Friday, October 14, 2016

椰香黄金糕 Kueh Amboon

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.

Kueh Amboon

Ingredients 材料
15g Instant Yeast 即用干酵母
110ml Warm Water 暧水
80g Plain Flour 面粉
1 Tsp Sugar 砂糖

4 Pandan Leaves 班兰叶
350ml Thick Coconut Milk 浓椰浆
1/2 Tsp Pure Vanilla Extract 纯香草精

30g Salted Butter 咸牛油

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.

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.

Grease the bottom and sides of an 8 inch round baking tray with coconut oil. Set aside.

In a mixing bowl, add the batter from (A) and sugar (D). Whisk briefly. Stir in tapioca flour and beaten eggs. Whisk too combine.

Lastly add in the coconut milk mixture (B) and mix until evenly combined.

Transfer the batter into the prepared baking tray and allow to proof for another 2-1/2 hours.

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.

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...