Taro Dumpling 咸香芋粿

Filling (餡料): 350g taro, steamed and mashed (350克芋頭,蒸熟壓成泥) 30g /2 tbsp dried shrimp, soaked and chopped (30克蝦米,浸軟,剁碎) 2 tbsp cooking oil (2湯匙油)

Seasoning (調味料): 1 tsp salt (鹽) 2 tsp sugar (糖) 1 tsp five spices powder (五香粉) 1/2 tsp pepper (胡椒料) 1 tbsp fried shallots oil (炸蔥油)

Ingredients for skin (皮料): 100g (3/4 cup) wheat starch /tang mien fun(澄麵粉) 40g (1/3 cup) tapioca starch (木薯粉) 40g (1/3 cup) glutinous rice flour (糯米粉) 200ml boiling water (滾水) 2 tbsp oil (油)

Fried shallots oil for glazing 適量炸蔥油,抹皮用

11月22     闕桂苑
11月21     黎倩昌
11月21     黎倩昌
11月21     黎倩昌
11月30     黎倩昌
11月30     黎倩昌