Tuesday, March 31, 2015

南瓜红糖达兰糕 (Kuih Talam Labu Kuning & Gula Merah)



这个糕粿月,
真的让我看到很多似曾相识可是忘记了它的存在;
以前抗拒万分现在却念念不忘的;
以前大爱现在更加愈加不能;
谢谢Joceline~甜甜花娘子勇于接受我的邀约,而选了这个专题
让我还有很多的部落格朋友一起参与其盛,
大家都踊跃的参与和尝试,感激万分。

到目前为止已经有超过270份 的参与率,只是所料不及的
今天是最后一天了
朋友们,妳已经赶上这末班车了吗?
在午夜12点前的末班车,还在售票哦!
别错过了!




那天在亲爱的Aunty Young家吃了这美味的香蕉达兰糕
我至今仍然念念不忘
近来肠胃不舒服,不敢吃香蕉,所以家里也没香蕉
看了看那包买了许久的红糖
还有那粒完美的南瓜
做一款红糖配南瓜的达兰糕,
味道会如何?

答案:浓郁的椰香再加香浓的红糖再加淡淡的南瓜
你说:是否好吃呢?呵呵呵呵呵呵
请忽略被我脱得烂烂的外皮
请重视它的内在美哦


南瓜红糖达兰糕(红色小圆杯)
食谱参考:May的南瓜糕 (稍作更改,一半的分量)

南瓜底层材料 Pumpkin Layer:
南瓜泥 Mashed Pumpkin 85g
粘米粉 Rice Flour  25g
木薯粉 Tapioca Flour 15g
清水 Water 50g
糖 Sugar 20g
盐 Salt 1/8 tsp
浓椰浆 Concentrated Coconut Milk 50g

做法:所有材料混合均匀,以搅拌机搅至浓稠。将面浆倒入杯内,小火蒸8分钟。
Method : Mix all ingredients together and blend in a blender till thick.Pour in a cup and steam with low heat for 8 minutes.

红糖上层材料 :
粘米粉 Rice Flour 25g
清水Water 55g
浓椰浆 Concentrated Coconut Milk 55g
红糖 Brown Sugar 20g
盐 salt 1/8tsp

做法:所有材料混合搅拌均匀,将面浆倒在蒸好的南瓜层上。中火蒸5分钟。
Method: Mix all ingredients together well,pour the batter onto steamed pumpkin layer,medium heat to steam for 5 minutes

冷却后,再脱模。冷藏后食用,味道更加
After cool,remove from cup.Chilled before serve makes it more tasty.




This post is link to Best Recipes for Everyone #7
March 15 Event : My Favourite Traditional Kueh
&


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Monday, March 23, 2015

班兰糯米糍 (Pandan Glutinous Ball)


孩子学校假期,并不是作为家长的我们的假期
虽然。。。。不必早起
虽然。。。。不必频密催促写功课
虽然。。。。不必每天温习听写啦、默写啦、ejaan和spealling
可是啊,不懂怎么搞的,怎么假期还比上课还忙哪!

近来烦心的事接二连三的碰上,搞得我的姨妈迟了个多星期
还以为我要老蚌生珠呢。。。哈哈哈哈
幸亏当一些事情有点眉目后,我的姨妈真的算好时机了,来敲我家门呢



假期前答应孩子们为他们做他们最爱的糯米糍
刚好店的附近有一大堆的野生班兰叶,摘了少许,打了汁,做了这个好吃得不行的
[班兰花生糯米糍]
面团粘粘的,的确很难裹馅,戴上了手套,方便多了
你爱怎么做造型都没问题呢!


班兰糯米糍 Pandan Glutinous Ball

材料 Ingredients:
糯米粉 Glutinous Rice Flour 290g
澄面粉 Wheat Starch 2tbsp
班兰汁 Pandan Leaf Juice 420g
细砂糖 Caster Sugar 50g
粟米油 Corn Oil 2 tbsp

花生馅 Peanuts filling :(混合均匀Mix well)
花生碎 Peanuts nips 200g
细砂糖 Caster Sugar 2 tbsp

做法 Method:
1. 细砂糖与班兰汁混合搅拌至溶解,筛入糯米粉与澄面粉,搅拌至无颗粒,再过筛。
2.加入食油,搅拌均匀。蒸笼水滚后,把面糊倒入抹了油的钢盆内,以中火蒸35分钟。
3.取出用保鲜膜盖着待冷却。冷却后,搓揉面糕至光滑,以塑胶刀子割出面团,把糕放在保鲜纸上,再覆盖一张保鲜纸,用擀面棍稍微杆扁。
4.裹入花生馅,再放进炒熟糯米粉内,均匀沾上在糯米糍外。完成!

1.Mix caster sugar and pandan leaf juice,stir till sugar dissolve,sift in glutinous rice flour and wheat starch,mix well.
2.Add in corn oil and stir well.Boil the water in steamer and pour the mixture into a grease stainless steel mold and steam for 35 minutes using medium heat.
3.Remove from steamer and cover with cling wrap till cool.After completely cool,roll the dough till shining,use a spatula to divide the dough.Place the portion between two piece of cling wrap,flteen it.
4.Wrap in peanuts and put in cooked glutinous rice flour.Now it's done!




This post is linking with Best Recipes for Everyone 
March 15 Theme :My Favourite Traditional Kuih
Organized by Fion of XuanHom's Mom
and


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Monday, March 16, 2015

炸椰丝香蕉球 (Kuih Kodok)BREE#7


自古以来,弱肉强食
强者永远都是赢家
远古时代,强者就是拳头有力
现世纪,强者则是后台背景强,才算强者
而我,则是现世纪里的弱者,没强大的后台,没丰厚的财力
唯有努力埋头苦干,才有那一隙的曙光


Joceline告诉我今天将会上传Kuih Kodok
傻傻的我,根本不知道是怎样的一款糕点
直到她给我相片看,我才恍然大悟
食谱简单,容易制作
可是我,却不曾吃过
谢谢妳,朋友,不然我不知道这糕点是这么的可口

孩子回外婆家度假,把分量减半
两公婆配着一杯白咖啡冰
嚼着嚼这,一下子就吃光光了
好吃!



炸香蕉球 Kuih Kodok
食谱 recipe adapted :Joceline

材料  Ingredients :
熟香蕉 3pcs
面粉 Plain Flour 40g
粘米粉 Rice Flour 13g
幼糖 Caster Sugar 10g
盐 Salt 1/8tsp
干椰丝 Shredded Coconut Flesh 2tbsp

做法 Method:
1. 把香蕉稍微压烂。
Mashed the bananas.

2. 将所有材料加入,搅拌均匀。
Mix all ingredients with mashed bananas till well combine.

3.倒入食油入锅内,把油预热,用汤匙勺起面糊,放入热油内,中火炸至金黄色。
Pour cooking into pot,heat oil and spoon a tablespoon of batter,put into hot oil and fry till golden brown.





I am submitting this post with Best Recipes For Everyone 
March 15 Theme : My Favourite Traditional Kueh
Organized by Fion of XuanHom's Mom
and

********************************************************


This post is linked to the event:Banana
Organized by Zoe of Bake For Happy Kids
 and
Mui of My Littel Favourite DIY
Read more ...

Thursday, March 12, 2015

椰汁糕粿子 (Kuih Koci Santan)BREE#7



想不到我活了这把年纪,进了上百次的戏院看戏
这次我竟然在戏院里头睡着了
我的妈呀!
你们肯定在猜究竟什么戏这么折磨我呢?
呵呵呵
这戏只是为了陪孩子观赏,以为会像以往的卡通笑到散场
我竟然挡不住睡意,我以后再也不看海绵宝宝了啦!!



喜欢充满椰糖的椰丝,喜欢淡淡的班兰香气
所以选了这每次到糕点档口必买的娘惹糕点
不过,只限在家乡的档口,只发觉他的糕点是最新鲜的,味道是最合的
每次回乡,我必会光顾哦

没有鲜艳的绿色,只因是全天然的色素
没有尖尖的三角形状,只因我的手不够巧啦



椰汁糕粿子 (Kuih Koci Santan)
外皮食谱 Skin Recipe adapted from : Nyonya Kuih Passions by Andrew Kow
我把食谱减半共做了10个
I half the recipe and made 10 pieces

馅料 Filling:
嫩椰丝  Young shredded coconut flesh 150g
椰糖(切碎) Coconut sugar(Cut small) 100g
清水 Water 50g
班兰叶 Pandan leaves 2 pcs

做法 Method:
把清水、班兰叶和椰糖倒入锅内,煮滚至糖溶解,加入嫩椰丝,炒至干身,待冷备用。
Mix water,pandan leaves and coconut sugar into cooking pot,boiled and sugar dissolved,add in coconut flesh and fry till dry,set aside and let it cool.

外皮材料 Ingredients (Skin)
糯米粉 Glutinous Rice Flour  150g
班兰汁 Pandan Juice 2tbsp
细砂糖 Caster Sugar 1tbsp (我用赤砂糖I used brown sugar)
盐 Salt 1/4 tsp
食油 Cooking Oil 1 1/2 tbsp
椰浆 Coconut Milk 100ml
澄面粉 Wheat Starch 1/tbsp




做法 Method:
1.将所有材料混合成团,分成32g共10份。湿布盖着。
Mix ingredients mix into dough,divide to 10 portion each weight 32g.Cover with wet & dry cloth.

2.把香蕉叶剪成10x10cm大,卷成筒状,用夹钉钉好。
Cut banana leaves into 10 x 10cm,roll to cone shape,use stapler to set the shape.

3.把馅料裹入面团内,再放入卷筒香蕉叶内,包好。
Wrap in filling with dough.Put into cone shape banana leaves,fold and seal.

4.煮滚蒸笼的水,开始用小火蒸15分钟。
Boil water and steam using low heat for 15 minutes




This post is linking with Best Recipes for Everyone 
March 15 Theme :My Favourite Traditional Kuih
Organized by Fion of XuanHom's Mom
and



I am also submitting this post with Cook Your books #21


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Tuesday, March 10, 2015

Nutella香蕉巧克力戚风 (Nutella Banana Chocolate Chiffon)


原本今天是上白糖糕的帖子,可惜被我做坏了
不成功,有点沮丧
想着孩子的早餐,再瞄到桌上吃剩的香蕉
再看到那一罐Nutella,想起Ann家的Nutella巧克力戚风
沮丧的心情一扫而空,赶紧烤个宽别蛮久的戚风蛋糕


香香的可可味道,淡淡的香蕉味道
孩子都把带去学校的蛋糕清光了
都说了,凡事可可口味的任何食物,必能消灭掉


原食谱请参考:Ann家的
Original recipes please refer : Ann
(少许更改 with slightly modification)
Nutella香蕉巧克力戚风~Nutella Banana Chocolate Chiffon

材料 Ingredients:
(A)
热水 Hot Water 65g
Van Houten Cocoa Powder 30g
Nutella 1大匙 1 heap-full tbsp
Vanilla Extract 1tsp(没加 Omitted)

(B)
蛋黄 Egg Yolks 4pcs
细砂糖 Caster Sugar 30g
盐 Salt 1/2tsp
香蕉泥 Mashed Banana 2 noz.

(C)
葵花籽油/粟米油 Canola / Corn Oil 50g
鲜奶 Fresh Milk 50g

(D)(Sifted 过筛)
面粉/低筋面粉 Plain/Low Protein Flour 90g
玉米淀粉 Corn Flour 10g

(E)
蛋白 Egg Whites 4pcs
细砂糖 Caster Sugar 60g
塔塔粉 Cream of tartar 1/2 tsp(没用 omitted)

做法 Method:
1.混合材料(A):热水倒入可可粉内,混合成糊,加入nutella,混合均匀,备用。
Mix all ingredients (A): Cocoa powder with hot water,add in 1heap-full tablespoon nutella and mix until smooth,set aside.

2.混合材料(B):把蛋黄、盐、香蕉泥和细砂糖混合均匀,加入材料(C)的油和鲜奶。再把(1)的混合液体加入,混合均匀。
Mix ingredients (B):Whisk egg yolk,salt,mashed banana and caster sugar till well combine,then add in (C)。Then add in mixture (1),the cocoa mixture using a hand whisk till well combine.

3.筛入材料(D),混合均匀。
Sift in ingredients (D),and mix well.

4。分次加入细砂糖把蛋白打至尾端挺直状态。继续打大概10秒。
Gradually add in caster sugar and beat egg whites till stiff peak.Continued beat for another 10 seconds.

5.轻轻的把1/3的蛋白霜混合进蛋黄糊内,继续把其余的蛋白霜与蛋黄糊混合均匀。
Gently fold in 1/3 egg white into egg yolk batter,continued mix with remaining egg white with egg yolk batter till completely well combine.

6.把面糊倒入6吋圆模,轻敲几下震出气泡,放入预热烤箱,165度,35分钟。
Pour batter into 6 inch mould,gently pan the mould on table to release air bubbles,bake in preheat oven in 165 degrees 35 minutes

7.取出翻转待凉。
Invert cake pan after remove from oven.






This post is linked to the event:Banana
Organized by Zoe of Bake For Happy Kids
 and
Mui of My Littel Favourite DIY
Read more ...

Friday, March 6, 2015

传统九层糕 (Traditional Kueh Lapis)Best Recipes#7

在烦恼着,该做什么糕支持最棒食谱呢?
逛着书局,小瓜指着一本书本封面告诉我,他想吃这个
一看,哦哦哦。。。原来是九层糕啊
当下就决定了,就做这个颜色好看的传统九层糕吧

人就是有点犯贱
明明家里有很多食谱书,却偏偏爱上网查找
这次千吩咐万吩咐自己回家找食谱书
因为近几年自己爱上了糕点,买了几本传统糕点的食谱
不派上用场,怎么对得起我的钱包呢?
难道真的买书来收藏哦
哈哈哈哈

选来了在野狼书展买的【Asian Delights by Betty Saw】
里头没什么照片,只是一大页的字体
刚开始真的没什么兴趣看,可是为了Joceline,
我还是乖乖的看完了,也标选了几个糕点
期待吧。。。哈哈哈哈



切得不平整,要讨教讨教下高手了
可是味道。。。好香的椰浆

Kueh Lapis recipe adapted from Asian Delights by Betty Saw
Use a 6 inch round pan and grease with cooking oil

材料 Ingredients A
粘米粉 Rice Flour 120g
绿豆粉 Green Bean/Hoe Kwen Flour 30g
木薯粉 Tapioca Flour 30g
盐 少许 Pinch of salt

材料 Ingredients B
新鲜椰浆 Fresh Coconut Milk 380g
细砂糖 Sugar 180g
红色素 Red Coloring 少许 few drops

做法 Method:
1. 过筛材料 A于碗中。徐徐加入椰浆,搅拌均匀。
Shift A into mixing bowl.Add the coconut milk slowly and mix well.

2.加入细砂糖搅拌至糖溶解,过滤面糊平分在两个碗里。
Put in sugar and stir until sugar dissolves.Strain mixture and divide into two portion.

3.一碗面糊加入少许色素,一碗则原色。
Leave one portion uncoloured,and one with red colour,mix well.

4.把模具放在蒸笼里,把一份66克的红色面糊倒入 模具里,盖盖蒸5分钟。
Place mould in steamer tray,pour one portion weight 66g red colour mixture into mould,cover and steam for 5 minutes.

5.再把一份85克的原色面糊倒入红色面糊上,盖盖蒸5分钟,轮流蒸不同的颜色面糊至完。
Pour 85g uncoloured mixture and cover steam for 5 minutes,Repeat procedure alternating until mixture is used up.

6.蒸完所有面糊,取出待完全冷却才切块。
Remove from steamer and allow to totally cool then cut the kueh.



This post is linking with Best Recipes for Everyone #7
My Favourite Traditional Kueh
and


I am also submitting this post with Cook Your books #21
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