椰汁年糕
Directions
- 1Prepare the sugar syrup: In a wok, combine caster sugar and water. Cook over medium heat until the sugar dissolves and turns golden brown.
- 2Prepare the sugar syrup: In a wok, combine caster sugar and water. Cook over medium heat until the sugar dissolves and turns golden brown.
- 3Prepare the sugar syrup: In a wok, combine caster sugar and water. Cook over medium heat until the sugar dissolves and turns golden brown.
- 4Add boiled water to the sugar syrup.
- 5Add boiled water to the sugar syrup.
- 6Add boiled water to the sugar syrup.
- 7Add the slab sugar and ginger to the syrup and stir.
- 8Add the slab sugar and ginger to the syrup and stir.
- 9Add the slab sugar and ginger to the syrup and stir.
- 10Strain the syrup to remove solids.
- 11Strain the syrup to remove solids.
- 12Strain the syrup to remove solids.
- 13In a bowl, mix together the coconut milk and the strained sugar syrup.
- 14In a bowl, mix together the coconut milk and the strained sugar syrup.
- 15In a bowl, mix together the coconut milk and the strained sugar syrup.
- 16In another bowl, combine the glutinous rice flour, wheat starch, and corn starch.
- 17In another bowl, combine the glutinous rice flour, wheat starch, and corn starch.
- 18In another bowl, combine the glutinous rice flour, wheat starch, and corn starch.
- 19Add the coconut milk mixture to the flour mixture. Whisk until smooth.
- 20Add the coconut milk mixture to the flour mixture. Whisk until smooth.
- 21Add the coconut milk mixture to the flour mixture. Whisk until smooth.
- 22Add water and corn oil to the mixture and continue whisking until smooth.
- 23Add water and corn oil to the mixture and continue whisking until smooth.
- 24Add water and corn oil to the mixture and continue whisking until smooth.
- 25Add dark soy sauce to the mixture and stir.
- 26Add dark soy sauce to the mixture and stir.
- 27Add dark soy sauce to the mixture and stir.
- 28Pour the batter into a greased baking pan and cover with plastic wrap.
- 29Pour the batter into a greased baking pan and cover with plastic wrap.
- 30Pour the batter into a greased baking pan and cover with plastic wrap.
- 31Steam for about 1 hour at 100°C or bake in the oven at medium heat for about 1 hour.
- 32Steam for about 1 hour at 100°C or bake in the oven at medium heat for about 1 hour.
- 33Steam for about 1 hour at 100°C or bake in the oven at medium heat for about 1 hour.
- 34Once cooled, remove the cake from the pan and garnish with red dates and gold leaf.
- 35Once cooled, remove the cake from the pan and garnish with red dates and gold leaf.
- 36Once cooled, remove the cake from the pan and garnish with red dates and gold leaf.
Ingredients
- 135 g Caster sugar
- 135 g Caster sugar
- 135 g Caster sugar
- 20 g Water
- 20 g Water
- 20 g Water
- 135 g Boiled water
- 135 g Boiled water
- 135 g Boiled water
- 100 g Raw slab sugar
- 100 g Raw slab sugar
- 100 g Raw slab sugar
- 20 g Slice of ginger
- 20 g Slice of ginger
- 20 g Slice of ginger
- 223 g Coconut milk
- 223 g Coconut milk
- 223 g Coconut milk
- 225 g Glutinous rice flour
- 225 g Glutinous rice flour
- 225 g Glutinous rice flour
- 67.5 g Wheat Starch
- 67.5 g Wheat Starch
- 67.5 g Wheat Starch
- 54 g Corn Starch
- 54 g Corn Starch
- 54 g Corn Starch
- 75 g Water
- 75 g Water
- 75 g Water
- 23 g Corn oil
- 23 g Corn oil
- 23 g Corn oil
- 5 drops Dark soy sauce
- 5 drops Dark soy sauce
- 5 drops Dark soy sauce
Equipment
wokwhiskbaking panovenscalesieve