Wednesday, 11 March 2015

香芋达兰糕 (Kuih Talam Keladi)




 达兰糕,一款很亲民的娘惹糕点。
之前做过绿白达兰糕晶露达兰糕,都受大家人的喜爱。
今天再度尝试新口味- 香芋达兰糕,
不止美味依然,外貌更是赏心悦目!
Kuih Talam is a nyonya kuih that is rather well known among Malaysians. Before this, I have made the traditional Kuih Talam and the Cendol Talam. Since it was so well recieved, I decided to try out another variation: Kuih Talam Keladi (Yam Kuih Talam). It's not only delicious, but also quite beautiful!




椰奶,紫薯,香芋精华液。。。。。。
三者汇聚,自成一格,好吃也好看。
茶点,聚餐,送礼,它都是不错的选择。
Coconut milk, purple sweet potato and yam essence form a wonderful combination of enticing taste and beautiful appearance. A kuih suited for tea time, gatherings or even as give away.





香芋达兰糕
 食谱参考 : Jane's Corner

材料:

底层:
粘米粉 1杯
木薯粉 2汤匙
盐 1茶匙
糖 3汤匙
浓缩椰奶 200毫升
鲜奶 100毫升
 水 200毫升
芋头(我以紫薯代替)180克,切丁,蒸5分钟。(蒸后只取150克,其余捣成紫薯泥供上层用)

做法:
1。 将所有材料放入一个大碗,搅拌均匀。 将面糊过滤入一个小煲,小火煮至浓稠。
2。 拌入蒸熟的芋头(紫薯)丁,然后将面糊倒入一个已涂油的(6 x 6寸)的蒸盘,大火蒸25分钟
  

上层:
面粉 3/4杯
糖90克
蛋 100克
椰奶 150毫升
鲜奶 100毫升
水 120毫升
紫芋头(紫薯)泥和食用紫色素,3汤匙

做法:
1。在一个大碗,但如所有材料,搅拌均匀。 过滤进一个小煲,小火煮至浓稠。
2。 将煮稠的面糊倒在底层的上面,大火蒸35分钟




 买不到紫芋头,我以紫番薯取代。
 Since purple yam is not available here,  I substitute it with purple sweet potato.



Kuih Talam Keladi
Recipe adapted  from : Jane's Corner
 

Ingredients:

Bottom layer:
1 cup rice flour

2 tbsp tapioca flour
1 tsp salt
3 tbsp sugar
200ml thick coconut milk
100ml milk
 200ml water
180g yam (Cut into cubes and steam for 5 mins, then weigh out 150g yam cubes. Mash up the remaining yam cubes and set aside for top layer)


Method:
1.  Mix all ingredients in a bowl and stir till well blended. Sieve batter into a pot and cook it over low fire till thickened.
2.  Stir in steamed yam and pour mixture into a greased 6x6 square pan, steam for 25mins. 



Top layer :
3/4 cup plain flour

90g sugar
100g eggs
150ml coconut milk
100ml milk
120ml water
3tbsp yam paste and purple colour 

 Method:
1.  In a bowl mix all ingredients together. Sieve it into a pot (make sure the mashed yam is thoroughly sieved) and cook it over low fire till thickened.
2.  Pour (1) onto bottom layer and steam it for 35 mins. 





 很感谢网路上许多的好姐妹,常分享许多优质又经典的食谱。
其中一位就是这食谱的主人 - Jane Chew。
一位我很喜欢,欣赏的善良博客。
谢谢你,Jane。
Thanks to my fellow bloggers who often share wonderful recipes on their blogs. And for this recipe, I owe the most thanks to Jane Chew, a blogger I admire greatly. Thanks a lot, Jane!






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 ! @@@@@

17 comments:

  1. 哇~太漂亮了,我。。。。我。。。。要!!!!

    ReplyDelete
  2. 看了好想大大口咬下去列。。呵呵。。。。。。

    ReplyDelete
  3. 那个颜色是我最喜欢的,美极了 \0/

    ReplyDelete
  4. 浪漫的紫色,好漂亮哦!
    想一下这紫薯打南糕我也好久没做了,味道已经渐渐消逝。
    Aunty可否让我尝一口回忆那味儿吗?

    ReplyDelete
  5. 好亮丽的糕点,眼前一亮。

    ReplyDelete
  6. 好绚丽的颜色,好看又好吃~让人无法抗拒!

    ReplyDelete
  7. 这个糕的颜色非常出众, 昨夜临睡时看了一次, 今天在来取一块当早点!
    只吃一块, 不会增加那“3高”吧! 嘻嘻

    ReplyDelete
  8. 真的美美啊! 浪漫的和安哥一起吃har。。呵呵!

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  9. It is really gorgeous! Would love to try this if I can find time for it. Thanks for sharing.

    ReplyDelete
  10. 宝贝,这个让我一间钟情的。 紫色、白色。很搭配呢。。
    您非常用心哦。。 感恩~

    ReplyDelete
  11. 我真的好enjoy哦~这太完美了!!

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  12. 看得根本不舍得转头呢,美呆了!

    ReplyDelete
  13. 好漂亮的颜色!!好想吃哦!

    ReplyDelete
  14. 请问粘米粉和面粉是多少克?用什么杯量呢?谢谢您

    ReplyDelete
    Replies
    1. 烘焙专用杯,一套有1,1/2 ,1/3,1/4不同大小的杯。

      Delete

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