Saturday, May 28, 2011

Mini Coconut Pandan Cup Kuih 香兰椰子小砵子糕













这是一道马来及娘惹(Nonya)糕点。味道香浓芬芳,尝一口,芬香盈绕,诱人垂涎。想不想吃?想 吃就要自己动手囖!

食谱:

材料:

糖水:140克白糖
150 毫升清水
2片香兰叶也称班籣葉

米浆: 70克粘米粉
30克木薯粉
120毫升椰漿(取自1/2粒椰子)
100毫升班籣葉汁(5-6片叶子加50毫升水用搅拌器打烂挤出,过滤)
¼小匙碱水
配料:
½粒刨碎嫩椰丝(去掉外層褐色的皮)
¼茶匙盐

做法:(准备 30个小茶杯)
~1)把糖水材料煮至糖溶解后香兰葉取出,糖水放置一旁待冷备用。
~2)将米浆材料拌均,然后倒入冷却后的糖水搅拌均匀过滤
~3)把所有小杯放入蒸笼蒸熱5分钟,然后将过滤的米浆分别倒入杯子内,再以大火蒸15分钟。
~4)将椰丝与盐拌均匀,蒸2-3分钟,取出待冷后把蒸熟的米糕充份沾上椰丝即可食用。

註:外国的朋友若买不到新鲜的班兰叶可用(Pandan Paste)香兰叶香精取代,一般的超市能买到。


Recipe:

Ingredients: (prepare about 30 small Chinese tea cups)

(A) Syrup:
140 g sugar
150 ml plain water
2 pieces pandan leaves

(B) Batter:
70g rice flour
30g tapioca flour
120 ml coconut milk (from ½ coconut)
100 ml pandan juice (put 5-6 pandan leaves + 50 ml water into blender, extract juice and drain)
¼ teaspoon alkaline water

Garnishing:
½ grated young white coconut (request to scrape away the brown outer skin of the coconut)
¼ teaspoon salt

Method:

~1) Boil Syrup ingredients till sugar dissolves. Discard pandan leaves, leave aside to cool for later use.
~2) Place all ingredients B into a mixing bowl, pour in syrup mixture and mix well, drain before use.
~3) Place small cups onto the steamer and steam for 5 minutes, then pour the batter into small cups. Steam with high heat for 15 minutes.
~4) Mix grated coconut and salt, steam for 5 minutes. Remould cup cakes, coat small cakes generously with grated coconut. Serve.




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