Friday, May 12, 2017

"Yang Geng"/ 羊羹 / 양갱

"Yang Geng"/羊羹/양갱 is a thick, jellied dessert made of red bean paste, agar, salt and sugar.Not only the red bean paste, we do use the kidney bean past as the ingredient too. This type of Yang Geng is milky and translucent with a much milder flavor than that made of red bean paste. As such, it can be effectively flavored and colored by using green tea powder, pumpkin powder, etc.

羊羹是一種和菓子點心,一般以紅豆為材料,其後亦發展至有栗子番薯甚至是綠茶口味的不同款式。羊羹除了傳統的甜味之外,也另有一些鹹味的羊羹。
 羊羹可分成「煉羊羹」及「水羊羹」兩種種類。除了采用红豆馅, 我们也用腰豆馅; 采用腰豆馅所做出的羊羹比较色泽透明, 口味较淡,因此可随意的加入不同口味和颜色的粉料,例如綠茶粉, 南瓜粉。
(source : wikipedia)

                  "Yang Geng" flavored and colored by using pumpkin powder.

                 "Yang Geng" flavored and colored by using  cactus powder.



                 "Yang Geng" flavored and colored by using red bean paste.


                 "Yang Geng" flavored and colored by using  cactus powder.



                 "Yang Geng" flavored and colored by using red bean paste.



Mix the agar powder, pumpkin powder, salt and water in a saucepan, boil and low heat.


                          Add in the sugar , boil it until the sugar dissolved.


                                            Kidney bean paste.


                                     Mix all the ingredients well.

                              Pour the mixture into the mould.



                 "Yang Geng" flavored and colored by using pumpkin powder.

Ingredients :
500g of red bean paste / kidney bean paste
400ml of water
2 tablespoon of agar powder
1/8 teaspoon of salt
2 teaspoon of pumpkin powder or cactus powder ( if you use the kidney bean paste)

Method :
1. Pour 400ml of water, 2 Tsp of agar powder, 1/8 tsp of salt, 100g of sugar in a saucepan. Whisk well and bring to boil at low heat.

2. Once boiling, remove the saucepan from the heat, add in red bean paste / kidney bean paste and dissolve the paste with a spatula.

3. On the fire again and boil it again at low heat for about 3 minutes, meanwhile, have to stir / whisk it continuously.

4. Pour the mixture into the mould, keep it in the fridge until the mixture is solidified.

5. Remove the "Yang Geng" from the mould before serving.