馬來傳統糕點【Kuih Penyaram】帽子糕

2024-8-14 16:30| 发布者: admin8| 查看: 49| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

馬來傳統糕點【Kuih Penyaram】帽子糕

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Kueh Penyaram（也叫Kuih Cucur Jawa）介绍
Kueh Penyaram，也被称为Kuih Cucur Jawa，是一种传统的马来西亚和印度尼西亚甜点。它的外观类似于小甜甜圈，通常呈金黄色，外表酥脆，内部松软，带有浓郁的棕糖香味。

材料：
100克粘米粉
80克普通麵粉
1/2茶匙鹽
150 椰糖（敲碎）
230毫升清水
2片香蘭葉

做法：
准备糖浆：
1.将150 椰糖（敲碎）棕糖和230毫升清水倒入一个小锅中，用中火加热，搅拌直到糖完全溶解。然后過濾，放置一旁冷却
2. 在一个大碗中，加入100克粘米粉，80克普通麵粉，和1/2茶匙鹽搅拌均匀
3. 加入冷却的椰糖浆，搅拌均匀，直到形成光滑的面糊。
4. 让面糊静置至少3小時，使面糊充分吸收湿原料。
5. 在一个深锅中加热足够的油至中高温，确保油量足以让糕点漂浮。
6. 用勺子舀一勺面糊，小心地倒入热油中。
* 炸至糕点两面金黄，外表酥脆（每面大约需要2-3分钟）。
* 用漏勺将炸好的糕点捞出，放在吸油纸上沥干多余的油。
7. 将炸好的Kueh Penyaram放置一旁冷却片刻，然后即可享用。

小贴士：
* 温度控制：油温太高会导致外部快速变色但内部未熟，而油温太低会使糕点吸收过多油脂变得油腻。
* 一致性：面糊的稠度要适中，太稀会导致糕点无法成型，太稠则会影响口感。

Introduction to Kueh Penyaram (also called Kuih Cucur Jawa) Kueh Penyaram, also known as Kuih Cucur Jawa, is a traditional Malaysian and Indonesian dessert. It looks like a small donut, usually golden brown, crispy on the outside, soft on the inside, and has a rich brown sugar aroma.

Ingredients:
100g rice flour
80g plain flour
150 Palm sugar (broken into pieces)
240ml water
1/2 teaspoon salt
2 pandan leaves

Practice:
Prepare the syrup:
1. Place the 150g brown sugar and 230ml water in a small pot, heat
over medium heat, and stir until the sugar is completely dissolved.
Then strain and set aside to cool
2. In a large bowl, add 100g rice flour, 80g plain flour, and 1/2
teaspoon salt and mix well
3. Add the cooled Palm sugar syrup and mix well until a smooth batter forms.
4. Let the batter rest for at least 3 hours to fully absorb the wet ingredients.
5. Heat enough oil in a deep pan over medium-high heat, making sure
there is enough oil to float the pastry.
6. Use a spoon to scoop a ladle of batter and carefully pour it into
the hot oil.
* Fry the pastry until golden brown on both sides
* Use a slotted spoon to remove the fried pastry and place on
absorbent paper to drain excess oil.
7. Set the fried Kueh Penyaram aside to cool for a while and then enjoy.

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