Saturday, 19 January 2013

番婆饼@薯粉饼

今年的新年饼，有我第一次做的番婆饼。这个食谱来自Kathrine Kwa老师，入口即溶。我做了一点小调整，本来想做成绿色的，可是班兰精华放不够多，还是没有变成绿色。

番婆饼

材料
250g       木薯粉 (Tapioca starch)
50g          粟米粉 (Corn starch)
5片          班兰叶 - 剪成大概6cm一段 (Pandan leaves -  cut into about 6 cm long)
2粒          蛋黄 (Egg yolk)
80g          细砂糖 (Caster sugar)
125g       浓椰浆 (Thick coconut milk)
2滴          班兰精华 (Pandan essence)

 步骤

1. 干锅，用小火把木薯粉，粟米粉和班兰叶炒至轻。（我用了大概35分钟）
2. 把炒干了的粉收大概5－7天才使用。
3. 把蛋黄和细砂糖打至颜色变浅，加入浓椰浆搅拌均匀。
4. 筛入炒过的粉，拌匀。（粉团加入时会产生热能。）
5. 把粉团搓均匀，加入绿色的班兰精华。
6. 把一些粉团放在烘焙纸，擀成大概4－5mm厚，用模型压出自己喜爱的图案。
7. 把压好的粉团，放在铺了烘焙纸的烤盘上。
8. 放入预热烤箱，用150度烤20分钟至熟（我烤了30分钟）。



木薯粉，粟米粉和剪段的班兰叶

放入锅里炒至轻

炒好了，班兰叶会变得干干的，一捏即碎

炒好的粉，要收5－7天才可使用

蛋黄和细砂糖

打至颜色变浅

加入浓椰浆搅拌均匀


筛入粉后搓均匀，颜色是带点黄的

加入自制的班兰精华，想把粉团弄成青色，可是不成功

搓好的粉团
把粉团擀平


压花

铺在放了烘焙纸的烤盘

准备进入烤箱

 烤好了

后悔没有加上一点红色

小花

梅花

刚好做成1小罐

 I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover
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Location: Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia

9 comments:

  1. Sonia ~ Nasi Lemak Lover20 January 2013 at 17:17

    Love this cookie, must be very crunchy!

    ReplyDelete
  2. Anonymous26 January 2013 at 18:55

    Is there in English?

    ReplyDelete
    Replies
    1. Jozelyn Ng26 January 2013 at 19:06

      Give me sometimes, I will translate it in English for you. Thank you.

      Delete
    2. Jozelyn Ng26 January 2013 at 19:20

      Ingredients
      250g tapioca starch
      50g corn starch
      5pcs pandan leaves - cut into about 6 cm long
      2nos egg yolk
      80g caster sugar
      125g thick coconut milk – I bought 1 coconut and mix with luke warm water to extract the thick coconut milk
      2drops pandan essence – optional (I intend to make my cookies into green colour)

      Steps:
      1. Stir fry tapioca starch, corn starch and pandan leaves in a dry wok (use low flame) until the flour becomes light and a little yellowish colour (I use approximate 35 minutes).
      (You need to stir the flour, I use a spoon to do it.)
      2. When the flour and pandan leaves is cool, store them in a container for 5-7 days before you start making the cookies.
      3. Add in egg yolk and caster sugar and mix well (beat until the light colour), then add in thick coconut milk and mix well.
      4. Remove the pandan leaves and sieve in the flour. Initially I stir it with a hand mixer then start to mix it with hand after a while because when you add in the flour, the batter will produce heat.
      5. I put the batter in between a piece of baking paper and rolled it until 4-5mm thick.
      6. I use mould to shape the cookies.
      7. Line the cookies in a baking tray with baking paper, bake for 20 minutes at 150 degree Celcius. I bake for 30 minutes.

      Hope this will help you :)

      Delete
    3. Anonymous3 February 2013 at 19:31

      Thank u so much, Jozelyn. It definitely helps!
      My mandarin ain't that good. Can speak but can't really read esp the harder words. Regds!

      Delete
    4. Jozelyn Ng4 February 2013 at 00:47

      You are welcome.

      Delete
  3. Anonymous13 February 2013 at 17:42

    Hi Jozelyn,
    So sweet of you to share recipe in English. May I ask where I can get this cookie mould pls, is so beautiful...Thanks & Regards

    ReplyDelete

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