Friday, October 16, 2009

8TV ho Chak! - Recipe - Kuih Bingka Bakar (Pandan) 烘班兰糕






Kuih Bingka Bakar 烘班兰糕







Ingredients:
270gm Sugar
a pinch of salt
1 tbsp of sesame seeds
300gm coconut milk
240gm pandan leave juice (10-15 pandan leaves + 1 cup of water - blended)
550gm water
a bit of baking powder
6 eggs
50gm butter ( or hard margarine), melted

1) Pre-heat oven to 350 degrees F (180 degrees C) and greased a baking pan.
2) Combine the flour, baking powder, sugar and melted butter into a large mixing bowl. Mix well. 3) Beat in eggs 1 by 1 mixing well after each addition.
4) Add the coconut milk and pandan juice and mix well.
5) Slowly adding the water by few times.
6) filtering the mixture.
7) Pour the batter in the greased pan and bake for 30 mins.
8) After 30 mins, sprinkle with some sesame seeds and bake for 12mins again.

材料:
270 克 糖
盐 少许
之麻 适量
300克 椰浆
240克 班兰叶汁
550克 水
350克 面粉
发粉 少许
6 粒 蛋
50克 牛油


1) 把搅拌成汁的班兰汁进行过滤
2)将45克牛油以小火加温
3)将面粉,发粉,糖及溶化的牛油到入大碗并搅拌均匀。
4)将6粒鸡蛋陆续加入大碗内
5)将椰浆倒入大碗
6)将班兰汁倒入大碗
7)切记不要一次把所有水倒入。应慢慢控制水的分量道入直到适量
8)将搅拌好的材料进行过滤
9)烘盘抹上一层牛油,已免蛋糕沾底
10) 烤箱需预温180
11)30分钟后,把蛋糕取洒上之麻
12)再把蛋糕放进烤箱烤12分钟


Source: http://www.8tv.com.my/

Others reference: http://www.mykitchensnippets.com/2007/12/kueh-bakar.html

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