(sub eng)古早味白糖糕(酒饼发酵版)/伦教糕/park thong gao/steam rice cake ♥️淡淡的酒香味,Q弹松软 

#白糖糖#伦教糕#ricecake
古早味白糖糕,用酒饼来发酵比较耗时,前前后后共用了3,4天等发酵,但成品却是非常好吃,淡淡的酒香味,Q弹松软,留了隔夜,还是很松软。希望大家喜欢。
古早味白糖糕(酒饼发酵版)/伦教糕/park thong gao/steam rice cake ♥️淡淡的酒香味,Q弹松软
第一次发酵(发种)48小时
100g冷饭
半大匙甜酒饼
1茶匙白糖
半大匙清水
第二次发酵(糕种)15小时至18小时
60g发种
100g水磨粘米粉
适量清水
第三次发酵12小时至14小时
220g水磨粘米粉
30g木薯粉
280ml清水
400ml沸水
200g白糖
4片班兰叶
80g糕种
白糖糕蒸之前加入的材料:
1/4茶匙碱水
1茶匙食油
注1) 每一次发酵,若不能即时进行下一个步骤,可冷藏保存,等方便时,才继续。
2) 须准备十寸模具
Ingredients:
first fermentation(48hours)
Starter dough:
100g cooked rice (cooled)
Half tbsp sweet Chinese wine yeast (ragi)
1 tsp sugar
Half tbsp water
Second fermentation (15 hours -18hours)
Kuih started dough:
60g started dough
100g rice flour
Some water
Third fermentation (12hours-14hours)
220g rice flour
30g tapioca flour
280ml water
400ml boiling water
200g white sugar
4 pandan leaves
80g of the fermented kuih dough
Ingredients added before steaming kuih,
1/4 tsp lye water(alkaline water/air Abu)
1 tsp cooking oil
Note 1) For each fermentation, if the next step
cannot be carried out immediately,
it can be stored in refrigerator until
it is convenient to continue.
2) Prepare a ten-inch mold

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