Monday, September 11, 2017

香兰糯米糕 Kuih Seri Muka


My second attempt at making this kuih and found it equally good as compared to my first version two years ago.
我第二次尝试制做这项米糕,做起来的成果跟我上次所做的版本一样美味可口。

I copied down this recipe in my scrapbook somewhere but couldn't quite remember where I go it from. Anyway, both recipes are almost similar and whichever method you apply I am sure you will get equally happy results.
这道食谱是我以前用笔抄下来想尝试的食谱之一,食谱来源就不大记得了。无论您采用之前或现在这两个版本都能给予相似的好成果。


香兰糯米糕
Kuih Seri Muka


Ingredients 材料

Base Layer 糯米底层 (A)
360g Glutinous Rice 糯米 (soaked overnight 泡浸隔夜)
360ml Thick Coconut Milk 浓椰浆
1 Tsp Salt 盐
4 Pandan Leaves 班兰叶

Custard Layer 上层 (B)
150g Sugar 砂糖
100ml Water 清水

12 Pandan Leaves 班兰叶
100ml Water 清水

36g Custard Powder 奶油粉
1-1/4 Tsp Plain Flour 中筋
1-1/4 Tsp Tapioca Flour 木薯粉
7 Medium Eggs 鸡蛋
400ml Thick Coconut Milk 浓椰浆


Directions 做法


Drain away the water from glutinous rice (A).  Add salt and coconut milk (A) into the glutinous rice to combine. Set aside.
把泡浸糯米A的水倒掉沥干,加入盐,浓椰浆A混合搅匀。搁置备用。

Combine sugar and 100ml water (B) into a saucepan and boil until the sugar dissolved. Set aside to cool.
把B里的砂糖及100ml清水一起倒入锅烧热,一旦糖融化即可离火待凉。


Cut pandan leaves (A) into 3-4 inch lengths. Arrange some into a 9.5 inch steaming tray. Pour glutinous rice over the pandan leaves and place the remaining pandan leaves over the rice. Steam the rice over high heat for 25 mins until slightly cooked.
把A班兰叶剪成3至4寸片段然后一半都铺在个9.5寸蒸盘的低部,接着把糯米和椰浆倒入盘里,再把剩余的班兰叶摆在糯米,置入蒸锅用大火蒸25分钟至七分熟即可。

Fluff up the rice and remove all pandan leaves from the steaming tray. Use the back of a rubber spatula or spoon to tightly compact the rice back into the steaming tray.
取出蒸熟的糯米饭,取掉班兰叶后转入涂了油的模具里,采用汤匙的背面把糯米饭压。


Transfer the steaming tray back into the steamer and steam for a further 10 mins. Remove and set aside.
再次把压入模具的糯米送入蒸锅蒸10分钟。蒸熟后离锅待凉。

Cut pandan leaves (B) into 1-2cm lengths. Then combine with 100ml water (B) into a blender to extract pandan juice. Strain and set aside.
将材料B的班兰叶剪成1至2cm段,配上100ml 清水B用食物加工器搅碎得取班兰汁,过沥搁置。

In a mixing bowl, combine (B) coconut milk, pandan juice, custard powder, tapioca flour and plain flour until incorporated. Whisk in beaten eggs and sugar syrup to combine. Strain.
现在即可把材料B的椰浆,班兰汁,奶油粉,木薯粉,中筋面粉混合入搅拌均匀。再加入打散好的蛋液及糖浆混匀。沥入锅。


Cook the custard mixture over very low heat until slightly thickened. Pour over the cooked glutinous rice layer.
用小小火把班兰浆一边搅拌一边煮至稍微浓稠倒入糯米层上。

Steam over medium heat for 20-25 mins until set.
用中火蒸20至25分钟蒸熟即可。

Allow 2 hours of cooling time before serving.
蒸好的米糕连模一起放置于铁架上两个小时待凉后切块品尝。



Note :

I opted for fresh coconut milk in this recipe. For this recipe, I mix 900ml of water with 1 fresh grated coconut to strain out the required milk. For convenience, you may also use store bought coconut cream and mix with equal ratio of water to get the coconut milk.
在这道食谱里我采用了新鲜椰浆。我把900ml清水配上一粒新鲜椰丝然后挤出椰浆。您若选择方便的话可以采用盒装的现成椰浆然后配上相等的水份来得取所需的椰浆。


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




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