香兰糯米糕 │ 表面光滑美丽的秘密 Kueh Seri Muka （cc可选字幕 click cc for caption）

香兰糯米糕 Kueh Seri Muka │ 表面光滑美丽的秘密

今天分享一款马来西亚娘惹糕点中非常经典的香兰糯米糕。它有一个非常美丽的马来名字叫"Seri Muka"，意思是"美丽的脸孔"。成功的香兰糯米糕，它的表面非常的平滑，像玉的颜色，非常美丽又好吃。

我在视频中也分享了表面平滑美丽的秘密，希望你们看了之后也可以做出非常美丽的香兰糯米糕。

订阅小豪厨房，这样你就不会错过美食与糕点的秘密哦～
   / @haoskitchen  

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   • 年糕做法 │ 制作年糕要注意什么？ Traditional Caramel Nian...  

配方：*小分量（6寸模具），适合2-3个人
（下层）
糯米。。。150g
椰浆。。。60g
水。。。50g
盐。。。3g
油。。。3g***用新鲜椰浆可以不放
香兰叶。。。1片
（上层）
鸡蛋。。。1个
椰浆。。。70g
水。。。30g
油。。。3g***用新鲜椰浆可以不加水和油，直接用100g新鲜椰浆
香兰汁。。。40g
细砂糖。。。40g
普通面粉（中筋粉）。。。10g
玉米淀粉。。。8g

做法：
1. 糯米清洗干净后，隔夜浸泡或至少2小时。
2. 下层材料除了香兰叶，全部混合均匀。
3. 加入香兰叶，大火蒸20-25分钟至熟。
4. 香兰叶加水打成香兰汁，取出40g备用。
5. 上层材料除了粉类材料，全部混合均匀。
6. 筛入粉类材料，搅拌均匀，过筛后备用。
7. 糯米饭蒸熟后，转移到模具中压平。
8. 过筛后的上层面糊用小火加热至有一点点浓稠为止。
9. 加热后的面糊倒入盛有糯米饭的模具，用小火蒸40分钟。
10. 放凉后即可切开享用。

Kueh Seri Muka (Pandan Glutinuos Rice Cake)│ The Secret of Smooth and Beautiful Surface

Today I will share a very classic pandan glutinous rice cake among Malaysian Nyonya pastries. It has a very beautiful Malay name called "Seri Muka", which means "beautiful face". The successful pandan glutinous rice cake, its surface is very smooth, like the color of jade, very beautiful and delicious.

I also shared the secret of smooth and beautiful surface in the video. I hope you can make very beautiful pandan glutinous rice cake after watching it.

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   / @haoskitchen  

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   • 年糕做法 │ 制作年糕要注意什么？ Traditional Caramel Nian...  

Recipe: *small portion (6 inch mold), suitable for 2-3 people
(Lower layer)
Glutinous rice. . . 150g
Coconut milk. . . 60g
water. . . 50g
salt. . . 3g
oil. . . 3g***Using fresh coconut milk can omit
Pandan leaves. . . 1pcs
(Upper layer)
Eggs. . . 1pcs
Coconut milk. . . 70g
water. . . 30g
oil. . . 3g*** Fresh coconut milk can be used without water and oil, use directly 100g fresh coconut milk
Pandan juice. . . 40g
Caster sugar. . . 40g
Plain flour (all-purpose flour). . . 10g
Corn starch. . . 8g

practice:
1. After cleaning the glutinous rice, soak overnight or at least 2 hours.
2. Except the pandan leaves, all the lower layer materials are mixed evenly.
3. Add pandan leaves and steam for 20-25 minutes until cooked.
4. Blend pandan leaves with water to make pandan juice, take out 40g and set aside.
5. Except for the powder materials, all the upper layer materials are evenly mixed.
6. Sift in powder materials, stir evenly, and set aside after sieving.
7. After the glutinous rice is steamed, transfer it to a mold and flattened.
8. After the sieving, the upper layer batter is heated on a low heat until it becomes a little thick.
9. Pour the heated batter into a mold containing glutinous rice, and steam for 40 minutes on low heat.
10. After letting cool, you can cut and enjoy.



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