Tuesday, 7 July 2009

Sweet Corn Bengkang 烤甜玉米糕

This Bengkang (Baked Sweet Corn Cake) use white rice instead of rice flour.
这烤玉米糕是用白米搅幼做的。

Ingredient needs:
300g white rice (soak over night and blend it to fine)
650ml water
150g santan (thick coconut milk)
350g corn (take 50g to blend)
60g bean starch
1/2 tsp salt
150g sugar
2 pandan leaf

材料
300g 白米(浸泡数小时或隔夜)
650ml 水
150g 椰浆
350g 玉米 (拿 50g 去和米一起磨幼)
60g 绿豆
1/2 小匙盐
150g 糖
2 片香叶

Method:
1.) Blend the soaked rice , 50g corn with 650ml water. Blend to fine.

2.) Mix well (1), santan (coconut milk), sugar,salt and other ingredients and pour to pot bring to cook till thick.

3.) Keep stir it till thicker

4.) Preheat the oven as 180℃

5.) Grease the baking tray and pour the (3) to baking tray. Bake for 30-45 minutes or the top surface in golden brown colour will do.

6.) leave to cold then cut to serve.

做法:

1.)把浸了的米,玉米和水一起放进搅 拌机内搅至幼。

2.)把做法(1)和全部材料放进锅内搅匀后用中火煮至浓。

3.)预先加热烤箱。 用180℃ .

4.)把烤盘涂油后把做法(2)倒入烤盘,选出香叶。

5.)把(4)放进烤箱烤30-45 分钟 或金黄色即可。

6.)待冷切块。

3 comments:

twister said...

HS, 你也好会做菜哦! 好的菜看起来都好好吃...

键轩惠馆 said...

玉米是干的玉米粒吗?

HS Kitchen And Hobby said...

Twister, paisei 还在学习。
键轩惠馆, 是新鲜玉米。