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【燒木薯糕】
Baked Tapioca Cake

材料 A
1500克 木薯,300毫升 清水

材料 B
100毫升 濃椰漿,350毫升 清水
450克 幼糖,1大匙 薯粉
1大匙 蛋黃粉,3粒 雞蛋
1大匙 溶化牛油,1 1/2小匙 雲尼拉香精
1小匙 鹽


Ingredients A
1500g tapioca, 300ml water

Ingredients B
100ml thick coconut milk, 350ml water
450g caster sugar, 1 tbsp tapioca flour
1 tbsp custard powder, 3 eggs
1 tbsp melted butter, 1 1/2 tsp Vanilla essence
1 tsp salt

做法
  1. 將木薯削皮後刨成幼絲,加入清水,並將木薯汁在水中擠出,然後把木薯絲盛起留用。
    將汁和清水靜放30分鐘,待木薯汁中的澱質物沈澱在水底中,再把清水倒掉,保留澱質物備用。

  2. 把木薯澱質物先加入60毫升椰漿和200毫升清水,拌勻備用。

  3. 將剩餘的椰漿和清水加上糖、薯粉、蛋黃粉和其餘材料B一起攪拌均勻,再以慢火攪煮至熱及糖溶化,
    然後徐徐加入混合木薯澱質物,繼續煮約3分鐘成麵糊。

  4. 把麵糊和木薯絲一起拌勻,倒入已鋪上油紙的21公分方形烘盤裡,盛入預熱烤爐以150℃烘70分鐘,
    或至熟和金黃色,取出待冷卻後食用。
Method
  1. Peel and finely grate the tapioca, then soak into water in a mixing bowl, press out the juice and remove the grated tapioca,
    drain well and use later. Keep the juice and water aside for about 30 minutes, until the tapioca carbohydrate is sinking on bottom.
    Then through away water and keep the carbohydrate.

  2. Mix the carbohydrate with 60ml coconut milk and 200ml water, set aside.

  3. Combine the rest of coconut milk and water with sugar, tapioca flour, custard powder and the remaining ingredients B.
    Cook over a low heat until hot, or until sugar completely dissolves. Add in the carbohydrate mixture carefully, stir well.
    Cook for further 3 minutes till to be thick batter.

  4. Combine batter with the reserved grated tapioca well. Then pour mixture into a greased 21cm tray with lined baking paper.
    Bake in a preheated oven at 150℃ for approximately 70 minutes until it turn to golden browned and cooked thorough.
    Remove, serve cool.
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