♦ 烤木薯糕Kuih Ubi Kayu Baked Cassava Cake Recipe: https://youtu.be/YeHkv1yxE0c
♦ 彩虹九层糕食谱Rainbow Kuih Lapis Recipe: https://youtu.be/GbLTF5MhWYM
♦ Pandan Recipe斑斓食谱： https://youtube.com/playlist?list=PL-z50Pxpx9Q1gdM5iVcNJai5VCtcL6Khi
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
今天来做传统娘惹糕，米浆糕，也称Kuih Bengkang。采用粘米粉和新鲜的浓椰浆来制作。制作方式简单直接。烤得到位，可以烤出米浆糕特色外表，顶部一层薄焦皮，内部浓密嫩白色。切开来软糯Q弹，撕开来还会拉丝，晃动，像肥猪油一样。哈哈~每一口都有满满米香和椰奶香，加上焦香味，口感很好，回忆童年味道~。
收藏方式：做好，收密封容器室温当天内吃完口感最佳。选择吃前再切可防止出水。要留隔夜，收普通冰箱冷却可以保持2-3天因为里面有椰浆，吃前解冻，蒸热水滚即可关火焖一下，温吃。
Today, let’s make traditional Nyonya Kueh, Kuih Bengkang, a.k.a. Bingka Beras, Baked Rice Cake. Made with rice flour and fresh santan a.k.a. thick coconut milk. The method is simple and straightforward. When baked properly, can result in the signature appearance of Kuih Bengkang, with thin burnt crust on top and tender white inside. When cut, it’s soft and glutinous, stringpull appear when pull cut section apart, like fat lard. Haha~ Every bite is full of rice grain flavor, rich coconut milk aroma, plus caramelized burnt top, the taste is very good, recalling the nostalgic taste of childhood~.
Storage method: After done, keep in airtight container at room temperature and eat on that day for best texture. Choose to cut right before eating to prevent kuih from watery. To keep overnight, recommend to chill in normal fridge up to 2-3days due to santan coconut milk. Thaw before eating, steam to reheat, turn off heat once water boiled, let it simmer awhile will do, eat warm.
♦Ingredients 食材=7’x7’inch Square Pan 四方模具=
270g Rice Flour 粘米粉
90g Tapioca Flour 木薯粉
215g Caster Sugar 细砂糖
2g Salt 盐
650g Santan/Thick Coconut Milk 鲜椰浆/浓椰奶
550g Water 水
(Top Bottom Heat, No Fan Force, Middle Rack)
(Preheated Oven 180C: 100-110minutes/ After 70min/Start browning, rotate pan to brown evenly)
(上下火，不开旋风，中层烤)
(预热烤箱180C: 100-110分钟。开始上色/70分钟后, 旋转烤盘上色均匀)
#米浆糕 #米糕 #肥猪油糕 #娘惹糕 #软糯Q弹 #传统糕点
#KuihBengkang #KuihBingkaBeras #BakedRiceCake #LardCake #NyonyaKuih #SoftGlutious #QQBouncy #TraditionalKuih
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
♦ 彩虹九层糕食谱Rainbow Kuih Lapis Recipe: https://youtu.be/GbLTF5MhWYM
♦ Pandan Recipe斑斓食谱： https://youtube.com/playlist?list=PL-z50Pxpx9Q1gdM5iVcNJai5VCtcL6Khi
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
今天来做传统娘惹糕，米浆糕，也称Kuih Bengkang。采用粘米粉和新鲜的浓椰浆来制作。制作方式简单直接。烤得到位，可以烤出米浆糕特色外表，顶部一层薄焦皮，内部浓密嫩白色。切开来软糯Q弹，撕开来还会拉丝，晃动，像肥猪油一样。哈哈~每一口都有满满米香和椰奶香，加上焦香味，口感很好，回忆童年味道~。
收藏方式：做好，收密封容器室温当天内吃完口感最佳。选择吃前再切可防止出水。要留隔夜，收普通冰箱冷却可以保持2-3天因为里面有椰浆，吃前解冻，蒸热水滚即可关火焖一下，温吃。
Today, let’s make traditional Nyonya Kueh, Kuih Bengkang, a.k.a. Bingka Beras, Baked Rice Cake. Made with rice flour and fresh santan a.k.a. thick coconut milk. The method is simple and straightforward. When baked properly, can result in the signature appearance of Kuih Bengkang, with thin burnt crust on top and tender white inside. When cut, it’s soft and glutinous, stringpull appear when pull cut section apart, like fat lard. Haha~ Every bite is full of rice grain flavor, rich coconut milk aroma, plus caramelized burnt top, the taste is very good, recalling the nostalgic taste of childhood~.
Storage method: After done, keep in airtight container at room temperature and eat on that day for best texture. Choose to cut right before eating to prevent kuih from watery. To keep overnight, recommend to chill in normal fridge up to 2-3days due to santan coconut milk. Thaw before eating, steam to reheat, turn off heat once water boiled, let it simmer awhile will do, eat warm.
♦Ingredients 食材=7’x7’inch Square Pan 四方模具=
270g Rice Flour 粘米粉
90g Tapioca Flour 木薯粉
215g Caster Sugar 细砂糖
2g Salt 盐
650g Santan/Thick Coconut Milk 鲜椰浆/浓椰奶
550g Water 水
(Top Bottom Heat, No Fan Force, Middle Rack)
(Preheated Oven 180C: 100-110minutes/ After 70min/Start browning, rotate pan to brown evenly)
(上下火，不开旋风，中层烤)
(预热烤箱180C: 100-110分钟。开始上色/70分钟后, 旋转烤盘上色均匀)
#米浆糕 #米糕 #肥猪油糕 #娘惹糕 #软糯Q弹 #传统糕点
#KuihBengkang #KuihBingkaBeras #BakedRiceCake #LardCake #NyonyaKuih #SoftGlutious #QQBouncy #TraditionalKuih
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love