Sunday, January 10, 2016

娘惹三味蒸糕 Tri-Flavour Nyonya Kueh


I love this wonderful recipe from joceline's blog and had been itching to try out until recently. She is a true master in the kitchen who makes and share beautifully shot picture of her works.
我一直都很欣赏爱的心灵之约博客里多样的食谱而这道也是我从去年就想要尝试做的食谱之一。等你看了博主Joceline的博客后一定也会同意我的话,她是个对厨艺及摄影有天赋的人物。

For this recipe, I made a technical mistake when doing the final layer which resulted the final layer's jiggly texture. As you could see from joceline's blog this kueh has beautiful texture on all layers and mine was doing exactly fine until the yam layer when I forgotten to cook the yam batter before sending it for steaming. This is a rather important step to have a stabilize yam cake layer. Nevertheless, I have provided the proper written instructions according to her blog. If you follow accordingly, I am certain you will achieve the exact results.
在此顺便一提,我在制做最后的芋头层时犯了一小结的差错而导致芋头的表面不入爱的心灵之约博客里般层层都是完美,尤其是在芋头糕那层不够定型及缺光滑。原因是我忘了一个重要的步骤把混合好的芋头面糊拿去炒至浓稠才放入蒸锅蒸熟。我只是马上将均匀好的芋头面糊送入蒸锅蒸熟。无论如何,我在这博客里所记载的是正缺无遗漏的完整版,你尽可放心。你只要好好跟着步骤制做一定可以得到好的成果。



娘惹三味蒸糕
Tri-Flavour Nyonya Kueh
Recipe adapted from Butter, Flour & Me


Ingredients 材料

Glutinous Rice Layer 糯米层 
300g Glutinous Rice 糯米
200g Coconut Milk 椰浆
1/2 Tsp Salt 盐
Panda Leaves 班兰叶
1 Pc Banana Leaf 香蕉叶

Directions 做法

Wash and soak glutinous rice overnight. Drain.
糯米洗净后浸泡隔夜。沥干。

Combine glutinous rice with knotted pandan leaves into a steaming plate and steam with medium heat for 10 minutes.
糯米放入蒸盤,加入班兰叶后以中火蒸热10分钟。


Stir salt and coconut milk together to combine. Evenly pour the coconut mixture over the glutinous rice and send back to the steamer and steam under medium high heat for 30 minutes.
把盐倒入椰浆捣匀。加入进糯米盤内再以中火把糯米蒸30分钟至熟。

Line the bottom of an 8 inch square baking pan with banana leaf. Apply cooking oil onto the baking pan.
准备一个8寸方形蛋糕模,里面铺上香蕉叶后再抹油。

Discard pandan leaves and remove steam rice from steamer.
糯米蒸熟后取出,去掉班兰叶。


Transfer into the prepared baking pan. Firmly press the rice tightly into the baking pan. Set aside.
把糯米转放入已铺了香蕉叶及抹油的模具,紧紧的把米饭压入模具内。搁置待用。


Tapioca Cake Layer 木薯层
500g Tapioca 木薯
180g Coconut Milk 椰浆
110g Sugar 糖
2 Tbsp Tapioca Flour 木薯粉
Yellow Food Coloring 食用黄色色素

Directions 做法

Wash and shred tapioca. Discard water.
木薯洗净,刨丝。弃掉水份。

Combine coconut milk with sugar and tapioca flour till incorporate. Add coloring and stir to combine before adding it to the shredded tapioca.
把椰浆,糖和木薯粉料混匀。调入适量的黄色色素后才倒入进木薯丝,搅匀成糊。

Pour the batter over the glutinous rice layer.
将木薯糊铺上在糯米糕层上。


Steam the layer under medium low heat for 25 minutes until cooked.
再以中火蒸25分钟至熟透为止。

Use kitchen paper towels to blot away excess water from the surface. Set aside.
使用厨房的纸巾吸取木薯糕表面多余的水份。 搁置待用。



Yam Cake Layer 芋头糕层

150g Yam 芋头
2 Eggs 鸡蛋
80g Sugar 糖
200g Coconut Milk 椰浆
200g Fresh Milk 鲜奶
1/2 Tsp Salt 盐
100g Plain Flour 面粉
2 Tbsp Tapioca Flour 木薯粉
Purple Food Coloring 食用紫色色素 (optional自选)

Directions 做法

Cut yam into cubes and steam until softened. Mash it while it is hot.
芋头切块蒸软。趁热把蒸熟的芋头醪成泥。

Combine all ingredients into a mixing bowl until mixed. Add purple coloring if needed.
把全部材料混入搅拌碗混匀。必要时可加入紫色色素加深颜色

Transfer the batter into a food processor  and blend until smooth.
将调好的面糊放入食物处理器,搅碎成无粒粒的面糊。

Transfer mixture into a saucepan and cook until slightly thicken.
面糊倒入炒锅以小火煮至稍微浓稠。离火。


Pour the yam batter over the tapioca kueh layer and steam under low heat for 20minutes until cooked.
再把面糊铺于木薯糕层上以小火蒸热20分钟至熟透为止。

Place the steamed kueh on the cooling rack to cool before unmoulding to slice.
蒸熟的糕点摆上铁架放凉后才脱模切块。




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


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