咖椰糯米饭
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咖椰糯米饭 (Seri Muka)" `9 N H4 M; f+ _
1个9&
quot;x 3&
quot;圆形蒸盘,涂油
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下层材料 (白色糯米饭)
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糯米 : 300g (洗净, 浸水4小时, 滤干)
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(glutinous rice)
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稀椰浆 : 180g
: ]; b/ ^2 P/ G% ^3 [% @# C盐 : 1 tsp.
( [+ {" ]8 j( v- }. S" r香兰叶 : 4片
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. H: ]9 W# g U9 A方法:
. m1 K3 f3 D! o+ g$ N4 y6 ~1. 把滤干的糯米放进已涂上油的蒸盘里
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2. 加入稀椰浆, 盐, 拌均匀
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3.把香兰叶放在糯米上面
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4.大火蒸15分钟后,打开锅盖,取出香兰叶, 用筷子把糯米饭翻松,
- F" g/ T" y9 J U7 W+ G5.然后用饭匙把糯米饭压实,盖上锅盖,再蒸15分钟,熄火
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上层材料 (青色咖椰)
( I: ]5 L- M" O! W! {; d2 u浓椰浆 : 400g
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细砂糖 : 220g
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+ q! {1 v# n) u r8 U1 e \香兰叶汁 : 2 tbsp
" J4 s" p2 e& q. l$ }( X) j玉米粉 : 30g
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面粉 : 15g
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/ s ?# L) ]* P5 @方法
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1. 把浓椰浆, 细砂糖, 全蛋, 香兰叶汁, 放进钢盆里,
1 D0 O* H3 q/ u. K" C- k3 Y用打蛋器搅拌至糖溶
5 |$ {4 ^2 {) i) }/ A4 `, I2. 加入玉米粉, 面粉, 盐, 混合均匀, 过滤,倒进锅内
# b$ ~7 g! Y* O1 t2 e3. 以中小火不停搅煮至半熟(糊状) 然后倒进已蒸熟的糯米饭上,
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用饭匙把咖椰表面抹平
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4. 中小火蒸20分钟,取出,待冷
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注：要等到完全冷却后才能切
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9 I2 N& ?' u. M. I% h/ DSeri Muka
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* e* @) Q' W6 u {9 o( _, ?Bottom layer :
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Glutinous rice : 300g (washed, soaked for 4 hours and drained)
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Salt : 1 tsp
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Pandan leaves : 4 pieces
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, y% O- Y6 C1 Z3 V. Z1. Put Glutinous rice into a 22cm steaming tray
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& k0 e) ?$ `- c: o/ c9 _( n3. Place the pandan leaves on top
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4. Steam with high heat about 15 mins, discard pandan leaves, fluff up rice and press with table spoon until firm
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5. steam for another 15 mins
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Top layer :
; X+ U7 X+ U6 V3 U6 }7 v+ K8 n# @Thick coconut milk : 400g (1coconut, squeezed 400g coconut milk)
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Sugar : 220g
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$ ~% H: x7 n/ k6 t; E( G. CPandan juice : 2 tbsp (used 5 pandan leaves)
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Corn flour : 30g
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Plain flour : 15g
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Method :
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1. Stir thick coconut milk, sugar, egg and pandan juice lightly until sugar dissolved
, R; n; X4 g. T6 b2. Add in Corn flour, Plain flour, salt, mix well and strain into a saucepan cook with low fire and stir until thick, pour into the bottom layer
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4. Remove and leave to cool before cutting into pieces
