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很美的颜色。 Beautiful Color

Recipe :-

材料:
A
400ml 水 water
90g 细砂糖 sugar
400ml 椰浆 coconut milk
5片香兰叶 pandan leaves

B
180g 粘米粉 Rice Flour
120g 木薯粉 Tapioca Flour (我减了点木薯粉,加了点印尼緑豆粉)

C
紫薯泥 Purple sweet potato 80g(cooked and mashed)

# potato mixture : divided to 5 portions
# Plain mixture : divided to 4 portions

做法:
1)将材料A放入锅里煮至糖溶及小气泡,熄火把香兰叶取出,放凉备用。
~ Bring A to boil till sugar melted, set aside till cooled.
2)把材料B混合,再倒入做法1),过筛,分成两部分(600ml及480ml)。
~ Add B to A mixture, then strained. Divided to 2 portions (600ml & 480ml)
3)把大部分(约600ml)面糊加入紫薯泥,搅匀和过滤。
~ Add mashed purple sweet potato to 600ml flour mixture, mixed and strain
4)在8寸圆模涂上适量食油,放入蒸炉加热,倒入一层紫薯面糊以中大火蒸约4分钟。
~ 8" round tin, brushed with oil, Pour sweet purple potato and steam about 4 minutes with medium high heat.
5)倒入第二层白面糊,放入蒸炉蒸约四分钟,重复至第八层面糊。
~ continue to pour plain mixture, and steam 4 minutes, repeating till batter finished
6)倒入最后一层紫薯面糊, 蒸约12分钟。
~ Last layer, purple sweet potato layer, steam about 12 minutes or till cooked
7)完全冷却后(约4小时),才切片享用。
~ cooled completely about 4 hours, and served