Thursday, April 20, 2017

椰香玉米糕 Coconut Sweet Corn Pudding


Lately I have been busy traveling while leaving me little time to indulge in my photography and culinary experiments. 
这几个月来我都忙于出游而没时间投入自己所爱的摄影及烹饪的工作。

Sharing this simple and yummy dessert recipe which I recently made. Hope you like it.
今天在此分享一道我刚尝试制做的简易即香甜可口的甜点食谱,希望您会喜欢。


椰香玉米糕
Coconut Sweet Corn Pudding


Ingredients 材料
(A)

180g rice flour 粘米粉, sifted 过沥
90g corn flour 玉米粉, sifted 过沥
8 tbsp custard powder 即溶吉士粉, sifted 过沥

(B)
1 tsp salt 盐
400ml Coconut Cream 浓椰浆

600ml Water 清水
150g sugar 砂糖

3 pcs Pandan Leaves 班兰叶 (knotted 打结)
1 can (425g) cream style sweet corn 
   罐头玉米酱 (slightly blended 搅成泥状)
1 tsp vanilla extract 香草精
Yellow coloring 黄色色素 (optional 自选)



Method 做法



Combine coconut cream with water. Stir to combine.
把浓椰浆和清水混合,搅匀搁置。

Combine sifted flour mixture (A), sugar, salt and sweet corn into a deep saucepan. Add coconut mixture and stir to combine.  Add pandan leaves.
接着把全部粉料A,砂糖,盐和玉米泥一起混入煮锅,将椰浆倒入,搅匀。再加班兰叶。

Bring coconut milk and corn mixture to boil while stirring constantly. Add in vanilla and continue to boil until mixture slightly thickens. Add a few drops of yellow colouring (if necessary).
用中小火一边搅拌一边加热后便加香草精,继续煮至浓稠,这时可以倒入食用色素来调色后熄火。

Transfer mixture into a greased 22cm steaming tray and steam over high heat for 50mins.  Allow to cool before serving.
转入一个22cm模具以大火蒸45-50分钟至熟即可离火。置于铁架上待凉后即可品尝。




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