Monday 12 October 2015

3味糕【Three Flavours Kuih】





无数次,从冷冻库中取出了木薯泥, 
然后, 解冻了, 又重新的放入冷冻库里。 
这样的情景重复了几次, 不禁深感纳闷。 
正当欣喜着, 终于可以完成任务了, 
岂知, 还未举起相机,天空已经阴云密布了。 
最近的气候啊, 真是深不可测呢!   
每当遭遇到这般阴暗的雨天,
不得以之下, 我的拍摄工作也只有宣告结束了, 
实在是心有不干啊!
更不想将这糕点收藏至第二日,
正如他所言, 吞进肚子里就眼不见为净了。 
的确啊, 这烦人的摄影, 罢了吧! 
淅沥淅沥的雨声, 终于停了。
此刻, 四周依然天昏地暗的, 
而非“雨过天晴”啊! 
无奈之下, 依然举起了相机,
拍了这批勉强可以交差的照片。  
不知何时方能如我所愿,
不管雨天也罢, 晴天更好之下,
任由我肆意的拍摄啊! 
                 








 【3味糕】


糯米材料食谱参考这里
300克糯米(浸隔夜)
160克椰浆+1/4小匙盐,
50克清水+10克朵兰花(浸泡1小时, 取30克兰花水)
班兰叶2片

做法
1.)将糯米清洗, 用热水浸泡2小时, 过滤。  将椰浆加入糯米里搅拌均匀,分成两份。
2.)将其中一份加入兰花水, 拌匀, 分别倒入蒸盘里, 放入班兰叶。以大火蒸大约40分钟至松软或熟的糯米饭。
3)把蒸好的糯米饭搅拌均匀,倒入铺了香蕉叶和抹了油的6寸正方模里, 压平。 
4)再用压板把糯米饭压紧和压平。备用。

木薯层材料: 食谱参考这里
260克木薯泥
25克黄糖
25克白糖
70克浓椰浆
1/2粒鸡蛋
20克溶化奶油


做法
1. 将所有的材料足分的搅拌均匀, 倒入糯米蒸盘里,铺平。  
2. 放入蒸锅里, 以中火蒸至25分钟或至熟, 吸干木薯糕表面上的水气, 备用。

上层紫薯材料 
1粒鸡蛋(打散)
45克低筋面粉, 15克玉米粉,15粘米粉
60克糖, 90克紫薯泥, 75克清水,85克椰浆

做法
1)把所有材料搅拌均匀, 过滤, 待用。
2)以慢火将紫薯糊煮至稍微浓稠。熄火, 过程中必须不停的把面糊搅拌。
3)然后把紫薯糊倒入蒸好的木薯糕里, 然后放入蒸锅里, 以小火继续蒸大约 25 分钟或至面糊熟即可。





 【3 Flavours Kuih】


Glutinous Rice Layer:  Recipe adapted from HERE
300g glutinous rice 
160g coconut milk + 1/4 tsp salt
2 pieces pandan leaf (tied)
30g butterfly pea or clitoria flowers water   
(soaked 10 pieces butterfly pea in hot water (50g)  for 1 hour, remove flowers ) 

Method
1.)Rinse glutinous rice, soaked in hot water for 2 hours and drain.  Add coconut milk and mix well.  Then, divide glutinous rice into two portions. 
2)  Add in 30g butterfly pea water into one of the mixture, mix well. Place both of the glutinous rice into steaming tray respectively and add pandan leaf.  Steam over high heat for about 40 minutes until well cooked. 
3)Mix both glutinous rice together and place glutinous rice into a 6 inch square pan (greased with banana leaf ), press until firm and tightly.  Set aside. 

Tapioca layer: recipe adapted from HERE
260g grated tapioca 
25g brown sugar
25g castor sugar
70g coconut milk 
1/2 egg
20g melted butter

Method
1. Mix all the ingredients until well combined.  Pour the batter onto steamed glutinous rice and press tightly. 
2. Steam over medium heat for 25 minutes until well cooked. 

Sweet Purple Potato layer: 
1 egg (beaten)
45g low flour, 15g corn flour, 15g rice flour
60g castor sugar, 90g mashed sweet purple potato , 75g water, 85g coconut milk

Method
1.  Mix all the ingredients until well combined and sieve it. 
2.  Cook and stir over low heat until the mixture slightly thickens.  Remove from heat. 
3.  Then, pour it into the tapioca mixture and continue to steam over low heat for 25 minutes until well cooked. 








 Photobucket

 This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.

11 comments:

  1. 雨后天不晴还是阻挡不了漂亮的照片诞生啊!

    ReplyDelete
  2. 我来吃三味糕了~ 一次可以品尝3种口味,赚到了!哈哈!

    ReplyDelete
  3. 就算是雨天,May的照片还是拍得很棒。三种口味组合的糕,我也非常喜欢。

    ReplyDelete
  4. 美味的糕点好有娘惹特色。还赞!

    ReplyDelete
  5. 三个搭配的天衣无缝呀!太完美了。非常喜欢,而且照片还是有美美的!

    ReplyDelete
  6. Gosh, this looks so mouthwatering ! Enjoy your week ahead dear.
    Blessings, Kristy

    ReplyDelete
  7. Hi May,

    Love how you combine these 3 layers in your kueh. So beautiful in its look, colours, flavours and texture :)

    Zoe

    ReplyDelete
  8. 三色糕,看得我眼亮晶晶啊!

    ReplyDelete
  9. May, I always like that too, take out from freezer, defrost, put back again. always wanna make or bake something but always got heart no strength lol. this kuih very pretty, and sure yummy too.

    ReplyDelete
  10. Hi may. This tricolor cake looks so pretty. Question. Do u need to line the sides also with banana leaves or is it just the base. For banana leaves do you scald them before use? Thanks for help. Chloe

    ReplyDelete
    Replies
    1. Hi Chloe, Just line the base only and you do not need to scald it. Regards,

      Delete

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