椰丝糯米糕 Kuih Lopis

Kuih Lopis is a traditional dessert commonly found in Singapore, Malaysia and Indonesia. It is made from steamed glutinous rice served with grated coconut and brown sugar syrup. It is relatively simple to make and you put as much sugar syrup as you like to suit your liking.

椰丝糯米糕是一道普及于新加坡，马来西亚及印尼的传统糕点。制做方法也相当容易，主要的材料是蒸糯米配上椰丝然后再淋上红糖浆就这样子吃了。您可以随自己的喜好尽可添加糖浆来增加口味。

椰丝糯米糕
Kuih Lopis



Ingredients 材料

(A)
525g Glutinous Rice 糯米 (soak for 2-3 hours 泡浸2至3小时)
30 pcs Pandan Leaves 班兰叶
700ml Water 清水
6 pcs Fresh Banana Leaves 新鲜香蕉叶
Raffia String 绳子

(B)
1 cup Gula Melaka 椰糖 (chopped 切碎)
1/4 cup Water 清水

(C)
1 cup Fresh Grated Coconut 嫩椰丝
1/2 Tsp Salt 盐



Directions 做法

Cut (A) pandan leaves into 2cm strips and blend together with 700ml water until pulverized. Strain out 600ml of juice and discard the pulp.

把A的班兰叶剪成二公分小段，配合700毫升清水一起倒入食物加工器把班兰叶搅碎。沥掉叶渣挤出600毫升的班兰汁。

Combine the extracted pandan juice and glutinous rice together into a pot and cook over low heat. Stir continuously until the pandan juice is fully absorbed into the semi-cooked glutinous rice. Remove from heat and set aside.

然后便把班兰汁和糯米A一起倒入锅里一边搅拌一边用小火煮到班兰汁完全被糯米吸收后即可离火搁置。

Clean and wipe dry banana leaves. Cut leaves into 25x25cm squares. Place sufficient amount of the pandan glutinous rice onto the prepared banana leaves and roll up tightly into a bolster. Tie both ends securely with raffia strings.

香蕉叶洗净，抹干后剪成25x25cm的方型状。接着取出半熟的糯米铺在香蕉叶上，卷成个抱枕状用绳子牢固两边尾端。

Boil glutinous rice rolls in a pot filled with sufficient boiling water to completely cover over the rice. Cook over medium high heat for an hour before draining out the water and allow the rice rolls to cool before serving.

最后把卷好的糯米饭卷置入已装满沸水的锅里，锅里的水必须足够完全覆盖米卷。用中火煮一小时后即可取出米饭待凉。

Combine (B) together in a saucepan and bring to boil. Reduce heat to low and continue to simmer the syrup for another 10-13 mins until thickens. Set aside to cool.

将材料B倒入小锅煮滚，转小火继续煮十至十三分钟把糖浆煮至浓稠即可离火搁置。

Combine and mix (C) thoroughly into a steaming tray and steam over medium heat for 8-10 mins. Set aside.

把C一起混匀，转入蒸盘用中火蒸八至十分钟即可离火搁置。

Unwrap and remove the banana leaves. Slice the cooled glutinous into 1-2cm thick disc and roll it over the grated coconut (C) to coat evenly.

取掉香蕉叶，把冷却的糯米卷切成1至2公分的厚块，放入椰丝里平均的塗覆即可。

Pour gula melaka syrup (B) over the coated glutinous rice and serve.

将椰糖浆B淋在糯米饭卷后即可品尝。

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.

素爪哇面 Vegetarian Mee Jawa

This is one of the best Mee Jawa recipe I have tried. Best served with home made belacan chili sauce. 

这是我所尝试的爪哇面里最可口的一道，配上之前制做的素马来栈辣椒酱会更加好吃。

素爪哇面
Vegetarian Mee Jawa

Ingredients 材料

Vegetarian Prawn Crackers 素虾饼 (A)
160g Plain Flour 面粉
1 Tbsp Rice Flour 粘米粉
1 Tbsp Cornstarch 玉米淀粉
1 Tbsp Baking Powder 发粉
1 Tsp ENO 果子盐
1 Tsp Salt 盐
1 Tsp Pepper 胡椒粉
2 Tsp Sugar 砂糖
2 Tbsp Cooking Oil 食油
2 Tsp Sesame Oil 芝麻油
320ml Water 清水

(B)
700ml-1 Lit Cooking Oil 食油

Combine all ingredients (A) into a mixing bowl and stir well. Heat up cooking oil (B) for deep frying. Immerse the wok spatula into the hot oil until hot.

材料A一起放入大碗中搅拌均匀。烧热B食油后，把镬铲浸入炸油中至热。

Spoon a ladle of batter (A) into the heated wok spatula and spread to coat the top of the spatula and deep fry until set. Use a fork or spoon to push the cracker into the hot oil and continue to fry until golden brown and crispy. Dish and drain. Store in airtight container until ready to serve.

舀入适量面糊A入镬铲上浸入炸油炸至定型，用叉子轻轻刮入油中继续炸至金黄香脆，捞起沥干油待凉后装入密封容器收藏至用上为止。

Soup Base 汤底 (C)
3.5 Lit Water 清水

6 Stalks Lemongrass 香茅
600g Yam Bean 沙葛
10pcs Kaffir Lime Leaves 疯柑叶
350g Soya Beans 黄豆
1 pc Seaweed 紫菜
10pc Assam Keping 阿三片

(D)
650g Orange Sweet potatoes 黄肉番薯 (cooked 煮软)
650g Tomatoes 番茄

Seasoning 调味料 (E)
1/2 Tbsp Salt 盐
200g Sugar 砂糖
1 Tbsp Mushroom Powder 香菇粉
500g Tomato Sauce / Ketchup 番茄酱
100g Chilli Sauce 辣椒酱
75ml White Rice Vinegar 白米醋

For Thickening 芡粉水 (F) - Mixed 拌匀
9 Tbsp Plain Flour 面粉
17 Tbsp Water 清水


Main Ingredients 主材料 (G)
1 kg Yellow Noodles 黄面条
4 Potatoes 马铃薯 (cooked 煮软)
10 Pcs Fried Tofu 炸豆腐
200g Bean Sprouts 豆芽
5 Hard Boiled Eggs 全熟蛋 (optional自选)
10 Calamansi Limes 桔子
10 Pcs Vegetable Prawn Crackers (A)

Combine all soup base ingredients (C) into a stock pot and bring to boil. Lower heat and continue to simmer for 1 hour. Strain and discard solid ingredients.

将基本汤底材料C放入汤锅煮滚，转小火煮多1小时后才把渣料全部捞起保留汤底。

Add (D) and seasonings (E) into the soup base and bring to boil. Transfer into blender or food processor and blend until smooth. Return back to the pot and bring the mixture to boil.  Thicken with Plain flour water mixture (F) to form thick gravy.

加入D和调味料E再次把汤底煮滚。转入食物搅拌机或食物加工机搅烂至幼滑，又转入汤锅煮滚，加入芡粉水F打芡至浓汤。

Bring a pot of water to boil. Blanch and drain (G) yellow noodles and bean sprouts. Set aside.

另煮一锅的滚水，各自把G里的黄面条和豆芽汤过，沥干水搁置待用。

Arrange some blanched noodles, cooked potatoes,  tofu, beansprouts, hard boiled eggs and vegetable prawn crackers (A) into a serving bowl. Pour the thick gravy over. Serve with home made belacan chili sauce.
把适量的面条，马铃薯，炸豆腐，豆芽，全熟蛋及素虾饼A放入深碗里。淋上浓汤配上自制马来栈辣椒酱享用。

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

素马来栈辣椒酱 Vegetarian Belacan Chilli Sauce

Following my recent post on the making of basic sambal paste for general cooking purpose, I am sharing you another ready to serve belacan chili sauce by using the basic homemade sambal paste as the base main ingredient without having to go through the lengthy preparation process of making this sauce from scratch.

记得我上个礼拜博客里分享的基本叁巴辣椒酱吗？从那份现成的辣椒酱里我取出少许来制成这份既食马来栈辣椒酱，方便既又勿需再次重复那复杂费功夫的基本辣椒糊。

This homemade belacan chili sauce will go with many dishes as for now I am using it for the coming posting Mee Jawa which I already made with positive feedback.

这道既食马来栈辣椒酱可以配上任何的熟食来添加口味，正好可以用在爪哇面上。就连我那不爱吃辣的老伴都赞好混入面来吃。待会写好了爪哇面的制做过程后便会放上博客与您分享。

素马来栈辣椒酱
Vegetarian Belacan Chilli Sauce


Ingredients 材料

(A)
150g Basic Sambal Paste 基本叁巴辣椒酱
15g Vegetarian Belacan Powder 素马来栈粉

(B)
1-2 Tbsp Sugar 砂糖
3 Tbsp Dark Brown Sugar 红糖
1/2 Tsp Mushroom Powder 素香菇粉

(C)
50g Asam Jawa 亚森羔
200ml Water 清水


Method 做法

Combine (C) and mix evenly. Strain and retain the juice. Set aside.

把材料C一起混合，过沥去渣保留汁，搁置。

Heat up sambal paste (A) in a saucepan on low heat. Add belacan powder to incorporate and to be followed by (B) and the assam water (C). Bring to boil. Set aside to cool before serving.

将A基本叁巴辣椒酱放入炒锅用小火加热，拌入马来栈粉后又加入B一起炒香后便加亚森汁C煮滚。离火搁置待凉备用。

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