香兰糯米糕&椰浆饭 （Pandan Seri Muka & Nasi Lemak Kampung)

咦。。？ 那天要做这个pandan seri muka 时，竟然发现自己没有上过香兰版本。

这真的是有点意外，因为我好像不可能没有上过这个糕的。

也好，反正最近在Sherleen家才看到这食谱，就直接进去她家取食谱好了。

省得麻烦又要去翻我那本厚厚的file。

嗯，这个食谱很好做，也很好吃。

不过为了省一点我家的煤气钱，我把香兰面糊用小火煮一煮至稍微浓稠，才去蒸。

这样可以缩短一点蒸的时间。

还有就是那个糯米就用气压锅，10分钟搞定。

上次用气压锅蒸糯米时，不懂得拿捏时间，结果太熟了，很粘。

还好那时是做糯米鸡，没有这么糟糕。

第一次听我女儿说，这个糕很好吃。

安心。。。孩子们不太会欣赏粘粘软软的糕点，所以每次做都要请别人帮我吃，很可怜。

这下好了，6寸的糕，有希望自家解决了。

配搭个nasi lemak kampung, 简单没有多多料的，让我们好像balik kampung 了。

食谱参考： Sherleen's Kitchen Diary. 

原食谱取自：Lydia from My Kitchen

以下食谱我减了份量做个6寸的

Ingredients (6" x 6"):
Bottom Layer:
200g Glutinous Rice, soaked for 4 hours and drained
120ml Thin Coconut Milk

¼ tsp Salt

4 pandan leaves tie into knot

Top Layer:
2 no. Eggs
90g Castor Sugar
90ml Pandan Water (Blend about 8 pandan leaves with 90ml water)
300ml Coconut Milk
90g All-purpose Flour
2 tbsp Tapioca Flour
¼ tsp salt
Green Colouring (optional)

Methods:

1. Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes (preasure cooker 10 mins). Rest for about 10 minutes, then transfer and press steamed rice onto a bottom of a 6" square pan.
2. Top Layer: Beat eggs with sugar until sugar dissolved. Add in pandan water, coconut milk, salt and green colouring. Mix well.
3. Sift in flours and whisk till well combined. Strain the mixture and rest for 10 minutes. 
   Cook on low fire until mixture turns thicker.
   Pour the mixture in the pan with pressed glutinous rice (1) and steam over medium heat for 20 minutes.
4. Cool completely before serving.

Ingredients:

Nasi Lemak:

3 cups basmathi rice
1 1/2 cups coconut milk
2 cups water
1 small knob ginger & 1 red onion (grind into paste)
3 pcs pandan leaves (tight into knot)
1 stick lemongrass, smashed
salt to taste
• 
  

Side Dishes:

• 6 boiled eggs (cut into half)
• 1 bunch of kangkong, fired with garlic and set aside (or u may use cucumber)
• 200g medium-sized ikan bilis, deep-fried till golden brown and crunchy
• 
  

Sambal Tumis:

• 100g dried chillies, soaked in water, boiled and blended
• 100g shallots, blended
• 15g garlic, blended
• 40g dried shrimp paste (belachan), baked or roasted about 15 minutes
• 1tbsp tamarind paste (mixed with 5tbsp of water)
• Salt and sugar to taste

Method:

Nasi Lemak:

1. Wash rice in cold water and drain. Soak in coconut milk for 10 minutes. 
2. Heat up rice cooker and 1 tbsp of oil. Fried ginger and red onions paste until fragrant. 
3. Add in rice with water. Then pandan leaves and lemongrass.
4. Cook rice in rice cooker as per rice cooker instruction.

Sambal Tumis:

1. Soak dried chillies in boiling water for 20 minutes drained.
2. Then put chillies, shallots, garlic and belacan with some water into the blender and grind till fine.
3. Heat wok and add in some oil. Keep frying the chilli paste until it changes colour and fragrant. (Keep adding oil when frying ~around 1/2 cup of oil).
4. Add tamarind juice. Cook until the chilli mixture turns a little dark red colour. Add in sugar and salt to taste.