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

Organized by Fion of Xuanhom's Mom Kitchen Diary

and

Co-hosted by Joceline of Butter,Flour & Me

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

Hosted by Joyce of Kitchen Flavour