和葱油，味道比买来的好太多了。
4. 取一点馅料用手攥着如果能握成球状就表示干湿度刚好。如果不能，加2-3大勺水拌匀，把馅料分成15个等份，每份30克。加盖放置一旁，避免表面变干。
3. Add sugar, salt, white pepper powder, fried shallot and shallot oil into the mung bean, mix well. I like to use homemade fried shallots and shallot oil, it tasted so much better than the shop bought fried shallots.
4. Take a little of the filling and hold it in your palm. If it can be held into a ball, it means the filling's texture is just right. If it doesn't hold, add 2-3 tablespoons of water to the filling and mix well again.
5. Divide the filling into 15 equal portions of 30 grams each. Cover and set aside to prevent the surface from drying out.
5. 开始制作粿皮，我喜欢在我家的铸铁锅里制作粿皮，你也可以在不粘锅里制作。把南瓜去籽削皮切块蒸软，大约20分钟，你也可以加盖微波炉里转8-10分钟至熟透变软。
6. 用一个搅拌机把南瓜搅拌成泥，取 150 克 南瓜泥和120克热水倒入锅里小火加热。
7. 边上开始泛小泡泡时加入油和糖，拌匀后撒入粘米粉，用个铲子快速搅拌成糊状后熄火。
8. 加入糯米粉慢慢用铲子拌匀，间中可以按需一点一点加入70-80克的凉水，直至看不见干粉状时，可以戴上手套把面团揉匀，也可以把面团铲出放到案板上揉匀。揉好的面团软硬适中非常好操作。
6. To make the skin, peel the pumpkin and cut into cubes, steam the pumpkin for 20 minutes until soft. You can also cook the pumpkin with cover in the microwave for 8-10 minutes. I like to make the dough in my cast iron pan, you can also make using a non-stick pan.
7. Use a blender to puree the pumpkin, weigh 150 grams of pumpkin puree out, add the puree and 120 grams of hot water into the cooking pan, and heat the mixture over low heat.
8. Add cooking oil and sugar when small bubbles starting to form on the sides of the puree, sprinkle the rice flour into the mixture, quickly stir with a spatula until a paste is formed, turn off the stove.
9. Now add the glutinous rice flour and mix with the pumpkin paste with the help of a spatula. You can add around 70-80 grams of cold water little by little as needed. When the dry powder of glutinous rice is not visible anymore, you can wear gloves and knead the dough until smooth.
9. 制作好的面团记得要用保鲜纸或者干净的湿布盖着，防止干裂。 把面团分成40克一份，备用。
10. 把芭蕉叶洗净擦干剪成15张大小适中的正方形，薄薄地抹上一层食油，备用。
11. 龟粿模洗净晾干后撒上一点木薯粉/糯米粉，再翻过来轻轻敲打把多余的手粉倒出。
10. Cover the dough with cling film or a clean damp cloth to prevent it from drying. Divide the dough into 40g portions and set aside.
11. Wash and dry the banana leaves, cut into 15 pieces of 4 x 4 inches square, apply a thin layer of cooking oil over the leaves.
12. Wash and dry the mold, sprinkle the mold with little tapioca flour/glutinous rice flour, turn it over and tap lightly to discard the excess flour.
12. 取一个粿皮面团捏成碗装，边上薄一点，把一只馅料放到粿皮上，把粿皮收拢后用虎口慢慢捏成滴水状，把多余的尖尖掐掉这样可以保持粉皮均匀。
13. 把裹好馅料的粿搓圆后在搓成鸡蛋型，一面沾点手粉，沾粉的那面面向模具，填到模具里。
14. 用手掌慢慢把粉团往摸子周边推开，这个食谱应该是刚好把模具填满的。
15. 把模具反转，在一块芭蕉叶上轻轻敲一下模具顶端，一块完整的龟糕胚子就做好了。可以用小刷子把胚子上多余的手粉轻轻扫去。
16. 如果没有摸子，就把包好馅料的面团放到芭蕉叶上，用手掌轻轻压扁即可。
17. 把龟粿都制作好后入蒸笼上汽之后蒸8分钟，电蒸笼可以增加到10-12分钟。
18. 蒸好的龟粿可以刷上一层薄薄的熟油（加热冷却的油，去生油味。）稍微冷却即可食用。
13. Take a piece of skin dough and shape it into a bowl shape, put a filling in the middle, gather the edges and slowly squeeze it into a water drop shape, pinch off the excess point at the tip.
14. Roll the dough with filling into oval shape. Lightly coat one side of the dough with tapioca flour, the floured side facing the mold, place it into the mold.
15. Use the palm of your hand to slowly push the dough to the periphery of the mold. The dough should just fill the mold to the brim.
16. Invert the mold, tap the top of the mold on a piece of banana leaf, one of this tortoise kueh is ready to be steam! You can use a small brush to gently sweep off the excess tapioca flour.
17. If you don't have a mold, you can also place the filled dough on the banana leaf and flatten it gently with your palm.
18. After all the dough are filled and shaped, steam the kueh at high for 8 minutes in a steamer.
19. Brush a thin layer of cooked oil over steamed kueh, serve fresh.
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