古早味红桃粿 | 放隔夜都不变硬 制作方法 | 潮洲饭桃 | Traditional Teochew Peach Kueh 

今天来分享潮洲红桃粿的传统做法，软糯香甜，满满童年的味道！放隔夜都不变硬。
糯米饭桃食谱/ 潮洲红桃粿制作方法。
Recipe how to make traditional Peach shaped Dumplings, Teochew Png Kueh.
It is soft, chewy, fragrant and full of the taste of childhood! It doesn't get hard even when left overnight.
材料 Ingredients:
▶️ 馅料 Filling
3 汤匙 食油 3 tbsp Cooking oil
300克 糯米 300g Glutinous rice
150毫升 清水 150ml Water
3 粒 红葱 3 pcs Shallots
40克 虾米 40g Dried shrimps
4 粒 香菇 4 pcs Shiitake mushrooms
1 条 腊肠 1 pcs Chinese sausage
1 茶匙 盐 1 tsp Salt
1 茶匙 鸡精粉 1/2 tsp Chicken powder
▶️ 皮料 Dough
250克 粘米粉 250g Rice flour
60克 木薯粉 60g Tapioca flour
1 茶匙 盐 1 tsp Salt
750毫升 热水 750ml Hot water
3 汤匙 食油 3 tbsp Cooking oil
红色素 Red colouring
▶️ 手粉 Extra flour
粘米粉 Rice flour
▶️ 工具 Tools
香蕉叶 Banana leaves
桃粿模 Peach mould
(皮料 40g，馅料 1 tbsp)
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