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榴莲慢煎糕 Durian Apom Balik

榴莲慢煎糕 Durian Apom Balik

材料:

糖浆:

白糖100克、椰糖80克、椰水或清水225毫升、班兰叶2片(打结) 、盐1/2茶匙

材料A:

A蛋1粒、即发酵母1茶匙、椰浆250毫升、清水250毫升、普通面粉300毫升、碱水1茶匙、榴莲肉100克

额外食油涂锅用

慢煎糕模锅

做法:

  1. 把糖浆材料一起煮至椰糖溶解即可过滤待凉。
  2. 把材料A混合,然后慢慢加入冷却的糖浆,搅拌成面糊。
  3. 让它待2小时或至面糊涨发。
  4. 把慢煎糕模锅加热涂油。
  5. 把面糊搅动后舀入模锅至3/4满,加盖。
  6. 让它煮至不黏手即可。
  7. 迅速把糕对折后取出。
  8. 重复步骤至材料用完。
  9. 趁温吃。

Syrup:

100 g coarse sugar

80 g palm sugar “gula melaka”

225 ml coconut water / plain water

2 knotted pandan leaves

1/2 tsp salt

Ingredients A:

1 “Grade A” egg

1 tsp instant yeast

250 ml thick coconut milk

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250 ml water

300 g plain flour

¼ tsp lye water “kan sui”

100 g durian flesh

extra oil for greasing

mould apong balik

Method:

  1. Bring syrup ingredients to a boil until palm sugar dissolves, sieve and leave to cool.
  2. In a large mixing bowl, combine Ingredients A together & slowly mixing in cool syrup until well blended.
  3. Leave to stand for 2 hours or until batter starts to froth.
  4. Heat the apong balik mould & lightly grease with some oil.
  5. Stir the batter & pour into warm mould till ¾ full, cover with a lid.
  6. Leave apong balik to cook until batter does not stick to your fingers when touched.
  7. Quickly fold into half & remove from the mould.
  8. Repeat greasing & cooking the batter until all the batter is used up.
  9. Serve apong balik at room temperature or warm.

 

Note: May use lower grade durian flesh for this.

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