沙葛潮州红桃粿食谱 完整教程 | 香甜沙葛馅 隔越不变硬做法！| BangKuang Teochew Peach Kueh Recipe | How to Make

红桃粿，又称“潮州桃粿”，是一道具有浓浓家乡味的传统糕点，寓意吉祥如意。今天要分享的，是一款改良版的沙葛红桃粿，不仅保留了传统的软糯Q弹口感，还特别添加了香甜爽口的沙葛馅料，味道更清新不腻。最棒的是——即使放隔夜，粿皮依然柔软不变硬，适合提前制作、分送亲友或作为点心储备。 This is a modern yet authentic take on the classic Teochew Peach Kueh – soft, chewy dumplings shaped like peaches, filled with a lightly sweet and savory jicama (bangkuang) filling. These dumplings symbolize good fortune and are often shared with loved ones. This version keeps the traditional taste alive while enhancing the filling for a fresher bite. Best of all, they remain soft and delicious even after being kept overnight! --- 📌 材料 Ingredients ➡️ 菜馅 Filling: • 250克 沙葛（刨丝）(250g Jicama, shredded) • 1/2条 红萝卜（刨丝）(1/2 pcs Carrot, shredded) • 1/2粒 蒜米 (1/2 pcs Minced Garlic) • 100克 肉碎 (100g Minced Meat) • 1/4茶匙 盐 (1/4 tsp Salt) • 1/2茶匙 鸡精粉 (1/2 tsp Chicken Powder) • 少许 胡椒粉 (Pinch of Pepper Powder) • 1/2汤匙 糖 (1/2 tbsp Sugar) • 适量 玉米粉水 勾芡 (Cornstarch Water to thicken) ➡️ 皮料 Dough: • 700毫升 清水 (700ml Water) • 2汤匙 食油 (2 tbsp Cooking Oil) • 1茶匙 盐 (1 tsp Salt) • 250克 粘米粉 (250g Rice Flour) • 75克 木薯粉 (75g Tapioca Flour) • 红色素 (Red Food Coloring) *粘可再放粉，建议让面团休息15分钟 *You can adjust with more flour for desired stickiness; let dough rest for 15 mins ▶️ 手粉 Extra Flour • 粘米粉 (Rice Flour, for dusting) ▶️ 工具 Tools • 香蕉叶 (Banana Leaves) • 桃粿模 (Peach Kueh Mould) （每粒皮料约45克，馅料约1-2汤匙） (Moulding: 45g Dough, 1–2 tbsp Filling per piece) 🍑 分量：20–22粒 (Makes about 20–22 pieces) --- 📌 小贴士 Tips • 沙葛炒熟时会出水，一定要炒干一些再包，不然容易影响粿皮口感。 • 红色素用量可自行调整，亦可用天然甜菜粉取代。 • 放凉后的粿可冷藏保存，隔天回蒸或用锅小火煎香同样美味。 -- 喜欢的朋友，别忘了点赞 请与您的朋友分享此视频 加订阅点击小铃铛🔔 这样你就不会错过我的任何新视频！ If you like this video, please don't forget to click 'like', share, SUBSCRIBE and turn on the notification button 🔔 so you won't miss any of my new videos!