Thursday, August 10, 2017

九层糕 Kueh Lapis Sagu



When it comes this layered kueh, I could never resist peeling off layer by layer to savor it.
每逢遇上这项多层的椰香蒸糕时,就会不禁地一层一层的撕开来吃。


This is my 4th attempt in making this type of kueh and by far the most satisfying version derived from this wonderful blog among the previous few I have tried. The kueh came out soft and melts in the mouth.
这已经是我第四次制做九层糕,也是当中最满意的版本取自于。蒸出来的糕点不仅Q软香甜而且还即刻融入口里超好吃!



九层糕

Kueh Lapis Sagu


Ingredients 材料
( 8x8 inch square mould 8 寸四方模具)

(A)
280g Sugar 砂糖
850ml Water 清水
4 Pandan Leaves 班兰叶

(B)
408g Tapioca Flour 木薯粉
128g Sago Flour 沙谷粉
30g Mung Bean Flour 绿豆淀粉
43g Rice Flour 粘米粉
610ml Thick Coconut Milk 浓椰浆
1/4 Tsp Salt 盐

(C)
Red Food Coloring 食用红色色素
Green Pandan Paste 班兰精



Directions 做法


Combine sugar, pandan leaves and 850ml of water (A) into a pot and boil till sugar dissolves. Strain away  and discard the pandan leaves. Add additional water into this syrup mixture to achieve a total of 1300ml. Set aside.
把A里的砂糖,班兰叶及清水倒入锅烧热,一旦砂糖溶化后即可离火取掉班兰叶又把糖浆过沥。然后再加足够的清水混入糖浆总液体至1300ml即可搁置备用。

In a mixing bowl, mix all flour (B) ingredients (tapioca, sago, mung bean and rice flour) together with salt until mixed. Add in coconut milk gradually and stir until smooth.
另一个盆里将B所有粉料和盐一起混入,混匀后再慢慢的加入椰浆,搅匀。

Pour sugar syrup (A) into (B) mixture and stir to incorporate.
接着把之前的A糖浆混入B里,搅拌混匀。


Divide the mixture into 3 equal portions. Leave the first portion in original color while the other two portions to mix with sufficient red and green food coloring respectively.
把面糊分成三等份。第一份保持原味而其余的两份面糊各自加入红色色素及绿色的班兰精。

Place a non stick square baking pan into the steamer and steam for 5 mins until hot. Pour 80-85g of the original colored mixture into the pan and steam under medium high heat for 6-8 mins. Repeat another layer of original colored mixture.
把一个免粘方型模具送入蒸锅里蒸热5分钟,先取出80-85克的原味面糊倒入模具用中火蒸6至8分钟,又在重复采用同样的面糊及做法蒸出第二层。


Repeat the same for the subsequent 2 colored mixtures and end the last layer with red color mixture. Allow the steamed kueh to cool completely for several hours before cutting it with a well greased knife.
接着便可采用相同的做法把其余的两种颜色面糊一层层的蒸熟一直到最后一层以红色为主。蒸好的糕点搁置待凉数小时后,可用涂上食油的利刀切块来吃。


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



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