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.

班兰绿豆木薯丸 Tapioca Balls with Green Bean Paste

Another great recipe adapted from Andrew Kow's 'Malaysian Kuehs and Snacks'.

又一道美味糕饼食谱取自及修改于许孙祥的‘粿香满堂’

班兰绿豆木薯丸
Tapioca Balls with Green Bean Paste

Ingredients 材料
(A)
700g Steamed Tapioca 蒸木薯 (mashed 捣烂)
60g Glutinous Rice Flour 糯米粉 (sifted 过沥)
60g Wheat Starch 澄面粉 (sifted 过沥)
60g Vegetable Shortening 植物起酥油
60g Sugar 砂糖
1/2 Tsp Salt 盐
100ml Water 清水

(B)
70g Rice Flour 粘米粉 (sifted 过沥)
70g Self Raising Flour 自发面粉 (sifted 过沥)
42g Glutinous Rice Flour 糯米粉 (sifted 过沥)
35g Sugar 砂糖
105g Water 清水

(C)
Store Bought Green Bean Paste 市卖班兰绿豆馅料

(D)
Cooking oil for deep frying 炸木薯的食油


Directions 做法

Combine (B) into batter. Set aside.

将材料B拌匀成面糊，搁置待用。

Peel and cut tapioca into chunks. Steam under high heat for 30 mins until softened. Mash and combine the balance of ingredients (A) till incorporated. Shape into ping pong balls. Flatten each ball into disc and place sufficient green bean paste (C) in the center. Round it up into a ball and seal.

木薯去皮切块，以大火蒸30分钟至熟透。接着把蒸熟的木薯与其余材料A一起混匀，搓成乒乓球状，中间压扁放入足够的班兰绿豆馅料，收口捏紧搓圆。

Coat the  balls with batter (B)

均匀地沾上面糊B。

Heat up sufficient cooking oil (D) in wok. Gently drop in tapioca balls and deep fry under low heat till golden brown. Scoop up and drain. Serve.

烧热适量食油D， 慢慢地放入木薯丸，用小火炸至金黄色。 捞起，沥油后即可享用。

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

烤木薯糕 Baked Tapioca Cake

I have tried many versions of kueh bengka ubi (baked tapioca cake) and this is the most satisfying recipe which you can easily retrieve from Kitchen Tigress. Her recipes are all very very good and fail proof.

经过多次的尝试，这道烤木薯糕的食谱是我最满意以及容易从Kitchen Tigress 的博客上找到的好食谱。她的所有食谱都非常有效而且成功效率高，很受好评。

For this recipe, I have reduced the sugar from the original 300g to 200g and still think that the sweetness could be further reduced another 20g as the baked cake is still too sweet for my palette. 

我从她这道食谱里提议300克砂糖份量缩减至200克，结果尝试后便觉得糖份还可以再缩减多20克。

With the sugar reduction in this recipe, the top didn't come out as golden brown as her recipe. I reckon the browning of the top relies on the high sugar content to create a caramelize effect. Nevertheless, I am extremely pleased with the aromatic cake with its 'melt in the mouth' texture.

由于糖份大量的减少，烧烤出来的木薯糕的表层并没原著般的焦金黄色。尽管如此，烧烤出来的木薯糕味道香浓，一旦送入口里即溶化，超好吃！

烤木薯糕 
Baked Tapioca Cake  

Recipe adapted from Kitchen Tigress
(Recipe for a 22 cm square baking pan)

Ingredients 材料

2 Large Eggs 鸡蛋(大)

200g Sugar 砂糖

1 Tsp Sea Salt 海盐

950g Tapioca 木薯 (grated搅碎)

5 pandan leaves 班兰叶

300ml Thick Coconut milk 浓椰浆

190 ml water 清水

Method 做法

Preheat oven to 170°C.

烤箱预热至170C度。

Line the base and sides of a 22cm square baking pan with parchment paper.

准备一个22cm方形烤模，烤模的底部及侧偏铺上已涂抹少许食油的烘焙纸。

Rinse and drain pandan leaves. Set aside.

班兰叶洗净沥干后搁置待用。

In a food processor, blend tapioca into fine coarse bits. Set aside.

把木薯切块送入食物搅拌器搅碎。搁置待用。

Combine thick coconut milk and water till incorporated. Set aside.

将浓椰浆及清水一起混合，搁置待用。

In a mixing bowl, add eggs, sugar and salt. Stir to combine.

把鸡蛋，砂糖和海盐一起混入搅拌盆，混匀。

Add grated tapioca and mix till combined.

再加木薯碎，搅匀。

Add pandan leaves into the tapioca mixture. Use hand to knead and crush in the pandan leaves into the mixture.

又加班兰叶，然后用手将班兰叶搓入木薯混合糊内直到班兰汁融入木薯糊。

Discard pandan leaves.  Stir in coconut milk and water mixture till incorporated.

取出班兰叶然后丢掉。倒入椰浆水，拌匀。

Transfer tapioca coconut milk mixture into prepared baking pan.

把拌好的木薯糕糊转入模具。

Bake in a preheated oven at 170C degrees for 75 mins until fully cooked and the top turns golden brown.

送入已预热至170C度的烤箱烘烤75分钟，直到熟透及表层呈现金黄色即可。

Allow the cake to cool on cooling rack for 40 mins before removing the pan.

将烤熟的木薯糕连模一起摆上铁架待凉40分钟后才脱模。

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

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木薯椰丝煎堆 Fried Tapioca Balls with Grated Coconut

Apart from using sweet potatoes in cooking, tapioca is another popular tuberous root starch widely adopted here in Indonesia whereby its versatility makes it very suitable in making traditional kuehs and snacks.  

红薯和地瓜除了用在多种用途于烹饪上，木薯也是一项在印尼及受欢迎的塊莖淀粉，特别是它的多功能性质而非常适合用于制做传统糕粿及小吃。

When my ex maid visited us 2 weeks ago she gave us some tapioca freshly plucked from her neighbor's backyard, during then we were too engrossed in cooking something else that we forgotten about the tapioca until this morning. Luckily, we managed to save the neglected tapioca from ruin by trying this SUPER yummy recipe from Andrew Low's 'Malaysian Kuehs and Snacks'. 

两个星期我的前度女庸到访，从她家的邻居那里踩了一批新鲜的木薯送给我们，当时因为忙于制做其他的食品而忘了那批木薯。幸好在木薯还没发臭时及时被发现，便匆忙取出许孙祥的‘粿香满堂’里的这道食谱来尝试。

Devoid of wheat nor glutinous rice flour, this version of deep fried tapioca balls is completely made with steam mashed tapioca thus giving it a savory crispy outer layer but melting inner texture. When coupled with the aromatic and sweet grated coconut fillings, its truly yummy....

原来这版本全以蒸熟捣烂的木薯及无采用任何糯米粉及澄面粉的木薯煎堆更好吃。炸出来的木薯表皮酥脆而内蓬松溶化入口的口感。再配上那富有椰糖的椰丝内陷，一旦吃了就难以停口，太好吃了！

木薯椰丝煎堆
Fried Tapioca Balls with Grated Coconut

Ingredients 材料

(A) Fillings 内陷
350g Grated White Coconut 白椰丝
150g Palm Sugar 椰糖
1 Tbsp Sugar 糖
120g Oil 食油
3 Pieces Pandan Leaves 班兰叶 (knotted 打结)

(B) Skin 外皮
650g Steamed Tapioca 蒸熟木薯 (mashed 捣烂)
90g Sugar 糖
1 Tbsp Salted Butter 咸牛油 (soften to room temp 温室回温)
1 Tsp Salt 盐

(C) Coating 沾裹材料
Some Black & White Sesame 少许白及黑芝麻


Method 做法

Combine palm sugar, sugar, oil and pandan leaves (A) into a deep frying pan and cook until sugar dissolves.

将椰糖，糖，食油和班兰叶A一起混入炒锅煮至糖溶化。

Add grated coconut (A) and continue to stir fry until fully combined and the mixture dries up. Discard pandan leaves and set aside.

加白椰丝A翻炒至干身后，搁置待用。

In another mixing bowl combine all ingredients (B) till incorporated. Divide dough into 25-30g portions.

准备另一个碗盆，把材料B全部材料混合至面团。平均分成25-30克小份。

Scoop 2 tbsp of coconut fillings (A) and place onto the centre of each dough and seal. Shape into the size of ping pong balls. Evenly coat the balls with sesame.

取出两汤匙的馅料放置于每份皮的中间，把收口捏紧然后搓圆成兵乓球形。最后均匀裹上芝麻即可。

Heat up 1/2 pot  of cooking oil in a deep fryer. Deep fry the tapioca balls until golden brown. Remove and drain.

把1/2锅的食油烧热，以中小火将木薯煎堆炸至金黄色即可捞起， 沥油。

Allow to cool before serving.

待至稍凉后即可享用。

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

娘惹三味蒸糕 Tri-Flavour Nyonya Kueh

I love this wonderful recipe from joceline's blog and had been itching to try out until recently. She is a true master in the kitchen who makes and share beautifully shot picture of her works.

我一直都很欣赏爱的心灵之约博客里多样的食谱而这道也是我从去年就想要尝试做的食谱之一。等你看了博主Joceline的博客后一定也会同意我的话，她是个对厨艺及摄影有天赋的人物。

For this recipe, I made a technical mistake when doing the final layer which resulted the final layer's jiggly texture. As you could see from joceline's blog this kueh has beautiful texture on all layers and mine was doing exactly fine until the yam layer when I forgotten to cook the yam batter before sending it for steaming. This is a rather important step to have a stabilize yam cake layer. Nevertheless, I have provided the proper written instructions according to her blog. If you follow accordingly, I am certain you will achieve the exact results.

在此顺便一提，我在制做最后的芋头层时犯了一小结的差错而导致芋头的表面不入爱的心灵之约博客里般层层都是完美，尤其是在芋头糕那层不够定型及缺光滑。原因是我忘了一个重要的步骤把混合好的芋头面糊拿去炒至浓稠才放入蒸锅蒸熟。我只是马上将均匀好的芋头面糊送入蒸锅蒸熟。无论如何，我在这博客里所记载的是正缺无遗漏的完整版，你尽可放心。你只要好好跟着步骤制做一定可以得到好的成果。

娘惹三味蒸糕

Tri-Flavour Nyonya Kueh

Recipe adapted from Butter, Flour & Me

Ingredients 材料

Glutinous Rice Layer 糯米层 

300g Glutinous Rice 糯米

200g Coconut Milk 椰浆

1/2 Tsp Salt 盐

Panda Leaves 班兰叶

1 Pc Banana Leaf 香蕉叶

Directions 做法

Wash and soak glutinous rice overnight. Drain.

糯米洗净后浸泡隔夜。沥干。

Combine glutinous rice with knotted pandan leaves into a steaming plate and steam with medium heat for 10 minutes.

糯米放入蒸盤，加入班兰叶后以中火蒸热10分钟。

Stir salt and coconut milk together to combine. Evenly pour the coconut mixture over the glutinous rice and send back to the steamer and steam under medium high heat for 30 minutes.

把盐倒入椰浆捣匀。加入进糯米盤内再以中火把糯米蒸30分钟至熟。

Line the bottom of an 8 inch square baking pan with banana leaf. Apply cooking oil onto the baking pan.

准备一个8寸方形蛋糕模，里面铺上香蕉叶后再抹油。

Discard pandan leaves and remove steam rice from steamer.

糯米蒸熟后取出，去掉班兰叶。

Transfer into the prepared baking pan. Firmly press the rice tightly into the baking pan. Set aside.

把糯米转放入已铺了香蕉叶及抹油的模具，紧紧的把米饭压入模具内。搁置待用。

Tapioca Cake Layer 木薯层

500g Tapioca 木薯

180g Coconut Milk 椰浆

110g Sugar 糖

2 Tbsp Tapioca Flour 木薯粉

Yellow Food Coloring 食用黄色色素

Directions 做法

Wash and shred tapioca. Discard water.

木薯洗净，刨丝。弃掉水份。

Combine coconut milk with sugar and tapioca flour till incorporate. Add coloring and stir to combine before adding it to the shredded tapioca.

把椰浆，糖和木薯粉料混匀。调入适量的黄色色素后才倒入进木薯丝，搅匀成糊。

Pour the batter over the glutinous rice layer.

将木薯糊铺上在糯米糕层上。

Steam the layer under medium low heat for 25 minutes until cooked.

再以中火蒸25分钟至熟透为止。

Use kitchen paper towels to blot away excess water from the surface. Set aside.

使用厨房的纸巾吸取木薯糕表面多余的水份。 搁置待用。

Yam Cake Layer 芋头糕层

150g Yam 芋头

2 Eggs 鸡蛋

80g Sugar 糖

200g Coconut Milk 椰浆

200g Fresh Milk 鲜奶

1/2 Tsp Salt 盐

100g Plain Flour 面粉

2 Tbsp Tapioca Flour 木薯粉

Purple Food Coloring 食用紫色色素 (optional自选)

Directions 做法

Cut yam into cubes and steam until softened. Mash it while it is hot.

芋头切块蒸软。趁热把蒸熟的芋头醪成泥。

Combine all ingredients into a mixing bowl until mixed. Add purple coloring if needed.

把全部材料混入搅拌碗混匀。必要时可加入紫色色素加深颜色。

Transfer the batter into a food processor  and blend until smooth.

将调好的面糊放入食物处理器，搅碎成无粒粒的面糊。

Transfer mixture into a saucepan and cook until slightly thicken.

面糊倒入炒锅以小火煮至稍微浓稠。离火。

Pour the yam batter over the tapioca kueh layer and steam under low heat for 20minutes until cooked.

再把面糊铺于木薯糕层上以小火蒸热20分钟至熟透为止。

Place the steamed kueh on the cooling rack to cool before unmoulding to slice.

蒸熟的糕点摆上铁架放凉后才脱模切块。

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