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椰汁馬豆糕

椰汁馬豆糕

椰汁馬豆糕

上星期弄了牛奶布丁
同事看見後便說應該帶點回來公司試食啊
但考慮牛奶布丁一杯杯的
不易與同事分享
所以本星期便弄了這個中式甜品 – 椰汁馬豆糕
好讓跟阿娘、同事齊齊分享透心涼的甜品啊!

椰汁馬豆糕
椰汁馬豆糕
材料:(可與親朋好友共享的,預約有三-四個中形食物盒的份量)
馬豆 250ml
粟粉 500ml
糖 400ml
椰漿 330ml
花奶 500ml
水 2000ml

做法:
1. 將馬豆洗凈,隨冷水放入煲內煮軟稔後,放在篩中瀝乾水份,待用。
2. 用500ml的水把粟粉拌勻。
3. 將糖放入餘下的水(即1500ml)中煮至滾,然後加入花奶和椰漿。再滾時,倒進拌勻的粟粉水,然後不停地攪拌,用中慢火煮至再滾後,煮多2分鐘。
4. 熄火後,加入馬豆輕輕拌勻。
5. 最後,倒糕糊入已濕水的糕盤模型或食物盒中,放涼後,置入雪櫃中冷藏。

備註:
1. 煮馬豆時很易滾瀉,建議打開煲蓋用2點火慢煮,煮了10分鐘後,熄火再焗20分鐘,會快稔一點。
2. 糖可隨意增加,這個食譜是減糖份量,嗜甜者可以邊煮(Step 3)邊試味,再決定加幾多糖。
3. 倒進拌勻的粟粉水時,要邊倒邊攪拌,這樣煮出來的糕糊才夠滑。
4. 此食譜份量頗多,如要2-4人份量,把食譜份量減半即可。

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