Monday, March 9, 2015

Penang Hoon Kueh 槟城粉粿




一款槟城地道娘惹凉糕。口感似Jelly, 软滑和有弹性。

食谱取自这里 (有更改)

材料:

(A)

绿豆粉 60 g (白色粉糕点专用,不是我用来做杏仁绿豆饼那种烤绿豆磨出来的粉)
班兰叶 5 + 水 600-650 g ,搅烂取汁600g (我加入一小片甜菜根一起搅想要取它的颜色)
糖 120 g

(B)

绿豆粉 25 g
水 150 g
浓椰浆 150 g
盐 1/4 t

做法(A):
班兰汁取一些和绿豆粉搅匀,再倒回。加入糖,拌均。小火不断搅拌煮至浓

做法(B):
绿豆粉和水搅匀,加入椰浆和盐,拌均,小火不断搅拌煮至浓

先倒入A到16cm模具(模具要湿),然后不规则倒入B和A,冷藏冰箱至硬。

* 如煮时有颗粒出现的话,可以稍微离火搅拌至滑后再继续煮。

* 煮得太稀,糕难成形,煮得太浓,糕口感不好,造型看起来粗粗。这就是它的难度啦。。

我很喜欢这凉糕,称它为解暑甜点,我举双手双脚赞成!!

English Version :

Ingredients A :
green bean flour 60 g (white powder form which use to make kuih, not roasted green bean powder)
pandan leaves 5 + water 600-650g , blend to get  juice 600g (I add a slice of beetroot to get the color)
sugar 120 g

Method :
Mix green bean flour with pandan juice , add sugar, mix well . Cook over low heat until thicken.Stir constantly.

Ingredients B :
green bean flour 25 g
santan /coconut milk 150 g
water 150 g
salt 1/4 t

Method :
Mix green bean flour with water, add santan and salt, mix well. Cook over low heat until thicken.Stir constantly.

Pour some batter A into 16cm wet pan, followed by  B and A alternately. Chill until set.

* The hardest part of making this kueh is to get the right consistency of the batter. Too fluid the kueh will not take form, too thick the kueh become hard。

This post is linked to the event "Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh "by Fion of XuanHom's Mom and co-host by Joceline of Butter,Flour & Me



12 comments:

  1. Can you add translater widget. I cant read chinese.

    ReplyDelete
    Replies
    1. Thank you for your reminder , i have added the widget and i also translated into english version. ^^ Hope it helps !

      Delete
  2. 还没吃过这样的糕点,谢谢分享。
    对我来说,有好奇它的口感和味道😂

    ReplyDelete
  3. 这个我非常有兴趣。然而我写下的食谱是 pandan 的。就是要请问你,那个绿豆粉是 hon kew flour 吗?我们用来做 pandan layer cake 那个?又或者是普通一般的绿豆粉?

    你做的很美丽,那个 kueh 有 marble 的花纹 。。。 很美丽哦。 like ~ like ~

    谢谢你的连接和分享。。。

    ReplyDelete
    Replies
    1. 凡是绿豆粉包装上面注明可以做kueh就可以,Hoen Kwe 也可以。谢谢赞美,我长翅膀了, 哈哈

      Delete
  4. 这个Hoon Kueh以前做过一次,
    冷冻后凉凉的很好吃。
    妳做的mable Hoon Kueh ,很美哦~

    ReplyDelete
    Replies
    1. 之前做research,我有到过你家参考,你做的hoon kueh 也是美哩, 单色但简单大方,我觉得第一眼看有像日本和菓子(wagashi) .~

      Delete
  5. 谢谢;p,如果做单色的会更像玻璃哦

    ReplyDelete
  6. 哇,好美的糕点!没吃过这款糕。买了绿豆粉一定做来tasting!

    ReplyDelete
    Replies
    1. 谢谢你来我家,有空可以try try,别再懒惰虫上身哦;p

      Delete

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