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【椰汁紅豆糕】 (copy from大少奶)
食譜
椰汁糕
椰漿 200g
奶 80g
鷹粟粉 85g
冰糖適量,隨自已口味調較
水 625g = 2.5杯
製作
1. 椰漿、奶開匀鷹粟粉,用篩隔去粉粒,會比較幼滑
2. 水與冰糖煮溶,慢慢加入已開匀之鷹粟粉,不停地攪拌直至煮滾,倒入模中
如果做雙色糕就倒一半入模,預留空位放紅豆糕,但未倒入紅豆糕糊前唔好放雪櫃
要盡快做紅豆糕糊,否則兩種糕唔能夠黏實
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紅豆糕 (我用紅豆沙整架)
紅豆沙 650g (連渣)
如果唔整紅豆沙,可以隔晚浸淋紅豆50g
凍水將紅豆煮滾轉慢火直至紅豆完全淋晒加冰糖,水連渣代替一齊整糕
奶 80g
紅豆水 200g(即將紅豆沙隔渣後既水)
鷹粟粉 85克
製作
1. 紅豆水、奶開匀鷹粟粉,用篩隔去粉粒,會比較幼滑
2. 紅豆沙煮熱,慢慢加入已開匀之鷹粟粉,不停地攪拌直至煮滾,倒入模中待涼,放入雪櫃冷凍