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Thursday, March 5, 2015

传统酒酿米发糕 (Tapai Rice Steamed Cake) BREE#7


在拜天公当晚，在朋友家里分派到一颗发糕
握在手里软软的，闻进鼻里香香的酒香味
不止呢，还有一股淡淡的椰香味
问了朋友这是什么发糕，怎么和我做的不一样？
她说，这是妈妈做的椰花酒发糕，每次初一十五都会制作
我当时试吃了一口，味道跟我做的传统米发糕是有别
我好喜欢那股椰香味
可惜，当时没拿到食谱，现在我有点回味无穷


今天元宵节，应当齐家吃元宵（汤圆）
以前小时候，妈妈一定会制作汤圆，可惜我不爱吃
所以没做，也让我家孩子没得吃汤圆
哈哈哈哈哈
元宵节不吃元宵，改吃米发糕
如何？
我们一起欢庆元宵节与中国情人节吧！


食谱参考recipe adapted from Jane

答拜 Tapai
酒饼 Sagi 1/2pc
冷白饭 Cold rice 200g
糖 Sugar 1/2tbsp

做法 Method
将所有材料搅匀后，置放一旁两天带膨胀。取50克来做发糕。
Mix all ingredients till well,put aside with cover to rise about 2 days. Take 50g for making cake.

 发糕材料 Cake Ingredients
粘米粉 Rice Flour 300g
糖 Sugar 120g
清水 Water 400g
答拜 Tapai 50g
双倍发粉  Double Action BP 1tsp
果子盐 Eno 1tbsp
粉红色素 Pink artificial colours few drops

做法 method
将所有除果子盐外混合均匀，置放一旁12小时
Mix all ingredients except Eno till well combine,set aside for 12 hour.

 发好的面糊加入粉红色素和果子盐，搅拌均匀。
Drop few drops of pink colour and Eno into batter,stir well.

将面糊倒入小杯子里，大火煮滚水后，开始蒸20分钟。
Pour batter into small cup,high heat till water boil and start steam the cake for 20 minutes

 **发糕要大火蒸才会发哦**
Must use high heat to steam the cake,so that the cake will be Huat a!






I'm joining Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh 
Organized by Fion of XuanHom's Mom 
and 
co-host by Joceline of Butter,Flour & Me


元宵节快乐

&
情人节快乐
於

30 comments:

  1. 0620March 5, 2015 at 12:22 PM

    我喜欢用酒饼做的发糕，很香，绵，软。。 呢！！
    元宵节快乐哟 :)

    ReplyDelete
    Replies
    1. FionMarch 5, 2015 at 3:30 PM

      元宵节快乐！
      我也是喜欢这种做法，可是每次都没时间准备发种，所以也不是做得频密。。呵呵呵

      Delete
  2. Karen LuvswesavoryMarch 5, 2015 at 3:41 PM

    Hi Fion,
    ThisTapai Rice Steamed Cake is so sweet looking.
    祝元宵节快乐 !

    ReplyDelete
    Replies
    1. FionMarch 5, 2015 at 4:03 PM

      Thanks Karen,it's really full with 酒香。。hehehe
      元宵节快乐

      Delete
  3. Jane ChewMarch 5, 2015 at 3:46 PM

    哇！看到我心动了。我也好久好久没有做这个了。超想念的。空运过来可以吗？

    ReplyDelete
    Replies
    1. FionMarch 5, 2015 at 4:07 PM

      哈哈哈哈。。。Jane，谢谢妳分享的食谱
      元宵节快乐

      Delete
  4. Joceline LorMarch 5, 2015 at 5:02 PM

    hello 朋友，这个发糕做得很美丽。颜色也好好看。 like ~

    下次我也要 try 这个 。。 嘻嘻 。。

    ReplyDelete
    Replies
    1. FionMarch 5, 2015 at 6:21 PM

      一定要试试，虽然费时不过值得哦

      Delete
  5. Victoria BakesMarch 5, 2015 at 6:19 PM

    有够传统。。。。食材我都没听过。。。这冷门的食材，想必北京这鬼地方又找不着了(官方看到偶滴留言不晓得会不会把偶枪毙。。呵呵）。。。被你说得心痒痒。。。手痒痒。。快快快请我捏捏

    ReplyDelete
    Replies
    1. FionMarch 5, 2015 at 6:23 PM

      我想应该买得到吧，主要是使用甜酒饼发酵的，或者淘宝搜索看看
      让你捏捏何妨？只怕你捏的太爽不肯放手呢 哇咔咔咔咔

      Delete
  6. AnonymousMarch 5, 2015 at 7:29 PM

    happy lunar valentine day, may u live huat huat like ur super awesome huat kuih....

    ReplyDelete
  7. ann lowMarch 5, 2015 at 9:27 PM

    Fion, 元宵节快乐！你的发糕颜色很美，看得出很柔软。好想拿一个来吃。

    ReplyDelete
  8. UnknownMarch 5, 2015 at 10:58 PM

    祝元宵节快乐！

    ReplyDelete
  9. Aunty Young（安迪漾）March 6, 2015 at 6:06 AM

    但看材料，就难道我了，
    亲爱的，你愿意教叫我吗？ 什么酒饼，tapai。。。。我不会叻，哈。。。哈。。。。

    ReplyDelete
    Replies
    1. FionMarch 6, 2015 at 2:06 PM

      只是需要买酒饼，其他都是普通东西，你肯定做到的 哈哈哈哈

      Delete
  10. Daisy燕菁March 6, 2015 at 7:25 AM

    长知识了，我只会简单的发糕。
    这发糕真的要有时间准备呢！是不能临时抱佛脚的，呵呵！

    ReplyDelete
    Replies
    1. FionMarch 6, 2015 at 2:08 PM

      时间要很久，所以我也少做 呵呵

      Delete
  11. I'M JJMarch 6, 2015 at 10:18 AM

    很多传统的，都是最好吃的！

    ReplyDelete
  12. KimmyMarch 6, 2015 at 12:03 PM

    Hi Fion, these are so pretty. I'm never good with steamed ''smiling' kuihs. Would love to try this recipe one day.

    ReplyDelete
    Replies
    1. FionMarch 6, 2015 at 2:29 PM

      Hi Kimmy,this recipe is great,you should give it a try :)

      Delete
  13. 婉婉午茶March 6, 2015 at 4:31 PM

    迟来的元宵节快乐!!
    我差点错过了这美味可口的传统发糕哦！

    ReplyDelete
    Replies
    1. FionMarch 6, 2015 at 5:14 PM

      元宵节快乐，迟来就只有看的份儿了。。。哈哈哈哈

      Delete
  14. 婉婉午茶March 6, 2015 at 4:32 PM

    迟来的元宵节快乐!!
    我差点错过了这美味可口的传统发糕哦！

    ReplyDelete
  15. KimmyMarch 22, 2015 at 11:59 AM

    Hi Fion, so many delicious kuih recipes have been shared in BREE while I was away. Will check them out and try. Much appreciated.

    ReplyDelete
  16. Doraemon PenangMay 4, 2015 at 10:12 AM

    Hi Fion, glad to have this recipe. Some questions, how to keep the balance of Tapai? How long can it be kept? Thanks.

    ReplyDelete
  17. KikiAugust 23, 2020 at 10:36 AM

    What did you do with the remaining tapai?

    ReplyDelete

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