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小時候很少有機會吃甜點
總是期待媽媽拜拜買的紅龜
不但外皮軟Q 內餡香甜
還能吉祥如意 長命百歲
紅龜，也叫做「紅龜粿」，客家話叫做「紅粄」，是臺灣人過年過節拜拜很常看到的一種傳統點心。孩子長到十六歲那年，在農曆七月初七，「七娘媽」生日的時候，也會用紅龜來拜七娘媽。紅色象徵吉祥，龜的形狀象徵長壽。紅龜看起來，與麵粉做的麵龜，以及熟的糯米粉做的鳳片龜，有一點相像，但是吃起來感覺差很多。這裡就為大家示範自製花生粉以及包花生粉的紅龜做法，不但用天然紅麴取代人工色素，而且先把粿皮蒸好才包餡，這樣不但吃起來較軟、較Q，也才有辦法包花生粉。這種先蒸再包花生粉的紅龜做法是臺灣閩南人做法的其中一種，做出來的紅龜口感特別好吃哦（客家人做的紅龜較少包花生粉，怕燥的人也可以把花生餡換做紅豆等等別種的餡）。（文末附影片）
🔹 Ang Ku Kueh (Red Tortoise Cake)
Quite rare to eat dessert when I was little.
Always looked forward to the ang ku kueh Mum bought for worship.
Not only did the soft resilient skin went so well with aromatic sweet stuffing,
It was also supposed to bring you good luck, long life and happiness.
Ang ku kueh, which is also known as red tortoise cake and called "fung ban" by Hakka people, is a very common traditional dessert for worship on festivals in Taiwan. For example, when a child is 16 years old, the family will also use it to worship Weaving Maid Goddess on the 7th of July of the lunar calendar in that year. The red colour symbolises good luck, and the turtle shape symbolises longevity. Ang ku kueh is made from rice or rice flour. Don't mistake it for the red tortoise bun or cake made from wheat flour or cooked glutinous rice flour. Although they look alike, their tastes and textures are very different. The recipe here is one of the recipes from Taiwanese Hokkien (Hoklo/Holo) people. This version of ang ku kueh with peanut filling is particularly soft and resilient with a very rich flavour. (The peanut filling is rarely used to make "fung ban" by Taiwanese Hakka people. Other kinds of fillings, such as adzuki bean paste, can be used instead.) (See the video tutorial at the end.)
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材 料（Ingredients）：
🔹 Ang Ku Kueh (Red Tortoise Cake)
Quite rare to eat dessert when I was little.
Always looked forward to the ang ku kueh Mum bought for worship.
Not only did the soft resilient skin went so well with aromatic sweet stuffing,
It was also supposed to bring you good luck, long life and happiness.
Ang ku kueh, which is also known as red tortoise cake and called "fung ban" by Hakka people, is a very common traditional dessert for worship on festivals in Taiwan. For example, when a child is 16 years old, the family will also use it to worship Weaving Maid Goddess on the 7th of July of the lunar calendar in that year. The red colour symbolises good luck, and the turtle shape symbolises longevity. Ang ku kueh is made from rice or rice flour. Don't mistake it for the red tortoise bun or cake made from wheat flour or cooked glutinous rice flour. Although they look alike, their tastes and textures are very different. The recipe here is one of the recipes from Taiwanese Hokkien (Hoklo/Holo) people. This version of ang ku kueh with peanut filling is particularly soft and resilient with a very rich flavour. (The peanut filling is rarely used to make "fung ban" by Taiwanese Hakka people. Other kinds of fillings, such as adzuki bean paste, can be used instead.) (See the video tutorial at the end.)
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材 料（Ingredients）：
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| 製作紅龜粿的食材一覽。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
將圓糯米與蓬萊米洗淨瀝好，用清水浸泡三小時。
Wash and drain the round-grain glutinous rice and the Taiwanese Japonica rice respectively. Soak them for 3 hours.
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| 如果時間不剛好（需要泡比較久）的話，要記得放冰箱冷藏，才不會壞掉。圖片來源：cooking23s.blogspot.com |
(2)
把泡好的米瀝除水分，另與 300 毫升清水一起用調理機打成細緻的米漿，倒入棉製粿袋後綁緊。
Drain the soaked rice and process the rice with 300ml of water into very smooth rice milk. Pour the rice milk into a cotton bag and tie it tight.
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| 粿袋可在網購平台買到。圖片來源：cooking23s.blogspot.com |
用合計大約五公斤的重物壓此粿袋，大約每半小時翻面一次，共壓約三小時。
Press the bag with heavy objects (about 5kg in total) for about 3 hours in total. Flip the bag over once every 30 minutes or so.
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| 可放鐵架上，並將烤盤放在下方盛水。圖片來源：cooking23s.blogspot.com |
(4)
烤箱預熱至 200℃（實際溫度）。將生的花生仁片以 200℃ 烤五分鐘後，翻動花生仁片，然後再烤大約五分鐘後出爐。
Preheat an oven to 200℃ (actual temperature). Bake the peanut kernels at 200℃. Flip the kernels over once every 5 minutes. Bake them for about 10 minutes in total.
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| 烤箱內需另擺一個烤箱專用溫度計來監測實際溫度。圖片來源：cooking23s.blogspot.com |
(5)
用調理機把烤好的花生仁片打成小碎粒狀，加入粗粒白砂糖（精製特砂），即完成花生粉餡。備用。
Process the baked peanut kernels roughly. Add the coarse sugar and mix them well. Set aside.
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| 也可依個人喜愛的口感來調整花生粉的顆粒大小。圖片來源：cooking23s.blogspot.com |
(6)
將粿袋內的粿粹倒出，取其中 20 公克用沸水煮至浮起，把其餘粿粹輕輕捏碎後，加入煮好的粿母與紅麴粉，一起揉成表面均勻光滑的米糰。
Take out the residue in the cotton bag. Boil 20g of it until it floats. Crush the rest gently into small pieces. Add the boiled one to them. Add the red yeast rice powder. Knead them into a smooth dough.
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| 揉好的米糰。圖片來源：cooking23s.blogspot.com |
(7)
放一張烘焙紙在蒸籠內，噴點烤盤油在烘焙紙上，把揉好的米糰放在其上，用手把米糰稍微壓平，以中火蒸約 15 分鐘。
Put a piece of baking paper with cooking oil on it into a food steamer. Put the rice dough onto the baking paper and flatten it. Steam it over medium heat for about 15 minutes.
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| 在蒸之前的米糰。圖片來源：cooking23s.blogspot.com |
(8)
把蒸好的粿皮與 14 公克的食用油一起揉至均勻後，將粿皮分成等重的兩半。
Knead the steamed cake skin with 14g of cooking oil until they are well-mixed. Halve the cake skin.
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| 此時宜選用無色無味的食用油。圖片來源：cooking23s.blogspot.com |
(9)
取其中一半的粿皮，壓成中心較厚、邊緣較薄的圓碟狀，放約 36 公克的花生粉在其上，將四周的粿皮拉起捏合至完全把收口密封為止。
Press a piece of the cake into a round disk which is thicker in the centre. Leave about 36g of the peanut filling on it. Fold and pinch the edge over and seal the opening closely.
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| 包餡時最好把粿皮放在平台上，以利操作。圖片來源：cooking23s.blogspot.com |
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| 黏合處最好別沾到花生粉，才能黏緊。圖片來源：cooking23s.blogspot.com |
(10)
在紅龜粿模均勻塗抹食用油，放入包好的粿（收口朝上），仔細地由中心往四周邊推邊壓之後，將粿脫模，紅龜粿即完成。重複同樣的步驟來製作另一塊紅龜粿即可。
Apply some cooking oil on the cake mould. Leave the cake on the mould with the sealed side up and press the cake from the centre to the edge gently. Get the cake off the mould. Repeat the same process to make another cake. Then, voila.
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| 此時最好手上也要抹些食用油。圖片來源：cooking23s.blogspot.com |
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| 完成後的紅龜粿。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片（請開字幕） Video Tutorial With Talking & Music:
原音重現版影片（請開字幕） Video Without Talking or Music (ASMR):
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(1)
直接用米做的紅龜，比用糯米粉做的，吃起來較軟、較Q，也較不會有怪味。
The cake made from rice is softer and more resilient than the one made from rice flour, which may also has a strange smell.
(2)
如果買到不新鮮的花生，可能會有黃麴毒素，會致癌，要小心。
Buy fresh peanuts only, otherwise there may be aflatoxin, which may cause cancer. Be careful.
(3)
花生別打太細，嚼起來才會較香。
Don't process the kernels finely, otherwise they won't taste as good as the coarse ones.
(4)
摻較粗的砂糖，花生粉吃起來會較有口感哦。
Using coarse sugar can make the texture of the filling much better.
(5)
摻一些煮好的粿母在粿粹裡面下去揉，紅龜吃起來才會軟又Q。
Adding a piece of boiled cake to knead the rice dough can make the cake softer and more resilient.
(6)
先把粿皮蒸好才包餡，不但吃起來較軟、較Q，也才有辦法包花生粉。
Steaming the rice dough before putting in the filling can make the cake softer, more resilient, and easier to put in the peanut filling.
(7)
揉一些油進去粿皮裡面，蒸好的紅龜才不會太快變硬。
Better knead the steamed cake skin with some cooking oil so that the steamed cake won't harden too soon.
(8)
這種做法唯一的缺點，就是龜痕放久會消失，如果要拜拜要趁新鮮。
The only drawback of this version is that the pattern will disappear after a while. Make sure the cake is freshly made if you want to use it for worship.
(9)
紅龜如果沒有當下吃完，放冰箱（冷藏）可以保存三天，冷凍可以放兩星期。要吃的時候要先蒸過或煎過。
If the cake has not been consumed immediately, it can be preserved in a food container for 3 days in a fridge or 2 weeks in a freezer. Remember to steam or stir-fry it before eating it again.
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