Monday, June 9, 2014

【黄金木薯糕】Bingka Ubi (Baked Cassava Cake)



木薯是一个東南亚很普遍的食材,可以做成糕点、菜肴、做主食还可以削片炸成木薯片,然后加上特制的辣椒酱,就是很好吃的零嘴了。 

这个木薯糕的做法有好几个,可以蒸,可以烤,还可以用香蕉叶包起烤或者蒸。除了做法的不一样, 这个糕点的食谱也很多,有加鸡蛋、不加鸡蛋的,也有用黄油、不用黄油的。

有人喜欢糯一点的,有人喜欢结实一点的,有人喜欢甜一点的,有人喜欢奶香的,有人喜欢椰香的。反正做法很多,我尝试过很多不同的做法,今天记录的这个食谱是我按自己喜欢的口感和味道调整的,做过好几次都很成功,所以写个帖子记录一下。

Cassava is the equivalent of potato at where I came from (i,e South East Asia) it could be used in many different dishes,  this sweet tasty cake is one of them.

There are many ways to prepare this delicious cake, it is normally prepared as a steamed dish as oven is not a very common cookware in SEA, it could also be wrapped in fresh Banana leaves and steam /grill.

I personally like to prepare mine in the oven as it gives a beautiful crunchy looks and texture to the surface of the cake and makes it all the more tastier.

材料:
2 磅/900 克 木薯蓉 (Shredded Cassava /Tapioca)
160-200 克 椰糖 (palm sugar)
1/2 杯 浓椰浆/奶 (thick coconut milk)
3/4 杯 水
2 只 鸡蛋
2 大勺 黄油(butter)
1/4 小勺 盐
2-3 滴 香兰精 (screw-pine extract)
1 大勺 面粉 (all purpose flour)
1.5 大勺 木薯粉  或 玉米淀粉

Ingredients:
2 lbs Shredded Cassava /Tapioca
200 g palm sugar
1/2 Cup thick coconut milk
3/4 Cup of water
2  Medium eggs
2 tsp butter
1/4 tsp Salt
2-3 drops of screwpine leave extract (optional)
1 tbsp all purpose flour
1.5 tbsp corn starch/tapioca flour




1. 先把木薯解和椰浆解冻(我用的是冷冻椰浆,如果用的是罐头椰浆,直接用就好了)。

2. 在一口锅子里倒入3/4杯的水,加入160-200克(按个人口味)的椰糖,把椰糖煮溶冷却备用。

2. 把木薯蓉、椰奶、面粉、木薯粉、盐和香兰精混合后,加入鸡蛋和刚刚煮好的椰糖水,拌匀。黄油记得      不要先下,那是待会儿刷在木薯糕表面用的。

3.  预热烤箱至 360 F (175 C)。

4. 把木薯糕入烤箱烤一个小时后取出表面刷上黄油,把烤箱转为 Broil (上火)后再入烤箱烤成金黄色 (大约5-6分钟)就可以了。

5. 等木薯糕冷却后刀子抹上一点食油再切块(木薯粘性比较大,刀子抹点油比较好切)喜欢吃椰丝的可以在吃的时候撒上一点椰丝。

1. Defrost shredded cassava and coconut milk by leaving it in the fridge overnight.

2. The next day, in a small saucepan, pour in 3/4 cup of water with 160-200 g of palm sugar, depending on the sweetness level of your liking, heat the water up just enough to melt and dissolve the palm sugar, leave the sugary water aside to cool.

3. Meanwhile, whisk together shredded cassava, coconut milk, all purpose flour, tapioca flour, salt, screwpine extract, eggs and the cooled palm sugar water. Note: Do not add the butter as yet.

4. Preheat oven to 360 F (175 C), bake the cake at the medium level of the oven for an hour.

5. Take the cake out and brush a layer of butter on the surface, change the oven to broil. Broil the cake for about 5-6 minutes or until the surface turns golden in color.

6. let the cake cooled completely before cutting into pieces and serve, rubbed a thin layer of cooking oil over knife before cutting, that will give you clean and neat looking pieces of cassava cakes.


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3 comments:

  1. One of my favorite desserts to make. I love cassava cake especially if there is a lot of cheese on top! yummmm

    ReplyDelete

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