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.

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.

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.

Combine glutinous rice with knotted pandan leaves into a steaming plate and steam with medium heat for 10 minutes.

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.

Line the bottom of an 8 inch square baking pan with banana leaf. Apply cooking oil onto the baking pan.

Discard pandan leaves and remove steam rice from steamer.

Transfer into the prepared baking pan. Firmly press the rice tightly into the baking pan. Set aside.

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.

Combine coconut milk with sugar and tapioca flour till incorporate. Add coloring and stir to combine before adding it to the shredded tapioca.

Pour the batter over the glutinous rice layer.

Steam the layer under medium low heat for 25 minutes until cooked.

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.

Combine all ingredients into a mixing bowl until mixed. Add purple coloring if needed.

Transfer the batter into a food processor  and blend until smooth.

Transfer mixture into a saucepan and cook until slightly thicken.

Pour the yam batter over the tapioca kueh layer and steam under low heat for 20minutes until cooked.

Place the steamed kueh on the cooling rack to cool before unmoulding to slice.

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

No comments :


Related Posts Plugin for WordPress, Blogger...