Home > 玉米枧水粽 Sweet Corn Kee Chang
玉米枧水粽 Sweet Corn Kee Chang
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【材料】
糯米350克(洗净浸泡至少2小时)、罐头玉米浆1罐、班兰叶数片(洗净剪小块)
【腌米料】
盐1茶匙、枧水2汤匙、食油2汤匙
【糖浆材料】
黄糖200克、清水250毫升、班兰叶2片、椰浆头60毫升
25-30片粽叶和水草适量(煮软洗净)
【米料做法】
把糯米滤干,加入腌料混合,腌另外2个小时。
【糖浆做法】
- 把黄糖加清水煮至溶解。
- 把糖浆过滤到碗里, 加入班兰叶,再小火焖煮10分钟至糖浆变稠。
- 加入椰浆,小火煮至滚,然后待凉。
【包扎】
- 用2片粽叶摺成斗形,放入适量糯米。(图1)
- 放入2汤匙玉米浆,然后面上填满糯米。(图2-3)
- 铺上班兰叶然后将粽叶摺成三角形,但不要压太紧,并以水草扎好。(图4-6)
- 煮滚一大煲加盐的水,放入粽子(水要盖过面),以中火煮2小时或至熟为止。(图7)
- 配糖浆吃。
【Ingredients】
350g good quality glutinous rice (washed & soaked for 2 hours), 1 can creamy sweet corn(storebought), few leaves pandan (washed and cut small pieces)
【Marinade ingredients】
1 tsp salt, 2 tbsp lye water, 2 tbsp cooking oil
【Sugar Syrup ingredients】
200g palm sugar, 250ml water, 2 knotted pandan leaves, 60ml thick coconut milk
25-30 pcs bamboo leaves(boiled & washed), Hemp string(soaked)
【Method for glutinous rice】
Drain off water from the glutinous rice and mix in marinade. Soak for another 2 hours before wrapping.
【To cook syrup】
- Boil palm sugar & water together until sugar dissolves.
- Sieve into another clean pan. Add in pandan leaves and simmer for 10 minutes until syrup thickens slightly.
- Add in coconut milk and stir continuously over low heat until mixture boiled. Turn off heat and leave to cool.
【To wrap】
- Fold 2 bamboo leaves to form a cone, add some glutinous rice. (pic 1)
- Put 2 heaped tablespoons sweet corn filling over rice and cover with extra glutinous rice. (pic 2-3)
- Top with a pandan leaf, fold the bamboo leaf over the rice and fold into a pyramid shape, secure tightly with hemp string. (pic 4-6)
- Place wrapped dumplings in a large pot of salted boiling water and cook in medium heat for 2 hours or till cooked. (pic 7)
- Serve with palm sugar syrup.