椰汁糯米糕 Coconut Rice Cake

材料 Ingredients

白糖 Granulated sugar 1 杯 cup 無鹽牛油 (室溫)Unsalted butter (Room temperature) 1 條 stick (4盎司oz) 蛋 Egg 4 個 ea 泡打粉 Baking powder 1 小匙 tsp 椰子精 Coconut extract 1 小匙 tsp 糯米粉 Glutinous flour 1 磅 lb (450g) 牛奶 Milk 1 杯 Cup 椰奶 Coconut milk 1 罐 can (14oz) 椰絲 Shredded coconut 1/4 杯 cup

做法:

1.	烤箱預熱到350°F(175°C).
2.	攪拌機裝上漿狀腳。將牛油和糖放進攪拌缸用中速打4分鐘。機器開著，放進蛋(一次一個)打勻。機器轉成低速，加入一半的糯米粉，泡打粉和椰子精打勻。再加入剩餘的糯米粉和椰奶打勻。最後關掉機器，用橡皮刮刀攪拌麵糊，確認所有材料均勻混合。
3.	把麵糊倒入預先塗油的模具 (8"x3"圓形蛋糕模或任何8杯份的模具)。放進烤箱中層烤50分鐘。
4.	取出糯米糕，撒上適量椰絲。進烤箱再烤15分鐘。
5.	等糯米糕完全冷卻後再脫模。

PROCEDURE:

1.	Preheat the oven to 350°F(175°C).
2.	Cream the butter and sugar in the bowl of a stand mixer with paddle attachment for 4 minutes. With the mixer running at medium speed, add the eggs, one at a time. Turn the speed to low and add the coconut extract, baking powder and half of the glutinous flour and beat until just combined. Add the coconut milk, then the rest of the glutinous flour. Continue beating until well combined. Turn off the mixer and remove the paddle attachment. Stir the batter with a rubber spatula to be sure that the batter is completely mixed.
3.	Pour the batter in a pre-oiled mold (8"x3" round cake pan or any other 8 cups capacity mold). Bake in the middle rack of the oven for 50 minutes.
4.	Remove the cake from the oven. Sprinkle the cake with shredded coconut. Return to the oven and bake for another 15 minutes.
5.	Wait until the cake completely cools down to remove it from the mold.

最後更新 (Last Update): 02/12/2014
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