Making Hainanese yi buah
Coconut filling :
400 g fresh shredded coconut (新鲜椰丝)
180 g of gula melaka (palm sugar 椰糖) or black sugar (黑糖)
4 cm ginger – diced finely（姜）
100 g coarsely grated toasted peanuts (花生碎)
30 g toasted white sesame seeds (白芝麻)
30 g diced orange peel (optional)
Break gula melaka into smaller pieces, add 1⁄2 cup water and bring to boil, stirring to dissolve the sugar. Stir in the coconut, ground peanuts, ginger and diced orange peel. Cook the mixture until well mixed which takes about 5 minutes. Remove the pan from the heat and let the filling cool completely.
400 g of glutinous rice flour (糯米粉) reserve some flour for dusting
150 grams of rice flour (粘米粉）
200 g lukewarm water
Sieve the rice flour into a large pot before pouring in lukewarm water. Slowly stir until a dough forms. Knead the dough in the bowl until it is smooth and does not stick to the sides of the pot.
Cover with cling wrap or wet towel and rest for 20-30 minutes. Divide the dough into balls, depending on how thin the dough you can manage.
Cleaned 24 pieces of banana leaves (8 cm strips) and lightly greased with cooking oil. Reserve a few tablespoons of cooking oil for glazing after steaming.
Slightly flatten a dough ball, spoon coconut filling in the centre. Close the edges and roll it into a round shape. Wrap a piece of banana leave around the dough. Flattened it slightly and tuck in the folds of the banana leaf. Dust some glutinous rice flour on your hand if the dough is too sticky.
Bring 2 cups of water to boil in a rice cooker. Arrange the cakes on a steamer, leave some space between each cake so they don’t stick together. Cover the steamer.
Steam the cakes in batches for about 10 minutes. When cakes are cooked, dish onto a plate. Leave it to cool before serving.
Dip a chopstick in some permitted red colouring and place a small dot on top of each dough. Brush some cooking oil on the top of the cake while it is warm.
我家里的长辈们超爱吃的传统海南糕点。我姑姑做的海南薏粑, 糯米皮蒸得柔软、滑润而不粘。我向姑姑学做这糕点, 家人想吃便动手做。薏粑的原材料是糯米，所以口感有点像麻糬般黏韧。