Tuesday, March 19, 2013

蒸椰香糯米饭 Steamed Coconut Milk Glutinous Rice

一大清早起来就在厨房忙呀忙
要吃好吃的就得早起啦!
所谓“早起的鸟儿有虫吃”

昨晚泡浸了糯米
今天一早就要把它“干掉”
蒸这糯米饭就让我想起了小时候
在家乡爸爸的咖啡店卖的闻名白糯米饭 
我们每天只蒸一大盘卖完就算,因为太多人会争着要, 
我们并没有将它和其它的食物一起摆放在外边卖, 
唯有放在碗橱里,有顾客要求或者是熟客才卖给他们。 
通常白糯米饭是配我们自己炖的加央(kaya),味道独特! 

这椰香糯米饭不单只配加央 
配上咖喱,椰丝,芒果,更有人喜欢加上榴莲来吃 
我还是比较爱配加央或咖喱

材料Ingredients:
糯米 4 small cup glutinous rice
浓椰浆 300ml thick coconut milk
盐 2 teaspoon salt
班兰叶 pandan leaf

糯米洗净,用水泡浸隔夜,然后滤干水分,
将糯米放入蒸锅,撒上盐加上班兰叶
蒸大约20分钟,拿掉班兰叶加入浓椰浆
继续蒸大约20分钟
(期间用筷子翻几下,粘性出来了就差不多了)
如果不够软可以加少许水
wash and clean and glutinous rice 
soak overnight then filter the water
place a piece of cloth on the steam pan
pour in the glutinous rice onto the steam pan 
add in salt and pandan leafs
steam for about 20 minutes
remove the pandan leafs
add in the thick coconut milk
steam for another 20 minutes until the rice is cooked
(turning the rice once or twice with chopstick while steaming)
add some water if the rice is not soft enough


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