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