马铃薯奶油粟米粿Potatoes creamy corn kueh

奶油馅做法To prepare Creamy corn filling: 先将椰浆、粟米粉、蛋黄粉和糖拌匀。Mix coconut with corn flour, custard powder and sugar.

加入粟米粒和马芝林油混合均匀，再以小火搅拌煮至浓即可。离火待凉备用。Add in corn kernel and Margarine, mix well, cook with low heat till thicken. Off heat and set aside.

皮料做法To prepare skin:把马铃薯连皮放入水中煮至软，捞起去皮，压烂成泥。Cook potatoes till soft, peeled and smashed.

另外将澄面粉、糯米粉和热水揉匀，加入马铃薯泥混匀，最后加入马芝林油，揉成柔软的面团。Add in wheat starch flour, glutinous rice flour and hot water,mix well. Add in smashed potatoes and margarine, knead into smooth dough.

将粉团分成每份30克，擀成圆片，放上适量的馅料，捏成三角形，中间放一粒粟米粒装饰。Divide dough into 30g each, roll the dough into circle, top with filling and fold it into trangle shape. Garnish with some corn kernel on top.

放入蒸笼蒸约8-10分钟，或熟后便可趁热享用。Steam the kueh into steamer for 8-10 minutes till cook, serve hot.