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Tuesday 17 April 2012

芋头糕 (Yam Kuih)



把冷冻库整理一下竟然发现还有一粒紫色芋头,对啊,也好久没有吃芋头糕了,ok,就做芋头糕吧!每次都是做一个78“模的后来冷却了才把糕切成一块一块来吃。我在想,可不可以改变一下呈现方式啊!就试一下用蛋挞模来弄,因为这样一小个一小个蒸,熟了就可以不用再却了,一粒粒也挺好看的,不是吗?

Yam Kuih

材料:                                             
700g (去皮切粒)              
280g 占米粉
50g   澄面粉
20g  薯粉
1300ml
50g  (炸香)

味料:
1.5茶匙  
1.5 茶匙 五香粉
1茶匙    鸡精粉
1 茶匙   
1 茶匙    麻油

饰:
12 碗 小葱头(切片炸香)
12碗 青葱 (切粒)
2条红辣椒 (切粹)

做法:
1. 把占米粉,澄面粉及薯粉与水混合成糊浆备用。
2. 米炸香。用。
3. 把芋炸香,接着加入味料加200ml水,方入米,煮至芋头软。然后把糊浆倒入,转小火煮至半熟。
4.倒入以抹油的蛋挞模内, 待水煮滚后,大火蒸1518分钟至熟。
5. 取出洒上装饰。

备注:糊浆不可煮过火, 否则蒸出来的糕会太硬。  

食谱:精致宴会美点, pg91

Ingredients
700g Yam (peel and cut into cubes)
280g rice flour
50g wheat starch
20g tapioca flour
1300ml water
50g dried shrimps (fried until fragrance)

Seasoning:
1.5 tsp salt
½ tsp chinese five spice powder
1 tsp chicken powder
1tsp sugar
1tsp sesame oil

Garnishing:
½ bowl shallots (sliced and deep fried)
½ bowl spring onion (diced)
2 red chilli (minced)

Method:
1. Combine all the flours and water, mix well and set aside.
2. Fried shrimps and set aside.
3. Fried yam cutesadd seasoning, fried shrimps and add in flour mixture to cook till thicken.
4. Fill the batter into egg tart mould. Steam over boiling water for 18-20minutes or till cook.
5. Remove from the steamer and stand to cool. Sprinkle with garnishing and serve.

Note:Do not over cook the batter, this will lead to a harder texture of the kuih.

Recipe adapted from : Exquisite Desserts & Snacks for Party, pg91