材料

木薯粉500克
斑兰叶5片,切成3-4寸小片
椰浆1罐(460-560毫升)
蛋黄3个
糖粉180克
盐1/8小匙(可选)
红色食用色素少许(可选)

做法

  1. 你可以在无油的平底锅中用中小火翻炒木薯粉和斑兰叶,需1小时左右,然后抖落斑兰叶上的木薯粉,把叶子丢掉,把木薯粉保存在密封罐中待第二天使用。你也可以选择把木薯粉和斑兰叶放在深烤盘中,放进烤箱,用150°C烤2小时至木薯粉足够干燥的状态下,取出晾凉。
  2. 不要摇晃椰浆罐,只取浮在表面的约200-300毫升椰浆。
  3. 把木薯粉用计量器量出500克,剩下的用来防止粘连。
  4. 把蛋黄和糖粉放在搅拌机的碗中,用中高速搅打3分钟至绵密松白。
  5. 加入木薯粉,用硅胶刮刀稍微翻拌均匀。加入100毫升椰浆,用干净的双手揉搓均匀,接着每次加入1大匙,分批加入适量椰浆继续揉搓成型,面团较干燥,用手指压会掉落碎块。
  6. 预热烤箱至150°C。在烤盘和饼干模上撒上多余的木薯粉,防止粘连。
  7. 捏起适量面团,牢牢地按压在模具中,同时把剩余面团盖好。用锋利的刀片整理多余的面团,把模具翻转,用力敲击脱模,然后重复该步骤,做出更多饼干,相距1/2寸排列在烤盘上。
  8. 放进烤箱烤15分钟,取出时底部可能还稍微有一点湿润,可以留在烤盘中冷却5分钟,然后再放在架子上完全冷却。
  9. 用红色食用色素点缀,存放在密封的容器中,室温下可保存2个月。

Kuih Bangkit

Ingredients

600g tapioca flour/starch
5 pandan leaves, cut into 3-4 inch pieces
1 can (460-560ml) coconut cream
3 egg yolks
180g icing sugar
1/8 tsp salt (optional)
some red coloring (optional)

Method

  1. You may stir-fry tapioca flour with pandan leaves over low-medium heat on a dry wok without oil for about 1hr. Remove pandan leaves and shake off any excess that clings on the leaves. Let them cool down completely and store in an air-tight container until the next day. Alternatively, just place flour in a large deep pan along with pandan leaves, bake at 150°C for 2hrs until flour is “dry” enough to be used. Leave to cool.
  2. Aviod shaking canned coconut cream, scoop up cream on top and get about 200-300ml of cream.
  3. Sift cooked tapioca flour on the scale to get 500g. Keep the rest for dusting later.
  4. Place egg yolks and icing sugar in a mixing bowl, whisk with an electric mixer at medium high speed for 3mins until it’s creamy and turns slightly pale yellow in color.
  5. Add in tapioca flour, use a spatula to roughly mix it. Add about 100ml of coconut cream first and then knead with your clean hand. Add remaining coconut cream tablespoon by tablespoon and continue to knead until press dough together into a mass, but it’s not smooth and still crumbly when you press the dough with your fingers.
  6. Preheat oven at 150°C. Dust baking sheets and cookie mould with some extra tapioca flour to prevent sticking.
  7. Pinch off one dough and press it firmly into mould. Keeping the rest of dough covered. Use a sharp paring knife to trim off excess dough on the top. Flip mould over and firmly tap to release shaped dough. Repeat with the rest of dough. Place them on baking sheet, about 1/2 inch apart.
  8. Bake in middle of the oven for 15mins and the bottom may still seem a bit wet. Let them cool down on the pan for 5mins before transferring to a cooling rack to cool completely.
  9. Dot with red food coloring, store in an air-tight container and they will last for 2 months at room temperature.
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