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.

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此。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.

南瓜糯米糕 Pumpkin Seri Muka

Another sweet dessert made for my staff for the breaking of their fasting yesterday evening. The kueh came out moist and tender that melts in the mouth, very yummy!

昨晚我又作了一道甜品给予女佣们的开斋点，蒸出来的糕粿湿嫩香浓，一旦放入口里即立刻融化超好吃。

This is a reduced sugar version and if your are into sweet desserts, I suggest you to add another 10-15% of sugar into the recipe. 

这道食谱是少糖份的，你若爱吃甜的话，我建议多加10至15八仙的糖入第二个步骤的鸡蛋糊里。

南瓜糯米糕
Pumpkin Seri Muka

Ingredients 材料

(Pumpkin Layer 南瓜层）
2 Medium Eggs 中号鸡蛋
280g Pumpkin 南瓜 (steam and mash 蒸熟搅成泥)

85g Cake Flour 蛋糕粉

35g Hun Kwe Flour 印尼布丁甸粉

3-1/2 Tbsp Rice Flour 粘米粉

80g Sugar 砂糖

260g Coconut Milk 椰浆

2g Salt 盐

(Top Layer 上层)
70g Sugar 砂糖
400ml Water 清水
1 Tsp Salt 盐
17g Mung Bean Flour 绿豆粉
60g Corn Flour 玉米粉
300ml Coconut Milk 椰浆

Method 做法

(Pumpkin Layer 南瓜层)

Combine all ingredients from the pumpkin layer into a mixing bowl until incorporated. Strain mixture into a saucepan and cook over low heat while stirring continuously until the mixture turn slightly thickened. 

把南瓜层所有材料混入大碗里，搅匀。再把混合糊过沥入锅用小火一边不停地搅拌一边煮至稍微浓稠即可。

Immediately remove from heat and transfer the pumpkin mixture into a greased 8 inch square steaming pan. Steam under medium heat for 20 mins. Open steamer lid every 5 mins while steaming. 离火后把南瓜糊转入个已涂抹上食油的8寸方型模具，以中火蒸20分钟，每隔5分钟须提起正锅盖一次一直到完成为止。

(Top Layer 上层)

Combine all ingredients from the top layer into a mixing bowl until incorporated.
接着把上层所有材料混入大碗里，搅匀。

Cook mixture over low heat while stirring continuously until the mixture turn slightly thickened. 
转入锅用小火一边不停地搅拌一边煮至稍微浓稠即可。

Immediately after the pumpkin layer is steamed, pour the batter over er the pumpkin layer and steam under medium high heat for 15 mins. Open steamer lid every 5 mins while steaming.

将粉浆倒在正蒸熟的南瓜底层上，以中火蒸15分钟，每隔5分钟须提起正锅盖一次一直到完成为止。

Allow the kuih to cool completely before unmoulding.
蒸熟的糕粿在铁架待凉后脱模。

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

甜薯桂花球 Sweet Potato Donuts

During the month of Ramadan, the first thing my Muslim staff do when they break fast is to consume sweet beverage and food before proceeding to take their main course.

每逢家中的回教女佣守斋戒月时，都会在吃开斋饭的前刻以甜食及饮料为先然后才开餐吃主食。

This soft and chewy donuts are specially made for them during one of the days when they break their fasting.

我特别做了这批外脆内Q软的甜薯球让她们作为当天的开斋甜品。

甜薯桂花球
Sweet Potato Donuts

Ingredients

(A)
464g Sweet Potatoes 番薯 (diced 切丁)

(B)
220g Glutinous Rice Flour 糯米粉
45g Plain Flour 中筋面粉
65g Castor Sugar 细砂糖
1 Tsp Salt 盐
1/2 Tsp Baking Powder 发粉

(C)
270g Hot Coconut Milk 热椰浆

Coating 表面装饰 (D)
1/2 Cup Castor Sugar 细砂糖
1 Tsp Cinnamon Powder 桂花粉

(E)
Cooking Oil 食油


Directions 步骤

Combine (D) together into a bowl. Set aside.

把材料D一起混入碗里，均匀搁置备用。

Combine (B) together into a bowl until evenly mixed. Set aside.

另外将B混入另个碗里，均匀搁置备用。

Boil sweet potatoes (A) for 12-15 mins until tender. Drain and mash.

番薯A可以加水放入锅用中火煮12至15分钟至软化。离火后沥干再搅成泥状。

Transfer mashed potatoes together with the (B) dry mixture into a bowl and hand knead until crumbly.

把番薯泥混入材料B的碗里，用手搓揉混合至粗粒状。

Gradually add boiling coconut milk (C) in batches into the above mixture and use a spoon to mix the mixture. Add more milk if needed. Once the mixture comes together to form a dough, the remaining milk can be discarded.

慢慢地把烧滚的椰浆C分次混入番薯面粉团里，用汤匙搅匀成团后即可停止加入椰浆。剩余的椰浆可以去掉。

Scoop 1 Tbsp of dough and roll into 1" ping pong balls. Place the dough balls on a baking tray and cover with towel.

取1汤匙的面团置于手中搓成1寸圆球形，排列在烤盘上然后用布覆盖着。

Heat sufficient cooking oil (E) over medium low heat in saucepan. Drop dough balls into the heated oil and deep fry under low heat for 5-7 mins until evenly browned. Dish up the donuts and transfer into a plate lined with paper towel to absorb the excess oil.

把食油E倒入锅里以中小烧热，轻轻地把桂花球团置入热油，以小火把面团油炸5至7分钟至表面呈现金黄色及里面熟透即可捞起，置入已铺上吸油的纸巾上将多余地油脂吸掉。

Evenly roll and coat the donuts in cinnamon sugar mixture (D) while hot. Serve warm or at room temperature.

趁热时立刻把炸熟的桂花球滚入桂花砂糖粉料D，混匀后即可品尝或待凉后吃都可。

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

摩摩查查蒸糕 Simple Bubur Cha Cha Cake

The first time when I come across this recipe from Amy Wong's 'Aromas of Kuihs' and I wondered how would it taste like as I have never seen or tasted bubur cha cha in such form other than the creamy dessert we used to have.  To satisfy my curiosity, I decided to also adapt and attempt this steamed kuih since I happened to prepare the same ingredients for Bubur Cha Cha dessert.

当我第一次从黄春梅的‘层层糕粿香’里见到这道食谱的时候早已幻想着它的味道，特别是摩摩查查糖水制成蒸糕根本就从来没见识过。为了满足自己的好奇心便在弄摩摩查查糖水时也顺便一起采用同样的材料加以稍微修改制成。

Once you already have the ingredients prepared, making it is as easy as a breeze.  In general, it taste relatively good.. a cooked and pudding version of the dessert. Something new and usual.

一旦有了现成的材料，制做起来其实一点也不困难。尝试了之后，感觉就如吃着蒸熟布丁版本的摩摩查查糖水，另有一份新的特色。

摩摩查查蒸糕
Simple Bubur Cha Cha Cake


Ingredients 材料

(A)
160g Sugar 砂糖
1/2 Tsp Salt 盐
850ml Water 清水

(B)
180g Rice Flour 粘米粉
40g Corn Flour 玉米粉
100g Tapioca Flour 木薯粉
350ml Coconut Milk 椰浆

(C)
100g Orange Flesh Sweet Potatoes 橙肉番薯 (diced 切丁)
100g Purple Flesh Sweet Potatoes 紫肉番薯 (diced 切丁)
80g Yam 芋头 (diced 切丁)
40g Colored Sago Pearls 颜色沙谷粒
Tapioca Jelly 木薯粉块 (Optional)



Method 做法

Boil sago pearls (C) separately in saucepan with sufficient water till cooked. Drain. Soak in cold water and set aside.

把颜色沙谷粒C配入适量的清水在锅里煮熟，沥干又再泡浸冷水里搁置备用。

Cook (C) sweet potatoes and yam until softened. Set aside.

将材料C里的两种番薯及芋头煮熟，搁置备用。

Combine (A) into a saucepan and boil till sugar dissolves. Remove from heat and set aside.

将材料A一起混入煮锅煮滚把糖融化后离火搁置。

Combine (B) into a mixing bowl and stir to mix. Sieve the mixture.  Add (A) to combine and mix evenly. Divide mixture into three equal portions.

把B一起混入盆里，拌匀后过沥。接着把糖浆A拌入搅匀，在把粉浆分成三等份。

Cook one portion of the mixture under low heat until slightly thickened. Transfer mixture into an 8 inch steaming tray. Sprinkle 1/3 portion of the ingredients (C) over the mixture and steam at medium high heat for 15 mins.

先把第一份粉浆用小火煮至稍微浓稠，置入个8寸蒸盘，撒入1/3份材料C，转入蒸锅以中火蒸15分钟。

Repeat the cooking and preparation for the next portion of the mixture as per the earlier layer. Sprinkle the second portion of (C) onto the layer and steam for 15 mins.

用同样做法重复第二份的粉浆，然后撒上第二层材料C于上，继续以中火蒸15分钟。

Pour the balance portion of the mixture into the steaming tray. Sprinkle the last portion of (C) on top and steam for 20-25 mins.

最后一份剩余的粉浆勿需放入锅里煮浓稠，就直接置入蒸盘加入蒸熟的第二层蒸糕上，把剩余的材料C撒入，再转入蒸锅蒸20-25分钟至熟即可。

Allow to cool slightly before serving.

离火后把蒸盘摆在铁架待凉即可。

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

蒸木薯糕 Steamed Ubi Kayu Kuih

Whilst Malaysia celebrates Wesak Day yesterday, Indonesia officially celebrate this today and hence it is another public holiday for many companies.
昨天马来西亚庆祝卫塞节但印尼卫的卫塞节是今天，有许多公司今天放假营业。

Yesterday we made a good batch of vegetarian nyonya curry noodles which I will be sharing the recipe when I am done with the writing. 

我们昨天弄了一道相当可口的素娘惹咖喱面，待我完成写完那份食谱后将会马上与你分享。

For today, I am sharing this super easy steamed tapioca kuih recipe which I am extremely with. I had tried making many versions of steamed tapioca kuih in the past and this is one of the few good versions I am happy with. This recipe is certainly a keeper for future remake.

今天所分享的是这道极容易又满意的蒸木薯糕食谱，在我所尝试制做的木薯糕中算是非常不错的版本， 看来我因该会继续采用这项蒸木薯糕食谱一直到遇上还更好的版本。

蒸木薯糕 
Steamed Ubi Kayu Kuih
Recipe adapted from Beyond Norm


Ingredients 材料

(A)
700g Grated Tapioca 木薯丝
130g Sugar 砂糖
210ml Water 清水
175ml Coconut Milk 浓椰浆
3/4 Tsp Salt 盐

(B)
Red Food Coloring 食用红色素
Green Food Coloring 食用青色素
3 Pandan Leaves 班兰叶

(C)
300g Fresh Grated Young Coconut 新鲜嫩椰丝
1/3 Tsp Salt 盐
1-2 Pandan Leaves 班兰叶 (cut length)


Method 做法

Combine all ingredients (A) together into a mixing bowl until mixed.
将材料A一起混入搅拌盆，混匀。

Divide the batter into 2 equal portions. Add a few drops of (B) red food coloring into one portion and mix well. Add a few drops of (B) green food coloring into the other portion.
再把混匀好的面糊平均分成两份。一份加入B食用红色色素而另一份加入食用青色色素，混匀。

Grease 2 baking / steaming moulds. Transfer the prepared mixture into individual moulds and level. Place pandan leaves on top of each mixture (as per picture).
准备两个蒸模，模里涂上一层食油。把两份不同颜色的面糊盛入各自的模具，抹平。面糊上铺上一层班兰叶（如图）。

Steam over high heat for 30-35 mins until cooked.
送入蒸锅以大火蒸30至35分钟至熟即可。

Remove from steamer and set aside to cool.
离锅后搁置待凉。


Mix (C) grated coconut and salt together. Transfer onto a steaming tray. Slot pandan leaves into the coconut mixture and steam over medium high heat for 5-6 mins.
这时把C的椰丝和盐一起混匀，置入整盘又插入班兰叶于中，以中火蒸5至六分钟。

Remove from steamer and discard pandan leaves. Set aside to cool.
离火后取出班兰叶，搁置待凉。

When the tapioca kuihs have cooled, cut into desired size with a greased knife. Roll the cut kuihs over the grated coconut to coat evenly. Serve。
待蒸糕冷却后，用巴涂抹上油脂的利刀把蒸糕切块，置入椰丝里滚卷平均的涂抹上椰丝即可品尝。

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