芝麻龜粿

今天心血来潮到我妈家跟她一起做芝麻龜粿。我妈做粿一项来都不用秤量食材，只说大概大概就好。但是我却说如果不量，下次要做，我不知道该用多少的份量喔？哈哈，这可难倒了我妈。她随口说了一些数字，然后说没关系，比例不对她可以再来调份量。以下的食谱是我秤过的。但没来的及秤水量，我妈就倒进盆里。不过没关系，水慢慢加，只要揉面团到不粘手和盆就行了。

我妈不喜欢带有头和手脚的龜粿，所以我家的龜粿都只剩个龟壳！

你有发现到有一个龜粿竟然露出一个龜头吗? 哈哈。。。是我做的啦！

Sesame Ku Kueh 芝麻龜粿  
(recipe makes 24 small Ku Kueh & 6 big kueh)
 
Ingredients  
Dough:
400g glutinous rice flour
80g black sesame powder  
200g sweet potato (steamed & mashed)
water 

Homemade mung bean paste    

Method
1. Mix all the dough ingredients together & knead to form a soft dough (Adjust water accordingly until the dough is no longer sticky to hands & mixing bowl)
2. Weigh 30g of dough for skin & wrap 20g of filling into the dough & seal opening.
3. Place the kueh into mould (dusted with glutinous rice flour) & press it to set the shape.
4. Knock out the kueh & place it on a piece of banana leaf.
5. Steam for 5mins & brush some cooking oil on the surface of the kuehs.

我们分工合作。我秤粿皮/内馅/包龜粿，我妈包/印龜粿，我爸负责把龜粿放上香蕉叶然后拿去蒸。以上这六个‘大龜粿的诞生’纯粹是因为我妈做到累了，突然说‘龜粿太小了，要包到几时啊？’ 然后就叫我爸拿出饭粿的模，说这样可以快一点用完粿皮 =p