潮州萝卜芋头糕TRADITIONAL TEOCHEW RADISH YAM KUIH

花生用水煮30分钟至熟透，滴干。Cook peanuts in a pot of water for 30 minutes or until cooked through. Remove and drain well.

把芋头、萝卜、花生及剩余材料混合，加入调味料，然后分成2份。Combine yam，radish，cooked peanuts in a mixing bow. Add in the rest of ingredients and seasoning. Divide mixture into 2 portions.

腐皮摊开，放上一份馅料，然后卷起卷紧，再以面糊封紧两端。Place bean curd sheet on a clean tabletop. Scoop half portion of the prepared filling ingredients on the edge of the bean curd sheet. Roll up with both sides tucked in to form a neat roll. Making sure the roll is tightly secured. Use a little glue to stick the end.

将腐皮卷放在涂油的蒸盘里，大火蒸40分钟后取出待凉。Place the roll on a lightly greased heatproof plate then steam over high heat for 40 minutes. Remove and leave to cool completely.

把腐皮卷切厚块，然后以中火炸至金黄色，滴干后沾辣椒酱吃。Cut the roll into thick slices. Deep-fry in hot oil over medium-high heat until golden brown. Drain and serve with chili sauce.