金黃椰汁年糕 Coconut Milk Pudding

在中國農曆新年, 每一個中國家庭都用很多鮮花裝飾自己的家，在未來一年愈意財富和幸福，我們買了這個紅色的劍蘭。

我們自製或購買這四種類型的年糕的：蘿蔔糕，馬蹄糕，芋頭糕和年糕。自從我成為素食主義者，我只能在餅店買年糕來吃......但今個2015羊年，我想做我的第一個椰汁年糕。

這個椰汁年糕的秘方是我的一個朋友給我的，就是嚼勁十足，椰汁味道極濃:)

食譜：6-8矽杯蛋糕模具或8吋／20厘米直徑蛋糕盤

330克               糯米粉

52克                 澄麵

150克               椰奶

75克                 水

少許鹽

160克               增城黑片糖

160克               冰糖（更好的研磨成小塊）

20克                 椰子油

烹飪方法：蒸

**如要煙韌口感，熱糖水(2)沖落粉內(3）；

**如要軟熟口感，放涼糖水(2)沖落粉內(3）。

煮法：

1）用大蒸籠把水煮滾，待用;

2）在一個鍋裡，煮沸水/黑片糖/冰糖和椰子油，待其冷卻至微溫，待用;

3）在一個大碗，混合糯米粉/澄麵/鹽/椰奶和水，然後將的微溫的液體（2）倒進，攪拌至無結塊和過篩兩次，直到順滑，倒入蛋糕盤; 用大火蒸50-60分鐘；

4）讓它在烤盤內降溫至少一小時才脫模，可以立即吃或以後煎來吃，因為椰奶不能久存，應該存放在雪櫃內及在一個星期或十天內食用，或可以冷臧一個月。

**享受！

Every Chinese family decorate their home with a lot of flowers during the Chinese New Year, wish the wealth and happiness for the coming year, we bought this red gladiolus.

We homemade or buy these four types of popular cakes:  Turnip cake, Water chestnut cake, Taro cake and Year cake.  Since I became vegetarian, I can only buy the Year Cake from the local bakery...  I would like to cook my first one for the year of Ram 2015. 

A friend of mine gave me this wonderful recipe of Coconut Milk Year Cake which is chewy and full of coconut milk taste :)

Recipe:  6-8 silicon cupcake mould or 8"/20cm diameter cake pan

330g           glutinous rice flour

52g             wheat starch 

150g           coconut milk

75g             water

A pinch of salt

300g            water

160g            molasses sugar

160g            rock sugar (better grind into small pieces)

30g              coconut oil

Cooking method: steam

**If you want the chewy texture, pour the hot sugar water (2) into the flours (3);

**If you want the moisture texture, pour the lukewarm sugar water (2) into the flours (3) :)

Procedure:

1)  Boil the water with a big steamer and set aside;

2)  In a pot, bring to boil the water/molasses sugar/rock sugar and coconut oil, let it cool down to lukewarm, set aside;

3)  In a big bowl, mix the glutinous rice flour/wheat starch/salt/coconut milk and water; then pour in the lukewarm liquid (2), stir until no lumps and sieve the batter twice until smooth, spread to the cake pan; steam in high flame for 50-60 mins.

4) Let it cool down in the cake pan at least one hour before pull out, can be served immediately or pan fry later on, should be kept in the fridge and consume within a week or 10 days or can be frozen for a month.

**Enjoy!