Chinese Feverine Cha-Guo with Peanut,Dessicated Coconut and Sugar filling . 花生椰蓉雞矢藤茶果

Chinese Feverine Cha-Guo with Peanut,Dessicated Coconut and Sugar filling . 花生椰蓉雞矢藤茶果

What I could say is, the homemade Chinese Feverine Cha-Guo is VERY DELICIOUS. It has a kind of grassy smell when blending the leaves, but the smell is all gone when Cha-Guo is well cooked. It is refreshing in a way.

我只想說，自家製的雞矢藤茶果是非常美味的。 在攪拌雞矢藤葉時的確有陣濃郁草青味，但茶果蒸熟後是另一回事，味道清新得來使人耳目一新。

Chinese Feverine Cha-Guo with Peanut, Dessicated Coconut and Sugar filling

Ingredients:

Chinese Feverine 15g (leaves only)

Water 80g

Glutinous Rice Flour 150g
Maltose 40g
Oil 30g

Salt  a pinch

Banana Leaves, big  1 pc (optional)

Filling: (to your taste)
Peanut, roasted and crushed 70g
Dessicated Coconut 35g
Sugar 35g
Maltose 10g

Method:

1. Preparing the filling: Mix well
2. Blend Chinese Feverine with water till fine and bring it to boil in a pot
3. Sift glutinous rice flour into a big bowl, add in maltose, pour in the boiled Chinese Feverine juice, salt and oil, mix in all the ingredients with a pair of long chopsticks, till flaky, then bring it into a dough, and knead briefly

4. Divide the dough into a few pieces and drop all into a pot of hot water and keep boiling till the dough pieces floating up approx. 5 minutes, then transfer the dough pieces into a big bowl and let cool for 5 minutes,  and knead the dough pieces together into a soft dough, cover it and let rest till cool completely

5. Divide the dough into 12 pieces, approx 25g each

6. Cut a small zipper bag open from one side to make two pages, put one small dough piece on one side of a page, then cover with the page, press the dough down using your palm and slightly twist to make it round; then press the edge thin by moving the finger tips or palm around

7. Place a decent portion of filling onto the circle (6) and seal the edges to the center and slightly round it, then put the Cha-Guo on a slightly greased banana leaf, do the same for the remaining; and then brush a little oil on top 

8. Steam the Cha-Guo in a steam oven or using a wok for 12 minutes. Serve hot

Cooking Tips:

1. Use complete-boiled dough, glutinous rice wrapper stays soft and chewy; since the dough is cooked, it can shorten the cooking time of Cha-Guo, so it can stand firm.
2. Maltose could keep glutinous rice flour dough from hardening
3. Adding a little maltose to the filling could stick the filling together more easily

花生椰蓉雞矢藤茶果

材料：
雞矢藤葉 15g
熱水  80g
糯米粉 150g

麥芽糖，先溶 40g
油 30g
鹽 少許

蕉葉，大 1 塊（可免）

餡料：(可隨意)
花生碎  70g
椰絲   35g
糖     35g
麥芽糖  10g

做法：

1. 準備餡料：所有材料拌勻即可
2. 雞矢藤加水用攪拌機打成汁，用火加至大熱
3. 將糯米粉過篩，倒入大碗中，加入麥芽糖、大熱雞矢藤汁連渣、鹽和油，用一雙長筷子拌勻，直至絮片狀，再把粉略搓成糰
4.將粉糰隨意分成幾塊，全部放入熱水鍋中，煮糰塊至浮起，約 5分鐘，然後將粉糰塊轉到一個大碗中，待涼5分鐘，再將粉糰揉合成軟糰狀，蓋上布，待至全涼
5.將粉糰分成12 塊 ，每塊約25g，揉圓
6.把小號保鮮膠袋從一側剪開如兩頁面，在下方的一頁，放上一粉糰，把另一頁蓋在上，用手掌隔頁面按住粉糰，稍微轉動輾薄成圓片; 然後用指尖或手掌跟按壓圓邊，成中心略厚周邊略薄
7. 打開頁面，把一份餡料放在圓粉糰片（6）上，四周歸中心收口，蕉葉面和茶果面略掃油
8. 把茶果放葉面，用鑊隔水中大火蒸或用蒸爐蒸約 12 分鐘。趁熱食

提示：：
1. 用全熟粉糰，茶果外皮會更柔軟和耐嚼(煙韌);由於粉糰已熟，更可縮短蒸茶果時間，茶果形狀可保持豐滿不塌
2. 麥芽糖可保持糯米粉糰煮後不易變硬
3. 以少許麥芽糖混和餡料，更易操作