Monday, May 15, 2017

摩摩查查蒸糕 Simple Bubur Cha Cha Cake


The first time when I come across this recipe from Amy Wong's 'Aromas of Kuihs' and I wondered how would it taste like as I have never seen or tasted bubur cha cha in such form other than the creamy dessert we used to have.  To satisfy my curiosity, I decided to also adapt and attempt this steamed kuih since I happened to prepare the same ingredients for Bubur Cha Cha dessert.
当我第一次从黄春梅的‘层层糕粿香’里见到这道食谱的时候早已幻想着它的味道,特别是摩摩查查糖水制成蒸糕根本就从来没见识过。为了满足自己的好奇心便在弄摩摩查查糖水时也顺便一起采用同样的材料加以稍微修改制成。

Once you already have the ingredients prepared, making it is as easy as a breeze.  In general, it taste relatively good.. a cooked and pudding version of the dessert. Something new and usual.
一旦有了现成的材料,制做起来其实一点也不困难。尝试了之后,感觉就如吃着蒸熟布丁版本的摩摩查查糖水,另有一份新的特色。



摩摩查查蒸糕
Simple Bubur Cha Cha Cake


Ingredients 材料

(A)
160g Sugar 砂糖
1/2 Tsp Salt 盐
850ml Water 清水

(B)
180g Rice Flour 粘米粉
40g Corn Flour 玉米粉
100g Tapioca Flour 木薯粉
350ml Coconut Milk 椰浆

(C)
100g Orange Flesh Sweet Potatoes 橙肉番薯 (diced 切丁)
100g Purple Flesh Sweet Potatoes 紫肉番薯 (diced 切丁)
80g Yam 芋头 (diced 切丁)
40g Colored Sago Pearls 颜色沙谷粒
Tapioca Jelly 木薯粉块 (Optional)



Method 做法


Boil sago pearls (C) separately in saucepan with sufficient water till cooked. Drain. Soak in cold water and set aside.
把颜色沙谷粒C配入适量的清水在锅里煮熟,沥干又再泡浸冷水里搁置备用。

Cook (C) sweet potatoes and yam until softened. Set aside.
将材料C里的两种番薯及芋头煮熟,搁置备用。

Combine (A) into a saucepan and boil till sugar dissolves. Remove from heat and set aside.
将材料A一起混入煮锅煮滚把糖融化后离火搁置。


Combine (B) into a mixing bowl and stir to mix. Sieve the mixture.  Add (A) to combine and mix evenly. Divide mixture into three equal portions.
把B一起混入盆里,拌匀后过沥。接着把糖浆A拌入搅匀,在把粉浆分成三等份。

Cook one portion of the mixture under low heat until slightly thickened. Transfer mixture into an 8 inch steaming tray. Sprinkle 1/3 portion of the ingredients (C) over the mixture and steam at medium high heat for 15 mins.
先把第一份粉浆用小火煮至稍微浓稠,置入个8寸蒸盘,撒入1/3份材料C,转入蒸锅以中火蒸15分钟。

Repeat the cooking and preparation for the next portion of the mixture as per the earlier layer. Sprinkle the second portion of (C) onto the layer and steam for 15 mins.
用同样做法重复第二份的粉浆,然后撒上第二层材料C于上,继续以中火蒸15分钟。


Pour the balance portion of the mixture into the steaming tray. Sprinkle the last portion of (C) on top and steam for 20-25 mins.
最后一份剩余的粉浆勿需放入锅里煮浓稠,就直接置入蒸盘加入蒸熟的第二层蒸糕上,把剩余的材料C撒入,再转入蒸锅蒸20-25分钟至熟即可。

Allow to cool slightly before serving.
离火后把蒸盘摆在铁架待凉即可。





Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Printfriendly

Recent Blog Post

Related Posts Plugin for WordPress, Blogger...