Friday, September 02, 2016

Traditional Hainanese Snack - Buah Dah Art 传统海南糕点 - 蒸压粑


The Women's Group of Qionghai Association (Singapore) held a traditional Hainanese snack making session for its women members. The Hainanese kueh called Buah Dah Art, is not as well-known as Yi Buah, but it is as delicious.

This chewy snack is made from glutinous rice flour and coated with a mixture of ginger shreds, sesame seeds, ground peanuts and coconut shreds that are cooked in palm sugar.

We hardly see it around these days, and not many Hainanese can make this traditional snack. Below is the recipe for this yummy delicacy.

Hainanese Buah Dah Art

Ingredients :

For dough :
600g glutinous rice flour
50g rice flour
200g water
salt to taste (approx. 10 g)

For Coconut Coating :
200 g old ginger
250 g fresh coconut shreds
125 g gula melaka (palm sugar)
30 g toasted ground peanut (optional)
30 g toasted sesame seeds (optional)

Adjust the above ingredients accordingly to your taste.

For cooking the dough :
Water
Pandan leaves (optional)


Preparing the coconut coating :

1.  Prepare the old ginger by shredding it very finely one day ahead. Allow it to dry overnight.

2.  On the day of cooking the coconut coating, fry the ginger without any oil until it is almost dried up.

3.   Add in gula melaka (palm sugar) and coconut shreds to fry together. Then add in the ground peanuts and sesame seeds. Make sure the palm sugar has melted and mixed well with the other ingredients.

4.   Remove the coconut mixture from heat and set aside to cool.


Making the dough :

5.  Knot the pandan leaves and throw it into a pot of water to boil.

6.  Dissolve the salt in lukewarm water.

7.  In a large mixing bowl, combine the 2 types of flour. Make a hole in the centre and pour in some water. Knead the flour and at the same time add water little by little until dough no longer sticks to your hands.


8.  Roll the dough into a ball, then flatten it to 1 cm thickness for each ball of dough.

9.  Slide each dough into the hot water to cook, The buah is cooked when it floats to the surface.


10.   Dish the buahs out, drain them and place them into the coconut mixture. Cook another batch of dough.  


11.  While the buahs are still hot, coat them thoroughly with the coconut mixture.

12.   Place them on a plate and serve.


Mr Pang Lin, President of Qionghai Association (Singapore), participating in the making of buah dah art with members of the Women's Group.


新加坡琼海同乡会妇女组为会员们主办了一个制作海南古早味糕点 [蒸压粑]也叫 [耙什]的活动。会长庞琳也跟着大家一起学做蒸压粑。

制作传统蒸压粑的海南人已经不多, 卖这个传统糕点的更少。制作海南蒸压粑的馅料和海南薏粑相似, 但是薏粑是用糯米粑包馅料制作的小吃, 蒸压粑却是馅料包糯米粑。

海南蒸压粑的主料是用糯米粉做成圆粑,在铁锅中用热水煮熟之后捞起。能做到糯米粑柔软滑而不粘,这需要真正的功夫。

将新鲜椰肉丝、姜丝、芝麻、碾碎的炒花生、椰糖等炒成椰丝馅。糯米粑趁热在椰丝馅里打个滚,沾满馅料,一个蒸压粑便出炉了。


2 comments:

  1. of course you gave me recipe on your blog! I should have known! - by the way, i have found that ginger is very good for me - especially in regulating my blood sugar!

    ReplyDelete

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