榴蓮班蘭糯米糕(食谱)
A材料
500克 糯米
100毫升 椰奶
1小匙 鹽
片 班蘭葉
125毫升 水
B材料
250克 榴蓮肉
180克 糖
1/4小匙 鹽
150毫升 木薯粉
30毫升 蛋黃粉
20克 小麥澱粉
280毫升 清水
100毫升 椰奶
首先將500克糯米清洗乾淨後泡在水裡2小時,然後將8片班蘭葉洗淨剪成小段倒入攪拌機裡再將125毫升水倒入攪拌濾出汁液(重複這步驟3次就可取出濃縮班蘭汁液),把糯米瀝乾水份倒入盤裡加入1小匙鹽,100毫升椰奶,125毫升濃縮班蘭汁液混合攪拌,然後鋪平再加入少許的水,只要水蓋過糯米大火蒸上30分鐘,蒸熟後取出拌至鬆散盛入抹上油的9寸糕盤鋪平按壓緊實再下鍋蒸上10分鐘,(上層用料)250克榴蓮果肉,180克糖,1/4小匙鹽,150克木薯粉,30克蛋黃粉,20克小麥澱粉,280毫升清水,100毫升椰奶,全部混合倒入攪拌機裡攪拌至細膩幼滑,然後倒入糯米飯上層蓋上保鮮膜,然後再保鮮膜面上扎上洞,加入足夠的熱開水再次蒸上45分鐘取出待冷後就可切件,謝謝
Durian Pandan Sticky Rice Cake (Recipe)
A material
500g glutinous rice
100ml coconut milk
1 tsp salt
Pandan leaves
125ml water
B material
250g durian meat
180g sugar
1/4 tsp salt
150 ml tapioca flour
30ml egg yolk powder
20 g wheat starch
280ml water
100ml coconut milk
First wash 500 grams of glutinous rice and soak it in water for 2 hours, then wash and cut 8 pandan leaves into small pieces, pour into a blender, and pour 125 ml of water into the blender and stir to filter out the juice (repeat this step 3 times. Take out the concentrated pandan juice), drain the glutinous rice into a dish, add 1 tsp salt, 100ml coconut milk, 125ml concentrated pandan juice, mix and stir, then flatten and add a little water, as long as the water is covered Steam the glutinous rice on high heat for 30 minutes. After steaming, take it out and mix until it is loose and spread into the oiled 9-inch cake pan. Press it firmly and steam for 10 minutes. (Upper layer) 250g durian pulp, 180g Sugar, 1/4 teaspoon of salt, 150g tapioca flour, 30g egg yolk powder, 20g wheat starch, 280ml water, 100ml coconut milk, mix them all into a blender and stir until smooth and smooth, then pour in glutinous rice Cover the upper layer with plastic wrap, and then make a hole on the surface of the plastic wrap, add enough hot water to steam again for 45 minutes, take it out and wait for it to cool and then cut into pieces, thank you
Негізгі бет 珍姐【榴蓮班蘭糯米糕】DURIAN PANDAN STICKY RICE CAKE
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