Friday, 27 March 2015

布都马炎 (Putu Mayam)



 布都马炎,一款印度同胞的传统糕。
曾经友人问过安迪分享这个糕点,
当时家里没有布都马炎专用模子,就不成事。
当看到 Su Gan 分享这糕时,终于还是被诱惑了,哈。。哈。。。
Putu Mayam is an Indian traditional delicacy that a friend of mine once asked me to make. Back then I didn't have a Putu Mayam mould, so I didn't manage to fulfill that request. However, having seen Su Gan's sharing, I just couldn't resist the temptation.







那天终于把心一狠,买下此模,
安慰自己,既可以做布都马炎,
又可做摩鲁古,晶露,黄梨卷。。。。。。。
多用途,所以不浪费。
Finally, I made up my mind and bought a multi-purpose mould. After all, it can make be used to make muruku, cendol and nastar rolls too, so it's worth it, right? 


布都马炎
(2 人份)
食谱参考  : AS The Deer

材料:
250克 粘米粉
1  汤匙 薯粉
260克 滚水
¼ 茶匙 盐
½ 汤匙食油

配料:

80克白椰丝加少许盐蒸5分钟
刨碎椰糖 (我有加一些黑糖)

香蕉叶,刷上一层油,备用

做法:

将粘米粉和薯粉,混合。
水煮滚后,加入盐和油,倒入粉里,木匙搅拌成软团。
待手可触摸时,放适量软面团到putu mayam特制模具里,在香蕉叶上压出圆捆细线条,大火蒸5分钟至熟。





Putu Mayam
(2 servings)
Recipe referenced from AS The Deer

Ingredients:
250g rice flour
1 tbsp tapioca flour
260g boiling water
¼ tsp salt
½ 汤匙食油

Toppings:
80g shredded coconut, steamed with some salt for 5 minutes
Some crushed palm sugar (I added a little brown sugar)

Banana leaves, lightly greased

Method:
1. Combine the rice flour and tapioca flour.
2. Once the water is boiling, add in the salt and oil, then pour the mixture into the bowl containing the flours. Use a spoon to mix it into a batter.
3. When the batter has cooled enough to not scald, pour some into the putu mayam mould and squeeze it out onto the greased banana leaves. Steam for 5 minutes until cooked.


这布都马炎除了有着动人的童年情意结,
也是娜娜喜爱的糕点之一,
或许将来也是她的美好回忆。
Besides being a wonderful part of my childhood, the Putu Mayam is also one of NaNak's favourite. Perhaps one day it will be a good memory for her too.


 只做了少少的2人分量,
娜娜放学回来和安哥一人一分,一会儿就清盘了。
他们的评语,和外面印度老兄卖的不差,好吃!
I only made 2 servings, which was instantly gone the moment NaNak returned from school and joined her father for lunch. According to them, it's as good that sold at the Indian stall!







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 ! @@@@@

11 comments:

  1. Aunty好厉害哦,连这个你都会做,太佩服妳了啦!
    做的可真是美啊!

    ReplyDelete
  2. Aunty Young, 我从没看过这个糕点, 也不知是什么东东来的。
    只是哦, 我以为是面面来的, 嘻嘻...
    再小小声的告诉你, 我不吃印XX的东西叻, 所以这道东西。。你, 别拿给我了! 哈哈哈。。。

    ReplyDelete
  3. Sister,你好厉害哦。手脚也很快。其实我的XX也出炉了。。。 就可是还在排队上菜。哈哈哈哈 ~

    这个我要吃。下次记得留给我。而且要黄糖多多的。

    ReplyDelete
  4. 你真的很厉害。
    我超爱吃这个的啦,外面卖的越来越不真材实料了,虽然爱吃却很少买,要学你自己做了。

    ReplyDelete
  5. 太厉害了~
    每次看见你的作品都让我垂涎三尺...
    真的好喜欢看你做的东西~

    ReplyDelete
  6. 你太棒了,这个也自己来哦。。
    我期待你的目鲁古哦。。哈哈

    ReplyDelete
  7. 哇!你好厉害!这个我小时候好喜欢,勾起回忆了^^

    ReplyDelete
  8. 谢谢你分享的食谱,我正想做这个, 得来全不费工夫。

    ReplyDelete
  9. haha .. 我下决心买模具之前,也是想很久到底要不要买,后来决定买了才打算,经你这样一提,它的用途还蛮多的。。。OH对了,谢谢你的链接^^

    ReplyDelete
  10. 哈哈哈 我以为是米粉,原来是kuih
    我们买模具的时候都是这样的咯,总是这样安慰自己 哈哈哈

    ReplyDelete

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