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南洋風味--九層糕（Kuih?Lapis）

(2016-07-01 13:46:54) 下一個

九層糕是小時候街邊賣糕點的攤子上一定有的糕點，小時候隨處可得的東西總是不太懂得珍惜，出國後一直想做一次九層糕嚐嚐。終於等到一個朋友要帶糕點去聚餐，讓我一起做點什麽，就想起了這個九層糕。

我這次用米磨漿，然後用紅糟和班蘭葉汁染色，出來的效果還是很不錯的，天然又好吃哦！

Kuih lapis means layer cake in Malay. It is a common steamed cake sold at the roadside stalls in Malaysia. I was not crazy about this cake before I left Malaysia, but for some reason, I can't stop thinking about it lately.

Since I have a gathering over the weekend, I decided to make this beautiful cake to share with my friends.

My version of kuih lapis is made from scratch using rice (instead of rice flour) and natural coloring (Ang Chow and Pandan Leave). It tasted real good and it is all natural.

材料：
250 克秈米
100 克木薯粉
400 ml/1 聽椰奶/椰漿
350 ml 水
150 g 糖
1/2 小勺紅糟
4-5 片香蘭葉

Ingredients：
250 g Long Grain Rice
100 g Tapioca Starch
400 ml/1 can Coconut milk
350 ml water
150 g Sugar
1/2 tsp of Ang Chow/Red Yeast Vinesse
4-5 pieces of screw-pine leaves

1. 把大米洗淨後泡水至少五個小時（我泡了一個晚上），瀝幹備用。

2. 把泡好的米和150克糖，400毫升的夜奶/漿，一點鹽和木薯粉用攪拌機攪拌成糊狀。

3. 把磨好的米漿分成三個等份，第一份加入120毫克的水攪拌成白色的米漿。

4. 把班蘭葉剪成小塊，和120毫升的水攪拌成糊後過濾擠出綠色的班蘭汁加到第二份米漿裏就是綠色米漿了。

5. 剩下的第三份米漿裏加入1/2小勺的紅糟和120毫升的水，用打蛋器或攪拌機攪拌順滑，就是紅色米漿。

6. 在一個7寸的烤盤裏薄薄地抹上一層油後放到蒸籠裏大火加熱幾分鍾。

7. 取稍微多於1/2杯 (130 毫升)的紅色米漿倒入烤盤裏加蓋高火蒸3分鍾至定型。打開蓋子把稍微多於1/2杯 (130毫升)的綠色米漿倒到剛剛蒸熟的紅色糕層，再蒸3分鍾，用白色的米漿重複相同的步驟。

8. 重複交替蒸製三色米漿至所有米漿用完為止.

注：每次倒入米糊之前最好再用打蛋器把米糊攪拌均勻，避免米粉沉澱。

9. 最後一層米漿倒入之後大火蒸13-15分鍾。

10. 取出蒸好的九層糕，完全冷卻（大約兩個小時）後倒扣到案板上用抹上油的刀切塊食用。

1. Washed and soaked rice submerged in water for at least 5 hours, drained the rice.

2. Grind soaked rice, 150 g of sugar, 400 ml coconut milk, salt and tapioca flour together to form a thick batter.

3. Divide the batter into 3 equal parts. Add 120 ml of water to one part of the batter to make white batter.

4. Cut pandan leaves into small pieces, add 120 ml of water into a mixer and grind into a thick paste. Sieve and squeeze out as much pandan juice as possible, add the juice into the second part of the batter to form green batter.

5. Blend 1/2 tsp of Ang Chow with 120 ml of water and add it to the third part of batter to form the red batter.

6. Grease a 7-inch baking tray and place it in steaming pot over high heat for few minutes.

7. Pour in slightly more than 1/2 cup (130 ml) of red color batter, cover with lid and steam for 3 minutes or until the batter is set. Then add slightly more than 1/2 cup (130 ml) of green mixture onto red layer and steam for another 3 minutes, repeat with white color batter.

8. Repeat the steps alternating colors until all the batters are used. Remember to stir the batter every time before adding for steaming.

9. Steamed the last layer of kuih lapis for 13-15 minutes to ensure the cake is fully cooked.

10. Leave the steamed Kuih Lapis to cool completely (around 2 hours), invert the pan to knock out the kuih. Grease knife before cutting.

歡迎到我的英文博客玩--

http://www.echoskitchen.com/2016/06/kuih-lapis-malaysian-steamed-layer-cake.html

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