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Tuesday 1 April 2014

Kuih Kacang (眉豆椰丝糯米糕)









昨天于忍无可忍,上了理院整理我那凌乱的三千烦恼丝。想起来距离上一次去理发院已经有差不多一年了。。。那是在去年去KK旅行时顺便去的。我啊,很怕上理发院,因为要要洗要剪要吹,大多数都会被唠叨头发很干做一下护理然后然后又这个那个的,耳朵软的我就这样被劝的乖乖坐在那里几个小时。虽然很多人都喜欢这样被人pamper,有人按摩头皮,然后有人服侍洗头和修剪然后还set个漂亮的头让人眼前一亮,但是我这个人就是不懂享受,只想可以快快剪了就回家,坐久了人觉得很不耐烦。话说回来,如果哪天可以躺着像去facial那样,睡醒了有个新发型我会很愿意一年多上几次理发院的。

这个眉豆糕点之前也上过一次,是我自己很喜欢的糕点。虽然没有摺成ketupat的样子,这样一盘蒸也是可以的。



(A)
300g 糯米,泡在水中4或隔夜,
180ml
100g 幼糖
3片斑

B
50g眉豆,泡在水中30
500ml
12 小匙

(C)

100g 
1小匙

做法:

1. 将所有A料在蒸中拌匀, 用大火蒸45,取出待凉。

2. B在小中煮30-40,至到豆干。

3. 将(A B)+ (C) 料混合均匀。

4. 7寸方模,用香蕉叶/蛋糕纸铺底,抹上一层油。把糯米糕倒入,平蒸20

5. 糕出炉后,用一片抹了少许油的香蕉叶盖在糕上 (这样冷切法,糕才不会顶面变硬),待凉后却


Ingredients:
(A)
300g glutinous rice, soaked for 4 hours or overnight and drained 180ml
100g caster sugar

3 pandan leaves

(B)
50g black eye beans, soaked for 30 minutes, drained
500ml water
12 tsp salt

(C)

100g shredded coconut
12tsp  salt

Method:

1. Combine all ingredients A in a steaming tray. Steam at high heat for 45 minutes. Remove and leave to cool.


2. Cook all ingredients B in a saucepan for 30-40 minutes. Remove from heat and drain.

3. Mix A and B +C well

4. Line a 7” square tray with banana leave/ baking paper, greased. Spoon the glutinous rice mixture into the tray and press firmly. Steam for 20 minutes.

5.  When cooked, line a piece of greased banana leave/ baking paper on top of the cooked glutinous rice kuih (this is to avoid the top of the rice becomes hard).  Leave to cool. Cut and serve.