Monday, June 21, 2010

终于让我遇上了你- 古早的米糕

找寻已久的米糕,小时候常常能够一口气吞下几个的小小米糕,网上寻了很久,那天终于遇上了。心一横说什么都得试一试才知道对不对。 还好有试不然永远寻找不到我想了很久的小米糕。还是要谢谢 MyKitchen,解馋了。


1 碗冷饭(200克) 1/4酒饼   200克白砂糖   400ML 水     400克粘米粉   2小匙Eno

Ingredients (makes 30 pieces depending on the size of mould):

1 bowl of rice, room temperature   1/4 tapai yeast (Dried yeast ball)  1 bowl sugar   2 bowl water  2 bowl rice flour
2 tsp eno

  1. 将酒饼磨成粉,混匀于冷饭。盖上保鲜膜,静置48小时。
  2. 分次加入砂糖调匀。
  3. 加入一半的水,混匀
  4. 入粘米粉于No3,搅拌均匀
  5. 把剩下的水倒入,搅匀
  6. 保鲜膜盖上,置放5-6小时
  7. 加入Eno,搅匀
  8. 放入蒸锅,蒸15分钟

* 我用较小的纸杯,所以蒸的时间相对的缩短了。大概10份钟
* 杯之之间须有一定的距离,才能让米糕有发展的空间,不然会全部相连哦

  1. Ground the tapai yeast, and sprinkle over rice. Mix until well blended. Cover bowl with plastic and set aside for two days or until it is watery.
  2. Add in sugar in batches and mix until sugar is melted.
  3. Add half amount of the water, mix well.
  4. Add in rice flour and mix well.
  5. Then add in remaining amount of water and mix well.
  6. Cover the bowl with plastic wrap and set aside for 5-6 hours.
  7. Just before steaming, add in eno and stir well.
  8. Steam in a preheated steamer for 15 minutes.

第一盘从蒸锅里出来时,儿子笑哈哈的说哇裂到这么大一个,然后我们两就不等它凉的往嘴里送了,老公问对了吗,是不是你要的,然后吃了说他从来都不曾吃过这糕点。我有些傻眼,为什么连这样基本的都没吃过?   到底小时候的老公吃什么食物的???



    @@@ LOVE KITCHEN @@@


  1. hei!What a surprise. I made this and 白糖糕 this morning coz i have plenty of tapai in my fridge. Just want to clear stock.
    Your 米发糕发到不清不楚了,好事哦。

  2. hehehe... i am thinking of pak tong koh too. Come share the recipe :) My kids n hubby are favour for pak tong koh. n the huat kuih, i also felt so funny as they laugh so well. Hope my wish come true soon. Wahahaha

  3. Angie,
    Thanks for trying out this recipe, I love this "cake" too. Now, my little boy is loving it. He can eat many pieces in one go.

    Btw, your cakes look great!

    Lydia from My Kitchen

  4. Lydia, Thanks for visiting me. I like "your kitchen" find lots of food, from Malaysia to japan n korean which suit my family well. Will visit you more.



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