缽仔糕

The recipe i got is from HongKong style.. malaysia style a bit different.. but still is our favorite night market 'snack' .. :)

I would like to try this ... as here is not easy to get 'malaysia street kuih' ..

Hongkong style with 'red bean' in the middle, while this is the way i like to eat.. dip with the desiccated coconut.. I bought the ready-pack from Coles... while in my hometown, we use fresh coconut... is super yums...!!

材料：

粘米粉 85克
澄麵 55克
黃糖 110克
水 2杯
紅豆 （先煮至軟身，或用現成的罐頭紅豆）少許

做法：

1. 先用 1/2杯水把粘米粉和澄麵混合成粉漿。
2. 用 1 1/2杯水煮溶黃糖。把煮滾的糖水倒入粉漿中，快手拌勻，切勿有粉粒或沉底。
3. 分批倒糖水粉漿入模內，隔水蒸10分鐘。可於入鍋前，或中途加入紅豆在糕面上。如果用飯碗，則蒸20分鐘。

更多内容: http://www.christinesrecipes.com/2008/07/steamed-rice-cup-cake-with-red-bean.html#ixzz2N7jkuoZv