传统烤木薯糕食谱|娘惹糕|Baked Cassava/Tapioca Cake/Kuih Ubi Kayu|Nyonya Kuih

2021-7-10 17:00| 发布者: admin8| 查看: 32| 评论: 0|文章／视频分享来自: iwen baking

传统烤木薯糕食谱|娘惹糕|Baked Cassava/Tapioca Cake/Kuih Ubi Kayu|Nyonya Kuih

#烤木薯糕 #娘惹糕
#KuihUbiKayu #TapiocaKuih #BakedCassavaCake #BakedTapiocaCake #NyonyaKuih

♦斑斓椰丝卷Kuih Ketayap: https://youtu.be/fvBoJ9_RAmE
♦斑斓椰糖椰丝蛋糕食谱Moist Ondeh Ondeh Cake https://youtu.be/cJXMxwQWqN4
♦斑斓食谱Pandan Recipe Playlist:　 https://youtube.com/playlist?list=PL-z50Pxpx9Q1gdM5iVcNJai5VCtcL6Khi
♦ 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.

今天来做传统娘惹糕，烤木薯糕。采用整整1公斤的鲜木薯来制作，单单用手人工刨木薯成绵绵幼丝就用了约一小时时间。用高温烤得到位，可以烤出木薯糕特色外表，顶部一层薄焦皮，内部浓密黄金色。哥哥还误以为是牛油蛋糕呢，真像~哈哈。切开来软硬度刚好，Q弹且不过度粘手。每一口都有满满木薯原味，加上微微椰奶香和焦香味，不过于甜腻，口感很好，回忆童年味道~。
木薯丝一定要刨得软绵幼细，并且要保持湿润，不能挤出过多汁。面糊浓稠度很重要，太浓顶部干硬，太稀内部软糯粘手。

收藏方式：做好，整体不切收密封容器室温2天内吃完，选择吃前再切可防止出水。收冰库冷冻可以保持久些，吃前解冻，toaster中火烤热，温吃。

Today, made traditional Nyonya kuih, Kuih Ubi Kayu a.k.a. Baked Cassava/Tapioca Cake. This recipe uses a whole 1 kg of fresh Cassava/Tapioca/Ubi Kayu to make, which took me about an hour to manually grate them into fine silk. Use high temperature to bake till just right to get the signature appearance of Kuih Ubi Kayu, with thin burnt skin on top and dense golden color inside. My brother mistakenly thought it was butter cake, such a resemblence~ Haha. When cut open, they’re moderate soft & firmness, Q elastic and not too sticky. Every bite is full of the original taste of cassava, with a slight coconut milk and burnt aroma, not overly sweet and greasy, good texture, recalling the nostalgic taste of childhood~
The grated cassava must be soft smooth and fine like silk, must retain its moisture and not over squeeze out the juice. The consistency of the batter is very important, too thick, top will dry and harden, too thin, inside will be too soft and sticky.

Storage Method: After done, keep it whole uncut in airtight container for 2 days at room temperature. Choose to cut right before eating to kuih from watery. Can choose to freeze in the freezer for a longer period of time. Thaw before eating, heat toaster over medium heat and eat warm.

♦食谱=7'英寸四方磨具=
1000克木薯 (去皮，刨丝)
220克细纱糖
6克盐
106克鸡蛋
14克木薯粉
40克无盐牛油（融化，放凉）
16克蛋黄粉/卡仕达粉（可选）
270克椰奶

(上下火，不开旋风，中层烤)
(预热烤箱200C:１小时。之后，转烤盘，调高到 230C:15-20分钟至顶部微焦色)

♦Recipe =7' Inch Square Pan=
1000g Cassava/Tapioca/Ubi Kayu (Peeled, Grated)
220g Caster Sugar
6g Salt
106g Eggs
14g Tapioca Flour
40g Unsalted Butter (melted and let cool)
16g Custard Powder (Optional)
270g Coconut Milk

(Top Bottom Heat, No Fan Force, Middle Rack)
(Preheated Oven 200C: 1 hour. After that, rotate baking pan, adjust to 230C: 15-20minutes till top lightly burnt)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love
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