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Tuesday 3 March 2015

Nyonya Nine Layers Kuih (娘惹九层糕)




这个糕点上个月就做好,但是要先放在存库厢里,这个月花主席的我最爱的传统糕点才可以派上用场。不然我这般“三天捕鱼,四天晒网”的态度,怕是很难交上功课。今天和主席来个没有约定的巧合,上个娘惹九层糕吧!

有前列做九层糕蒸到中间不熟的,所以有点担心蒸这个糕点。但是Eileen跟我讲说Sonia这个食谱很好操作,所以就试试吧。很好很好,九层都熟透透。谢谢好介绍。


Ingredients:

(A)
400ml water
70g  sugar (I used 100g)
5 pandan leaves, knotted
400ml coconut milk

(B)
180g rice flour
120g tapioca flour

(C)
Red food colouring

Method

1. Boil  (A) water, sugar, pandan leaves and coconut milk until sugar dissolved. Discard pandan leaves and set aside to cool completely.
2. Mix (B) rice flour and tapioca flour together in a mixing bowl. Add the liquid into the flour, stir to mix well. Strain the batter.
3. Grease a 7" steam pan with a little oil. Place the pan in a steamer and steam until hot (abt 3-5 mins).
4. Divide batter into 2 portions, around 126g for each layer, 4 layer with plain batter (original white) and 5 layers of red batter (add red food colouring into plain batter to become red layer).
5. Pour 1st layer with red batter into steam pan, and steam for 4mins over medium high heat.
6. Pour 2nd layer with white batter into steam pan, and steam for 4mins.
7. Repeat until all 8 layers set. Add a drop red food colouring to let red batter to become darker red colour and continue to steam for 15mins.
8. Leave the kueh to cool completely (take about 6 hours) at room temperature before cutting (use a plastic knife to cut).

材料:
A
400ml
70g 砂糖(可以加多30g
400ml
5片香

B
180g 粘米粉
120g 木薯粉

C
适量 色素




做法:
1)将材料A放入里煮至糖溶及小气泡,熄火把香叶取出,放凉用。
2)把材料B混合,再倒入做法1),过筛,分成两部分(600ml480ml)。
3)把大部分(600ml)面糊加入色素,匀。
4)在7寸模涂上适量食油,放入蒸炉加,倒入一层红色面糊以中大火蒸4
5)倒入第二白面糊,放入蒸炉蒸四分,重复至第八面糊。
6)倒入最后一层红色面糊(可加深少色素),蒸12
7)完全冷却后(6),才切片享用。


食谱: Sonia, Eileen












I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.