盈盈小筑

我享受烹调出记忆中的家乡菜，欢欣能做出不同文化背景亲人记忆中的滋味，更享受以文字的方式纾解羁旅异乡的愁怀，拾掇文化与精神的飨宴

首页文章列表博文目录

个人资料

盈_盈 (热门博主)

给我悄悄话

博客访问：

南洋风味--九层糕（Kuih?Lapis）

(2016-07-01 13:46:54) 下一个

九层糕是小时候街边卖糕点的摊子上一定有的糕点，小时候随处可得的东西总是不太懂得珍惜，出国后一直想做一次九层糕尝尝。终于等到一个朋友要带糕点去聚餐，让我一起做点什么，就想起了这个九层糕。

我这次用米磨浆，然后用红糟和班兰叶汁染色，出来的效果还是很不错的，天然又好吃哦！

Kuih lapis means layer cake in Malay. It is a common steamed cake sold at the roadside stalls in Malaysia. I was not crazy about this cake before I left Malaysia, but for some reason, I can't stop thinking about it lately.

Since I have a gathering over the weekend, I decided to make this beautiful cake to share with my friends.

My version of kuih lapis is made from scratch using rice (instead of rice flour) and natural coloring (Ang Chow and Pandan Leave). It tasted real good and it is all natural.

材料：
250 克籼米
100 克木薯粉
400 ml/1 听椰奶/椰浆
350 ml 水
150 g 糖
1/2 小勺红糟
4-5 片香兰叶

Ingredients：
250 g Long Grain Rice
100 g Tapioca Starch
400 ml/1 can Coconut milk
350 ml water
150 g Sugar
1/2 tsp of Ang Chow/Red Yeast Vinesse
4-5 pieces of screw-pine leaves

1. 把大米洗净后泡水至少五个小时（我泡了一个晚上），沥干备用。

2. 把泡好的米和150克糖，400毫升的夜奶/浆，一点盐和木薯粉用搅拌机搅拌成糊状。

3. 把磨好的米浆分成三个等份，第一份加入120毫克的水搅拌成白色的米浆。

4. 把班兰叶剪成小块，和120毫升的水搅拌成糊后过滤挤出绿色的班兰汁加到第二份米浆里就是绿色米浆了。

5. 剩下的第三份米浆里加入1/2小勺的红糟和120毫升的水，用打蛋器或搅拌机搅拌顺滑，就是红色米浆。

6. 在一个7寸的烤盘里薄薄地抹上一层油后放到蒸笼里大火加热几分钟。

7. 取稍微多于1/2杯 (130 毫升)的红色米浆倒入烤盘里加盖高火蒸3分钟至定型。打开盖子把稍微多于1/2杯 (130毫升)的绿色米浆倒到刚刚蒸熟的红色糕层，再蒸3分钟，用白色的米浆重复相同的步骤。

8. 重复交替蒸制三色米浆至所有米浆用完为止.

注：每次倒入米糊之前最好再用打蛋器把米糊搅拌均匀，避免米粉沉淀。

9. 最后一层米浆倒入之后大火蒸13-15分钟。

10. 取出蒸好的九层糕，完全冷却（大约两个小时）后倒扣到案板上用抹上油的刀切块食用。

1. Washed and soaked rice submerged in water for at least 5 hours, drained the rice.

2. Grind soaked rice, 150 g of sugar, 400 ml coconut milk, salt and tapioca flour together to form a thick batter.

3. Divide the batter into 3 equal parts. Add 120 ml of water to one part of the batter to make white batter.

4. Cut pandan leaves into small pieces, add 120 ml of water into a mixer and grind into a thick paste. Sieve and squeeze out as much pandan juice as possible, add the juice into the second part of the batter to form green batter.

5. Blend 1/2 tsp of Ang Chow with 120 ml of water and add it to the third part of batter to form the red batter.

6. Grease a 7-inch baking tray and place it in steaming pot over high heat for few minutes.

7. Pour in slightly more than 1/2 cup (130 ml) of red color batter, cover with lid and steam for 3 minutes or until the batter is set. Then add slightly more than 1/2 cup (130 ml) of green mixture onto red layer and steam for another 3 minutes, repeat with white color batter.

8. Repeat the steps alternating colors until all the batters are used. Remember to stir the batter every time before adding for steaming.

9. Steamed the last layer of kuih lapis for 13-15 minutes to ensure the cake is fully cooked.

10. Leave the steamed Kuih Lapis to cool completely (around 2 hours), invert the pan to knock out the kuih. Grease knife before cutting.

欢迎到我的英文博客玩--

http://www.echoskitchen.com/2016/06/kuih-lapis-malaysian-steamed-layer-cake.html

[ 打印 ]

[ 加入书签 ]