Angkak Tao, or red yeast rice peaches, is a vibrant and delicious treat traditionally enjoyed during Chinese New Year. These beautiful, bean-stuffed peaches boast a subtly sweet and savory flavor profile, thanks to the unique fermentation process of the red yeast rice (angkak). The vibrant crimson hue adds a festive touch to any celebratory table, making them a visually stunning and memorable addition to your holiday spread. Their charming appearance and delightful taste make them a perfect dessert or snack, appealing to both children and adults. The sweet and slightly tangy filling complements the slightly earthy notes of the angkak perfectly.
This recipe offers a delightful twist on a classic, transforming humble peaches into a culinary masterpiece. Ready to learn how to create these stunning and flavorful Angkak Tao for your next celebration? Let's dive into the step-by-step instructions to make your own batch of these festive delights.
Tools Needed
- Steamer
- Mortar and pestle (or blender)
- Pan
- Mixing bowl
- Measuring cups and spoons
- Scale
- Molds
Ingredients
- Peeled green beans: 250 grams
- Shallots: 50 grams
- Granulated sugar: 110 grams
- Salt: 1 heaped teaspoon
- Water: 60 ml
- Peppercorns: 2 teaspoons
- Glutinous rice flour: 500 grams
- Pink food coloring: 5-6 drops
- Vegetable oil
- Tapioca flour
- Banana leaves
Step-by-Step Instructions
Step 1. Prepare the Bean Filling
- Soak 250 grams of peeled green beans in water overnight until soft.
- Wash and clean the beans thoroughly.
- Steam the beans for 20 minutes.
- Grind the steamed beans into a fine powder using a mortar and pestle or blender.
- Stir-fry 50 grams of shallots in vegetable oil until golden brown.
- Add the ground beans to the pan and stir-fry until well mixed.
- Add 110 grams of sugar, 1 heaped teaspoon of salt, 60 ml of water, and 2 teaspoons of finely ground pepper. Stir-fry until well combined.
- Form the filling into 40-gram balls.
Step 2. Prepare and Shape the Dough
- Mix 500 grams of glutinous rice flour, a pinch of salt, 480 ml of water, and 5-6 drops of pink food coloring. Knead until soft and chewy.
- Let the dough rest for 10 minutes.
- Divide the dough into 15 pieces (approximately 100 grams each).
- Dust molds with tapioca flour. Press each dough piece into a thin sheet, add a filling ball, and wrap into a triangle shape.
- Place the wrapped dough into the molds, ensuring a nice pattern on the bottom.
- Knock the shaped Angkak Tao out of the molds.
Step 3. Steam and Finish
- Arrange the Angkak Tao on banana leaves, lightly oiled to prevent sticking.
- Steam the Angkak Tao for 12 minutes over medium heat.
- Brush the steamed Angkak Tao with vegetable oil to prevent sticking, and let cool.
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Tips
- Adjust the amount of water for the dough according to the humidity.
- Using 80-90 grams of dough per piece makes wrapping more challenging.
Nutrition
- Calories: approximately 2500-3000
- Fat: 20-30g
- Carbs: 450-550g
- Protein: 25-35g
FAQs
1. Can I use canned peaches instead of fresh ones?
Yes, canned peaches work well, but choose ones packed in light syrup or water to avoid an overly sweet filling. Drain them thoroughly before stuffing.
2. Where can I find Angkak (red yeast rice)?
Angkak can often be found in Asian grocery stores. You may also find it online from specialty food retailers.
3. How long can I store the Angkak Tao?
Store the finished Angkak Tao in an airtight container in the refrigerator for up to 3-4 days. They are best enjoyed fresh.
With their vibrant color and delightful taste, these Angkak Tao are sure to impress your guests and add a touch of festive flair to your Chinese New Year celebrations. This recipe is a fun and rewarding project, perfect for sharing with family and friends. Enjoy the sweet and savory satisfaction of your homemade Angkak Tao!