自製煎蕊 ~ Homemade Cendol

自製煎蕊 ~ Homemade Cendol

 

 

 

 

  

自製的煎蕊沒放色素，衛生又好吃。最重要是可以吃很多很多碗啊！

煎蕊

粉團材料 : 
100g 粟粉 
20g Hoen Kwe 粉 
20g  澄麵粉
4  1/2杯 水 
2 滴青色素  ( 我沒放 )
10 片 班蘭葉 （ 加入 4  1/2杯水打成汁，過瀝 )
1/2 茶匙 鹼水  
1 茶匙  鹽  

糖漿材料 :  
350g 椰糖  
150g 白糖  
3片 班蘭葉 
1 杯 水

** 全部煮溶，過濾。

椰漿材料 : 
300g  椰漿

1/2杯 水
一 撮鹽

** 全部材料放入鍋里，攪拌均勻.

做法 :
1. 將粉料加入班蘭葉汁，水，青色素，鹽和鹼水，過濾。 

2. 用中火將煮至透明色及濃，取出待溫。（ 圖1） 
                                 

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                                                       ~ 圖1 / picture 1 ~
 

3. 準備1/2鍋冰水，將煎蕊模型（或用任何蒸東西之有小孔之蒸架子）放上。用手將（2）料壓下成長條，瀝干水份，放入冰箱。（ 圖2）

                    

                                ~ 圖2 / picture 2 ~
                  

4．放4大匙煎蕊入小碗，加上適量糖漿和椰糖，放入冰碎，即可。

Recipe source : Agnes Chang

Homemade cendol

For batter  
Ingredients :
100g corn flour 
20g  Hoen Kwe Flour 
20g wheat starch 
4  1/2 cups water  
2 drops green colouring  ( I omit it )
10 large pandan leaves ( add 4 1/2cups water , blend & extract juice  )
1/2 tsp Lye water ( alkaline water ) 
1 tsp salt

For syrup 
Ingredients :
350g palm sugar  
150g white sugar 
3 large pandan leaves  
1 cup water   

** Cook all ingredients until sugar dissolve . Strain . 

For coconut milk :
300g coconut milk
1/2 cup  boiled cool water 
a pinch of salt 

** Mix all ingredients and set aside .


Method :
1. Mix flour mixture with pandan juice , green colouring ,salt and alkaline water . Strain .

2. Boil with medium heat till transparent and thick . Leave to cool till warm to touch .   ( Picture 1 )

3.  Prepare 1/2 pot of ice cold water , place cendol mould ( or any steaming tray with small holes ) on top , use hand to press the warm cendol mixture down to form into thin , short strips . Strain and chill in fridge . ( Picture 2)

4. To serve , put 4tbsp cendol in a bowl , add syrup and coconut milk to taste . Serve cold with ice cubes or crushed ice .