椰花酒发糕

材料 :
300g粘米粉
250g幼糖
450ml椰水
250ml椰花酒
约6-8个小碗

做法 :
1. 将粘米粉、幼糖和一半的椰水搅拌均匀,搓揉至幼糖溶解。
2. 加入其余椰花酒和剩下的椰水拌匀,盖上湿布,放在太阳底下晒6个小时。
3. 煮滚蒸笼水,将小碗放入蒸笼蒸热。
4. 将发糕面糊再次拌匀,倒入蒸热的小碗中至8分满,大火蒸30分钟。
5. 取出发糕,放置待冷后才脱模。

注 :
1. 倒米浆入蒸碗时须快速,否则有一些先发酵而有些慢一点发酵,蒸出来的发糕就发得不均匀。
2. 米浆须倒至蒸碗约八分满,蒸出来的效果才“开”得漂亮。
3. 椰花酒一定要纯正,用不完的可存放在玻璃瓶中放在冰箱数个星期。


Toddy Huat Kuih

Ingredients :
300g rice flour
250g caster sugar
450ml coconut water
250ml coconut liquer / toddy
About 6-8 small bowls

Method:
1. Combine rice flour, caster sugar, half portion of coconut water and knead until sugar has dissolved.
2. Add in the rest of coconut water, coconut liquer and mix well. Cover with damp towel and put under the sun for 6 hours.
3. Bring water to boil in the steamer. Arrange the steaming bowls in the steamer and heat up.
4. Stir the batter before pouring into the piping hot bowls till ¾ cup full. Steam at high heat for 30 minutes.
5. Remove and leave to cool before inverting out the huat kuih.

* Note :
1. While pouring batter into the steaming cups, make sure it is done fast to enable even effect.
2. Pour mixture into cups till ¾ full to ensure best result.
3. The coconut liquer / toddy used must be very pure to get the best result. Any left over toddy can be kept in a glass container and store in the fridge. It can be kept for a few weeks.

 

本食谱摘录於
槟城妈妈 家常真味