Thursday, August 13, 2015

木薯打南糕 Tapioca Kuih Talam (Vegan 全素)


I fell in love with Kuih Talam ever since the first I took the first bite as a kid. Whenever I came across this sweet and semi savory kuih I would definitely buy and eat it almost immediately. There are lots of good Kuih Talam recipes out there to choose from should one decides to make their own. However, many of the recipes uses alkaline water (which I am perfectly ok with) to make a firmer kuih texture, but leaving an aftertaste which might be discouraging to some people. Coincidentally, the recipe I was using call for the use eggs for the green pandan layer, which, is a no no for me since I am a vegan.
我从小就很爱吃打南糕/鸳鸯粿,每当遇到有贩卖此糕点时通常都会立刻跑去购买然后马上吃掉。若想自己亲自下手制作都可以在网络免费下载或是从市上售卖的食谱书籍内找到许多有关的食谱。参考了不同版的打南糕/鸳鸯粿后才发现原来大多数的食谱都描述运用枧水。对我来说枧水到是没问题,但对于很多数的人因不喜欢枧水的味道二相当的排斥。我原本想制作原味的打南糕,但因第一本书记载採用鸡蛋而我又是素食主义者所以变制造出另一完全不同的打南糕版本。

The last time I tried making Kuih Talam was more than 2 years ago hence this time round I decided to integrate and adapt today's kuih from 2 of my favorite (and also frequently used) asian kuihs and desserts recipe book to create this delicious vegan version of Talam Kuih to reach out to more people.
Recipe adapted from Delicious Nyonya Kueh & Desserts by Patricia Lee and Aromas of Kuihs by Amy Wong.
记得我上回制做原味打南糕是两年多前,因此今次便结合了两本我最常用的糕点食谱书籍 ‘Patricia Lee 著的娘惹风味糕点‘ 和 黄春梅著的’层层糕粿香‘来制做出自己喜爱即全素的打南糕。希望这个全素版的打南糕给更多的人。

The kuih came out soft but with firm texture that melts in the mouth. Totally satisfied with this combination!  
蒸出来的糕柔软,吃进口里马上融化,很香椰糖但却又不过甜。非常满意!


木薯打南糕(全素)
Tapioca Talam (Vegan)


Ingredients 材料 (A) 
450g Tapioca 木薯 (cubed 切丁)
100g Young Grated Coconut 嫩椰丝
100g Cooked Sago 熟沙谷 (Optional勿必用)

(B) 
200g Palm Sugar 椰糖
100ml Water 清水
4 Pieces Pandan Leaves 班兰叶

(C)
80g Sugar 糖
1/2 Tsp Salt盐
700ml Water 清水

(D)
100g Corn Flour 玉米粉
30g Tepung Hun Kwe / Green Bean Starch 绿豆澄粉
600ml Coconut Milk 椰浆

Method 做法

Blend cut tapioca and grated coconut from ingredients (A) in a food processor until fine. Set aside.
把木薯丁和椰丝混入搅拌机捣碎均匀。搁置待用。

Rinse uncooked sago (A) under cold water for 10 seconds. Transfer the rinsed sago into a pot of boiling water and cook until sago turned translucent. Remove and immediately rinse the cooked sago under cold water to prevent it from clumping.  Add sago into the tapioca mixture and combine.
将生沙谷A泡冷水10秒后马上放入已煮滚水的锅煮至熟透。离火后再把热腾腾的沙谷过冷水以防结块。拌入木薯椰丝面糊搅拌均匀。



Combine ingredients (B) in a pot and cook till sugar dissolves. Discard pandan leaves and filter. Transfer the cooked palm sugar syrup into the blended tapioca coconut sago mixture (A) and mix thoroughly.
把材料B的糖,班兰叶及清水煮至糖融化,过筛糖汁,把班兰叶去掉后倒入木薯椰丝面糊捣匀。

Grease an 8-9 inch square mould or any muffin tart moulds. Pour the tapioca batter into any mould until its half full. Steam over medium heat for 15mins (muffin tart moulds) or 30-35mins (8-9 inch Square mould).
準备好8-9寸的方模或小松饼挞模,模里涂上少许油脂。倒入木薯面糊至半分满,以中火蒸15分钟(松饼挞模)或 30-35分钟( 8-9寸方模)至熟为止 。

While waiting for the base layer to cook, prepare the top layer by boiling sugar, salt and water from ingredients (C) in a saucepan until melted. 
当在等待底层木薯糕蒸熟时,另外把材料C的糖,盐和清水放入锅里煮至糖融化即可。

In a separate mixing bowl, combine coconut milk, corn flour and mung bean flour from (D) together and stir well. Pour this mixture into the sugar syrup (C) mixture. Cook over low heat until batter thickens slightly. Keep stirring non stop while cooking.
将材料D里的椰浆,玉米粉和绿豆澄粉混合入一个盆至均匀,再将它加入之前煮融化的糖汁继续以小火煮(不停得搅拌)直到面糊稍微浓稠便离火。



Pour batter onto the steamed tapioca layer and steam over medium low heat for 15mins (muffin tart moulds) or 35-40mins (8-9 inch Square mould). Open the steam cooker lid every 5 mins during the cooking.
把面糊倒入已蒸熟的木薯表层上,以中火蒸15分钟(松饼挞模)或 35-40分钟( 8-9寸方模)至熟为止 。每5分钟须提起蒸炉蓋一次再蓋回继续蒸至熟透。



Allow to cool for 2-3 hours before cutting.
等蒸糕待凉2-3小时后才切割。









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

This post is linked to Cook Your Books Event #26 hosted by Joyce of Kitchen Flavours



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