班兰白糖糕 Steam Rice Cake

943790_635402549804252_968736036_n第一次做班兰白糖糕,效果不是很好!

白糖糕 (食谱出自, recipe refer to Rose’s Kitchen)

280克 粘米粉 rice flour 280g
280克 糖 (切记减至 200-220克) sugar (reduce to 200-220g)
600毫升 水 water 600ml
3片 班兰叶 ,打结 Pandan leaves
1 / 2茶匙 盐 salt ½ tsp
1茶匙 即溶酵母 Instant yeast 1 tsp
1 / 2大匙 油 oil ½ tbsp

方法:

1. 将粘米粉加入300ml的水拌均。Add 300ml water to the rice flour and mix well.

2. 将剩下300ml的水加入糖,盐和班兰叶一起煮溶,倒入米粉混合
均匀,将班兰叶拿起后放凉。Boil sugar with 300ml water, salt and pandan leaves. When boiling, pour syrup into rice flour mixture. Stir well and strain mixture. Leave aside to cool.
3. 即溶酵母加入 2 大匙水拌均后加入 (2) 内搅拌均匀,盖上;待发
酵1 1/ 2至2小时直到出现小小的气泡。Dissolve 1 tsp yeast in 2 tbsp lukewarm water and add to cooled rice mixture. Stir well, cover and leave to leaven for 11/2 to 2 hours till small tiny bubbles appear.
4. 把一个 30cm 的蒸盘涂油。Grease and preheat a 30 cm round tray in steamer

5. 将米粉混合料加入1 / 2汤匙油,炒匀后倒入蒸盘放入预热蒸炉
内蒸20分钟。Add 1/2 tbsp oil to leavened mixture, stir well and pour into heated tray. Steam for 20 minutes.

Note : to make pandan flovor, I skipped the 2nd step, 1 use 150ml from the 600ml water to blend 8 pandan leaves to make about 150ml pandan juice. I add the pandan juice before step 4.

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