傳統娘惹九層糕 Traditional Nyonya Nine Layers Kuih/Kuih Lapis (kow chan kuih)

2020-9-16 16:56| 发布者: admin8| 查看: 34| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

傳統娘惹九層糕 Traditional Nyonya Nine Layers Kuih/Kuih Lapis (kow chan kuih)

#娘惹九層糕
#九層糕
#Nine Layers Kuih

#kow chan kuih
#Kuih Lapis

娘惹九層糕在馬來西亞是一個很受歡迎的糕點，糕點色彩繽紛，看起來非常誘人，是許多大人和小孩喜愛的糕點。九層糕含義，取長長久久，步步高升之意。好吃的娘惹九層糕必須口感富有彈性, 有嚼勁，一層一層能撕開，這個食譜很好操作，你可以試試！

傳統娘惹九層糕 Nyonya Nine Layers Kuih /Kuih Lapis

材料：
A）
180克粘米粉
50克沙谷粉(如果沒有可以用木薯粉代替)
150ml 水

B）
350ml 水
160克細砂糖
2片斑斕葉

200ml 濃椰漿
1/8 茶匙細鹽
紅色素
橙色素

做法：
1.把材料A混合，然後過篩，攪拌均勻，休息1個小時
2.將材料B放入鍋裏煮滾至糖溶解，熄火把香蘭葉取出，熄火放涼備用。
3.把材料A和B混合，再加入200ml 濃椰漿和1/8 茶匙細鹽拌勻
4.將粉漿過濾，分成兩部分（500ml及400ml）。
5.500ml的面糊加入紅色素，攪勻。
6.在7X7寸模塗上適量食油，模具放入蒸鍋加熱，倒入一層白色面糊（100ml）以中大火蒸5分鐘。
7.每幾分鐘開蓋一次，擦幹蓋子上的水，避免水蒸氣掉入表面層。
8.倒入第二層紅色面糊（100ml），蒸5分鐘，一直重復，至第八層面糊。
9.最後一層紅色面糊加1滴橙色素，蒸15分鐘即可。
10.等完全冷卻後（約4-6小時），才切片享用。

小貼士：
1.用手指摸面糊層，如果面糊不粘手，表示面糊已熟，一般大概4-5分鐘面糊就能蒸熟
2.每5分鐘開蓋一次，開蓋之後記得擦幹蓋子上的水，有利於表面的平整。
3.每一次面糊不可蒸太久，層與層之間的黏性很差，比較難粘連在一起，也就是說分層會比較嚴重，我們要讓它粘在一起，又可以撕下來。所以4-5分鐘是剛剛好的。
4.切刀必須用塑料刀，比較好切

Traditional Nyonya Nine Layers Kuih (kow chan kuih)
Nyonya cake is the most famous dessert in Malaysia, and it is a favorite of many adults and children. Nyonya Nine-Layer Cake is one of the most popular pastries. It is colorful and looks very attractive. The meaning of nine-layer cake is long, long, and rising.
The delicious Nyonya nine-layer cake must be elastic and chewy, and the layer can be torn apart. This recipe is very easy to operate, you can try it!

Traditional Nyonya Nine Layers Kuih/Kuih Lapis

material:
A)
180g rice flour
50g sago flour
150ml water

B)
350ml water
160g caster sugar
2 pcs pandan leaves

200ml thick coconut milk
1/8 teaspoon fine salt
Red pigment
Orange pigment

practice:
1. Mix material A, then sifted, stir well, rest for 1 hour
2. Put ingredient B into a pot and boil until the sugar dissolves. Turn off the heat and take out the pandan leaves. Turn off the heat and let cool for later use.
3. Mix ingredients A and B, then add 200ml thick coconut milk and 1/8 teaspoon fine salt, mix well
4. Filter the slurry and divide it into two parts (500ml and 400ml).
5. Add red pigment to 500ml batter and mix well.
6. Coat a cooking oil on a 7X7 inch mold, put the mold in a steamer to heat, pour a layer of white batter (100ml) and steam for 5 minutes on medium-high heat.
7. Open the lid once every few minutes and wipe off the water on the lid to prevent water vapor from falling into the surface layer.
8. Pour the second layer of red batter (100ml), steam for 5 minutes, and repeat until the eighth layer of batter.
9. Add 1 drop of orange pigment to the last layer of red batter and steam for 15 minutes.
10. Wait for it to cool completely (about 4-6 hours), then slice and enjoy.

Tips:
1. Touch the batter layer with your fingers. If the batter is not sticky, it means the batter is cooked. Generally, the batter can be steamed in about 4-5 minutes
2. Open the lid once every 5 minutes. After opening the lid, remember to wipe off the water on the lid, which will help smooth the surface.
3. The batter should not be steamed for too long each time. The stickiness between layers is very poor and it is more difficult to stick together. We have to make it stick together and tear it off. So 4-5 minutes is just right.
4. The cutter must use a plastic knife, which is easier to cut
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