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Wednesday, August 12, 2009

Gula Melaka Huat Kueh 椰糖发糕

(English recipe added upon reader's request. Click on the comment for it.)

发糕的食谱琳琅满目, 有的用发粉,有的用Eno(我姑姑的方法),有的用酵母,各有各做,平分秋色。

我的发糕是用酵母(instant yeast)做的,是舅母口传给我的食谱。

很多人做发糕喜欢加入浓椰浆,觉得这样比较好吃。我不喜欢因为觉得吃了很腻,又不健康。舅母的想法也和我一样,她做的发糕没加椰浆但很好吃。窍门就是加入班兰叶,还有用上好的椰糖(gula melaka)。我用的椰糖是上回去马六甲游玩时买的。

做发糕不难,难是难在让它开口笑。老人家说做这种东西很pantang的,不能说,说了就不发了。(不知道写出来算不算? )可是。。。做发糕有时候真的要看手气,有时同一批的发糕,有些大笑,有些却闭着嘴。其实,笑不笑味道没什么分别,是心理作用罢了。


我本身不是很喜欢吃发糕,以前是根本不动的,现在还好,自己做的会意思意思吃一点。那为什么还要做呢?因为爸爸妈妈喜欢吃嘛。




材料:(可以做12个如照片中看到的小发糕)
面粉 500g (过筛)
水 500ml
班兰叶 1大把
白兰他/玛琪林 2汤匙
快速酵母 (instant yeast)1茶匙
双倍发粉(double-action baking powder) 1茶匙*
椰糖(Gula Melaka)(竹筒型)小3粒或大1 ½ 粒
*如果家里没有双倍发粉也可以不加。

做法:

1)班兰叶和水煮滚,加入白兰他和椰糖(椰糖可以预先切小块,这样比较容易溶解),搅拌至溶解,过滤(这时可以试一试味道,如果觉得不够甜可以再加椰糖)。
2)待凉后,加入面粉、双倍发粉和酵母搅拌均匀(不要搅拌过度)。
3)发酵一小时。
4)把发酵后的面糊倒入杯子至满。

5)煮滚水,大火蒸约20分钟(这是我蒸的时间,时间的长短视发糕的大小而定)。

13 comments:

  1. 样子看来做的不错,想就知道好吃啦。以前常听到朋友说要买酒饼还要让它发酵数小时。我就没这个耐心。

    ReplyDelete
  2. Anncoo,

    谢谢,这是我舅母妈妈的食谱。用酒饼做的发糕我喜欢吃,尤其是迷你型的,一口一个,但是如果做得不好会有一股酸味。你没提起我都差点忘了,很久没吃了。

    ReplyDelete
  3. 发得很美哦! gula melaka作的糕是不是比较香呢?

    ReplyDelete
  4. Sock Peng,

    你妈妈是做糕高手这个肯定难不倒她。

    ReplyDelete
  5. 我做过黑糖发糕我,
    无需酵母,eno。
    只需自发面粉和发粉就可以做出笑到口开开的发糕了。

    ReplyDelete
  6. 恩轩至佳,

    谢谢。Gula Melaka本身已很香,所以用它做的糕点也特别香。:)

    ReplyDelete
  7. Ching,

    我知道这种用发粉做的‘快速’发糕,要快的话,这个做法很好,不过口感有点不同。用黑糖做的发糕颜色很美,深褐色的,我喜欢。

    ReplyDelete
  8. Hi

    Can you plesae post the recipe in english?
    Thanks

    SC

    ReplyDelete
  9. Hi SC,

    Here is the recipe in English. Let me know after trying. :)

    Ingredients:
    (A)
    500ml water
    4-5 or more pandan leaves
    2 tbsp margarine
    3(small) or 1-1/2(big) Gula Melaka (cut into small pieces)
    (B)
    500g plain flour (sifted)
    1 tsp instant yeast
    1 tsp double-action baking powder (can be omitted)

    Method:
    1) Bring water to boil, add (A) and stir till Gula Melaka is dissolved.
    2) After cooled, remove pandan leaves and sieve the mixture.
    3) Fold in (B) and mix till well combined (do not overmix).
    4)Rest for 1 hour.
    5)Pour the batter into small cups till full.
    6) Bring water to boil, steam over high heat for about 20 mins (timing depends on the size of the huat kueh).

    (Yield 12 small huat kueh)

    ReplyDelete
  10. Hi

    Thanks for the recipe. However can you please tell me the gula melaka is equivalent to how many gram?
    SC

    ReplyDelete
  11. Hi SC,

    I didn't weigh the gula malaka actually....but I guess should be around 200g.

    I would suggest u based on the amount in the recipe then taste the mixture after the gula melaka has dissolved. If it is not sweet enough simply add in more and cook again.

    The gula melaka is in bamboo shape, I believe you know. The gula melaka I bought is big one. I used 1-1/2pcs the sweetness is just nice for me.

    ReplyDelete
  12. Hi

    Thank you so much. Will try and let you know. Regards

    ReplyDelete

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