This recipe book "Delicious Nyonya Kueh and Desserts" by Patricia Lee is one of most referred recipe books I frequently use for kuehs recipe. The book offers many reliable local desserts recipes which have been proven yummy and nostalgic.
在我所受集的食谱书籍当中，Patricia Lee的娘惹风味糕点最为吃香，同时也是我最常参考及得到最高成功率的糕点书籍之一。书里记载了许多好吃的当地食谱，有如步入童年的心境。
Today, I am trying out her Kueh Amboon recipe and the outcome is so good that our household helpers wolf it all down almost instantly.
今天我又再次从这本书中，成功的完成这项美味即浓香的黄金糕，效果非常的满意，甚至家中成员们的一下子便把糕点吃光了！
椰香黄金糕Kueh Amboon
Ingredients 材料
(A)
15g Instant Yeast 即用干酵母
110ml Warm Water 暧水
80g Plain Flour 面粉
1 Tsp Sugar 砂糖
(B)
4 Pandan Leaves 班兰叶
350ml Thick Coconut Milk 浓椰浆
1/2 Tsp Pure Vanilla Extract 纯香草精
(C)
30g Salted Butter 咸牛油
(D)
180g Sugar 砂糖
120g Tapioca Flour 木薯粉
6 Eggs, Lightly beaten 鸡蛋，稍微打散
Method 做法
Combine (A) into a bowl. Stir till batter is smooth. Cover with cling wrap and leave in a warm place for 50 mins.
把材料A全部一起混入碗内，调匀至粉浆软滑。用保鲜纸盖起来，搁置于温暖地方，静待50分钟。
Heat up (C) in a saucepan over low heat until it simmer. Discard pandan leaves and stir in (C) until dissolved. Remove from heat and set aside to cool.
材料C一起倒入锅里用小火烧热至开始沸腾时，取出班兰叶然后熄火加入咸牛油C，搅匀搁置待凉。
Grease the bottom and sides of an 8 inch round baking tray with coconut oil. Set aside.
准备一个圆形烤模，烤模底及旁边涂上椰油。搁置备用。
In a mixing bowl, add the batter from (A) and sugar (D). Whisk briefly. Stir in tapioca flour and beaten eggs. Whisk too combine.
在另一个大盆里，注入材料A的面糊和砂糖D搅匀。再下木薯粉及鸡蛋，慢慢拂打混匀。
Lastly add in the coconut milk mixture (B) and mix until evenly combined.
最后才把椰浆混合液B混入。
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Transfer the batter into the prepared baking tray and allow to proof for another 2-1/2 hours.
把面糊倒入烤模，搁置两个半小时进行第二次发酵。
Bake in the middle rack of a preheated oven at 170C degrees for 15 mins. Lower the heat to 150C degrees and continue baking for another 30-35 mins until cooked.
发酵完毕后送入已预热至170C度的烤箱的中层，烘烤15分钟后就把温度降低至150C度，继续烘烤30-35分钟至黄金糕熟透即可享用。
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