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Monday, October 10, 2011

Seri Muka 香兰糯米糕




Seri Muka is one very interesting Nyonya kuih. It is sweet and salty in taste, chewy and silky in texture, even the top and bottom colors shout contrast.

But it all worked out well with the blend of coconut milk, in typical South East Asian style : different, yet harmony.

娘惹糕点一般味道对比强。Seri Muka是其中一个较具有代表性的,上层的香兰卡士达甜香软糯,下层的糯米饭却咸香Q弹,就连颜色也是比较层次分明的。

然而看似极端的味道却在浓浓的椰香里奇妙地融会贯通,让人惊喜。没试过的朋友一定得尝试做一次尝尝哦!


Glutinous Rice Layer:
400 g glutinous rice
150 ml coconut milk 
100 ml water
1 teaspoon salt
1 tablespoon sugar
3 Pandan leaves (Knotted)

Egg Custard Layer:
3 large eggs
250 ml coconut milk
100 ml Pandan Juice (Makes using 6-7 pandan leaves)
1/8 teaspoon salt
120-140 g castor sugar
1/2 teaspoon Pandan extract
5 tbsp tapioca flour
3 tbsp all purpose flour

糯米层:
400 克 糯米
150 克 椰奶/椰浆
100 克 水
1 小勺 盐
1 大勺 砂糖


香兰卡士达层:
3 只蛋 (大)
250 克 椰奶/椰酱
100 克 香兰汁 (用6-7片香兰叶加水搅拌成)
1/8 小勺 盐
120-140 克 糖粉 (Castor sugar)
1/2 小勺 香兰精 (Pandan extract)
5 大勺 木薯粉 (Tapioca flour)
3 大勺 中筋面粉




1. Wash ans soak glutinous rice for 3 hours. Drain, and add coconut milk, salt, sugar and water, place the knotted pandan leaves over rice. Steam the rice in a steamer for 20 minutes.

2. Grease an 8 inches baking pan or place a piece of parchment paper at the bottom, place the cooked glutinous rice in the pan, press using a spatula to form a solid bottom layer.

1. 把糯米洗干净,泡水3个小时,沥干加入椰奶,水、盐和糖拌匀,加入香兰叶后入蒸锅大火蒸20分钟。

2.把一个八寸的烤盆抹油或底部铺上油纸。把蒸好的糯米饭盛到烤盆里,用一个饭勺把糯米饭压实。





3. To make Pandan juice, cut about 6-7 Pandan leaves/screw pine leaves into pieces,add 200 ml of water and blend into Pandan paste in a blender. Strain using muslin cloth, measure 150 ml out for use.

4. Place eggs, sugar, salt and Pandan Juice in a mixing bowl, add the Pandan extract and coconut milk too, whisk a little.

5. Sieve all purpose flour and tapioca flour into the mixture slowly whisk to form a consistent batter, when I am a little lazy, I use blender to blend all the ingredients together. Leave it aside for 10 minutes or until all bubbles disappear.

6. Strain the mixture into a cooking pot, cook the mixture over stove at low, keep stirring until the mixture is a little thickened, resembling texture of cream soup. 

3. 把6-7片香兰叶剪成段,加200克水用搅拌机搅拌成香兰糊。用纱布过滤挤出香兰汁,取150克备用。

4. 把鸡蛋、幼糖、香兰汁、香兰香精和盐用打蛋器稍微搅拌,这个时候可以加入椰浆,把面粉和木薯粉筛到盆里,慢慢混合,也可用搅拌机搅拌顺滑后放一边十分钟,让气泡消失。

5. 把搅拌好的面糊倒入一口深锅里小火不断搅拌熬煮,记得一定要不断地搅拌,不然成品会不顺滑。把面糊煮至稍微浓稠,类似浓汤那样的浓稠度即可离火。



7. Pour the mixture over to the pressed glutinous rice, give the baking tray a few taps over counter to release air bubbles. 

8. Steam the cake for 30-35 minutes at medium low heat in a steamer. Wrap the steamer lid with a clean kitchen cloth to prevent steam drippings over the cake.

9. Make sure to let the cake cooled completely before cutting into pieces.

6. 把面糊倒到蒸好的糯米层上,入蒸笼小火蒸30-35分钟即可。记得把锅盖用干净的布包起,避免水蒸气回流。

7. 蒸好的Seri Muka 要完全冷却才可以切块,不然会很难切得好看。




欢迎到我的新浪博客玩--
娘惹糕点 -- Seri Muka

7 comments:

  1. Ying Ying:
    This is one of my favorite Nyonya kueh, thanks for the recipe!

    ReplyDelete
  2. My hubby's favourite. He can eat this as his dinner :p
    long time never make this

    ReplyDelete
  3. Wendy & Wendy... thanks... oh yes.. my favourite too... just that it is so high in calorie!! :(

    ReplyDelete
  4. these looks simply lovely...excellent preparation dear..:)
    Tasty Appetite

    ReplyDelete
  5. I love Nyonya kueh XDDDD
    Thanks for the recipe!

    ReplyDelete

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