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Kuih Seri Muka 斯里木卡糕

星期五下午,原本和妈妈说好,我们来包粽子。
可是仔细了解食谱后知道步骤繁琐,晚上又有聚会要出门,时间上完全没有办法配合。
就这样,今年又出产不了自家粽子了。

浸泡过的糯米不能浪费,所以改了计划,拿来做糕。
妈妈好吃糯米,点上要吃Seri Muka。

食谱要上哪里找好呢?
在完全没有准备的情况下,想到了Aspiring Bakers。
搜索了几个月前的糕点主题,用了茄子的食谱。
糕点如她所说,确实很好吃。
第一粒做了送妈妈吃,再做第二粒送去家婆家。
端午节不止吃粽子,还吃了很多的糯米糕。
一肚子的糯米,好涨!



Kuih Seri Muka 斯里木卡糕

Recipe from 袅袅烘焙香 with little adjustment

Ingredients 材料:
(A)
240gm Glutinous rice 糯米 (*Increased to 340gm)
155gm Thick coconut milk 浓椰浆 (*Increased to 200gm)
A bit of Salt 盐少许
A few Pandan leaves tie into a knot 班兰叶数叶打结

(B)
1pc Egg 鸡蛋
65gm Sugar 砂糖
60gm Pandan extracted juice 班兰水 (*Increased to 70gm)
200gm Thick coconut milk 浓椰浆
60gm All purpose flour 面粉
1.5tbsp Tapioca flour 木薯粉
Green food coloring 青色素 (*Not added)

Method 做法:
For (A)
1)
Wash and soak glutinuos rice for at least 3-4hrs. Drain and set aside.
清洗糯米,浸水至少3-4hrs。沥干,备用。

2)
Brush the pan with some oil.
在蒸盘里抹上一层油。

3)
Boil the water in the steamer.
烧开蒸笼里的水。

4)
Pour glutinous rice and the rest of the ingredients into the pan. Using medium high flame, steam for 30min.
将糯米和其他材料倒入蒸盘里,用中大火,蒸30min。

5)
Take out the pandan leaves. Use fork to fluff the glutinous rice, and then press the rice to compact by using cake presser or flat bottom of a glass. Steam for another 10min.
将班兰叶取出。用叉子将糯米松开,再用Penekan kek或平杯底把糯米压实。续蒸10min。

For (B)
6)
Beat egg and sugar until sugar completely dissolved. Add in pandan juice and coconut milk.
将鸡蛋和砂糖拌至砂糖融化。加入班兰水和椰浆。

7)
Add in sifted flours. Whisk the mixture till well combined, strain the mixture and rest for 10 minutes.
加入过筛粉类。面糊拌均匀后过滤,休息10min。

8)
Slightly stir and pour mixture onto pressed glutinous rice. Loosely cover the pan with an Aluminium foil to avoid water dripping onto the mixture.
Using medium low flame,
steam for 20min.
稍微搅拌面糊然后慢慢的倒在糯米上。松松的在蒸盘上盖上一张铝箔纸以防水滴在面糊上。
用中小火,蒸20min。

9)
Cool completely before cut into pieces.
待冷才切片。

Servings: 1'no. 7" round pan


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34 comments:

  1. 漂亮的切面,看了很想吃呢!
    茄子的这个食谱我也做过,的确好好吃呢!

    ReplyDelete
    Replies
    1. 平淡一生,
      你知道吗,第一次要切这种一整盘的kuih有点手发抖,都不知道要怎样下手才可以切漂亮一点。呵呵。。。

      Delete
  2. Hi Sherleen,
    This seri muka kuih is my hubby's favorite. I haven't make this for a long time..:) Have been thinking of making it when i soaked my glutinous rice for my zong zi the other day.
    Your Seri Muka Kuih looks so so delish! I like the top layer thicker and yours is just prefect..^^

    ReplyDelete
    Replies
    1. mui mui,
      then don't wait anymore, give your hubby some suprise...hehe
      actually this is my first attempt to make the kuih, not that difficult to prepare and quite enjoy indeed because got my mom to help me up...:)

      Delete
  3. 这个糕的食谱,我好像抄了好多个版本,但看到了那个椰浆的成分,真的有点怕!
    如今看到了妳美美的成品却又有点心动了,只是我必须等到有家庭聚会时才能做,否则我一人吃完那就太恐怖了!呵呵~
    我看了妳的材料B是原食谱的减半分量,是吗?
    如果我用脱底模做,应该没问题吧!是吗?

    ReplyDelete
    Replies
    1. spdong,
      一个人吃这份量的糕真的还蛮吓人的,你真的要等多点人和你一起吃才做哦。。。:)
      对,我的B材料是原食谱的一半。。。不晓得是不是用的模不同,用原食谱的份量上层就会厚很多,所以我减半咯。
      放心,我也是用脱底模来做,然后在模外包上一层铝箔纸以免椰浆外流还是水气进入。

      Delete
  4. Sherleen~~
    呵呵呵^^我喜欢这糕哦^^
    有些拿来稍微烤烤,更香呢~~~^^

    ReplyDelete
    Replies
    1. 莎莎,
      拿来微烤哦,我没吃过也。。。下次再做时我要来试试看了。谢谢分享!:)

      Delete
  5. 绿绿的糕点,切片切得很美呢....
    一大盘...吃不完!!
    请我两片就好!! 嘻嘻嘻!!

    ReplyDelete
    Replies
    1. 姗姗,
      这切工麻麻而已,因为不知道要怎样下手,手发抖哦。。。嘻嘻。。。

      Delete
  6. 我刚喜欢上烘焙的时候,也试过做这个。但不理想,那个绿色的部分软软绵绵的。有时间,我想试试你这个食谱:)

    ReplyDelete
    Replies
    1. 粉红,
      我也是,那层绿色的不要太软烂或是硬硬的都不好。。。
      希望你会喜欢。。。:)

      Delete
  7. 我会试做这个
    我喜欢有班兰的香气:)

    ReplyDelete
    Replies
    1. 鲸鱼,
      我也是,所以都用了斑兰在糕里边,省去了用色素。。。:)

      Delete
  8. 1 actually didnt eat any zhong on saturday..i was just feeling so full throughout the day so kept that in my fridge. Also have been wanting to make some kuih seri muka too ..one day..one day ..actually i like eating all sorts of kuihs ..good that you still remember to source recipe from aspiring bakers. Beautiful!

    ReplyDelete
    Replies
    1. lena,
      i think aspiring bakers is really a good place to search for recipes, it is like a big recipe books, so much fun to search through the posts...
      i know your to-do list must be very long, never mind take your time, i believe one day your seri muka will be served...:)

      Delete
  9. 还没切片时好像一粒大蛋糕哦,绿绿的好漂亮!
    这糕我爱吃叻,去糕档都会买的。

    ReplyDelete
    Replies
    1. Casey,
      你kai kai回家了哦。。。嘻嘻
      我也挺喜欢那绿绿的表层,好久没吃这糕了,一下吃了很多。。。:p

      Delete
  10. Oh, i like this kueh very much, send somefor me right now..

    ReplyDelete
    Replies
    1. Sonia,
      hohoho, sorry i sent out all the kuih after done. you have to make one for yourself already, pai sheh la...:p

      Delete
  11. I love to eat the top layer ....

    ReplyDelete
    Replies
    1. Chris,
      soft and a bit sweet, i like it too...:)

      Delete
  12. 哇,我来迟了,还有的吃吗??

    ReplyDelete
  13. This is my favorite kueh. I have yet to try to make it. I wish I can taste yours.

    ReplyDelete
  14. so happy to found your blog while searching for some kueh kueh.. thank you for your generous sharing of the wonderful recipe ;) very nice blog too

    ReplyDelete
  15. 2 neat layers!!! and the green is so lovely!!! :)

    ReplyDelete
  16. wau...simple yet delicious recipe. Thanks



    Taste...iest

    ReplyDelete
  17. sherleen,好久没见你更新网页了。还好吗?

    ReplyDelete
  18. Sherleen,
    I have been missing you..:)
    So I drop by to say hello :D
    祝你和家人健康,平安,快乐
    mui..^^

    ReplyDelete
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