今晚正月初八的檳城,幾乎家家戶戶都會拜天公,以迎接天公誕的到來。去年人在美國的我不能參與,今年肯定不會錯失。祭拜天公的供品有很多,我家主要是拜水果和糕點為主。剛好今天又是週末,趁著有些空檔的時間,嘗試製作一些糕點。就從這較簡易的米糕開始,參考了媽媽和岳母的口傳食譜,和大家分享我的作品。 |
白糯米1公斤 | 1Kg White Glutinous Rice |
香蘭葉6片 | 6 Pandan Leaves, knocked |
白糖600克 | 600g White Sugar |
椰漿汁500毫升 | 500ml Coconut Milk |
適量的香蕉葉 | Some Banana Leaves |
適量的紅棗 | Some Dried Red Date |
做法 Method:
將糯米清洗一遍後,泡水浸至少30分鐘,水位以高過米約一寸即刻。 | 準備一深蒸鐵盤,中間放入香蘭葉,將瀝乾的糯米轉移至此盤子。 | 準備一蒸鍋,將水煮滾後,放入裝滿糯米的盤子,關蓋以大火蒸30分鐘。 |
先測試糯米是否已蒸軟,需要的話在延長蒸煮的時間。將蒸熟的糯米置放一旁至冷卻到室溫,備用。 | 準備幾個盤子,將香蕉葉剪成和盤底一樣大小,鋪在上盤子上,備用。 | 燒熱鍋子,倒入椰漿和白糖,用小火翻炒至白糖完全溶解為止和椰漿即將沸騰,熄火。 |
將熟糯米倒入椰漿中,將兩者炒勻即可。 | 將炒勻的糯米放入小盤子中,用力的將糯米壓緊,將表面稍微弄平。 | 使用紅棗在米糕上作為點綴,即可完成。 |

3 comments:
照片看起来好像很松软,很好吃的样子。
Be grateful for superb recipes. I merely got and yes it tasted great: -)
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