班蘭椰漿發糕 Pandan Coconut Milk Huat Kuih/Fatt Koh (純素)

班蘭椰漿發糕 Pandan Coconut Milk Huat Kuih/Fatt Koh (純素)

班蘭椰漿發糕帶著班蘭椰香味,口感松軟,微甜,不用發酵,不用等待,適合素食者。

班蘭椰漿發糕 (純素) Pandan Coconut Milk Huat Kuih/Fatt Koh

分量:6-7個班蘭椰漿發糕

材料:

自發麵粉 150克 泡打粉 1/2 茶匙 細鹽 1/8 茶匙 細砂糖 60克 椰漿 90毫升 班蘭汁 70毫升 (把4條香蘭葉和80毫升 清水一起攪拌至細膩,過濾,取出70毫升班蘭汁。 玉米油 1 湯匙

做法: 1.把150克自發麵粉,1/2 茶匙泡打粉和1/8 茶匙混合,過篩 2.加入60克細砂糖,加入70毫升班蘭汁和90毫升椰漿,攪拌均勻 3.最後加入 1 湯匙玉米油,拌至完全混合 4.準備6-7個陶瓷茶杯,塗上一層油,倒入9分滿的麵糊 5.把杯子排入蒸籠裏 6.水滾後,以大火蒸20分鐘

Pandan Coconut Milk Huat Kuih/Fatt Koh Pandan Coconut Milk Huat Kuih has the fragrance of Pandan coconut, soft taste, slightly sweet, no fermentation, no waiting, suitable for vegetarians.

Pandan Coconut Milk Huat Kuih/Fatt Koh

Yield: 6-7 pandan coconut milk hair cake

material:

Self-raising flour 150g 1/2 tsp baking powder 1/8 tsp salt 60 grams caster sugar 90ml coconut milk 70 ml pandan juice (Stir 4 strips of pandan leaves with 80 ml water until fine, filter, and take out 70 ml pandan juice) Corn oil 1 tbsp

practice: 1. Mix 150g self-rising flour, 1/2 teaspoon baking powder and 1/8 teaspoon, and sift 2. Add 60g of caster sugar, 70ml pandan juice and 90ml coconut milk, mix well 3. Finally add 1 tablespoon of corn oil, mix until fully mixed 4. Prepare 6-7 ceramic tea cups, apply a layer of oil, and pour 9 minutes full of batter 5. Put the cup into the steamer 6. After the water boils, steam on high heat for 20 minutes

01月13     大豬媽
01月17     黎倩昌
01月18     慧詩雅
01月14     慧詩雅
01月08     黎倩昌
01月19     黎倩昌