Скачать с ютуб 香兰发糕 Pandan Steamed Cake/ Blossom Pandan Huat Kueh в хорошем качестве

香兰发糕 Pandan Steamed Cake/ Blossom Pandan Huat Kueh

我们归队啦！补上香兰发糕视频，大家试做愉快！ 这发糕食谱用到的主要食材是自发面粉，也就是已经加入泡打粉的预拌面粉。如果家里刚好有面粉和泡打粉的话，那你也可以自行以250克面粉加2.5茶匙泡打粉替代250克的自发面粉。你可能也会问为何这甜食会加入少许盐来调味？重点来了！是因为这食谱有用到椰奶！这做法是从马来友人那里学到的。凡是有加入椰奶的甜食，马来人的做法是会加入少许盐来调味的。盐除了可以去掉椰奶的腻味，也能把甜食的味道变得不‘死甜’，风味更佳。口说无凭，试做吃过你就知啦！ 分量：4-5人份（7粒7cm发糕模） 准备时间：15分钟 煮时：20分钟 材料A： 250克 自发面粉（过筛） 100克 椰奶* 60克 砂糖 30克 玉米油 1/2茶匙 盐 材料B（香兰水）： 150克 水* 15片 香兰叶（洗净剪小段） 准备功夫： 1. 把材料B放入搅拌机搅至香兰叶变幼，沥渣，香兰水待用 做法： 1. 把材料A和150克的香兰水（材料B）混合，搅拌均匀至无颗粒，静置15分钟 2. 把面糊倒入含有纸杯的模具里（9分满），放入蒸笼* 3. 盖上，用块干净的湿布封住锅盖的透气孔*，大火蒸20分钟* 4. 熄火起盖，发糕离锅，完成 *小提示： 1. 蒸笼锅气锅压越大，发糕开的花就越大 2. 用块湿布封住锅盖的透气孔，增加锅压，发糕就可以蒸到开大花的效果。如果锅盖是密封锅盖，可省略这步骤 3. 蒸时会因不同的模具，蒸笼气压而有出入。可以用叉或竹签插入发糕的中心点测试熟度, 如果叉或竹签拉出来还粘有糊浆，须再加长蒸时 4. 如果用的包装椰奶是高稠度以至面糊无法调成糊状，可自行调高香兰水份调至面糊稠得可以流动 Have you tried making pandan huat kueh a.k.a. fa gao? It’s fluffy and aromatic! Portion: 7 pieces (7cm mould) Prep Time: 15 minutes Cook Time: 20 minutes Ingredients A: 250 g self-raising flour (sifted) 100 g coconut milk* 60 g caster sugar 30 g corn oil ½ tsp salt Ingredients B (pandan juice): 150 g water* 15 slices pandan leaves (wash and cut into small pieces) Preparations: 1. Insert Ingredients B into a blender and blend until smooth, sieve and set aside Steps: 1. Combine both ingredients A and 150g pandan juice (ingredients B), mix well and set aside for 15 minutes 2. Fill the mixture into the moulds (90% filled), transfer to the steamer* 3. Cover with a lid, cover the vent with a damp cloth*, steam it with high heat for 20 minutes* 4. Turn off the gas, lift the lid, retrieve the huat kueh and it’s done! * Tips: 1. The higher the steamer’s pressure, the bigger the “flower” of huat kueh 2. The purpose of blocking the vent with damp cloth is to increase the pressure within the steamer 3. Adjust your own steaming duration as it depends on the steamer you are using, you can use a fork to poke the center of the huat kueh to gauge whether it is done 4. Some packed coconut milk might be thicker so you might need to increase the pandan juice portion for smoother texture #南洋风味家常菜单 #nanyangkitchen Visit our website for more recipe: https://www.nanyangkitchen.co/ Like us on FB:   / nanyangkitchen.co   Follow us on IG:   / nanyangkitchen.co   Subscribe to our YT channel:    / nanyangkitchen