今天一睡醒,忽然好想吃水粿。老实说不知道是忽然想吃还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灭掉。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。
米浆:
150g沾米粉
660ml水
粟粉一汤匙
盐少许
油两汤匙
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大匙甜黑酱油,1小匙盐
B: 200克椰糖,3大匙水,1大匙甜黑酱油
C: Sambal 辣椒/ 虾米辣 hebihiam
做法:
1. 将米浆搅拌均匀过滤,用小火煮至浓稠。
2. 倒入已经蒸热了的小碗里,大火蒸15分钟至熟。
3. 将A油烧热, 爆香蒜, 加入菜脯碎爆香, 加入调味酱料, 试味,备用。
4. 将B
放在小锅里煮至椰糖完全溶解,备用。
5. 把冷却的碗仔糕从杯子里取出,铺上菜脯,淋上椰糖酱,配搭sambal享用。
贴士:
1. 在煮米浆的时候,要不停的搅拌,开始浓稠了即刻离火
2. 要待粿冷了才倒扣取出
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.