祝大家2021年快乐！农历新年也要到了，所以今天跟大家分享一款比较天然的米发糕食谱。发糕做法有很多，这个食谱是用粘米粉、天然色素红麴米和酵母来发酵。吃起来比较安心也少了泡打粉的涩味，只不过需要的时间会比较久罢了。这款发糕很Q弹哦，而且内部组织是蜂窝状的，吃起来不会干，还有淡淡的香兰叶和椰奶香味，真的是软糯香甜呢。
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• [No Talking] Red Yeast...
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🔪 准备时间 ：2小时
🍲 烹饪时间 ：25分钟
🍽️ 份量：20粒
🌱食材
- 250克 粘米粉
- 320毫升 水
- 80克 椰浆
- 140克 细砂糖
- 1茶匙 红麴粉
- 1茶匙 即溶酵母
- 2 香兰叶
- 少许 盐
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#我的爱心食谱 #蒸发糕 #新年快乐
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Happy New Year 2021! The Lunar New Year is also coming soon, so today I would like to share with you a natural Huat Kueh recipe. There are many ways to make Steamed Rice Cake. And this recipe uses rice flour, natural pigment red yeast rice, and yeast to ferment. It tastes more reassuring and lacks the astringent taste of baking powder, but it just takes a longer time to prepare. This Huat Kueh is very chewy, and the texture is honeycomb. It taste moist, and it has a light pandan leaf and coconut milk fragrance, taste very nice.
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🔪 Preparation Time: 2 hours
🍲 Cooking Time: 25 minutes
🍽️ Serving: 20 pieces
🌱 INGREDIENTS
- 250g Rice Flour
- 320ml Water
- 80g Coconut Milk
- 140g Caster Sugar
- 1 tsp Red Yeast Rice Powder
- 1 tsp Instant Yeast
- 2 Pandan Leaves
- A Pinch of Salt
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#MyLovelyRecipes #HuatKueh #RiceCake
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