烤香兰糕Kuih Bakar
- Prep Time40 Mins
- Cook Time1 Hour
- Type
- View555
传统的做法是使用花朵形状的烤盘烤好后再切块。香兰叶的香味和蛋香味格外契合,传统风味十足。
Ingredients
材料
Ingredients
Directions
烤盘先涂抹牛油放入预热烤箱200℃10分钟。Grease a baking pan and preheat the oven to 200℃ for 10 minutes.
将香兰叶和清水搅打成汁,过滤后备用。Blend pandan leaves with water to extract juice, then strain and set aside.
将鸡蛋和糖打发到糖融化成为奶油状。Beat eggs and sugar until the sugar dissolves and the mixture becomes creamy.
加入浓椰浆和香兰汁搅拌均匀,备用。Stir in thick coconut milk and pandan juice until well combined, and set aside.
分3次将面粉过筛拌入香兰糊内,慢慢拌至无颗粒。Gradually sift and fold flour into the pandan mixture in 3 times until no lumps remain.
将面糊倒入模具内,表面撒上芝麻。Pour the batter into the prepared mold and sprinkle sesame seeds on top.
放入烤箱,200℃上下火烤50分钟。Bake in the preheated oven at 200℃ for 50 minutes.
待凉后切块享用。Allow to cool, then cut into pieces and serve.
烤香兰糕Kuih Bakar
Ingredients
材料
Ingredients
Follow The Directions
烤盘先涂抹牛油放入预热烤箱200℃10分钟。Grease a baking pan and preheat the oven to 200℃ for 10 minutes.
将香兰叶和清水搅打成汁,过滤后备用。Blend pandan leaves with water to extract juice, then strain and set aside.
将鸡蛋和糖打发到糖融化成为奶油状。Beat eggs and sugar until the sugar dissolves and the mixture becomes creamy.
加入浓椰浆和香兰汁搅拌均匀,备用。Stir in thick coconut milk and pandan juice until well combined, and set aside.
分3次将面粉过筛拌入香兰糊内,慢慢拌至无颗粒。Gradually sift and fold flour into the pandan mixture in 3 times until no lumps remain.
将面糊倒入模具内,表面撒上芝麻。Pour the batter into the prepared mold and sprinkle sesame seeds on top.
放入烤箱,200℃上下火烤50分钟。Bake in the preheated oven at 200℃ for 50 minutes.
待凉后切块享用。Allow to cool, then cut into pieces and serve.