Friday, 27 September 2013

班兰煎哆糕 (Steamed Cendol Pandan Kueh)




这款香浓软滑的椰浆混合着浓浓的煎哆香味,糕内有煎哆, 糕上再撒上了玉米粒, 吃起来嫩滑爽口的糕点,相信没有几个人可以抗拒的。 不论大人还是孩子,都无法抗拒这班兰叶的阵阵清香味所带来的诱惑吧!
   



(食谱取自新新饮食 No..71)

做法
1。将所有材料A拌匀, 过滤待用。
2。将材料B煮至糖溶解, 倒入做法(1)里搅匀, 再加入煎哆拌匀。
3。将做法(2)的糊浆倒在一个铺上香蕉叶的蒸盘里(我用小杯子,必需将小杯子预先涂上油), 以中火蒸5分钟开盖。
4。将玉米粒撒在糕面上, 继续蒸30分钟或至熟。 (小杯子只蒸15分钟即可)
5。取出, 待凉冷却后切块享用。 ( 吃不完亦可把糕点放入冰箱里)

Steamed Cendol Pandan Kueh
(Recipe from Yum Yum Magazine No. 71)

Ingredients A:
3 pieces pandan leaf, 200ml water (blend pandan leaves with water, strain it)
150g rice flour, 120g tapioca flour, 50g sago flour, 300g thick coconut milk 

Ingredients B:
220g caster sugar, 1 tsp salt, 500g water

Ingredients C:
250g cendol, 60g fresh sweet corn

* one 8" square steaming tray, lined with banana leaves ( I used small steam cup)

Method: 
1. Combine all the ingredients A and stir well. Strain the mixture and leave aside.
2. Put Ingredients B into a pot, stir and cook until the sugar has dissolved and boiled, pour in method (1) and stir well, add cendol and stir well.
3. Pour the batter into the lined steaming tray,  (I used small steam cup) steam over medium heat for 5 minutes.
4. Open the lid and sprinkle sweet corn on top. Continue to steam for another 30 minutes or until cooked.(I steamed for 15 minutes)
5. Remove and leave to cool, cut into pieces and serve.







This post is link to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

AND  This post also link to the event Cook-Your Book #4 organized by Joyce (Kitchen Flavours).


 

34 comments:

  1. 我是不是第一个叻?是的话我要两个哦!

    ReplyDelete
    Replies
    1. Tracy, 最近很支持总是拿第一, 谢谢你哦!
      是, 是。。我让你打包回去给大小瓜们, 可以了吧!

      Delete
  2. 还真的抗拒不了 ,喜欢哦!!

    ReplyDelete
    Replies
    1. 来来来。。。吃了就更喜欢了!

      Delete
  3. 最近heng抢沙发是吗?我也来抢哈哈。。sekali输掉,排第二哈哈。。。没办法,脚短,跑太慢!

    这个糕点似乎真的难以抗拒。。这里是别想买到chendol,所以只能望梅止渴

    ReplyDelete
    Replies
    1. Li Shuan, 我一度不太明白这抢沙发是什么意思, 多老土啊! 哈哈
      你是漂亮的小三, 小三总是让人疼惜又爱又怜的, 不错不错的, 嘻嘻!
      下回如果有机会去探望你, 我一定买几包cendol 给你, 哈哈哈。。。

      Delete
  4. 哇!这个放入冰箱后不是更加好吃吧!厉害哦。

    ReplyDelete
    Replies
    1. 那里厉害, 看杂志的食谱, 跟着做就是啦!
      放冰箱后会变硬一些些。。的!

      Delete
  5. 这看起来很好吃吔,先请我吃等有空了才做,嘻嘻嘻~

    ReplyDelete
    Replies
    1. 好的好的, 吃了先。。。以后才做给我吃吧! 哈哈

      Delete
  6. 我很喜欢班兰的香味
    可是有时候会把汁液煮到变成苦味
    我也很懊恼:(

    ReplyDelete
    Replies
    1. 我没做过班兰变苦味, 反是试过不知为何变色了, 不像青色! 哈哈

      Delete
  7. 刚刚吃饱,才发现你家的好料,差点走宝,
    快,快抛一个过来,我怕迟了没份呢,哈。。。。。

    ReplyDelete
    Replies
    1. 哪儿有宝? 这里没有宝, 只有糕! 嘻嘻

      Delete
  8. may
    你个真的无法抗拒,那我可要一试咯!
    快快快,飞一个来。哈哈

    ReplyDelete
    Replies
    1. 美女, 我这就飞一粒给你, 你可要接住哦!
      千万不要中招啊! 嘻嘻

      Delete
  9. May,这好料是为我准备的吗?管不了这么多啦,我要吃。。。。嘻嘻!

    ReplyDelete
    Replies
    1. Esther 是我家的常客, 我当然要好好的对待你了, 任你拿的! 嘻嘻

      Delete
  10. Hi May,
    Your kuih looks so good. The last time I used cendol to make a kuih was years ago!
    This would make a delightful snack anytime of the day!
    Thank you for linking to CYB!

    ReplyDelete
    Replies
    1. Joyce, This is my 1st attempt to use cendol to make a kuih, actually this cendol was bought for other uses, but when i saw this recipe from the magazine and i have changed my mind immediately! haha

      Delete
  11. May, this is new to me, never think of using cendol to make kuih, it looks nice!! with pandan flavour must be yummy!

    ReplyDelete
    Replies
    1. Tze, It's new to me too!
      This kuih is eye catching, so i quickly make it, hehe!

      Delete

  12. 乘凌晨时分睡不到觉,又来看你家看糕点。还真饿啦!

    ReplyDelete
    Replies
    1. 肚子饿了睡不着, 起来找食物充饥啊! 哈哈

      Delete
  13. I love this chendol keuh! So nice to eat a chendol in a kueh form.

    ReplyDelete
    Replies
    1. I have tried to use cendol for jelly but never tried to use it for kueh, it's first time too !

      Delete
  14. 小小的,很精致,看起来很好吃!

    ReplyDelete
    Replies
    1. 我的切工很差, 所以只好用小杯子了, 哈哈!

      Delete

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