Winniepinnie's Blog

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千层椰汁马蹄糕 August 18, 2014

Filed under: Kueh — winniepinnie @ 9:35 am
Tags: ,

天气炎热,吃上一口自己亲手做的椰汁马蹄糕,让人清爽怡人,热气尽消啊~ 层层清晰分明,口感弹牙,而且还有淡淡的椰香味,大人小孩吃完一块又一块。。。
* 马蹄粉250g
*椰汁 750g
* 冰片糖 250g
* 水 750g


* 千层椰汁马蹄糕的做法第1步
1. 将马蹄粉分二份,一份加350g水开生浆

* 千层椰汁马蹄糕的做法第2步
2. 将生浆水拌匀

* 千层椰汁马蹄糕的做法第3步
3. 将余下400g水和250g糖混合煮融

* 千层椰汁马蹄糕的做法第4步
4. 将生浆倒入糖水中,边倒边搅拌

* 千层椰汁马蹄糕的做法第5步
5. 生浆和糖水混合成生熟浆后备用

* 千层椰汁马蹄糕的做法第6步
6. 将另一份马蹄粉,加350g椰汁开成生浆

* 千层椰汁马蹄糕的做法第7步
7. 余下400g椰汁煮至微沸,倒入生浆 ,混合成生熟浆

* 千层椰汁马蹄糕的做法第8步
8. 蒸盘四周抹油,然后先放一层糖水生熟浆,加盖煮至凝固,再放一层椰汁生熟浆,再加盖煮至凝固,再放糖水生熟浆,如此反复此步骤,至蒸盘满,待完全凝固就可以了

* 千层椰汁马蹄糕的做法第9步
9. 刚煮好时,表面很热,摸上去有点粘粘的感觉,等放凉了,就变成了弹牙又充满椰香的千层椰汁马蹄糕了,放冰箱风味更佳哦。。


9-Layer Kueh Lapis (Penang Style) March 25, 2012

Filed under: Food & Beverages,Kueh — winniepinnie @ 4:56 am
9-Layer Kueh Lapis (Penang Style)

9-Layer Kueh Lapis (Penang Style)

160g rice flour
20g green bean flour (hoen kwe flour)
150ml water

For the Syrup:
190g castor sugar (i reduced to 170g)
300ml water
2–3 screwpine leaves (pandan leaves), knotted
250ml thick coconut milk (squeezed from 1 grated coconut)
1/4 tsp. salt ( i didn’t use salt)
A few drops red colouring ( i used pink and purple)

Combine sugar, water and screwpine leaves in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool. Put rice flour and green bean flour into a large mixing bowl. Pour in water gradually and leave aside to soak for 40–45 minutes.

Add coconut milk and salt to the rice flour and mix well. Stir in syrup. Strain the batter to ensure it is free from lumps. Divide batter into two. Leave half a portion white and add colouring to the other half.

Place a greased 20cm tray in the steamer and heat up for 4–5 minutes. Pour half cup of the white batter on the heated tray. Cover and steam over medium heat for 5–6 minutes or until set. Pour half cup of the pink batter over the white layer and steam covered for 5 minutes.

Repeat the procedure, alternating white and pink batter until all the batter is used up.

To the very last layer add a little more colour to make it a deeper shade of pink. After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process.

Cool the kuih thoroughly before cutting into small diamond-shaped pieces.