碗仔糕 | 快要失传的砵仔糕食谱 | Put Chai Ko (Pudding Cake)

碗仔糕(砵仔糕) 是马来西亚的传统小吃之一，尤其在槟城和吉隆坡等地很受欢迎。通常以糯米粉和马铃薯粉为主要材料制作，口感柔软，味道香甜可口。在马来西亚，碗仔糕通常作为早餐或下午茶点心食用，也常常搭配豆浆或茶一起享用。一些地方还会加入椰丝或糖浆作为配料，增加口感和甜度。
➡️ 食材：
80克 马六甲椰糖
140毫升 清水
45克 糯米粉
12克 马铃薯粉
12克 澄粉
65毫升 清水
30克 椰丝
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"Put Chai Ko" is one of the traditional snacks in Malaysia, especially popular in places like Penang and Kuala Lumpur. It is usually made with glutinous rice flour and sweet potato flour as the main ingredients, giving it a soft and chewy texture with a deliciously sweet taste. In Malaysia, "Put Chai Ko" is commonly eaten as a breakfast or afternoon tea snack, and is often served with soy milk or tea. Some places also add coconut shreds or syrup as a topping to enhance the flavor and sweetness. Despite its soft texture, it can maintain its form even when removed from a mould.
➡️ Ingredients:
80g Gula Melaka/ Palm sugar
140ml Water
45g Glutinous rice flour
12g Potato starch
12g Wheat starch
65ml Water
30g Coconut shreds
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【碗仔糕的来历】
碗仔糕的来历有很多不同的说法，其中一种说法是它起源于中国广东省中山市。相传早年间，中山市的一个村庄因为村民都非常穷困，所以用剩余的米粉、地瓜粉等食材制作了碗仔糕来充饥。由于制作简单，口感好吃，很快就在当地流传开来，成为了一种受欢迎的小吃。
另外，也有人认为碗仔糕最初起源于福建省，然后传入广东地区。还有一些说法是碗仔糕最初起源于澳门等地，由葡萄牙人引进。不过，无论起源于哪里，碗仔糕都是一种非常受欢迎的传统小吃，现在已经成为了中国南方和东南亚地区的文化遗产之一。
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/ @travelfoodtech

[@CHINKIMTSUEYKPM-Guru]

请问为什么我的没有洞呢？

[@trangcattuong]

Thank you because English !❤🎉🎉😂😂😂😂😂

[@TravelFoodTech]

You’re welcome ☺️

[@wednesdaychild2408]

Thumb up 👍 , simple ingredients and easy process. Will try, ❤. Music is soft and pleasant 👍 tks. Can you show the salty version? Tq

[@TravelFoodTech]

Ok next time， hope you’ll enjoy

[@mommysweet684]

请问杯子需要抹油吗？

[@TravelFoodTech]

不用

[@leonieac2031]

如果我整盘会一个洞吗

[@TravelFoodTech]

也会吧