Thursday, June 22, 2017

蓝花双层糯米糕 Blue Pea Flower Kuih Seri Muka
























蓝花双层糯米糕

材料8' X 8' 方模 

下层: 

糯米  250
浓椰浆  170
 1/4茶匙
班兰叶  数片(打结) 


做法  

1.将糯米浸水4个小时,沥干。
2.在蒸盘里倒入沥干的糯米、椰浆、盐和班兰叶,蒸30分钟。
3. 
将班兰叶取出,把蒸好的糯米饭倒入一个铺了香蕉叶的方模里压实。 



上层: 

鸡蛋  2
砂糖  100
蓝花汁  120克(蓝花用热水浸泡取汁)
椰浆  400
面粉  120
木薯粉 3大匙
1/4茶匙


做法  

1. 将鸡蛋和砂糖打至糖融化,加入班兰汁、椰浆和盐拌均匀。
2. 
筛入粉类拌匀,然后把面糊过滤。
3. 
用中小火煮面糊,必须不停搅拌,煮至稍微浓稠,熄火。 
4. 将面糊慢慢倒在糯米饭上,用中小火蒸3040分钟。
5. 待完全冷切后才用塑料刀切片。




Blue Pea Flower Kuih Seri Muka

Ingredients : 8' X 8' square pan 

Bottom layer  

250g glutinous rice
170g thin coconut milk
1/4tsp salt
pandan leaves, knotted


Method  

1. Wash and soak glutinous rice for 4 hours and drained.
2. Steam glutinous rice with coconut milksalt and pandan leaves for 30 minutes.
3. Remove the pandan leavestransfer and press the steamed glutinous rice onto a bottom of square pan. 



Top layer 

2 eggs
100g castor sugar
120g blue pea flower water (blue pea flowers soak in hot watercrush it to extract the blue colour
400g coconut milk
120g all-purpose flour
3 tbsp tapioca flour
1/4tsp salt


Method 

1. Beat eggs with sugar until sugar is dissolved. Add in blue pea flower water, coconut milk and salt. Mix well.
2. Sift in flours and whisk till well combined. Sieve the mixture.
3. Cook the mixture on low heatstirring until the batter is thickens slightlyremove from heat.
4. Pour the batter over the glutinous rice layer and steam over medium heat for 30-40 minutes.
5. Cool completely before slice with plastic knife. 





















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