Ingredients: Rice flour 150g, Wheat starch 20 g, Tapioca starch 20 g, Dry red beans 40 g, Coconut milk 200 ml, water 220 g (for making syrup), water 40 g (for making powder slurry), small bowels 7.
1) Soak the dry red beans for 5 hours, put in a small bowl and add half a cup of water to steam for 30 minutes, add 1 teaspoon of sugar and mix well, steam for another 5 minutes, turn off the heat and steam for 10 minutes. Remove any excess water.
2) Make batter: add rice flour, wheat starch, tapioca flour, coconut milk, mix well, then add 40 grams of water to stir into a powder slurry.
3) Make syrup: mix 230 grams of water and 90 grams of sugar, heat until all of the sugar has melted.
4) Pour hot syrup into the batter. Stir batter before pouring, slowly add in the syrup, and stir it well while pouring.
5) Greased small bowls and steam for 4 minutes, add the red beans and syrup-batter mix into the bowls, steam for 18 minutes on high heat. Allow the puddings to cool down for 15 min before removing them from the bowels.
椰汁砵仔糕材料:粘米粉 150克, 澄麵粉 20克, 木薯粉 20克, 紅豆 40克, 椰漿 200 ML, 清水 220克,清水 40克, 碗仔 7個
做法:1) 紅豆浸水5小時, 放入小碗中加半杯水蒸30分鐘, 加糖1茶匙拌匀,再蒸5分鐘, 熄火焗10分鐘, 撿查腍未, 如果未腍再蒸片刻, 最後濾多余水份.2) 開粉漿: 粘米粉-澄麵-木薯粉-椰漿混合拌匀, 再加入40克清水 攪成粉漿. 3) 煮搪水: 清水230克-白糖90克煮沸成糖水. 4) 燙生熟粉漿: 糖水煮沸趁熱倒入粉漿中, 倒前先把粉漿攪匀, 慢慢倒入熱糖水, 邊倒邊攪拌便成純滑的半生熟漿. 5) 把蒸鍋的水燒開, 放入已抹油的碗仔蒸4分鐘, 把紅豆分别加入碗仔中, 把粉漿攪匀, 分别倒入各碗仔中, 大火蒸18分鐘. 出鍋凉凍脫模.
Негізгі бет [ENG SUB] 椰汁砵仔糕 (粵語版) Red Bean Coconut Pudding ("Put Chai Ko")
Пікірлер: 199