Fried Shallot, Peanut and Sugar topped Chinese Feverine Cha-Guo . 香蔥糖花生實心雞矢藤茶果

 Fried Shallot, Peanut and Sugar topped Chinese Feverine Cha-Guo

香蔥糖花生實心雞矢藤茶果

No matter with filling or without filling, the Chinese Feverine Cha-Guo tastes delicious; let's see how I work on the one without filling......

其實雞矢藤茶果有餡沒帶餡都很好吃，看看這個把餡料全搓入粉糰的茶果做法……

Before Steaming/蒸前

Fried Shallot, Peanut and Sugar topped Chinese Feverine Cha-Guo

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)

Toppings: 
Shallot, chopped 40g
Peanut, roasted and crushed 40g
Sugar 40g

Method:

1. Preparing the toppings: Fry the chopped shallot in a frying pan with a little oil till fragrant, turn off fire, then add in roasted and crushed peanuts and sugar, 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, and at the same time, knead in the toppings and make it into a round dough

5. Divide the dough into 18 pieces; roll each portion into a ball, then put the balls 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

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）

面料：
乾蔥，切碎   40g
花生碎  40g
糖     40g

做法：
1. 準備面料：將切碎的乾蔥放入煎鍋內，用少量油炒至有香味，熄火，然後加入烤過的碎花生和糖，拌勻
2，將雞矢藤葉和水混合均勻後放入鍋內煮沸
3. 將糯米粉倒入大碗中，加入麥芽糖，倒入煮沸的雞矢藤汁連渣，鹽和油，用一雙長筷子混合所有材料，直至成絮片，然後搓粉糰
4.將粉糰分成幾塊，然後全部放入一鍋熱水中並保持沸騰，直到粉糰塊向上浮起為止，約 5分鐘，然後將粉糰塊轉移到一個大碗中，冷卻5分鐘，然後將粉糰塊揉成柔軟的粉糰，同時揉入面料
5.將粉糰分成18塊; 將每塊揉成球，然後將小球放在稍微塗油的香蕉葉上，繼續完成餘下份量; 在每個小球面上刷一點油
6.用鑊隔水中大火蒸或用蒸爐蒸約 10分鐘。趁熱吃

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