Egg Tart蛋塔

Egg Tart蛋塔

Ingredient (1)
用料(1)

(A) Planta margarine 20g
白兰地油

Icy sugar 80g
糖粉

(B) Egg 40g
蛋

(C)Flour 250g
面粉

Instant custard / milk powder 15g
蛋黄粉/ 奶粉

Method
方法

1. Blend and batter ingredient A till fluffy.
将成份(A)搅拌松。

2. Mix ingredient B and blend.
将成份(B)拌均

3. Sieve ingredient C. Add into the mixture
再把以筛过成份©加入。

Liquid egg
蛋液

Egg 2 ½ Nos
鸡蛋

Sugar 40g
糖

Water 150ml
水

Filled milk 50ml
淡奶水

Instant custard 1 ½ tsp
蛋黄粉

Lemon essence ¼ tsp
柠檬香

Method
方法

1. Boil water. Add in sugar. Blend till dissolve. Add in filled milk and stir.
水煮热加入糖搅溶成糖水，加入奶水搅均。

2. Mix egg, lemon paste, and instant custard and blend evenly. Add in ingredient(1). Blend evenly.
蛋和柠檬香，蛋黄粉同打均匀，再加入(1)料拌均。

Onde-Onde椰子圆球糕

Onde-Onde椰子圆球糕

Skin:
皮料

Sweet potatoes 200g
蕃薯

Glutinous rice flour (sifted) 200g
糯米粉 (过筛)

Tapioca flour 55g
薯粉

Pandan juice 200ml
香兰叶汁


馅料
Filling:

Gula melaka (chopped) 200g
椰糖(切碎)

To Coat: (mixed, steam for 5 mins)
沾料

½ grated white coconut
去皮白椰丝(椰丝和盐混均蒸5分钟)

Salt 1/2 tsp
盐

Method
方法

1. Peel and cut sweet potatoes into 1 cm thick. Steam with high heat until very solf. Put sweet potatoes into a mixing bowl and mash
蕃薯削皮, 切薄块, 大火蒸至熟软, 取出, 放进钢盆内, 压烂成泥

2. Add in glutinous rice flour, pandan juice and mix well
加入糯米粉和香兰叶汁拌均

3. Add coconut milk and knead until it form a soft dough
慢慢加入椰浆搓至光滑粉团

4. Form small balls with the dough and fill a little filling inside ang seal up
把粉团搓成一粒粒的小球, 然后包上馅料

5. Put into a pot of boiling water and boil until it floats up. Dish and drain. Coat with grated white coconut. Serve hot or cold
把粉团投入已煮开的滚水中, 煮至粉团熟及浮上水面, 捞起, 沾上白椰丝, 即可供食Onde-onde.