Thursday, January 7, 2016

九层糕 Kueh Lapis Beras

Are you a fan of asian sweet desserts?
您爱吃亚洲甜品糕粿吗?

Here is one good recipe whereby the kueh literally melts in the mouth once you pop it in.
这是一道即好吃又融化嘴里的糕粿甜品食谱。

Enjoy!
尽可享受吧!




九层糕 
Kueh Lapis Beras 

Ingredients 材料
(A)
140g Sugar 糖
250ml Water 清水
Some Pandan Leaves 班兰叶少许

(B)
230g Rice Flour 粘米粉
45g Corn Starch 玉米淀粉
300ml Thick Coconut Cream 浓椰酱
540ml Water 清水
1/2 Tsp Salt 盐

(C)
Few Drops of Pandan Paste 班兰精
Few Drops of Red Food Coloring 红色食用色素
Few Drops of Yellow Food Coloring 黄色食用色素

Directions 步骤

Combine ingredients (A) into a saucepan and boil until sugar dissolves completely. Set aside to cool.
将材料A混合烧热至糖融化。搁置待凉。

In a large mixing bowl, combine all ingredients (B) thoroughly. Add in sugar syrup (A). Strain mixture to remove any lumps.
把所有B材料混入一个搅拌盆。加入糖浆A混匀。过沥去除粉粒即可。


Equally divide mixture into 4 portions. The 1st one with pandan paste, the 2nd with yellow food coloring, the 4rd with red food coloring and the last to remain plain.
平均地把糕糊分成四份。第一份加入班兰精, 第二份倒入黄色食用色素,第三份即加入红色食用色素而最后一份保持原味。

From each color  portion, equally divide each portion into 3 parts.
再将各自颜色的部份再次均匀的分裂成3等份。

Heat up a well greased 8 inch square mould in the steamer for 5 minutes prior to applying the first layer of batter. Cover and steam the layer over medium heat for 3-4 mins until set.
准备一个8寸方形的模具,表面涂抹食油后放入蒸锅里蒸热5分钟。模具烧热后,马上倒入第一层糕糊后盖上锅盖,以中火蒸3-4分钟至定型。


Then proceed with applying the 2nd layer from another color portion, evenly spread the batter and cover to steam the layer for another 3-4 mins till set.
接着倒入另种颜色的糕糊做第二层,再次盖上锅盖,以中火蒸3-4分钟至定型。


Repeat the same steps with the remaining layers , alternating between colors till the batter is used up.
重复以上的步骤反复的把不同的颜色一层层地铺上,至完成为止。


Upon applying the last layer, steam the entire kueh over medium heat for 25 minutes or until it is cooked through.
在铺上最后一层糕糊后便以中火把整个糕粿蒸25分钟一直到熟透即可。

Place the entire cake mould onto the cooling rack to cool before unmoulding.
离火后把模具放上铁架待凉后才脱模。







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

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