紫薯千層糕 Purple Potato Layered Cake

2019 年 05 月 03 日發佈 列印
25 15 7069

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食材 （3-4人） 1小時內

紫薯層

  • 紫薯 Purple potato 120克
  • 木薯粉 Tapioca powder 80克
  • 糯米粉 Glutinous rice flour 15克
  • 糖 Sugar 65克
  • 暖水 Warm water 105克
  • 椰漿 Coconut milk 105克

椰汁層

  • 椰漿Coconut milk 150克
  • 暖水 Warm water 50ml
  • 木薯粉 Tapioca powder 105克
  • 糖 Sugar 75克
  • 1

    紫薯去皮，切件，再蒸15分鐘。熟後，將紫薯壓成泥。peel , cut into pieces and . Mash it after it has been cooked

  • 2

    將糖和暖水混合，倒入椰漿，木薯粉和糯米粉拌均，再加入紫薯泥攪拌後，過篩令它幼滑 Mixed sugar and warm water, add and stir Coconut milk, Tapioca powder and Glutinous rice flour, then mix with mashed purple potato. Sieve the purple potato mixture.

  • 3

    重覆（2)的動作，製左出椰汁層 repeat once again (2) for the coconut milk layers

  • 4

    在盤上抹上油，,，以中大火蒸3-4分鐘。再倒入白色粉漿，再蒸3-4分鐘。如此類推。最後用中大火蒸20分鐘 Grease a tray, pour the purple batter, Steam it for 3-4 mins with medium-high heat。 After that, pour the white batter and Steam it for 3-4 mins with medium-high heat. Do it layer by layer until the batt

  • 5

    拿出放涼，脱模，再切件。Take out and cool down, de-mould and cut into pieces

  • 6

    和暖水拌均，做出椰汁層 Mixed tapioca powder, sugar, coconut milk and warm water for the coconut layer

  • 7

    混合紫薯蓉，木薯粉，椰漿，糯米粉，糖和暖水 Put the tray into the steamer

  • 8

    最後以紫色封頂，蒸20分鐘 Let the purple layer be on top at last, steam for 20 mins


  • 9

    梅花間竹地倒入粉漿 Pour in the purple and white mixture alternately

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