香烤木薯糕Kuih Bingka
- Prep Time40 Mins
- Cook Time90mins
- Type
- View378
将木薯磨成泥后加入砂糖和鸡蛋等材料制作出来的木薯糕,烘烤后会形成一层焦褐色的外皮,这正是精髓!木薯糕本身的口感属于Q软和绵密,木薯香十足诱惑力满分!
Ingredients
Directions
将木薯削皮,刨成丝,再把所有材料加入混合拌匀。Peel and grate the cassava, then mix it thoroughly with all the ingredients.
用小火,倒入锅里搅拌约10分钟至浓稠。Over low heat, stir the mixture in a pot for about 10 minutes until it thickens.
倒入铺上蕉叶的模型里,180°C烤60分钟或至金黄色。Pour the mixture into a banana leaf-lined mold and bake at 180°C for 60 minutes or until golden brown.
冷却后才脱模再切片享用。Allow it to cool before removing from the mold and slicing for serving.
【小贴士Tips】 如果想要木薯糕表面更上色,在最后的10分钟将温度调高至200°C。If you want a more golden color on the surface of the cassava cake, increase the temperature to 200°C for the last 10 minutes of baking.
香烤木薯糕Kuih Bingka
Ingredients
Follow The Directions
将木薯削皮,刨成丝,再把所有材料加入混合拌匀。Peel and grate the cassava, then mix it thoroughly with all the ingredients.
用小火,倒入锅里搅拌约10分钟至浓稠。Over low heat, stir the mixture in a pot for about 10 minutes until it thickens.
倒入铺上蕉叶的模型里,180°C烤60分钟或至金黄色。Pour the mixture into a banana leaf-lined mold and bake at 180°C for 60 minutes or until golden brown.
冷却后才脱模再切片享用。Allow it to cool before removing from the mold and slicing for serving.
【小贴士Tips】 如果想要木薯糕表面更上色,在最后的10分钟将温度调高至200°C。If you want a more golden color on the surface of the cassava cake, increase the temperature to 200°C for the last 10 minutes of baking.