香兰喜粄（酵种／长时间发酵版）

终于在没有这么懒惰的情况下试做了这个喜粄。

Sonia问起我可曾做过海绵发酵法的喜粄？

其实我是不知道有这么一个方式做这喜粄的。

也不知道这做法是谁家的伟大发明。

上网走来走去，不知道是我笨呢还是眼花；

找来找去都是直接法的喜粄。

把原本不是很懒惰的我折腾得很没兴致了。

无奈，这就是少和人打交道，少窜门子的后遗症。

不找了，放弃了。

我想也有可能是自己会错意啦；

或许不是什么海绵法而是酵种法或是长时间发酵版本。

于是我决定两个都做。

没有后悔哦，因为两个我都很喜欢。

顺便要谢谢我小妹从越南给我带回了美美的福和喜印，

派上用场咯！感恩。

酵种喜粄：Qi Qi in the house : 香兰喜粄

Ingredients:  

• (A) ½ tsp yeast,  ½ tbsp sugar, 50g plain flour, 40g concentrated pandan juice 
• (B) 50g plain flour, 90g glutinous rice flour, 60g fine sugar, 60g water, 2tbsp oil
• Banana leaves (cut into round shapes) / baking paper

Method:

1. Mix ingredients (A) in a mixing bowl, and proof for 1 - 2 hours (I proof 1 hour)
2. Mix in (B) and knead until soft and smooth.
3. Divide dough into small portion (about 40g), shape into small round ball and flatten the dough by pressing with your palm. 
4. Place the dough on greased banana leaf or baking paper.
5. Rest and proof for 1 hour or double in size.
6. Steam over hot boiling water for 15mins or until cooked.

长时间发酵喜粄：参考星厨房

 Ingredients:  

• 130g glutinous rice flour
• 150g plain flour 
• 60g fine sugar
• 15g corn oil
• 1 tsp yeast
• 200g pandan water (Blend 6pcs of pandan leaves + water)
• Banana leaves (cut into round shapes)

Method:

1. Mix all ingredients in a mixing bowl, knead until soft and smooth.
2. Rest and proof for 4 hours.
3. Divide dough into small portion (about 40g), shape into small round ball and flatten the dough by pressing with your palm. 
4. Place the dough on greased banana leaf.
5. Rest for 15 mins.
6. Steam over hot boiling water for 15mins or until cooked.

＊I am submitting this to the Little Thumbs Up "Pandan" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Butter, Flour & Me.＊