香兰糯米糕 Kuih Seri Muka

My second attempt at making this kuih and found it equally good as compared to my first version two years ago.

我第二次尝试制做这项米糕，做起来的成果跟我上次所做的版本一样美味可口。

I copied down this recipe in my scrapbook somewhere but couldn't quite remember where I go it from. Anyway, both recipes are almost similar and whichever method you apply I am sure you will get equally happy results.

这道食谱是我以前用笔抄下来想尝试的食谱之一，食谱来源就不大记得了。无论您采用之前或现在这两个版本都能给予相似的好成果。

香兰糯米糕
Kuih Seri Muka


Ingredients 材料

Base Layer 糯米底层 (A)
360g Glutinous Rice 糯米 (soaked overnight 泡浸隔夜)
360ml Thick Coconut Milk 浓椰浆
1 Tsp Salt 盐
4 Pandan Leaves 班兰叶

Custard Layer 上层 (B)
150g Sugar 砂糖
100ml Water 清水

12 Pandan Leaves 班兰叶
100ml Water 清水

36g Custard Powder 奶油粉
1-1/4 Tsp Plain Flour 中筋
1-1/4 Tsp Tapioca Flour 木薯粉
7 Medium Eggs 鸡蛋
400ml Thick Coconut Milk 浓椰浆


Directions 做法

Drain away the water from glutinous rice (A).  Add salt and coconut milk (A) into the glutinous rice to combine. Set aside.

把泡浸糯米A的水倒掉沥干，加入盐，浓椰浆A混合搅匀。搁置备用。

Combine sugar and 100ml water (B) into a saucepan and boil until the sugar dissolved. Set aside to cool.

把B里的砂糖及100ml清水一起倒入锅烧热，一旦糖融化即可离火待凉。

Cut pandan leaves (A) into 3-4 inch lengths. Arrange some into a 9.5 inch steaming tray. Pour glutinous rice over the pandan leaves and place the remaining pandan leaves over the rice. Steam the rice over high heat for 25 mins until slightly cooked.

把A班兰叶剪成3至4寸片段然后一半都铺在个9.5寸蒸盘的低部，接着把糯米和椰浆倒入盘里，再把剩余的班兰叶摆在糯米，置入蒸锅用大火蒸25分钟至七分熟即可。

Fluff up the rice and remove all pandan leaves from the steaming tray. Use the back of a rubber spatula or spoon to tightly compact the rice back into the steaming tray.

取出蒸熟的糯米饭，取掉班兰叶后转入涂了油的模具里，采用汤匙的背面把糯米饭压。

Transfer the steaming tray back into the steamer and steam for a further 10 mins. Remove and set aside.

再次把压入模具的糯米送入蒸锅蒸10分钟。蒸熟后离锅待凉。

Cut pandan leaves (B) into 1-2cm lengths. Then combine with 100ml water (B) into a blender to extract pandan juice. Strain and set aside.

将材料B的班兰叶剪成1至2cm段，配上100ml 清水B用食物加工器搅碎得取班兰汁，过沥搁置。

In a mixing bowl, combine (B) coconut milk, pandan juice, custard powder, tapioca flour and plain flour until incorporated. Whisk in beaten eggs and sugar syrup to combine. Strain.

现在即可把材料B的椰浆，班兰汁，奶油粉，木薯粉，中筋面粉混合入搅拌均匀。再加入打散好的蛋液及糖浆混匀。沥入锅。

Cook the custard mixture over very low heat until slightly thickened. Pour over the cooked glutinous rice layer.

用小小火把班兰浆一边搅拌一边煮至稍微浓稠倒入糯米层上。

Steam over medium heat for 20-25 mins until set.

用中火蒸20至25分钟蒸熟即可。

Allow 2 hours of cooling time before serving.

蒸好的米糕连模一起放置于铁架上两个小时待凉后切块品尝。

Note :

I opted for fresh coconut milk in this recipe. For this recipe, I mix 900ml of water with 1 fresh grated coconut to strain out the required milk. For convenience, you may also use store bought coconut cream and mix with equal ratio of water to get the coconut milk.
在这道食谱里我采用了新鲜椰浆。我把900ml清水配上一粒新鲜椰丝然后挤出椰浆。您若选择方便的话可以采用盒装的现成椰浆然后配上相等的水份来得取所需的椰浆。


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

奥里奥咖啡乳酪蛋糕 Coffee Oreo Cheesecake

It's been a quite since I last baked cheesecake. The was a block of leftover cream cheese from my last bake and half of it has gone bad while still leaving me with a decent chunk of cream cheese to make a cake for the family.

我已好久没制做奶油乳酪蛋糕了。正好家里找到了一批之前制做奶油乳酪蛋糕剩下的材料而从中有半部份的奶油乳酪已变质不能采用，但是幸好还是有一大半块还没发坏的奶油乳酪可以取来制做一项奶油乳酪蛋糕给予家属品尝。

Instead of adopting conventional water bath method which might risk getting the bottom biscuit layer soaked, I tried steam baking the cake by placing a tray of water on the lowest rack of the oven while the second lowest metal rack place the cake. In the end, the cake turned out well with minimal cracks and most importantly everyone loves it.

一般的重奶油乳酪蛋糕都是采用水浴法来烘焙而我为了避免水份渗透底层的饼干层破坏口感，结果便把烤模摆在烤箱的最底第二层然后又放个盛了水的烤盘在烤箱的最下底层来补助蛋糕的烘焙。烘焙出来的蛋糕效果不错，表面没出现太大的裂痕，而且还受欢迎。

奥里奥咖啡乳酪蛋糕
Coffee Oreo Cheesecake

Ingredients 材料

(A)
28 pcs Oreo Cookies 奥里奥饼干
105g Unsalted Butter 无盐牛油 (melted 融化)

(B)
3 Tbsp Instant Coffee Granules 即融咖啡精
4 Tbsp Hot Water 滚水

(C)
600g Cream Cheese 奶油乳酪 (softened to room temp 温室回温)
140g Castor Sugar 细砂糖
1-1/2 Tbsp Plain Flour 中筋面粉
1/4 Tsp Salt 盐
75ml Whipping Cream 淡奶油
1-2 Tsp Pure Vanilla Extract 香草精
3 Large Eggs 大号鸡蛋
14 Oreo Biscuits 奥里奥饼干


Directions 做法

Light grease an 8" round cake pan with removable base with a bit of the melted butter (A). Set aside.

准备一个8寸圆形活底蛋糕模具，在模具内涂上一层融化的牛油A。搁置备用。

Crush or blend the whole cookies (A) together with the cream fillings into fine crumbs. Stir the biscuit crumbs together with the melted butter (A) into a mixing bowl and press the mixture tightly into the bottom of the prepared cake pan. Referigerate for 10-15 mins for the crust to hardened.

先把奥利奥饼(连同荚饼的馅料)擀面杖压碎或用食物加工器搅碎。然后把融化的牛油A和压碎的饼干A一起混入盆里混合成饼底材料。 把混合好的饼底材料倒入模具紧紧地压实后置入冰箱冷藏10至15分钟待定型。

Combine (B) until evenly combined. Set aside.

将B材料一起混合入一个小碗，混匀搁置备用。

In another mixing  bowl, beat cream cheese, salt, castor sugar and flour (C) with electrial mixers until smooth. Add whipping cream, coffee mixture (B) and vanilla extract and beat on low speed to combine.

奶油乳酪，盐，细砂糖及面粉C加入搅拌盆里，用打蛋器打发至光滑无颗粒状，加入淡奶油，咖啡精B，香草精转慢速搅拌混匀。

Scrape down the sides and beat in eggs, in 3 additions until completely combined.

再把盆边的乳酪糊刮入混合，分三次把鸡蛋计入乳酪糊中，边搅拌均匀后再加入下一次至到完全混匀即可。

Break the oreo biscuits (D) into quarter. Using a rubber spatula, fold in 3/4 portion of the biscuits (D) into the cheese batter.

最后把每份奥利奥D饼干拨开成四份之一，使用橡皮刮刀将3/4的饼干D混入乳酪蛋糕糊内。

Transfer the batter over the chilled Oreo crust. Decorate the top with the leftover quartered Oreo biscuits.

然后把乳酪蛋糕糊倒入已冷却定型的奥利奥饼底层上。在蛋糕表面摆入剩余的奥利奥饼干D为装饰。

Preheat oven to 170C degrees. Place a baking tray filled with hot water on the lowest baking rack directly below the cheesecake.

烤箱预热至170C度。烤箱的最底层摆另一个烤盘，盘里倒入热水。

Bake cheesecake in the 2nd lower rack of the preheat oven at 170C degrees for 30 mins.  Then reduce to 150C degrees and continue baking for another another 20-25 mins until the sides are set and center jiggly.

把乳酪蛋糕模具放在已预热至170C度烤箱里第二底层的烤架上烤30分钟左右，转小火150之间继续烘烤20至25分钟直到表面颜色变深，而蛋糕中心微微摇摆即可。

Turn off the oven heat and let the cake sit in the warm oven with the door open for 1 hour until completely cooled to room temperature before refrigerating overnight.

熄火后把烤箱门打开让蛋糕慢慢散热一小时，等蛋糕完全冷却后才放入冰箱冷藏隔夜为佳。

Remove cheesecake from the fridge half an hour before serving.

享用之际最好提前半个小时从冰箱取出待稍微软化后才切块品尝。

Note: 

As this cake is not bake directly through water bath, the cake surface will likely crack during baking. Generally, the crack lines will sink and level back after leaving the oven when the cake cools down. Should the cake develop huge cracks during baking, it is advisable to lower down the oven temperature to prevent further cracks to the cake.

由于这款蛋糕没有采用水浴法，在烤的过程中，乳酪蛋糕表面可能会有轻微的开裂，一般上出炉后小裂纹都会平复。但如果裂口比较大，则可能是烤的温度过高，请酌情调温度。

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