Purple ang koo 紫薯红龟糕

买了颜色很漂亮的紫薯，把它做了紫薯红龟糕。。。

皮料食谱来自Joceline Iyn 的Butter.Flour & Me 爱的心灵之约博客：

皮料：

100克 紫薯泥，1 汤匙 黄砂糖，130 - 150克 清水，200克 糯米粉，1 汤匙食油

适量香蕉叶或香兰叶。

馅料：

150克 椰糖，150毫升水，

50克 白砂糖，300克 嫩椰丝,

2 片香兰叶。 

Pastry Ingredients:

100 g mashed purple sweet potato, 

1 tablespoon brown sugar,

130 - 150 ml water

200 g glutinous rice flour, 

1 tablespoon cooking oil,
some banana leaves or pandan leaves.

Filling ingredients:

150 g coconut sugar,

150 ml water,

50 g white sugar,

300 g young shredded coconut，

2 pandan leaves.

紫薯红龟糕的做法。。。。

Step for making purple ang koo 

For the filling:

1.) 将椰糖捣碎。

Crushed the coconut sugar.

2.) 椰糖加水和香兰叶煮至糖溶，再加入白砂糖和嫩椰丝。

Put coconut sugar, pandan leaves and water into wok, and cook until coconut sugar dissolve.

Then, add in white sugar and shredded coconut.

3.) 炒至水干。

Cook until the mixture is dried.

For the pastry:

1.) 把紫薯蒸熟压成泥，加所有材料。

Steam the purple sweet potato, then mash it. Then add in all pastry ingredients.

2.) 揉约5分钟至成软团，包入馅料。

Knead for 5 minutes to form a soft dough. 
 Then, wrap in filling as shown above.

皮料：40克

馅料：20克

Pastry: 40g
Filling: 20g

3.) 洒些面粉在模内，把面团放入模型压出花纹再敲出。

Sprinkle some flour into the mould.

Then, press the dough into it,

 and knock it out.

4.) 放在搽油的香蕉叶或香兰叶上,

放入水沸的蒸锅，以小火蒸8分钟，

取出搽上一层油即可。

Place ang koo on greased banana leave or pandan leave.

Steam with low heat for 8 minutes.

Finally, remove and brush ang koo with a layer of oil.