Friday, 29 May 2015

班兰椰丝杯子糕 ~ Kuih Kosui Pandan

食谱取自 Helena   / Alan


100g (喜欢甜一些可以放110g糖)
200g 清水
300g 香兰汁  (6片班兰叶加入300ml水,用水果搅拌机搅打,挤出香兰汁,过滤 )
1 茶匙班兰浓缩精华(可略省)

50g 嫩椰丝

1. 糖,清水和班兰汁以小火煮至糖完全溶化。

2. 把粘米粉、木薯粉、枧水加入。将全部材料搅拌均匀,放入锅中稍微煮至少许浓稠状。过滤。

3. 小杯子放入蒸锅里大火蒸五分钟。把糊浆倒入预热了的后的杯子里至8分满,以小火蒸大约15分钟或至熟。

4. 把盐加入嫩椰丝内拌匀, 放入香兰叶,大火蒸五分钟。

5. 冷却后,把糕拿出,配椰丝食用。

Recipe source :  Helena / Alan

Kuih Kosui Pandan

Ingredients :
75g rice flour
35g tapioca flour

100g granulated sugar  
200g  water

300g pandan juice  ( blend 6 pieces pandan leaves with 300ml water , and strained )
1/2tsp alkaline water (lye water)
1tsp pandan essence ( optional )

Coating :
50g fresh grated coconut
2 pandan leaves
a pinch of salt

Method :
1. In a pot , add in sugar , water and pandan juice . Cook mixture on low heat till sugar dissolved .

2. In another bowl , add in rice flour, tapioca flour and alkaline water. Mix evenly and pour into (1) . Cook flour mixture till slightly thickened  and strained  .

3. Steam the small cups at high heat for 5 minutes . Pour the mixture into cups until three-quartess full .  Steam on low heat for 15 minutes or until it has set completely .

4. While waiting for the teacups to cool down , steam the grated coconut with pandan leaves and pinch of salt for 5 minutes .

5. When the kuih kosui has cooled down, remove from teacup moulds by running the sides carefully with a small knife. Serve with fresh grated coconut .

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.