椰花酒白糖糕

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白糖糕食谱;
参考 :http://sallyjuslin.blogspot.com/2012/05/blog-post_18.html
材料:
A粘米粉 125g
细糖  40g
椰水 175g
B椰花酒 75g
原味以罗 1 tsp
做法:
1.把材料A混匀,拌至糖溶,再加入B搅匀即可。
2。.盖着让它发酵8小时。(原食谱有说发酵过后会有泡泡,不过我做了几次都没有泡泡)
3。蒸锅先煮滚水,放入空盘蒸烧一会。
4。这时面糊加入1tsp的原味以罗,拌匀(现在可以看到泡泡了)
5。再把面糊倒入盘里,以大火蒸30分钟即可。
p/s : 蓝色花汁 和红色素各1/2 tsp
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