脆皮马蹄糕 ~ Crispy Water Chestnut Kuih

食谱取自 ： 超传统！茶粿

脆皮马蹄糕

材料 A :

100g马蹄 ( 去皮,切丁)

材料 B :

80g  马蹄粉
10g  澄面粉
200g  浓椰浆

材料 C :

120g  幼糖
400ml 清水
班兰叶1片

脆浆粉 ：（混合均匀 ）

30g 普通面粉
30g 粟米粉
1茶匙 卡斯特粉
1/2茶匙 发粉
50 ~ 75ml 清水
半汤匙 油
1/8茶匙 油

做法 ：

1. 将(B)料混合，过沥，待用。

2. 将(C)料置锅内煮滚，加入(A)料，慢慢倒入(1) ,边倒边搅拌至浓稠透明。

3. 将(2)倒入模内，冷却后放入冰箱4小时或过夜，取出切成粗条状，沾上脆浆粉，炸至表面酥脆即可。

Recipe source : Y3K @ GOOD OLD TASTE

Crispy Water Chestnut Kuih

Ingredients  A :

100g water chestnuts ( peeled , diced )

Ingredients B :

80g water chestnuts powder
10g wheatstarch ( tang mien flour )
200g coconut milk

Ingredients C :

120g caster sugar
400ml water
1 blade pandan leaf

For frying batter : ( Mixed together )

30g plain flour
30g cornflour
1tsp custard powder
1/2tsp baking powder
50 ~ 75ml water
1/2tbsp oil
1/8tsp salt

Method :
1. Combine ingredients (B) , strain and set aside .

2. Bring ingredients (C) to a simmering boil  , add in ingredient  (A) and (1) very slowly . Please stir till texture thickens and looks translucent .

3. Pour (2) into a tray . Cool them , chill in the refrigerator for 4 hours or overnight . Remove , cut into thick strips . Coat with batter and deep-fry till crispy . Remove and drain well .

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion ( XuanHom's Mum Kitchen Diary ) and hosted by May @ 厨苑食谱  .

                                                    

This post is also linked to Cook-Your-Books #26 hosted by Joyce from Kitchen Flavour.