【4款大馬傳統糕点的步驟與做法】双色杯子糕/沙谷蒸糕/香蕉蒸糕/马六甲椰糖打南糕

2024-7-9 18:00| 发布者: admin8| 查看: 48| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

【4款大馬傳統糕点的步驟與做法】双色杯子糕/沙谷蒸糕/香蕉蒸糕/马六甲椰糖打南糕

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双色杯子糕/双色碗糕（纯素）

準备11个陶瓷杯（5.5cm宽x4cm高）

材料 A （香兰层）
30克粘米粉
15克木薯粉
130毫升香兰汁（8片香兰叶 +150毫升清水搅拌成汁）
30克糖
1/4茶匙枧水
**混合均匀

材料 B （椰糖层）
30克粘米粉
15克木薯粉
75毫升清水
1/4茶匙枧水
***混合均匀备用***

煮椰糖水
40克椰糖（敲碎）
80毫升清水
香兰叶 2片（打结）
**煮至糖融化***

C）
50克新鲜白椰丝
一撮盐
**两者混合，蒸5分钟

方法：
1）（下层=香兰层）在碗中加入材料（A）搅拌均匀，之后煮至稍微有糊状即可，倒出，备用。
2）（上层=椰糖层）煮椰糖水融化至沸腾，将沸腾的椰糖水和B材料混合均匀，再加入 1/4茶匙枧水，备用
3）陶瓷小杯涂油，然后蒸热5分钟
4）将香兰面煳倒入陶瓷小杯4分满，蒸5分钟再倒入B加至七分满，蒸15分钟
5）冷却后再脱模（搭配椰丝享用）

Double Layer Kuih Kosui / Kuih Lompang (Vegan)
Prepare 11 ceramic cups (5.5cm wide x 4cm high).

Ingredients A (Pandan Layer)
* 30g rice flour
* 15g tapioca flour
* 130ml pandan juice (blend 8 pieces of pandan leaves with 150ml water)
* 30g sugar
* 1/4 teaspoon lye water Mix well
*
Ingredients B (Gula Melaka Layer)
* 30g glutinous rice flour
* 15g tapioca flour
* 75ml water
* 1/4 teaspoon lye water Mix well and set aside
Cooking Gula Melaka Sugar Syrup
* 40g Gula Melaka /Palm Sugar (crushed)
* 80ml water
* 2 pandan leaves (knotted) Cook until the sugar melts*
C)
* 50g fresh grated coconut
* A pinch of salt Mix both and steam for 5 minutes
Method:
1. (Bottom Layer = Pandan Layer) Mix ingredients (A) in a bowl until well combined. Cook until slightly thickened, then pour out and set aside.
2. (Top Layer = Coconut Sugar Layer) Cook coconut sugar syrup until boiling, then mix the boiling syrup with ingredients B until well combined. Add 1/4 teaspoon lye water and set aside.
3. Grease ceramic cups and steam for 5 minutes.
4. Pour the pandan mixture into the ceramic cups until 4/5 full, steam for 5 minutes, then pour in the B mixture until 8 full and steam for 15 minutes.
5. Cool, then demold. (Serve with grated coconut.)

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斑兰沙谷蒸糕（Abok Abok Sago Pandan）

材料A：

150克沙谷（Sago）
75克新鲜白椰丝
20克细砂糖
1克盐
30毫升浓缩班兰汁（香兰精华）

材料B
100克马六甲椰糖（磨碎）

做法：

1）先把沙谷米浸在水里10分钟，沥干。
2）把材料A拌均匀
3）将香蕉叶卷成锥型
4）舀入一汤匙沙谷，加入一茶匙马六甲椰糖，再放上沙谷盖过椰糖
5）将多余的香蕉叶向中间折入，再用牙签固定
6）蒸上20分钟，即可。

浓缩班兰汁（香兰精华）的做法：
https://youtu.be/Io3qj8OqWOg

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Abok Abok Sago Pandan

Ingredient A:

150g sago
75g fresh shredded white coconut
20g caster sugar
1 g salt
30ml pandan juice concentrate (pandan essence)

Ingredients B：
100g gula melaka (grinded)

practice:

1) Soak the sago in water for 10 minutes and drain.
2) Mix ingredients A evenly
3) Roll the banana leaves into a cone shape
4) Scoop in 1 tablespoon of sago, add 1 teaspoon of gula melaka, then put sago to cover the gula melaka
5) Fold the excess banana leaf in towards the middle and fix it with a toothpick
6) Steam for 20 minutes.

Concentrated pandan juice (pandan essence):
https://youtu.be/Io3qj8OqWOg

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【马来传统糕点~香蕉蒸糕】Lepat pisang/ Steam Banana Parcel Kueh

材料：
300克熟香蕉肉
50克椰糖
30克-40克白糖
少许盐
100毫升椰浆
100克普通面粉
20克粘米粉

少许油(涂蕉叶）
2大张蕉叶（剪成16张长方型 18cm X20cm）

香蕉蒸糕Lepat pisang/ Steam Banana Parcel Kueh

Ingredients:
300g ripe banana flesh
50g coconut sugar
30g-40g white sugar
pinch of salt
100ml coconut milk
100g All purpose flour
20g rice flour

Some cooking oil (for coating on banana leaves)
2 large banana leaves (cut into 16 rectangles, 18cm X20cm)

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马六甲椰糖打南糕

材料(椰糖层)
230克马六甲椰糖
400毫升清水
**搅拌,煮溶**

150克木薯粉
100克粘米粉
300毫升清水
**混合均匀**

材料(白色层)
80克粘米粉
20克木薯粉
500克椰浆
1茶匙盐
***混合均匀***

其它材料:
3克蝶豆花加少许水(煮成浓缩蓝花汁)
7寸方模 (涂一层油)

Kueh Talam Gula Melaka (Gula Melaka Layer Kueh)

Kueh Talam Gula Melaka have a chewy and soft, and there is a bouncy texture ， very delicious！The blue of butterfly pea flower is added to the surface of coconut milk layer. It feels very dreamy, beautiful and delicious!

Ingredients (Palm Sugar Layer)
230g gula melaka (Palm sugar)
400ml water
**mix well, cook and dissolve**

150g tapioca flour
100g rice flour
300ml water
**well mixed**

Ingredients (white layer)
80g rice flour
20g tapioca flour
500g coconut milk
1 teaspoon salt
***well mixed***

Other materials:
3g butterfly pea flower with a little water (boiled into concentrated blue flower juice)
7 inch square mold (paint a layer of oil)

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