简易发糕 ENO Huat Kueh

ENO果子盐是碳酸盐，遇水即发泡，是做这拜神发糕的主要蓬松剂。因为果子盐没泡打粉/发粉般稳定，加入米浆后需要在消泡前进蒸笼，发糕才能做到笑口开花。 所以，做这发糕时，开粉前先准备好蒸笼，米浆入模后即蒸。除此之外，蒸笼的锅气锅压也是发糕开花关键。锅气锅压越大，发糕开的花就会越大。密封锅盖的蒸笼是首选，如果家里只有透气孔锅盖蒸笼，蒸时用块厚湿布封住透气孔增加锅压，发糕也是能蒸到开大花的。这发糕食材很容易买得到，初一十五买不到发糕时，就可以自做几粒来拜神了。

份量：9粒7cm模发糕
准备时间：10分钟
煮时：25分钟

材料： 
200克 粘米粉 
185毫升 水
70克 细砂糖
1包 原味ENO果子盐
少许 食用粉红色素

做法：
1. 把粘米粉和细砂糖倒入盆里，拌匀
2. 加入水和食用红色素，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，能使米浆均匀上色，发糕的颜色会更美不变淡
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

⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe

  SUBSCRIBE TO OUR YOUTUBE CHANNEL

Nanyang Kitchen Instant Cooking Paste 3 Packs Bundle 南洋小厨即煮酱料3包配套

RM22.50 RM20.00

Nanyang Kitchen Instant Kam Heong Cooking Paste 南洋小厨即煮甘香酱

RM7.50 RM6.90

Nanyang Kitchen Instant Ginger Cooking Paste 南洋小厨即煮姜蓉酱

RM7.50 RM6.90

Kitchen Pot Lid Wok Cover Hanger 免打可调式锅盖架

RM25.00 RM15.00

Multi-Function Dish Brush with Soap Dispenser 多功能厨房加液锅刷神器

RM25.00 RM9.00

SSGP Stainless Steel Crinkle Wavy Cutter 叁肆钢304不锈钢切薯波浪刀

RM29.00 RM15.00

SSGP Stainless Steel Corn Extractor / Peeler 叁肆钢不锈钢剥玉米神器

RM35.00 RM19.00

Zoe Home Baking Flowerpot Cake Moulds (Set of 3) 展艺花盆蛋糕杯3只送铲子

RM9.00 RM5.00

Cooker King Maifan Stone Frying Pan 28cm 炊大皇韩式麦饭石煎锅

RM259.00 RM99.00

Zoe Home Baking Stainless Steel Mixing Bowl 20cm 展艺304不锈钢打蛋盆

RM45.00 RM19.00

ENO Huat Kueh 简易发糕

Recipe by Nanyang Kitchen 南洋小厨Course: Dessert, SidesCuisine: Chinese

Servings

9

pieces

Prep time

10

minutes

Cooking time

25

minutes

The secret formula of making your huat kueh “huat” with flower shape is making the perfect mixture and using the right steamer.

Ingredients

• 200 g rice flour

• 185 ml water

• 70 g fine sugar

• 1 pack ENO original flavour

• Some pink food colouring

Instructions

• Add rice flour and fine sugar into a mixing bowl and mix well
• Add water, pink food colouring, 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 absorb colour evenly if you sieve it first, huat kueh’s color will be sharp
• The mixture needs to be steamed while it’s still bubbly, otherwise it will affect the 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 a damp cloth is to increase the pressure within the steamer

厨房摄影棚 Kitchen Studio For Rent