Thursday, February 26, 2015

米糕 Sweet Glutinous Rice

  米糕是娘惹糕的一种,每年天公诞拜祭时,一定少不了米糕。其实材料和做法都很简单,有兴趣的童鞋可以试试。

材料:
糯米(glutinous rice):300g(2杯,一杯=150g)
椰浆(coconut milk):200g
糖(sugar):100g
斑兰叶(pandan leaves)

做法:
1)糯米浸水隔夜(至少4个钟),滤干。
  Wash the glutinous rice and soak for at least 4 hours or overnight. Drain and set aside.

2)糯米和香兰叶放入蒸锅,蒸至米心熟透。间中要注意糯米的软硬,如果糯米太干,可洒点水,继续蒸,大约需要20-30分钟。(蒸熟后将香兰叶丢掉)
  Steam the glutinous rice with pandan leaves until the glutinous rice is cooked (approx. 20-30 minutes).

3)混合椰浆,糖和香兰叶,小火加热,煮至糖完全融化,椰浆微滚。
  In a pot, add in coconut milk, sugar and pandan leaves. Cook in low heat until the sugar dissolves.

4)加入蒸熟的糯米,用小火不断搅拌。
  Transfer the cooked glutinous rice into the pot, continuously stir the mixture under low heat until the mixture thickens.

5)将米糕倒入盘里,压实。
  Pour the rice into a tray. Use a spoon to press the surface of the rice to make it even (if you have banana leaves, you can use banana leaves to press and wipe the surface).


  300g 糯米份量做了一大一小盘。大盘的尺寸大约5.5吋,米糕的厚度大概1吋。小盘给了人,忘了量,大概4吋吧!


小贴士:
1)步骤 2,糯米一定要蒸到够软,做出的米糕才不会硬。要糯米比较软,水分要多些。开始蒸时,可以洒点水,间中如果糯米变硬,再洒水,搅拌。

2)步骤 3,椰浆一定要煮至微滚,可以用小火煮至出油。

3)步骤 4,混合的椰浆和糯米一定要不断搅拌,直到糯米粘成一团。


  嘉嘉第一次做时,椰浆微滚就熄火,也没有不断搅拌,所以嘛,做出来的米糕味道虽然不错,不过一切开就散掉。这次一直搅拌到糯米粘成一团,所以米糕不会散开,而且Q弹。

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