Kuih Seri Muka Recipe班兰糯米糕食谱|天然无色素，班兰蝶豆兰花 Kuih Puteri Salat, Natural, Pandan Butterfly Blue Pea

2022-6-18 17:00| 发布者: admin8| 查看: 14| 评论: 0|文章／视频分享来自: iwen baking

Kuih Seri Muka Recipe班兰糯米糕食谱|天然无色素，班兰蝶豆兰花 Kuih Puteri Salat, Natural, Pandan Butterfly Blue Pea

#班兰糯米糕 #班兰 #蝶豆兰花 #天然无色素
#KuihSeriMuka #PuteriSalat #Pandan #ButterflyBluePeaFlower #NaturalNoColoring

♦ 彩虹九层糕食谱|Rainbow Kuih Lapis (Kow Chan Kuih) Recipe: https://youtu.be/GbLTF5MhWYM ♦ Kuih Recipe糕点食谱： https://youtube.com/playlist?list=PL-z50Pxpx9Q1sgODgSnMEoRh28aRVpiud
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

做了著名马来糕点，班兰糯米糕，马来语也称Kuih Seri Muka“表面光亮”的意思。从小吃到大，熟悉的味道。分为两层：下层由糯米饭，上层由咖椰班兰卡仕达制作而成。糯米饭里加了浓椰奶油和天然蝶豆兰花的蓝色，粉粉天蓝白分明。上层卡仕达加了班兰和浓椰奶油蒸成半固态的咖椰状。盖好防止水蒸气滴落，容器够大，火侯控好，上层蒸好后可有光亮顺滑的表面。口感手感刚刚好的糕点，不会过于粘手又富有软糯Q弹口感，清香斑斓椰奶味，漂亮天然班兰绿和蝶豆兰花蓝，顺滑卡仕达加拉丝糯米。好吃又好看，满满童年味道。

收藏方式：蒸好完全凉透立刻吃，口感最佳。室温收密封容器1天。隔夜的话，收普通冰箱冷藏，吃前解冻/重蒸再吃口感较软糯。

Made the famous Malay Kuih, Kuih Seri Muka, also known as Puteri Salat, meaning “Shining Surface”. Eaten since young, familiar taste. Divided into two layers: bottom layer is made of glutinous rice, top layer is made of kaya pandan custard. Glutinous rice is added with thick coconut cream and butterfly blue pea natural blue, distinct pastel blue and white. Top layer custard is steamed with pandan and thick coconut cream into semi-solid stage of kaya. Cover to prevent steam water from dripping, steamer is large enough, the fire is well controlled, can achieve shining smooth top surface after steaming. Good texture that just right, not too sticky, yet soft and bouncy texture, with a delicate fragrance of pandan coconut milk flavor, beautiful natural Pandan’s green and Butterfly Blue Pea Flower’s blue, smooth custard with stringpull Glutinous Rice. Delicious and beautiful, full of childhood nostalgic flavor.

Storage Method: Best eaten right after steamed and cooled completely. Store in airtight container at room temperature for 1 day. If overnight, chill in normal fridge, before eating, thaw/re-steam for softer texture.

♦Ingredients 食材=7’x7’x3’inch Loose Bottom Square Pan 活底四方模具=
=Glutinous Rice Layer 糯米层=
12pcs Butterfly Blue Pea Flower Petals 蝶豆兰花瓣
40g Hot Water 热水
500g Glutinous Rice (Soaked 2hours) 糯米（浸泡2小时）
310g Water 水
176g Thick Coconut Cream 浓椰奶油
15g Caster Sugar 细砂糖
6g Salt 盐
10g (about 2pcs) Pandan Leaves （大约2片）班兰叶

(Steam on High Heat 20-25minutes)
(大火蒸20-25分钟)

=Pandan Custard Layer班兰卡仕达层=
170g Pandan Juice 班兰汁（60g Pandan Leaves 班兰叶 + 190g Water 水）
60g All Purpose Flour 普通中筋面粉
22g Corn Starch 玉米淀粉
160g Caster Sugar 细砂糖
6g Salt 盐
330g Thick Coconut Cream 浓椰奶油
150g Whole Eggs 全蛋液

(Steam on High Heat 60-70minutes)
(大火蒸60-70分钟)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love
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