煙韌軟糯｜椰汁斑蘭千層糕 Coconut milk and pandan layer cake

Name: 煙韌軟糯｜椰汁斑蘭千層糕 Coconut milk and pandan layer cake
Yield: 7-8人
Ingredients: 5片/leaves 斑蘭葉 Pandan leaf; 400毫升/ml 椰漿 Coconut milk; 40克/g 粘米粉 Rice flour; 300克/g 木薯粉 Tapioca flour; 240克/g 糖 Sugar; 220毫升/ml 水 Water

2023 年 08 月 16 日發佈列印

椰汁斑蘭千層糕又名拉耶糕，是東南亞流行的娘惹（華人與當地人所生的後代）糕點
，特點是將幾種不同口味及顏色的粉漿交替蒸熟，深受當地人及香港人喜愛。今次的拉椰糕以木薯粉作主要材料，配以新鮮的斑蘭葉打汁製作，口感煙韌軟糯，可以室溫保存2天，反而放入雪櫃內會變硬，影響質感。

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食材（7-8人） 1小時以上

- 食材
- 斑蘭葉 Pandan leaf 5片/leaves
- 椰漿 Coconut milk 400毫升/ml
- 粘米粉 Rice flour 40克/g
- 木薯粉 Tapioca flour 300克/g
- 糖 Sugar 240克/g
- 水 Water 220毫升/ml

1斑蘭葉切細段，加水放攪拌機打成汁後隔渣備用 Cut pandan leaves into small pieces and blend with water in a blender. Strain the mixture and set aside.
2木薯粉、粘米粉、椰漿、糖及水拌勻後過篩 Mix tapioca flour, rice flour, coconut milk, sugar, and water together and strain the mixture.
3將粉漿分成兩份，其中一份與斑蘭汁拌勻 Divide the mixture into two parts. Mix one part with pandan juice.
4準備ㄧ煲滾水，將已抹油的糕盆放於蒸架上 Prepare a pot of boiling water and place a greased cake pan on a steaming rack.
5加入一份綠色粉漿，加蓋中大火蒸約4分鐘至凝固 Pour in one part of the green mixture and steam on high heat for about 4 minutes until set.
6加入一份白色粉漿，加蓋中大火蒸約4分鐘至凝固 Pour in one part of the white mixture and steam on high heat for about 4 minutes until set.
7重覆加入綠色及白色粉漿及蒸熟至9-10層 Repeat the process, alternating between green and white mixture, until there are 9-10 layers.
8最後加蓋再蒸10分鐘確保全熟 Steam for another 10 minutes with the lid on to ensure the cake is fully cooked.
9放涼後脫模切件即作 Let the cake cool down and then remove from the mould. Cut into pieces before serving.