Pandan Huat Kueh 班兰发糕
Batter Ingredients:
250 g self-raising flour
1 tsp baking powder
90 g sugar
1/8 tsp salt (optional)
110 ml coconut milk
50 ml water
20 ml corn oil
Pandan Juice Ingredients:
12 g pandan leaves
120 ml water
Tools:
Small paper cups
Preparation:
1. Blend the pandan leaves with water and extract 100 ml of pandan juice. Set aside.
Cooking Steps:
1. Insert a rack and add 1 liter of water into the inner pot. Select “Steam” mode and remain the default settings at P1; 10 minutes, start preheating.
2. In a mixing bowl, add in self-raising flour, baking powder, sugar and salt to combine.
3. Add in coconut milk, water and reserved pandan juice. Mix until smooth.
4. Add in corn oil and stir until well combined.
5. Spoon the batter into the small paper cups.
6. Once preheated, place the small paper cups onto the rack, adjust the temperature and time to P3 and steam for 18 minutes or until cooked through.
7. Remove the steamed Huat Kueh and enjoy while warm.
Tips:
– Recommended to use grill pot as the inner pot.
面糊材料:
250 克 自发面粉
1 茶匙 泡打粉
90 克 糖
1/8 茶匙 盐（随喜）
110 毫升 椰奶
50 毫升 水
20 毫升 玉米油
班兰汁材料:
12 克 班兰叶
120 毫升 水
工具：
小纸杯
事前准备：
1. 将班兰汁材料搅碎后，取100毫升班兰汁，备用。
做法：
1. 置入架子并加入1公升的水至内锅中。选择“Steam” 模式，保留预设设置为P1; 10分钟，开始预热。
2. 在一个搅拌碗中，加入自发面粉、泡打粉、糖和盐混合均匀。
3. 加入椰奶、水和备用的班兰汁，继续搅拌均匀至幼滑。
4. 加入玉米油搅拌均匀至混合。
5. 将面糊舀入小纸杯中。
6. 将小纸杯排放在内锅中的架子上，调整温度至P3，蒸煮18分钟或直至熟透。
7. 取出蒸好的发糕，趁热享用。
贴士：
– 建议使用烤锅作为内锅。
