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Wednesday, 15 August 2012

水粿 (Chwee Kuih)



今天一睡醒,忽然好想吃水粿。老实说不知道是忽然想吃是一直挂念着冰箱那包菜脯,一定要找个食谱来把那包菜脯消掉。水粿-我好久好久都没有吃到了,这一做就是十四个,我一人吃了十个,还有四个在冰箱,明天依然是我的早餐哈哈(我还没有吃厌)。。。真的真的不要小看那个椰糖浆,那个糖浆真的给这个小糕点增添几分味道。今天就给大家分享这个很简单又好味道的小吃。

150g沾米粉
660ml
粟粉一
油两
碱水半茶匙

配料:
A: 2大匙油,150克甜菜脯碎, 2大匙蒜米,1大匙糖,1大匙甜黑油,1小匙
B: 200克椰糖,3大匙水,1大匙甜黑
C: Sambal 辣椒/ 虾米辣 hebihiam

做法:
1. 将米浆拌均匀过滤,用小火煮至稠。
2. 倒入已了的小碗里,大火蒸15至熟
3. A烧热, 爆香蒜, 加入菜脯碎爆香, 加入, 味,用。
4. B 放在小里煮至椰糖完全溶解,用。
5. 把冷却的碗仔糕从杯子里取出,上菜脯,淋上椰糖,配搭sambal享用。

贴士
1. 在煮米候,要不停的拌,开始浓稠了即刻离火
2. 要待粿冷了才倒扣取出

来源:粿的食谱-蓝赛珍 & 配料食谱-Jane's Corner

Ingredients:
(A)
150g rice flour
660ml water
1 tbs corn flour
2tbs oil
½ tsp alkaline water

B: 2 tbs oil, 150g sweet preserved turnip, 2tbsp garlic (chopped), 1 tbs sugar, 1 tsp salt
C: 200g palm sugar, 3 tbsp water, 1 tbs sweet dark sauce
D: sambal chilli/ Hebihiam (shrimp chilli)

Method:
1. Mix (A) ingredients together, sift and cook on low heat until mixture started to thickened.

2. Heat oil in wok, stir fry garlic until fragrant. Add in preserved turnip and continue to fry until fragrant. Add in seasoning and stew under low heat for 5 mins Set aside.

3. For the sauce, heat up C until palm sugar is dissolved. Set aside.

4. Remove rice pudding from cup. Top up with some preserved turnip, palm sugar and sambal to serve.

Tips:
Continue to stir the mixture while cooking. When mixture started to thicken, leave the stove immediately.

Remove the rice pudding when it is cool completely.