Grass cake cake, a delicacy featuring pandan leaves, takes on a stunning shape when steamed. Every detail is full of craftsmanship and enthusiasm, as if every piece of grass cake is telling a story about pandan leaves. You see, the indentations are so obvious, as if every trace speaks of its unique vitality, even the tiny nostrils are vivid, as if breathing gently.
In the process of enjoying this dish, we can not only feel its unique taste, but also experience the fun of the production process. You can freely press out a variety of patterns according to your preference, so that each piece of grass cake becomes your unique creation.
And the most memorable thing is the homemade filling. The aroma is intoxicating. The skin is as smooth as silk, and the Q elastic has a texture, which is unforgettable. In particular, the aroma of pandan leaves makes people feel as if they are in a green pandan leaf bush and feel the gift of nature.
I've never tried grass cake made from pandan leaves before, but I was fascinated by the experience. The use of pandan leaves in desserts has been common, but when combined with grass cakes, it shows a different flavor. This combination not only complements each other, but also makes people have an endless aftertaste. Every bite is full of surprises, and you can't help but want to taste it again, feeling the unique aroma of pandan leaves and the perfect combination of grass cake cake.
Ingredients: Kuay skin: 150 g glutinous rice flour, 16 g pandan leaves, 100 g water, 2 tsp sugar, 1 tsp vegetable oil
Filling: 30 g preserved cabbage, 50 g ground pork, 2 tbsp crispy shallots, 15 g dried shrimp, 1/4 tsp white pepper, 1 tsp sugar, 1/4 tsp salt
1. Prepare the stuffing ingredients, it is a bit troublesome to make the preserved cabbage rice by yourself, but it is not difficult, if you can't buy it, you can consider buying the vegetable head back to do it, prepare the outer skin ingredients, it is more difficult to buy wormwood abroad, and you can replace it with other leaves. I use pandan leaves, and some people use sweet potato leaves or spinach, and you can also consider using matcha powder.
2. Stir-fry the filling, first soak the preserved cabbage and dried shrimp in hot water to soften, start the oil pan, wait for the oil to heat up and put in the ground pork, try to stir the meat apart, fry the pork on medium and high heat until half-cooked, drain the dried shrimp and preserved cabbage rice that have been softened, add it to the pot, mix it evenly and add salt, sugar, shallots, crisp and white pepper, if it is too dry, you can add a little water, stir-fry evenly and let it cool.
3. Pandan leaf juice, take a small pot to boil water, put in pandan leaves after the water boils, blanch them until they are soft, and cut the softened pandan leaves into small pieces and put them in the conditioning machine with water, and break them as much as possible.
4. Make the outer skin, put glutinous rice flour and sugar in the mixing basin, add the pandan leaf juice to the stirring basin while filtering, stir it with chopsticks until there is no dry powder, the fiber of pandan leaves is relatively coarse, and I am afraid that it will taste bad if you add it all, but it is not enough to add color, so I add about 2 spoons of leaf residue, so that the finished color will be more beautiful.
5. Stir the leaf residue with chopsticks, pinch up a small piece of glutinous rice ball, press it into a round cake shape, put the small glutinous rice ball into boiling water, cook until the small glutinous rice ball floats up and is cooked, scoop it up and drain the water, throw the small glutinous rice ball back into the stirring basin, use chopsticks to cut the small glutinous rice ball into small pieces and mix it with other glutinous rice balls, add vegetable oil, and knead it with your hands.
6. It will be a little sticky at first, and continue to knead it to the extent that it is smooth and not sticky. If it has been sticky, you can add a little glutinous rice flour to make grass cakes, and prepare six sheets of baking paper first. Then place the glutinous rice dough on the kneading mat. Generally, dumpling leaves or banana leaves are used to pad under the grass cakes, and I use baking paper instead when I can't get them abroad.
7. Cut the glutinous rice dough into six equal portions. If you want to make a turtle, cut about 1/3 of the top of the head. Cut the rest into three lengthwise parts, with the middle as the turtle shell and half on the left and right as hands and feet. First rub some oil on both hands to prevent the glutinous rice dough from drying out and cracking, knead the six glutinous rice doughs into round balls, take a small glutinous rice dough, press it inward from the middle with your thumb, and slowly rotate it to form a bowl with a thin outer and thick center.
8. Fill in the filling, slowly close and pinch tightly. In the same step, wrap the other straw cakes, and rub the hands and feet slightly into a long oval, and the turtle shell can be flattened a little. Since I don't have a steamer, I found a plate that could fit in the electric pot, put the baking paper on it first, and then placed the wrapped straw cake cake face down on the baking paper.
9. Because there is no turtle shell stamping mold, I use chopsticks to press my hands and feet and turtle shells slightly, and press my head on my eyes and nostrils. Put a cup of water in the outer pot of Datong electric pot, put the Datong electric pot on the plate of grass kueh, cover the electric pot and press the switch, and the electric pot jumps into the grass kueh and it is ready!
10. Brush the surface with a layer of vegetable oil to prevent the skin from drying out, and finish! The indentation of the steamed straw cake is still obvious, and even the nostrils are still there! Everyone can freely press out their favorite patterns. I think it's good to make a turtle, big and small. If you want to have a snack after a meal, you can pick your hands and feet, and if you want to have a good meal, take a shell or head!
11. The homemade filling is very fragrant, and the skin is also very Q, I can really eat the aroma of pandan leaves! I have never eaten the grass cake made of pandan leaves before, and I often see pandan leaves as desserts, but I didn't expect to make the taste of straw cake is also very good, very delicious!