• 食谱 Recipe:
  • 糯米层 Glutinous Rice Based
  • 250g Glutinous Rice/糯米
  • 170ml Coconut Milk 椰浆(100ml thick coconut milk/浓椰浆 + 70ml water/清水)
  • 1/2 tsp Salt/盐
  • ********
  • 香兰层/Pandan Custard Topping
  • 2pcs Eggs/鸡蛋
  • 110g Sugar/ 白糖
  • 120ml Pandan Juice/香兰叶汁
  • 400ml Thick Coconut Milk 浓椰浆 (250ml Thick coconut milk/浓椰浆 + 150ml Water/清水)
  • 120g Plain Flour/ 中筋面粉
  • 50g Tapioca Flour/ 木薯粉
  • 1/2tsp Salt/ 盐

前几天出伦敦的时候

听闻有一间马来餐厅有售卖糕点

所以我跟老公也顺道过去看一看

抵达的时候看到橱窗里有摆着Kuih Seri Muka

不过我知道那不是使用香兰叶来制作的

因为那个绿色我看了不敢恭维

所以我没买

最后只买了3个Curry Puff

多几天我会打算制作Curry Puff

老公的评语说我做的比较好吃啦

嘻嘻不懂是喜还是愁

喜是因为老公在这几年内

慢慢学会吃马来西亚的糕点了哦

没办法啦我自己也爱吃

所以外面卖的很难满足到他的味蕾了

那个小Man 更可恶,一口都不吃

说不美!我不要,用手按住嘴巴跑掉!

算了言归正传这个Kuih Seri Muka 吧

N年前我有分享过这个糕点了

这次我有稍微改良了食谱

改良不是因为之前的不好

纯粹是想要看看会不会更好呢?

因为一些读者有信息我说在制作上面对一些问题

糕体过软,所以我就稍微改良一点点

成品出来很满意的说^^

做法:

糯米层 Glutinous Rice Based

1. 糯米洗净后浸水至少6小时或隔夜沥干。

Wash glutinous rice and soak for at least 6hours or overnight and drain.

2. 将盐与稀椰浆一起拌均匀后倒入糯米混合均匀,大火蒸20分钟。 待凉就把糯米移入8寸四方模型中铺平备用。

Add in salt and coconut milk and mixed well with glutinous rice and steam with high heat for 20mins. Transfer the cooked glutinous rice into a 8′ square mould.

香兰层 Pandan Custard Topping

1. 8片香兰叶+ 130ml 清水用料理机搅碎取120ml 香兰叶汁。

Blend 8pcs of pandan leaf + 130ml water and extract 120ml of pandan juice.

2. 将砂糖与鸡蛋用打蛋器打至糖溶解后加入香兰叶汁,浓椰浆还有盐一起拌均匀。

Whisk sugar and eggs till sugar dissolved, add in pandan juice, thick coconut milk and salt, mixed well.

3. 筛入中筋面粉及木薯粉在步骤二, 过滤到一个大盆内然后隔水煮( Double boil)

Sieved in plain flour and tapioca flour into steps 2, and sieved the mixture into a big bowl and get ready for double boil.

4. 用中小火来隔水煮至有一点浓稠,必须不停搅拌避免底部凝结。大概5-8分钟。倒入之前铺好糯米的模型内,盖好铝箔纸,待蒸笼水滚后以中小火蒸45-50分钟即可。

Double boil the mixture till it slightly thicken, keep stiring during the whole process to prevent sticky at the bottom. It shall tooks about 5-8mins. Pour the mixture on top of the glutinous rice. Cover with aluminium foil and when the water is boiled for steamer then steam with medium low heat for 45-50mins.

5. 取出蒸好的糯米糕放到完全凉透才可以切块享用。

Take out the kuih and wait it is cold completely only can cut into small sizes for serving.

备注: 制作图解可以参考我之前的香兰糯米糕链接,点击链接即可。

P/S: For the making process in photo can refer to this my previous Kuih Seri Muka Link.

Jenny’s 温馨提醒:

若要切的美必须使用塑料刀来切(如下图),而且必须等到完全冷却才能切哦。 另外这个食谱不会很甜,若喜欢甜的可以自行增加砂糖的分量。 我是使用钢锅来蒸糕的,会有水气所以必须盖上铝箔纸才能蒸出平滑的表层。 若使用竹蒸笼可以省略此步骤。

In order to cut into nice shape, please use plastic knife (as shown below) and wait until the kuih is cold completely. This recipe is not too sweet for us, if you have a sweet tooth can add more sugar in your preferences. I am using stainless steel wok for steaming the kuih therefore I need to cover my 8′ square tin with foil to get a nice and smooth surface, if you are using bamboo steamer can skip this step.

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