自制煎蕊 ~ Homemade Cendol

 

 

 

 

 

 

自制的煎蕊没放色素，卫生又好吃。最重要是可以吃很多很多碗啊！
煎蕊

粉团材料 :
100g 粟粉
20g Hoen Kwe 粉
20g  澄面粉
4  1/2杯 水
2 滴青色素  ( 我没放 )
10 片 班兰叶 （ 加入 4  1/2杯水打成汁，过沥 )
1/2 茶匙 碱水  
1 茶匙  盐  

糖浆材料 :  
350g 椰糖  
150g 白糖  
3片 班兰叶
1 杯 水

** 全部煮溶，过滤。

椰浆材料 :
300g  椰浆

1/2杯 水
一 撮盐

** 全部材料放入锅里，搅拌均匀.

做法 :
1. 将粉料加入班兰叶汁，水，青色素，盐和碱水，过滤。

2. 用中火将煮至透明色及浓，取出待温。（ 图1 ）
                                
                                                       ~ 图1 / picture 1 ~
 

3. 准备1/2锅冰水，将煎蕊模型（或用任何蒸东西之有小孔之蒸架子）放上。用手将（2）料压下成长条，沥干水份，放入冰箱。（ 图2）

                    
                                ~ 图2 / picture 2 ~
                  

4．放4大匙煎蕊入小碗，加上适量糖浆和椰糖，放入冰碎，即可。

Recipe source : Agnes Chang

Homemade cendol

For batter  
Ingredients :
100g corn flour
20g  Hoen Kwe Flour
20g wheat starch
4  1/2 cups water  
2 drops green colouring  ( I omit it )
10 large pandan leaves ( add 4 1/2cups water , blend & extract juice  )
1/2 tsp Lye water ( alkaline water )
1 tsp salt

For syrup
Ingredients :
350g palm sugar 
150g white sugar
3 large pandan leaves  
1 cup water  

** Cook all ingredients until sugar dissolve . Strain .

For coconut milk :
300g coconut milk
1/2 cup  boiled cool water
a pinch of salt

** Mix all ingredients and set aside .


Method :
1. Mix flour mixture with pandan juice , green colouring ,salt and alkaline water . Strain .

2. Boil with medium heat till transparent and thick . Leave to cool till warm to touch .   ( Picture 1 )

3.  Prepare 1/2 pot of ice cold water , place cendol mould ( or any steaming tray with small holes ) on top , use hand to press the warm cendol mixture down to form into thin , short strips . Strain and chill in fridge . ( Picture 2)

4. To serve , put 4tbsp cendol in a bowl , add syrup and coconut milk to taste . Serve cold with ice cubes or crushed ice .