童年回憶~美味白糖糕 @ 英式小田園

經朋友介紹,在這wendy 自家的白糖糕(請按),

學會另一方法去做白糖糕!

之前幾年做過一次有一點酸,不喜歡!

這方法有點像釀糯米酒,

真的好正! 沒有一點酸之如,更有一點釀酒味道!

以下跟隨Wendy 的白糖糕的做法及步骤製作中:

先要做米種:

1.stag1做米種:100g白飯+1/2 tbsp酒餅+1tsp糖+1/2水, 發酵48hrs! (因為溫度唔夠,我多給它一天發酵!)

2.60g 米種+100g 粘米粉

3.stage 2:after 18 hrs(60g 米種+100g 粘米粉)

Ingredients (A):

220 gm. pure rice flour 粘米粉

30 gm. tapioca starch (I used wheat starch澄粉)

280 gm. water

Ingredients (B):

200 gm. castor sugar

400 ml. water

3 blades of pandan leaves (tied into a knot)我沒有用

Ingredients (C):

80 gm. of the fermented kuih starter dough

Method:

(1) Combine ingredients (A) together in a big mixing bowl. Set aside.

(2) Bring ingredients (B) to a boil, then discard pandan leaves.(一定要等涼一點才可mixed) Pour half portion into no. (1) and mix well.

Cool the remaining half portion for about 2 mins. before pouring into the rice flour mixture in the mixing bowl. Mix well, leave mixture to cool.

(3) Add the 80 gm. of fermented kuih starter dough and sieve it. Let it ferment again for about 12 - 14 hours.