蓝花双层糯米糕
材料 : 8' X 8' 方模
下层:
糯米 250克
浓椰浆 170克
盐 1/4茶匙
班兰叶 数片(打结)
浓椰浆 170克
盐 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。
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粒
砂糖 100克
蓝花汁 120克(蓝花用热水浸泡取汁)
椰浆 400克
面粉 120克
木薯粉 3大匙
盐 1/4茶匙
砂糖 100克
蓝花汁 120克(蓝花用热水浸泡取汁)
椰浆 400克
面粉 120克
木薯粉 3大匙
盐 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。
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30-40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
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 milk,salt and pandan leaves for 30 minutes.
3. Remove the pandan leaves,transfer and
press the steamed glutinous rice onto a bottom of square pan.
Top layer:
2 eggs
100g castor sugar
100g castor sugar
120g blue pea flower water (blue pea flowers soak in hot
water,crush it to extract the blue colour)
400g coconut milk
120g all-purpose flour
3 tbsp tapioca flour
1/4tsp salt
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 heat,stirring until
the batter is thickens slightly,remove 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.