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达兰苏吉糕Kuih Talam Sujee

达兰苏吉糕Kuih Talam Sujee

【底层材料】
苏吉粉200克、普通面粉1汤匙、薯粉1汤匙、白糖70克、盐1/2茶匙、清水300毫升、椰浆头125毫升、粟米100克、粟米香精1/4茶匙、黄色素少许

【顶层材料】
椰糖200克、清水200毫升、班兰叶2片(打结)、普通面粉65克、薯粉25克、椰浆头250毫升、椰粉50克、A蛋4粒、盐1茶匙
8寸方/圆盘1个

【底层做法】
1.热不粘锅,把所有底层材料倒入混合均匀,以小火煮至浓稠。(图1-4)
2.把混合料倒入蒸盘里,然后大火蒸15分钟。(图5)

【顶层做法】
1.另外热锅,把椰糖加水和班兰叶煮至糖溶解后熄火。
2.把面粉、椰浆、椰粉、鸡蛋和盐混合,然后过滤至锅里。(图6)
3.加入椰糖浆,煮3分钟至浓稠。(图7-8)
4.把顶层材料倒在底层上,煮15-20分钟,然后开盖,再煮5分钟。(图9-10)
5.让它冷却4-5小时才切块吃。

【Bottom layer Ingredients】
200g sujee flour, 1 tbsp plain flour, 1 tbsp tapioca flour, 70g sugar, 1/2 tsp salt, 300ml water, 125ml thick coconut milk, 100g sweetcorn(optional), 1/4 tsp sweetcorn essence / yellow colouring

【Top layer Ingredients】
200g gula melaka, 200ml water, 2 knotted pandan leaves, 65g plain flour, 25g tapioca flour, 250ml thick coconut milk, 50g coconut powder, 4 “Grade A” eggs, 1 tsp salt
8″ square cake pan / round

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【To prepare the bottom layer】
1.In a heavy based pot or better yet a non-stick saucepan, add all the bottom layer ingredients and cook over low heat until thickens.(pic 1-4)
2.Pour mixture into the tray and steam for 15 minutes over high heat.(pic 5)

【To prepare the top layer】
1.In a small saucepan, boil the gula melaka, water and pandan leaves, sieve.
2.In a mixing bowl, combine flours, coconut milk, coconut powder eggs and salt. Sieve into a saucepan.(pic 6)
3.Add the gula melaka syrup and cook over low heat for 3 minutes or until slightly thickens.(pic 7-8)
4.Pour over the bottom layer and steam over high heat for 15-20 minutes. Open the steamer lid every 5 minutes.(pic 9-10)
5.Leave to cool about 4-5 hours, before cutting.

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