Monday, January 27, 2014

椰酥核桃烤年糕 Coconut Walnut Sticky Rice Cake


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 01/23/2014

再過幾天就要過年了,應該有十幾年沒吃年糕了,既使有幾次過年回台灣,也沒吃到,也是奇怪,不過也沒有特別想念,今年突然想吃,也覺得K寶也該嚐嚐年糕味,所以就先做了這種超簡單海外華人熱門版烤年糕,再來做傳統版,如果有空的話XD...這椰酥核桃烤年糕,外酥內Q,椰香四溢,一出爐時,我自己就吃了好幾塊:P...烤年糕上面裝飾,是家裡地下室種的lemon thyme,帶有檸檬的清新香氣...附食譜做法(recipe included)...


Coconut Walnut Sticky Rice Cake 材料及作法:(16 pieces)(1 cup=1杯=250ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

1 cup+6 tbsp sticky rice flour
2 tbsp of buttermilk powder (Regular milk powder is fine.)
2 tbsp of coconut powder (ground from shredded coconut)


A.將以上幾項,放在大鋼盆裡,用wire whisk攪拌均勻
A.Put all the above ingredients into a mixing bowl and whisk to blend well.

1 egg
1 tbsp olive oil (Any kind of vegetable oil is fine.)
1/2 cup brown sugar
1 cup 2% milk

B.將以上幾項,依序放在大鋼盆裡,用wire whisk攪拌均勻
B.Put all the above ingredients into a mixing bowl and whisk to blend well.

A分次倒入B,用木匙稍微攪拌,讓麵粉混合,無乾粉剩下,切勿過度攪拌
Gradually pour A into B, use a wire whisk to mix until smooth and no flour left.

倒入鋪上parchment paper的8"x 8"烤盤裡灑上以下之topping
Pour in a 8"x 8"glass baking pan lined with parchment paper. Sprinkle with the topping below.

Topping
1/4 cup chopped walnuts
2 tbsp shredded coconut

烤箱預熱至325F 烤50分鐘,依各家烤箱情況調整時間
Preheat oven to 325F. Bake for 50 minutes. All ovens vary. Adjust your baking time accordingly.

P.S.暴龍下班後,看到這些類似blondies (ie. white chocolate brownies)的烤年糕,喜孜孜的抓了一塊,就塞進嘴巴裡,我還來不及警告,就看暴龍嚼得非常吃力起勁...我說:這要一口一口慢慢咬著吃,不是整塊塞進嘴裡...暴龍好不容易吞下烤年糕,忙說:一塊就夠啦...暴龍一向不愛吃麻糬/湯圓,所以我也不驚訝,倒是愛吃麻糬的K寶,也愛吃這烤年糕...
















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