Saturday, 9 May 2015

糯米椰丝糕 ~ Malay Kuih Lopes


食谱取自 Rasa magazine @ Mei 2015

糯米椰丝糕

材料:
500g  糯米  (  浸泡隔夜 )
7 ~ 10片班兰叶  (  加少许水搅成汁, 过沥  )
150g  新鲜嫩椰丝 (  把盐混合在椰丝里,混合均匀,蒸5分钟。待冷,备用。)
1/4茶匙

糖浆
50g 马六甲椰糖
30g 幼糖
少许水
2片班兰叶  (  打结 )
香蕉叶  (  洗净,擦干)

做法
1.  把糯米滤干水分,放入蒸盘里大火蒸15分钟。

2.  取出蒸盘,倒入班兰汁。搅拌均匀。把3 ~ 4汤匙班兰糯米,倒在香蕉叶上。紧紧的卷起,然后用绳子将头尾两端绑紧。

3.再放入蒸炉里,蒸15分钟或至熟。取出,待冷后切厚片。

4.糖浆 将糖浆材料放入锅里,以小火煮至溶成糖浆,然后过沥。备用。

5.把切厚片的kuih lopes粘上适量的椰丝和糖浆 ,即可。


Recipe source : Rasa magazine @ Mei 2015

Malay Kuih Lopes

Ingredients :
500g glutinous rice ( soak overnight )
7 ~ 10 pieces pandan leaves ( blend the leaves with some water and strained )
150g  fresh grated coconut ( steam grated coconut with salt for about 5 mins , set aside to cool )
1/4tsp salt

Syrup :
50g gula Melaka ( palm sugar )
30g caster sugar
some water
2 pandan leaves ( knotted )
some banana leaves ( washed  )

Method :
1.  Steam glutinous rice at high heat for about 15 minutes.

2. Pour the pandan juice into the steamed rice , mix until well combined . Roll glutinous rice in a piece of banana leaf and wrap with string or soaked grass strand .

3. Continue to steam for another 15 ~ 20 minutes or until cooked  . Remove and leave to cool completely before cut into pieces .

4. For the syrup : Add gula melaka, caster sugar , knotted pandan leaves and some water in a pot and heat until the gula melaka has melted. Turn off heat and set aside.

5. Coat the kuih lopes with fresh grated coconut  and serve with gula Melaka syrup .