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Kangyou | 05-Feb-17 | 中式点心(chinese snack) | (1 Reads)

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 香兰九层糕

Recipe:-...

Ingredients A
Coconut Milk 250ml / 椰漿
Water 250ml / 水
Rice flour 70g / 粘米粉
Tapioca Flour 170g / 木薯粉
Green Pea Flour / How Kwe Flour 80g / 印尼 綠豆粉

Ingredients B
Coconut Milk 100g / 椰漿
Sugar 120g / 糖
Water 200g / 水
Pandan leave (knotted) / 香蘭葉
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** Pandan Juice 2 tbsp / food coloring few drops.
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1)把所有材料B煮沸至糖溶解。待冷备用。
2)所有材料A拌匀后,并加入B料混合物拌匀。
3) 然后把面糊分成2大碗, 1碗加上香兰汁。
- 白面糊(550g+/-) : 分成 4 份
- 香兰面糊(680+/-) : 分成 5份 (最后一份加入1滴青色素)
4)准备一个已涂上适量食油的6寸四方蒸盘。底層放錫紙
5)把盤先蒸5分钟。然后倒入香兰面糊先,以中火蒸4-5分钟,每層蒸5分钟。最后一層蒸20分钟至熟透。
6) 完全冷却后切块食用

Method:-
1) Combine all ingredients B, bring it boil and cold.
2) Combine A ~ mixed well, then add B to A mix till well combined.
3) Divide 2 portions, 1 portion added 2 tbsp of pandan juice
- plain batter (550g+/-) : divided to 4 bowls
- pandan batter (680g+/-) : divided to 5 bowls (last bowl add 1 drop of green colouring)
4) Greased 6" sq tin (lined aluminum foil at bottom, it's easier to remove from tin)
5) Preheat the tin about 5 minutes in the steamer
6) Then pour pandan batter into tin, steam about 5 minutes per layer with medium heat.
7) Last layer steam about 20 minutes or till cooked.
8) Cool completely, serve.