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Return To Shop单用椰花酒发酵的米发糕，没加入蓬松剂的话，发糕组织顶多是蜂窝状态，口感软棉但不蓬松。因为偏爱蓬松口感的米发糕，所以还是选用了有加入蓬松剂的做法来做这椰花酒米发糕。这食谱与上集的简易发糕食谱相似，也是用上了ENO果子盐做为发糕的蓬松剂。因为椰花酒在这食谱是增添米发糕的风味而不是发泡作用，所以就省略了发酵这步骤。只须把食材拌匀，加入ENO果子盐拌匀发泡至两倍大，再以大火蒸20分钟。带有椰花酒香气，蓬松口感的米发糕就可以出锅享用啦！ 份量：10粒7cm模发糕 准备时间：10分钟 煮时：25分钟 材料： 200克 粘米粉 100克 椰花酒 100克 椰水 80克 细砂糖 1包 原味ENO果子盐 做法： 1. 把粘米粉和细砂糖倒入盆里，拌匀 2. 加入椰花酒和椰水，搅拌均匀，米浆过滤*入量杯 3. 加入ENO果子盐*， 拌匀至发泡两倍大 4. 把米浆倒入含有纸杯的模具内（9分满），放入含有滚水的蒸笼*里 5. 盖上，用块干净的湿布封住锅盖的透气孔，大火蒸20分钟* 6. 熄火起盖，发糕离锅， 完成 *小提示： 1. 把米浆过滤一遍，能使米浆更均匀混合 2. 加入ENO果子盐后粉浆须在消泡前进蒸笼。不然，会影响发糕的‘开花度’ 3. 蒸笼锅气锅压越大，发糕开的花就越大 4. 用块湿布封住锅盖的透气孔，增加锅压，发糕也可以蒸到开大花的效果
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RM6.50 – RM7.50
Air Nira Kelapa Huat Kueh 椰花酒米发糕
Course: Dessert, SidesCuisine: ChineseServings
10
piecesPrep time
10
minutesCooking time
25
minutesHave you tried making huat kueh a.k.a. fa gao with air nira kelapa (coconut sap vinegar)? It’s fluffy and aromatic!
Ingredients
200 g rice flour
100 g air nira kelapa (coconut sap vinegar)
100 g coconut water
80 g fine sugar
1 pack ENO original flavour
Instructions
- Add rice flour and fine sugar into a mixing bowl and mix well
- Add coconut water, air nira kelapa and mix well, sieve* the mixture into a measuring cup
- Add ENO original flavour*, mix well until the mixture doubled in size
- Add mixture into moulds fitted with paper cup (90% filled), shift them into the steamer* with boiling water
- Cover with a lid, cover the vent with a damp cloth, steam it with high heat for 20 minutes*
- Turn off the gas, lift the lid, retrieve the huat kueh and it’s done!
Recipe Video
Notes
- It’s easier for the mixture to mix evenly if you sieve it first
- The mixture needs to be steamed while it’s still bubbly, otherwise it will affect outcome in terms of appearance
- The higher the steamer’s pressure, the bigger the “flower” of huat kueh
- The purpose of blocking the vent with damp cloth is to increase the pressure within the steamer
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