April 01, 2015

Kueh Puteri Ayu (蒸班兰小蛋糕)










Kueh Puteri Ayu
Recipe adapted from Cass , originally from Nasi Lemak Lover 
makes 10 pieces

Ingredients A:
1 eggs (60g)
50g castor sugar
75g self raising flour (i used plain flour with 3/4 tsp baking powder)
60ml pandan coconut milk (i used homemade pandan extract added into grated coconut and squeeze out 60ml pandan coconut milk)

Ingredients B:
30g grated coconut (white only)
1/2 tsp corn flour 
pinch of salt

To Do:

1. Mix ingredients B together and set aside.
2. Lightly brush some oil onto mould and divide ingredients B among the moulds and press firmly.
3. Add egg and sugar into a mixing bowl. Beat with a mixer on medium speed till it is thick and pale. (about 4 to 5 minutes)
4. Add in pandan coconut milk, beat on low speed for 1 second. 
5. Add flour in 2 batches, beating on low speed. Blend well.
6. Divide batter among 10 moulds.
7. Steam over high heat for 15 minutes.
8. Let it cool, unmould and serve.





食谱取自 :Cass /
Nasi Lemak Lover (可做10粒)

材料(A)
  • 蛋(60g) 1粒
  • 白砂糖  50g
  • 自发面粉  75g
  • 班兰椰浆  6oml (3片班兰叶+椰浆打烂取汁)

材料(B):
  • 嫩椰丝  30g
  • 少许盐
  • 粟米粉  1/2tsp
  1. 把材料(B)全部混合均匀。
  2. 蛋糕模具扫上一层油,然后把(1)填入模具里,压紧。
  3. 把白砂糖加入鸡蛋,以中速打至蛋液成浓稠状(约4-5分钟)。
  4. 加入班兰椰浆,低速搅拌一秒。
  5. 把自发面粉分两次加入,低速搅拌均匀。
  6. 把面糊倒入小模具至满。
  7. 把装满面糊的模具,放入热蒸笼里,大火蒸15分钟才取出。
  8. 蛋糕稍微冷却后,才脱模。
ENJOY~

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me. 


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8 comments:

  1. These are so so so so cute Doreen!

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  2. Wow! The postings for kuehs like '很赶' .... so many I have no time to enjoy "eating" them. These Kueh Puteri Ayu of yours cutie and pretty ^-^!

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  3. Gosh, they look so cute and nice colour too!

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  4. So pretty and cute! Yummy too :)

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  5. This had been buried in my list for years and since u always give me good inspiration, I hope I will bake this soon!

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  6. 这个小可爱出现在你家了。。。

    ReplyDelete
  7. 这个mini绿糕真的好吃的。小孩也喜欢。谢谢你的参与。感恩。。

    ReplyDelete

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