Thursday, May 11, 2017

蒸木薯糕 Steamed Ubi Kayu Kuih


Whilst Malaysia celebrates Wesak Day yesterday, Indonesia officially celebrate this today and hence it is another public holiday for many companies.
昨天马来西亚庆祝卫塞节但印尼卫的卫塞节是今天,有许多公司今天放假营业。


Yesterday we made a good batch of vegetarian nyonya curry noodles which I will be sharing the recipe when I am done with the writing. 
我们昨天弄了一道相当可口的素娘惹咖喱面,待我完成写完那份食谱后将会马上与你分享。


For today, I am sharing this super easy steamed tapioca kuih recipe which I am extremely with. I had tried making many versions of steamed tapioca kuih in the past and this is one of the few good versions I am happy with. This recipe is certainly a keeper for future remake.

今天所分享的是这道极容易又满意的蒸木薯糕食谱,在我所尝试制做的木薯糕中算是非常不错的版本, 看来我因该会继续采用这项蒸木薯糕食谱一直到遇上还更好的版本。



蒸木薯糕 
Steamed Ubi Kayu Kuih
Recipe adapted from Beyond Norm


Ingredients 材料


(A)

700g Grated Tapioca 木薯丝
130g Sugar 砂糖
210ml Water 清水
175ml Coconut Milk 浓椰浆
3/4 Tsp Salt 盐

(B)

Red Food Coloring 食用红色素
Green Food Coloring 食用青色素
3 Pandan Leaves 班兰叶

(C)

300g Fresh Grated Young Coconut 新鲜嫩椰丝
1/3 Tsp Salt 盐
1-2 Pandan Leaves 班兰叶 (cut length)


Method 做法


Combine all ingredients (A) together into a mixing bowl until mixed.

将材料A一起混入搅拌盆,混匀。

Divide the batter into 2 equal portions. Add a few drops of (B) red food coloring into one portion and mix well. Add a few drops of (B) green food coloring into the other portion.

再把混匀好的面糊平均分成两份。一份加入B食用红色色素而另一份加入食用青色色素,混匀。

Grease 2 baking / steaming moulds. Transfer the prepared mixture into individual moulds and level. Place pandan leaves on top of each mixture (as per picture).

准备两个蒸模,模里涂上一层食油。把两份不同颜色的面糊盛入各自的模具,抹平。面糊上铺上一层班兰叶(如图)。

Steam over high heat for 30-35 mins until cooked.

送入蒸锅以大火蒸30至35分钟至熟即可。

Remove from steamer and set aside to cool.

离锅后搁置待凉。


Mix (C) grated coconut and salt together. Transfer onto a steaming tray. Slot pandan leaves into the coconut mixture and steam over medium high heat for 5-6 mins.

这时把C的椰丝和盐一起混匀,置入整盘又插入班兰叶于中,以中火蒸5至六分钟。

Remove from steamer and discard pandan leaves. Set aside to cool.

离火后取出班兰叶,搁置待凉。

When the tapioca kuihs have cooled, cut into desired size with a greased knife. Roll the cut kuihs over the grated coconut to coat evenly. Serve。
待蒸糕冷却后,用巴涂抹上油脂的利刀把蒸糕切块,置入椰丝里滚卷平均的涂抹上椰丝即可品尝。




Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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