班兰糯米糕 Kuih Seri Muka

This is one of the numerous good kueh recipes I have collected and tasted. If you follow the steps closely, you will definitely produce a yummy kuih. The outcome is tender with an almost 'melt in the mouth' sensation.

在我所尝试及制做的糕点食谱中，这是其中一道全体都赞好的食谱。你只要跟随着食谱里描述的做法，材料，一定会成功的做出一道好好吃的粿糕。制做出来的糕粿香嫩，能融化于口里的口感。

This is a reduced sugar version and if your are into sweet desserts, I suggest you to add another 10-15% of sugar into the recipe. 

这道食谱是少糖份的，你若爱吃甜的话，我建议多加10至15八仙的糖入第二个步骤的鸡蛋糊里。

班兰糯米糕 

Kuih Seri Muka

Ingredients

(Pulut Layer 糯米稻）

300g Glutinous Rice 糯米

170ml Thin Coconut Milk 淡椰汁

80ml Thick Coconut Milk 浓椰汁

2 Tsp Sugar 糖

2 Tsp Salt 盐

2 Knots of Pandan Leaves 班兰叶

Method 做法

Wash and soak glutinous rice for at minimum 4 hours or more.

把糯米洗净后泡水至少4小时。

Drain away the water and transfer soaked rice into steaming tray and steam on high heat for 10 mins.

将米水濾干倒入蒸盆以大火蒸10分钟.

Stir in the sugar and salt to the thin coconut milk until combined. Pour the mixture over the steamed glutinous rice and toss to evenly coat the coconut milk over the rice.

把糖和盐混匀入淡椰汁。再将淡椰汁加入糯米，混合均匀。

Transfer the glutinous rice back to the steamer and steam for another 10 mins.

之后再次放入蒸锅以大火蒸10分钟。

Add the thick coconut milk into the glutinous rice and mix well. Send the glutinous rice back to the steamer and steam for another 5 mins. 

倒入浓椰汁，拌匀后又再把糯米放入蒸锅蒸5分钟。

Discard the pandan leaves.

去掉班兰叶。

Line the bottom of a 20x20cm square baking tray with banana leaf or aluminum paper. With a spatula or back of a spoon, firmly press the steamed glutinous rice into the baking tray. Steam the glutinous rice layer for another 10 mins.

准备一个20x20cm方形蛋糕或烤模，模具的底部铺上一层焦叶或铝纸都可。用刮刀或汤匙的背部用力地把蒸熟的糯米饭紧密的按入烤盘里。再次将这糯米层蒸10分钟。

(Custard Layer 椰蛋层)

6 Eggs 鸡蛋

150g Castor Sugar 糖

300ml Thick Coconut Milk 浓椰汁

4 Tbsp Plain Flour 面粉

1 Tbsp Rice Flour 粘米粉

1/4 Tsp Salt 盐

Few Drops Pandan Extract 班兰精

1-2 Drops Green Food Colouring 绿色食用色素

Method 做法

Combine eggs and sugar until evenly dissolved.  Strain egg mixture into a double boiler.

把鸡蛋和糖混匀后沥入个双锅炉。

In another bowl, sift the plain flour and rice flour together. Add coconut milk and combine until the batter is smooth. Sieve the mixture into the the earlier egg mixture.

再准备另一个盆里，一起沥入面粉及粘米粉。混入浓椰汁搅拌均匀再沥入之前的鸡蛋双锅炉里。

Stir in salt, pandan extract and food coloring until combined.

加入盐，班兰精及绿色食用色素。

Stir the mixture over a pot of boiling water until the batter is thick enough to coat the ladle / spoon.

把双锅炉放入已煮滚着热水的锅里，不停的搅拌鸡蛋糊，以慢火煮至浓稠至汤匙表层能粘上糊液即可离火。

Pour the custard batter over the glutinous rice layer and steam the custard over medium heat for 15 mins.

将面糊倒入已蒸好的糯米层，以中火蒸15分钟。

Reduce the heat low and continue to steam the kueh for 20-25 mins until thoroughly cooked.

把火调低再以小火把粿蒸20-25分钟至熟透即可。

Place the tray on a wire rack to cool prior to cutting.

待冷切后才方可切成片状。