IMG_9425a not-so-frequently-seen (yet must order) item on teahouse’ dim sum menu
一道不常在茶楼供应但一见必点的粤式点心

ingredients (grease & line 20 x 20cm square pan)

cake
40g cake flour
1/4 tsp baking powder
2 pinch of baking soda
60g egg yolk (c. 3 large egg yolk)
17g sugar
1 tbsp evaporated milk
10g coconut oil (feel free to substitute with other vegetable oil)

custard filling
15g cornstarch
8g custard powder
5g coconut cream powder
10g egg yolk (c. 1/2 egg yolk)
50g coconut milk
15g sugar
30g evaporated milk
50g water
5g butter

IMG_9426食材(20 x 20厘米四方烤盘抹油、铺烘焙纸)

蛋糕
蛋糕粉 40克
泡打粉 1/4小匙
苏打粉 两撮
蛋黄 60克(约 3颗大蛋黄)
糖 17克
淡奶 1大匙
椰子油 10克(可随意用其他素油替代)

卡仕达内陷
粟粉 15克
卡仕达粉 8克
椰浆粉 5克
蛋黄 10克(约半颗蛋黄)
椰浆 50克
糖 15克
淡奶 30克
水 50克
黄油 5克

Directions/做法

IMG_9428– prepare custard. mix cornstarch, custard powder, coconut cream powder, egg yolk and coconut milk in bowl
事先制做卡仕达。容器中将粟粉、卡仕达粉、椰浆粉、蛋黄和椰浆混合均匀

– place sugar, evaporated milk, water and oil into a saucepan and bring to a boil. pour into the above and whisk immediately to mix
奶锅中将糖、淡奶、水和油煮至沸腾。倒入蛋黄浆,立马拌匀

– heat mixture over low heat and stir constantly till custard thickens. turn off heat, and allow custard to cool
卡仕达糊倒入奶锅以小火煮至浓稠,之间不停搅拌。离火、待冷却

– meantime, prepare cake. beat egg yolk and sugar till pale and fluffy
卡仕达冷却当儿准备蛋糕。蛋黄和糖打至奶白色、蓬松状

– sift in flour, baking powder and baking soda. mix well
筛入面粉、泡打粉和苏打粉。拌匀

– add in evaporated milk, followed by oil. incorporate well. batter will be very thick
加入淡奶,然后椰子油。搅拌均匀。面糊偏厚及浓稠

– bring water in steamer to a boil, then heat baking pan in it for 2 mins
蒸锅中将水烧开后,摆入烤盘预热两分钟

– remove pan, and spread batter onto pan carefully and evenly
取出烤盘,将面糊均匀铺上。耐心铺哈,因为的确有点儿挑战

– steam using medium heat for c. 5 mins (steaming time is for reference only)
以中火蒸约 5分钟(蒸煮时间仅供参考)

– remove pan from steamer, invert cake on cooling rack and pull away baking paper. allow cake to cool slightly
取出烤盘,蛋糕倒扣在冷却架,撕去烘焙纸。蛋糕略冷却

– turn cake back up and spread custard on it. roll tightly. slice and serve
蛋糕翻面,抹上卡仕达,卷起。切片既可享用

IMG_9429i am submitting this post to Best Recipes for Everyone: BREE #12 点心
organised by Fion of XuanHom’s Mom & hosted by May of 厨苑食谱

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(12) Comments

  • May Law (August 11, 2015)

    很特别的一道粤式点心, 以蒸式法的蛋糕卷太美了, 亲亲你的蒸功真是一流啊!
    我已经上座了, 等着亲亲你蒸给我咯, 嘻嘻!
    谢谢亲你的好分享, 感恩!

  • Mel (August 11, 2015)

    Love it….. such a special Ma Lai roll.

  • Jess@Bakericious (August 11, 2015)

    Victoria, this is special!

  • wanwantea (August 11, 2015)

    太特别了!!我只能望梅止渴了~

  • kristy (August 11, 2015)

    What a tempting dim sum dish. I want one too !
    Enjoy your week ahead.
    Blessings, Kristy

  • Veronica Ng (August 11, 2015)

    I\’ve never seen this before, what beautiful rolls! Thanks for sharing Victoria.

  • Ann Low (August 11, 2015)

    First time seeing rolled MLK. Looks special and yummy!

  • 鲸鱼 (August 11, 2015)

    很特别哟
    我想一定很好吃:)

  • Evelyn (August 14, 2015)

    Hi Victoria,
    In this receipe ( steamed Malay roll) under direction point 2, \”place sugar, evaporated milk, water and butter…..\” may I clarify how much butter do we need to put as I don\’t find butter under your ingredients.

    Hope to hear from you soon as i want to try this receipe. Thank you.
    Evelyn

    • Victoria Bakes (August 14, 2015)

      hello Evelyn, apologies for the confusion. it should have been the coconut oil (or oil). thanks for pointing out

  • julia (September 7, 2015)

    This sounds so great! I\’d love to try it. But what is coconut cream powder? Is it a must? I have never seen or heard of such and I\’m not sure if i can get it here in Germany

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Victoria Bakes – Baking into the Ether