Saturday, August 12, 2017

椰丝糯米糕 Kuih Lopis


Kuih Lopis is a traditional dessert commonly found in Singapore, Malaysia and Indonesia. It is made from steamed glutinous rice served with grated coconut and brown sugar syrup. It is relatively simple to make and you put as much sugar syrup as you like to suit your liking.
椰丝糯米糕是一道普及于新加坡,马来西亚及印尼的传统糕点。制做方法也相当容易,主要的材料是蒸糯米配上椰丝然后再淋上红糖浆就这样子吃了。您可以随自己的喜好尽可添加糖浆来增加口味。


椰丝糯米糕
Kuih Lopis



Ingredients 材料

(A)
525g Glutinous Rice 糯米 (soak for 2-3 hours 泡浸2至3小时)
30 pcs Pandan Leaves 班兰叶
700ml Water 清水
6 pcs Fresh Banana Leaves 新鲜香蕉叶
Raffia String 绳子

(B)
1 cup Gula Melaka 椰糖 (chopped 切碎)
1/4 cup Water 清水

(C)
1 cup Fresh Grated Coconut 嫩椰丝
1/2 Tsp Salt 盐



Directions 做法


Cut (A) pandan leaves into 2cm strips and blend together with 700ml water until pulverized. Strain out 600ml of juice and discard the pulp.
把A的班兰叶剪成二公分小段,配合700毫升清水一起倒入食物加工器把班兰叶搅碎。沥掉叶渣挤出600毫升的班兰汁。

Combine the extracted pandan juice and glutinous rice together into a pot and cook over low heat. Stir continuously until the pandan juice is fully absorbed into the semi-cooked glutinous rice. Remove from heat and set aside.
然后便把班兰汁和糯米A一起倒入锅里一边搅拌一边用小火煮到班兰汁完全被糯米吸收后即可离火搁置。


Clean and wipe dry banana leaves. Cut leaves into 25x25cm squares. Place sufficient amount of the pandan glutinous rice onto the prepared banana leaves and roll up tightly into a bolster. Tie both ends securely with raffia strings.
香蕉叶洗净,抹干后剪成25x25cm的方型状。接着取出半熟的糯米铺在香蕉叶上,卷成个抱枕状用绳子牢固两边尾端。

Boil glutinous rice rolls in a pot filled with sufficient boiling water to completely cover over the rice. Cook over medium high heat for an hour before draining out the water and allow the rice rolls to cool before serving.
最后把卷好的糯米饭卷置入已装满沸水的锅里,锅里的水必须足够完全覆盖米卷。用中火煮一小时后即可取出米饭待凉。


Combine (B) together in a saucepan and bring to boil. Reduce heat to low and continue to simmer the syrup for another 10-13 mins until thickens. Set aside to cool.
将材料B倒入小锅煮滚,转小火继续煮十至十三分钟把糖浆煮至浓稠即可离火搁置。

Combine and mix (C) thoroughly into a steaming tray and steam over medium heat for 8-10 mins. Set aside.
把C一起混匀,转入蒸盘用中火蒸八至十分钟即可离火搁置。


Unwrap and remove the banana leaves. Slice the cooled glutinous into 1-2cm thick disc and roll it over the grated coconut (C) to coat evenly.
取掉香蕉叶,把冷却的糯米卷切成1至2公分的厚块,放入椰丝里平均的塗覆即可。

Pour gula melaka syrup (B) over the coated glutinous rice and serve.
将椰糖浆B淋在糯米饭卷后即可品尝。


Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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