Friday, August 14, 2015

全素金银萝卜糕 Vegetarian Carrot and Radish Cake


Another great recipe adapted from Amy Wong's Aromas of Kuihs to vegetarian version. Firm but yet tenderly chewy. Totally satisfied with this recipe!

这是一道我很满意的糕点食谱。 我把原著的食谱做稍微的修改成全素式的萝卜糕。食谱取自黄春梅的书籍“层层糕粿香”。







全素金银萝卜糕 
Vegetarian Carrot and Radish Cake 


Ingredients 材料 (A)

400g Radish 白萝卜
400g Carrot 红萝卜

(B)
400g Rice Flour 沾米粉
50g Wheat Flour 澄面粉
25g Corn Flour 玉米粉`
1200ml Water 清水

(C)

2-1/2 Tsp Salt 盐
2 Tsp Sugar 糖
1 Tbsp Vegetarian Mushroom Sauce 斋蠔油
1 Tsp Pepper 胡椒粉
1 Tsp Mushroom Stock Powder 香菇精

(D)
15g Ginger 姜 (chopped 切碎) 
40g Vegetarian Ikan Bilis 素江鱼仔 (chopped 切碎)
40g Vegetarian Meat 菇制素肉 (diced切丁)
30g  Chinese Mushroom 花菇 (soaked and chopped泡软后切碎)

(E)
3 Tbsp Sesame Oil 芝麻油



Method 做法

Grate radish and carrot. Scald both (A) together in boiling water and drain.
将A材料里的白萝卜和红萝卜刨丝,以滚水汆烫后沥干。

In a mixing bowl, mix ingredients (B) till combined. Set aside。
把材料B混拌入一个大碗至均匀。搁置备用。

Combine ingredients (C) in a small bowl. Set aside.
再把材料B混拌入另一个小碗,搁置备用。

In a large wok, heat up sesame oil (E) and fry ginger and ikan bilis (D) till fragrant. Stir in the remaining ingredients (D) and stir fry until evenly cooked. 
在一个大炒锅,烧热3汤匙芝麻油E,爆香姜和素江鱼仔D后再办入其余材料D继续翻炒至熟均匀。

Add grated radish and carrot into the wok and continue stir frying until fragrant. Pour in the flour mixture (B) and cook until thickened. 
倒入红白萝卜丝继续炒香,再拌入材料B的面糊浆翻炒至浓稠便可离火。


Transfer batter into a well greased 9"x9"x3"D square mould. 
把面糊倒入已抹上油的9寸方模。

Steam for 50 minutes or till cooked. Remove cake from mould after 3-4 hours when cool. 
蒸50分钟,待3-4小时蒸糕冷却后才脱模切块。





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