如果你的bahulu烤模是新的，要先开模把烤模养一遍才用。不然，甜糕会粘模到你怀疑人生。烤模要先烧热再刷一层油才下面糊，烤熟的kuih cara manis 就能丝滑脱模了。油用普通的煮菜油就可以了，莫用玉米油或牛油，不容易掌控，甜糕很容易烤黑变不美。外脆软糯爆浆kuih cara manis 必须是现做现吃才能吃出这糕的特色，所以做好就吃，待过一段时间后才吃风味口感就大大逊色了。
分量：28粒小甜糕
准备时间：20分钟
煮时：25分钟
材料A：
10片 香兰叶
250毫升 水
材料B：
200克 面粉 （过筛）
100毫升 椰奶
1粒 鸡蛋 (打散）
½ 茶匙 盐
材料C：
适量 油（煎糕）
适量 细砂糖
准备功夫：
1. 把材料A的香兰叶打幼，滤渣，香兰水待用
2. 把香兰水加入材料B里，拌匀至无颗粒*，静置20分钟，移入量杯待用
做法：
1. 慢火把烤模烧热，在模具上刷上一层油*
2. 把面糊加入模具花案里至9分满，面糊中间加入¼ 茶匙的细砂糖
3. 盖上，慢火烧至面糊凝固/熟
4. 起盖，用个竹签挑起出模
5. 同样的步骤，把其余的面糊烧完，趁热享用
* 小提示：
1. 面粉吸水量会因不同的品牌而有差异，太干的话须自行再加香兰水/水调至面糊可以流动即可
2. 烤模要先预热刷油才下面糊，不然甜糕会沾模
⚠️ 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
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Kuih Cara Manis 爆浆香兰小甜糕
Course: DessertCuisine: ChineseServings
28
piecesPrep time
20
minutesCooking time
25
minutesTo make this recipe, you’ll need a bahulu mould. Be sure to heat and brush it with cooking oil before adding the batter. Watch the recipe video for more details!
Ingredients
- Ingredients A
10 pc pandan leaf
250 ml water
- Ingredient B
200 g all-purpose flour (sieved)
100 ml coconut milk
1 pc egg (beaten)
½ tsp salt
Ingredient C:
Adequate cooking oil (for frying)
Adequate fine sugar
Instructions
- Preparations
- Blend Ingredients A, sieve & set aside
- Mix pandan juice with Ingredients B well*, rest for 20 minutes, transfer it to a measuring cup
- Steps
- Heat the bahulu mould with low heat, brush it with cooking oil*
- Insert the batter until 90% full, add ¼ tsp fine sugar into each batter
- Cover with lid, cook with low heat until it solidifies
- Lift the lid, retrieve the kuih with a bamboo stick
- Repeat the steps above to finish the rest of the batter, it’s done!
Recipe Video
Notes
- The water absorption level differs with the type of flour you use, you can add pandan juice or water to fluid it if it’s too dry
- Preheat the mould and coat it with cooking oil before inserting the batter to prevent sticking
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