椰香馬豆糕

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份量10人份以上 烹調時間45分鐘

食材

馬豆 (Split Peas) 1/2杯(cup)
粟粉(玉米粉 cornflour) 1杯
糖(sugar) 1 1/2杯
椰漿(椰奶 coconut cream) 2/3杯
花奶 (evaporated milk) 1/2杯
水 (Water) 4杯
  • 1 馬豆先洗凈,泡水一晚。 Split beans soaked overnight, easy to soft once cooked.
  • 2 泡好馬豆,隨冷水放入煲內煮軟稔後,放在篩中瀝乾水份,待用。 Split beans with cold water into the pot boiled to soft, on the sieve and drain and set aside.
  • 3 用 1杯水,把粟粉調勻。 One cup of water mix well with cornstarch until smooth.
  • 4 將糖放入3杯水中煮到大滾,隨即加入花奶和椰漿。再滾時,倒進拌勻的粟粉水,徐徐不停地搞拌,用中慢火煮至再滾後,煮多2分鐘。 把煲撤離火,加入馬豆輕輕拌勻。 3 cups of water boil with sugar in a large pot, then add evaporated milk and coconut milk. After boiled, low heat to low-mid, then pour and mix the cornstarch in pot slowly, cook over medium low heat and keep stir, it will be very sticky and cook 2 more minutes. Turn off fire, and mix beans gently, evenly.
  • 5 倒糕糊入已濕水的糕盤模型或食物盒中,放涼後,置入雪櫃(冰箱)中冷藏2〜3小時。 Pour into the already wet container, let cool, placed in the refrigerator about 2 to 3 hours.
贊助

小撇步

>馬豆泡一晚容易煮軟。

>要小心,煮馬豆很容易滾瀉,可以把煲蓋打開些少!煮一會後,熄火焗20分鐘,然後再開爐火再煮,馬豆會快些軟稔。

>冷藏後的馬豆糕會變硬一點。

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