直到近期我在Mui Mui家看这个食谱。哇！心中有说不出的开心！真的非常谢谢Mui Mui无私的分享 :)
这小花班兰糕有着QQ 的口感, 充满浓郁的香兰椰浆香。 嚼在嘴里，顿时勾起了记忆中美好的味道。。。
Kuih Syara is a popular traditional pastry that you can find almost everywhere in my hometown, Kuching. Ever since moving to Kuala Lumpur years ago, I have been craving for this local delicacy. I missed the tender loving texture so much that one will never have enough with just one bite.....not to mention the pandan and coconut milk aroma that filled the atmosphere. Simply too hard to resist.
I have been looking for this recipe through friends and websites, but always end up with disappointment since no one seem to know her actual name. It is only by chance that Mui Mui unselfishly shared this recipe in her blog. You could only imagine my surprise and joy after seeing this. Please don't ask me how did the name came by cause I don't know either. Anyway, just thanks God for such a wonderful creation.
Kuih Syara (小花班兰糕）
(Recipe adapted from : Mui Mui - My Little Favourite DIY)
200ml coconut milk
80ml pandan juice
140g castor sugar (reduce to 120g)
280g all purpose flour (reduce to 270g)
2tsp double action baking powder - sift together with all purpose flour
- Mixed A - pandan coconut milk and B- castor sugar, eggs together and add in C- flour and double action baking powder. Mixed into a smooth batter. If there is still lumps just sift the batter with a sieve.
- Put the mould onto a hub or stove with flame just touching the bottom of mould. Oiled the mould with the pandan brush and heat up the mould for less then 1 minutes.
- Spoon some batter into the mould filling up about 80% of the mould. When the batter starts bubbling, cover the mould with a pot cover. Wait for it to cook for 2-3 minutes. When you see the surface of the cake it cook, then pick the cake up with a bamboo skewer.
- Put the cake on a wire race to cool. Serve.
September 2013 - Pandan (班兰飘香）
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