香蘭糯米糕 Kuih Seri Muka

By Shadajie Kitchen 傻大姐美食厨房

#香蘭糯米糕
#Kuih Seri Muka
#娘惹糕
#nyonya kuih

香蘭糯米糕 是其中一個比較代表性的娘惹糕。Seri Muka意思是“漂亮的臉孔” 它的上層表面應該是光滑的。 為了達到這一點,在蒸煮上層的時候一定要用文火(即是把火候調低來蒸)。 如果用高溫蒸煮,表面就會變得凹凸不平了。上層的香蘭卡士達甜香軟糯,下層的糯米飯卻鹹香Q彈,顏色層次分明,然而看似極端的味道卻在濃濃的椰香裏奇妙地融會貫通,讓人驚喜。

香蘭糯米糕
Kuih Seri Muka

材料:

下層(糯花糕)

270å…‹ ç™½ç³¯ç±³ï¼ˆé å…ˆæµ¸æ³¡2-4小時)
100克 濃椰奶
100克 清水
1茶匙 糖
1茶匙 鹽
1-2片 香蘭葉 (打結)

上層(斑蘭糕)

2粒 蛋
80å…‹ ç´°ç ‚ç³–
25克 面粉
20克 玉米粉
150毫升 濃椰漿
150毫升 香蘭汁(6片香蘭葉 +170毫升 清水打成汁)
1/4 茶匙 鹽
幾滴 é’è‰²ç´ (變漂亮的淺青,也可以選擇不放)
中小火蒸30分鐘

———————————————————————–

Pandan Glutinous Rice Cake is one of the more representative nyonya kuih. Seri Muka means “beautiful face” and its upper surface should be smooth. In order to achieve this, you must use a slow fire when steaming the upper layer (that is, reduce the heat to the lower level). If you use high-temperature cooking, the surface will become uneven. The pandan custard on the upper layer is sweet and soft, while the glutinous rice on the lower layer is salty and fragrant. The color is distinct, but the seemingly extreme taste is wonderfully integrated in the thick coconut fragrance, which is surprising.

Kuih Seri Muka

Ingredients:

Lower layer (Glutinous rice)

270g white glutinous rice (soaked for 4 hours)
100ml thick coconut milk
100ml water
1 teaspoon sugar
1 teaspoon salt
1-2 pieces of pandan leaves (knotted)

Upper layer (Pandan)

2 eggs
80g caster sugar
25 g flour
20g corn flour
150ml thick coconut milk
150ml pandan juice (6 pandan leaves + 170ml water to make a juice)
1/4 teaspoon salt
A few drops of green food coloring (becomes beautiful light green, optional)
Steam on medium and small heat for 30 minutes

歌曲:楊柳青青,那時明月

嗨!大家好!我是傻大姐!也是一個愛好煮食,烘培者!
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