这期我跟你分享一款外面买不到，而且吃起来像奶酪蛋糕的榴莲Kuih Talam（大盘糕/达兰糕）。这种糕点吃起来软糯香甜，非常Lemak，这是我经过无数次失败后调整出来的理想食谱哦！
口感
适逢买到不够熟的榴莲或者已经水化的榴莲，都可以用来制作这款糕点。果肉无论是偏干还是偏湿，都会影响糕体的口感。例如，已经水化的榴莲果肉，口感上自然比较湿润，所以想要适中的口感就需要添加多一些粉。相反，如果榴莲不够熟，会比较硬，那就可能需要加多一点水来搅拌均匀，以避免口感太干涩。调整木薯粉的比例会影响糕体的Q弹度，增加粘米粉则会让糕体比较扎实，减少的话则会比较软绵。适当调整粉的份量，来达到你理想的口感。
颜色
这次我使用了冻干香兰粉制作达兰糕的椰浆层，颜色比香兰汁制作出来的更粉嫩，是浅绿色。当然，使用天然果蔬粉比较方便，也让一些买不到新鲜香兰叶的朋友容易取材制作糕点。榴莲层的颜色取决于你买到的榴莲果肉颜色。例如，较黄色的果肉制作出的糕点效果会偏黄色。如果买到的果肉颜色偏奶白色，而你希望达到黄色的效果，可以适量添加萝卜或金瓜粉来调整颜色。
我个人非常喜爱吃娘惹糕点，各种款式和口味都一定会尝试。我发现，同样的糕点，不同人制作，味道和口感都会不一样。所以说，喜好是很个人的，没有标准的对错啦！
#我的爱心食谱 #榴莲 #食谱 #娘惹糕点
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📃文字食谱
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🖨️ 打印这食谱或调整食谱的份量 :
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🔪 准备时间 ：20分钟
🍲 烹饪时间 ：50分钟
🍽️ 食谱份量 ：1公斤
模具：1公升四方玻璃模具 (20.5 x 15.5 x 6.7cm)
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🌱食材
榴莲层
- 210克 榴莲果肉
- 265克 清水
- 50克 粘米粉
- 50克 木薯粉
- 0.25茶匙 细盐
- 35克 细砂糖
椰浆层
- 0.5茶匙 细盐
- 40克 粘米粉
- 25克 木薯粉
- 3茶匙 香兰粉
- 130克 浓椰奶
- 130毫升 滚水
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Here's a recipe for a Durian Kuih Talam, that you hard to buy at outside and tastes like cheesecake. This kuih is soft, sweet, and very lemak (rich and creamy). After numerous failed attempts, I've perfected this ideal recipe!
Texture
Whether you have underripe durians or those that are too watery, both can be used to make this kuih. The texture of the durian flesh, whether dry or wet, will affect the kuih's texture. For instance, watery durian flesh results in a naturally wetter texture, so you'll need to add more flour to achieve the right consistency. Conversely, if the durian is underripe and harder, you may need to add more water to mix it evenly, preventing the texture from being too dry. Adjusting the ratio of tapioca flour affects the kuih's bounciness, while increasing the amount of rice flour makes it more solid; reducing it results in a softer texture. Adjust the amount of flour to achieve your desired texture.
Color
This time, I used freeze-dried pandan powder to make the coconut milk layer of the kuih talam. The color is a lighter green compared to using pandan juice. Using natural fruit and vegetable powders is more convenient and helps those who can't find fresh pandan leaves to easily make this dessert. The color of the durian layer depends on the durian flesh you get. For instance, durian flesh that is more yellow will produce a more yellow kuih. If the flesh is whitish and you want a yellow effect, you can add a small amount of carrot or pumpkin powder to adjust the color.
I personally love Nyonya kuih and always try different styles and flavors. I found that the same dessert can taste and feel different when made by different people. So, preferences are very personal, and there's no right or wrong!
🔪 Preparation time: 20 Minutes
🍲 Cooking time: 50 Minutes
🍽️ Recipe quantity: 1 Kg
Mold: 1 liter Square Glass Mold (20.5 x 15.5 x 6.7cm)
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#MyLovelyRecipes #Durian #recipe #nyonya #kuihmuih
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📃Text Recipe
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🖨️ Print This Recipe or Adjust Serving Size :
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🌱INGREDIENTS
Durian Layer
- 210g Durian Flesh
- 265g Water
- 50g Rice Flour
- 50g Tapioca Starch
- 0.25 tsp Fine Salt
- 35g Caster Sugar
Coconut Milk Layer
- 0.5 tsp Fine Salt
- 40g Rice Flour
- 25g Tapioca Starch
- 3 tsp Pandan Powder
- 130g Thick Coconut Milk
- 130ml Boiling Water
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🎼 Music by @OrangeHead
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⏲时间表 Schedule
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0:00 开场简介 Intro
0:30 准备摸具 Prepare Mold
1:26 制作榴莲层 Making Durian Layer
3:13 制作椰浆层 Making Coconut Milk Layer
5:19 脱模切块 Unmold & Cutting
6:11 制作心得分享 Tips Sharing
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