Monday, May 17, 2010

卡穗糕Kuih Kosui



又是其中一个很好吃的娘惹糕, Kuih Kosui "卡穗糕"。好久好久都没有吃这糕点了。原因是做这糕是要加入枧水的。少量的枧水不但能让糕有QQ的口感而且淡淡的枧水味是这糕点的特色。


很多有枧水的食谱我都很自然的以少量的澄面粉来取代。但是枧水粽,枧水糕和这卡穗糕是绝对不能以澄面粉来替代的。所以少做少吃是唯一能做的。

这种糕有两种吃法和做法。一是椰糖卡穗。另一个是香兰卡穗。两种都很好吃。我两种都喜欢。椰糖卡穗最不能缺少的材料就是椰糖,没有了椰糖,味道就不像了。同样的,香兰卡穗少了香兰叶的香醇,就单调无味了。

今天心血来潮做了这香兰卡穗。有没有发觉我最近一直在做香兰叶的东西?哈哈。。没办法啦,上两个星期买了一大包香兰叶回来,要快点用完;不然就不香了。

没想到我女儿竟然迷上这糕。这是她第一次吃哦。可以想像我多久没做了。她一口气吃了5个。破记录。这不是她的作风。儿子却问我是不是加入了榴莲?晕!那来的榴莲啊?哈哈。。。应该是枧水的味道吧。我喜欢放入冰箱后冷却了才吃。好好吃。

Kuih kosui is a saucer shaped rice cake flavored with pandan juice. A lot of pandan is used to bring out the aroma of this kuih. A good kuih kosui is rich in pandan aroma and have a springy and soft texture. It is best eaten with freshly grated coconut.

材料 Ingredients:

糖浆 Syrup:

  • 300毫升 水 300ml water
  • 140克 糖 140g sugar

香兰汁 Pandan Juice

  • 8片香兰叶 8 pandan leaves
  • 200毫升 200 ml water
  • 1/2 茶匙枧水 1/2 tsp alkaline water

米浆 Rice Batter:

  • 90克 粘米粉 90g rice flour
  • 30克 薯粉 30g tapioca flour

做法:

  • 混合糖浆材料;放进一个小锅里用小火煮至糖完全溶解,放一旁冷却,备用。
  • 把香兰叶剪成小片和水一起搅拌。过滤香兰叶。弃渣取水再加入枧水拌匀备用。
  • 把米浆混合均匀后,把已经冷却了的糖浆和香兰汁倒进去,搅拌均匀。
  • 把混合材料以小火煮至面糊稍微浓。
  • 准备蒸锅,把小杯子一起放入蒸锅内,蒸水滚后小火蒸5分钟,备用。
  • 把已经搅拌均匀的面糊倒进小杯子内,立刻以大火蒸15分钟。
  • 取出糕,待完全冷却后取出。裹上嫩椰丝即可享用。

Method:

  1. To make the syrup, melt the sugar in water over low fire until sugar dissolves . Set aside to cool.
  2. Cut pandan leaves into small peices. Combine pandan leaves and water in an electric blender. Blend for 1-2 minutes. Strain the pandan juice through a fine sieve. Add alkaline water into pandan juice. Set aside.
  3. In another bowl, add rice flour and tapioca flour. Slowly pour in the pandan juice mixture while stirring it consistently till well blended. Add in syrup.
  4. Cook flour mixture on low fire till slightly thickened. Remove from fire and pour into little teacups.
  5. Steam on high fire for 15 minutes. Take the kuih out immediately.
  6. Leave to cool for at least 6 hrs before removing the kuih from the little teacups.
  7. Serve with fresh grated coconut.

14 comments:

  1. 哈哈。。。今天我排第一,我也好久没吃Kuih Kosui了,能不能请我吃几个?

    ReplyDelete
  2. 这个我喜欢吃哦,有时侯在街边看见就会买来吃了~~
    你做得很漂亮呢,可以去卖啦...

    ReplyDelete
  3. you really pandai making kuih, where you learnt to make all these kuih? I like this kuih a lot, Thanks for sharing, must do it very soon.

    ReplyDelete
  4. 好久没有吃这个糕了, 印象中只有小时候在外婆家的时候吃过, 是很久以前的事了, 好怀念。 下次要去买一个来吃, 找回那种以前的味道。

    ReplyDelete
  5. 这个我糕我也会偶尔买来吃,因为我喜欢Pandan的香味。^^

    ReplyDelete
  6. Your green kosui looks yummy.

    ReplyDelete
  7. Haha, tea time. Like it.
    Jane 最近大家都做发糕,你有没有“MiPikKuih” recipe. Those one ah mah always buy from 观音厅pink in color or sometimes we can buy from the kuih stall, dunno u know or not.

    ReplyDelete
  8. 我昨晚也是在翻开我的食谱书
    看到这个很想吃,也很想做
    今天看到你既然做了
    真是心理相通哦!那么我拿2歌可以吗?^^

    ReplyDelete
  9. 以前小时吃的是椰糖版本,还用两支沙爹棒叉的,很好吃

    ReplyDelete
  10. Ann, 请你吃 :)

    鲸鱼蓝蓝蓝, 谢谢你。卖?哈哈。。。我很懒惰的,搞到做生意就少了那份情趣了。

    Sonia, i am not as smart as u said. I just try it out myself whenever i felt like doing n eating. But normally i will study the kuih first n collect as many recipe as i can and compare them b4 doing. To enable me to get the right taste of course i will buy and eat first :)

    ReplyDelete
  11. Min, 很惊讶原来这么多人喜欢这糕的。

    Albee 妈咪,我也喜欢香兰味。

    DG, Thank you so much.

    Pynn, 既然心灵相通,那就请你两个,没问题 :)

    neyeeloh, Welcome! 我没有试过这样的吃法。下次可以试一下。 哈哈。。。

    ReplyDelete
  12. Angie, ur “MiPikKuih” recipe i dont have la. Cant recall also. I only know the ki ka ku (http://nasilemaklover.blogspot.com/2009/09/steamed-bun-ki-ka-ku.html) which like sonia made.

    ReplyDelete
  13. Jane,I want to learn Kueh making and I shall start with this which is my favorite. However, I'm clueless what this alkaline water is,sound rather chemical to me tho. May I ask how it will affect if I omit it? Thanks for ur help jane:)

    ReplyDelete
  14. 嗨。。刚用妳的食鐠做了Kuih Kosui很好吃^^唯一美中不足的是我买到的椰子太老了…

    ReplyDelete

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