花生馅糯米糍

最丑那款最美味。

椰奶花生馅糯米糍

香兰花生馅糯米糍

黑芝麻花生馅糯米糍

经过几番斟酌, 最爱以下这款没有添加椰奶且份量合我心意的食谱, 糯糯软软的糯米糍, 超好吃。

Ingredients :

For the coating : 50g fried rice flour

For the fillings : roasted peanuts, roasted black and white sesame seeds, caster sugar, a teaspoon of peanut butter (optional) and pinch of salt

For the dough : 125g glutinous rice flour, 1 1/2 tablespoons tapioca flour, 30g sugar and 180 to 190g water, cooking oil for greasing the pan 

Fingerless Mittens

挑战一心二用, 在冰冷的冬天夜晚开了壁炉, 边观赏连续剧边做棒针编织, 特感温暖。

3 patterns for knitting Fingerless Mittens

香兰棉花蛋糕

带有丝丝香兰幽香的棉花蛋糕, 其松软的组织不在话下, 且吃了之后回味无穷。次日连续烘烤了巧克力味与香橙味的棉花蛋糕与小伙伴共享。

香兰棉花蛋糕

QQ九层糕

紫萝卜的紫, 绿茶的绿, 椰奶的乳白, 成就了此款紫绿白间隔的九层糕。

QQ九层糕

Ingredients : 

A. For the sugar syrup : 340g water, 140g caster sugar, 200g ayam brand coconut cream and 140g fresh milk

B. For the batter : 200g tapioca flour and 70g rice flour

C. For the colourings : 1 1/2 teaspoons green tea powder and juice from 2 purple carrots

Method :

1. Place water and sugar in a sauce pan and bring to a lightly boil or until sugar dissolves. Add in coconut cream and fresh milk. Mix well.

2. Whisk in rice flour and tapioca flour. Strain mixture through a sieve. Divide mixture into three portions.

3. Add colourings to two portions of the mixture and leave one portion with original colour.

4. Place a greased tin in a steamer and heat up for about 3 minutes. Pour in first layer of the batter into the hot tin and steam for about 3 minutes on high heat. Making sure the layers are set before adding the next layer of batter. Repeat until all layers are done. 

5. Steam the kuih for a further 12 minutes. 

轻乳酪蛋糕

加了柠檬碎皮和柠檬汁的轻乳酪蛋糕。

轻乳酪蛋糕

Ingredients :

A. 200g cream cheese, 170g milk, 60g butter and 30g caster sugar 

B. 4 egg yolks, 50g plain flour, 20g corn flour, 50g milk, 1 table spoon lemon juice and lemon zest

C. 4 egg whites, 100g caster sugar and 1 teaspoon lemon juice