Saturday, 28 March 2015

甜菜根传统发糕 (Beetroot Huat Kueh)


 去年清明,是我人生中,第一次蒸发糕
今天随着清明的到来,我第二度蒸发糕,
用回同样的食谱,只是把鲜橙汁换成甜菜根汁。
During last year's Cheng Beng, it was my first time steaming a Huat Kueh. This Cheng Beng, it's my second time steaming Huat Kueh. It's actually the same recipe, with the only difference being I substituted the orange juice with beetroot juice.




 同样的食谱,去年的发糕就“笑意盈盈”,发得很开心。
今年的发糕却不知为何,不是微微笑,就是索性不笑,
难到真的如友人所说,
连它们也为即将到来的Gst不开心,而深锁眉梢?
The same recipe, yet this year's Huat Kueh simply refuses to blossom. Maybe it's also feeling down due to the upcoming implementation of the GST?


因为用甜菜根汁来腌色马蹄做泰式甜品 - 红宝石。
不想浪费,就再循环甜菜根汁,用来做发糕和红龟糕。
I actually meant to use the beetroot juice for making the Thai delicacy Red Ruby, but since there's plenty of juice left over, I decided to use it to make Beetroot Huat Kueh and Beetroot Ang Ku Kueh.


甜菜根传统发糕 (Beetroot Huat Kueh)
食谱参考:这里
稍作修改。

材料:........................................Ingredients :
细糖65g....................................castor sugar 65g
甜菜根汁80g........................................Beetroot juice 80g
低筋粉80g..................................cake flour80g
粘米粉20g...................................rice flour 20g
发粉1/2茶匙................................baking powder 1/2 tsp

做法:
1。将t甜菜根汁和糖搅拌均匀。
2。将低粉,粘米粉和发粉筛过,拌入香橙糖水液中,拌匀成面糊。
3。将面糊舀入纸杯,大火蒸18分钟即可(可做3个)。
4。水滚才送去蒸,蒸的过程不可开盖。




Methods :
1. Stir the sugar and beetroot juice evenly.
2. Sieve in the cake flour, rice flour and baking powder and mix into a batter.
3. Scoop the batter into paper cups. Steam over a large flame for about 18 minutes. (makes 3)
4. Only put in the kuih to be steamed after the water begins to boil. Do not open the lid of the pot during the steaming process.




或许这回的甜菜根汁过稀,面糊未蒸时,还呈紫色。
一旦蒸熟后,却变成淡淡的褐色,无奈!
Maybe the beetroot juice was too dilute; before steaming, the batter was still perfectly purple, but once out of the wok, it has somehow become a light brown colour!

 加了1小滴紫色素的发糕,有了淡淡紫色的效果。
我喜欢这个颜色。
I kinda like the light purple color I obtained after adding a small drop of purple coloring.


加了一大滴紫色素的发糕,结果就是这款深紫色。
个人觉得有点超标了,还是喜欢上面那款。
 I think adding a large drop of purple coloring made it way too purple. What do you think?


再度献给在天国的慈祥婆婆。
I made this Beetroot Huat Kueh, a token of my love for my late mother-in-law.




I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.


@@@@@ Enjoy ! @@@@@

 
I made this Orange Huat Kueh, a token of my love for my late mother-in-law.

Copy and WIN : http://ow.ly/KfYkt

5 comments:

  1. 不管什么颜色的发糕我一样喜欢,请我吃。。好吗?^^

    ReplyDelete
  2. 有时候杯子排得太密发糕也不太愿意笑。

    ReplyDelete
  3. Hi Aunty Young, I don't know the reason but I know beetroot juice will changed colour after steaming. The kuih will de-colourise further after time. I made some yesterday for Cheng Beng using Guai Shu Shu's recipe. Luckily they did 'smile' to me.

    ReplyDelete
  4. 哈哈哈哈 。。。。。 哈哈哈哈。。。。 就连 huat kueh 也被 GST 吓坏了。 
    不要紧,下次蒸发糕时候,我来和你说笑话。 那么你就对着蒸笼笑啊笑。。。 那么出来的kuih就会很笑了。

    ReplyDelete
  5. 下次倒九分满会发得更大哦,不过水温和火候也有影响,哎呀。。。这些真的是学问大的东东 哈哈哈

    ReplyDelete

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