Sunday, December 14, 2014

三层木薯糕 / 3 layers Tapioca Kueh by Angela Seah Thulin

木薯刨丝 550公克
椰汁 70毫升
水 180毫升
糖 9大匙(1大匙=15公克)
*可选择性 - 1 滴黄色素或其他色素
1-2 片斑兰香叶
1)取一深盘将材料A 一起混合搅拌均匀成糊状混合物有些许浓,如喜爱较柔软的可加少许水。
3) 在方形或圆形蒸盘周围和底面抹上少许油,或铺上烘焙纸。倒入混合糊!

Ingredients -
Part (A)
550g tapioca, after grated...
70 ml coconut milk
180 ml water
9 tbsp sugar
Pinch of salt to be added to the above

Part (B)
S$1 Fresh shredded coconut
Pinch of salt
1-2 pandan leaves

*Food coloring (I use wilton)

Steps -
1. Grate your tapioca
2. In a big bowl, mix all the Part (A) together. Mixture should be slightly packed/thick. Adjust by adding more water if you want it more soft like 興興
3. Taste the mixture on sweetness. It should taste slightly sweeter.
4. Divide the batter into 3 portions/colors. Fex. Yellow, pink and purple.
*Pre-boil water for steaming
5. Pour the first color mixture in a round or square pan. Grease the bottom and sides of the pan or line with parchment paper.
6. Steam the first color mixture for 9 minutes over rapid boiling water.
7. Then second layer for 11mins over rapid boiling water.
8. Last layer for 30mins over rapid boiling water.
9. Remove and let it COOL completely.
*When hot, it's difficult to cut/slice. When cool, it will taste sweeter.
10. Steam part (B) - shredded coconut with few pieces of pandan leaves on it. Sprinkle pinch of salt on it. Steam in boiling hot water for 5-10 mins.
11. Cut your Kueh in any sizes you like and roll them with the shredded coconut.


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