班蘭雙層糯米糕（食谱）
A材料
1000克 糯米
400克 椰奶
半大匙 鹽
B材料
180克 粘米粉
500克 木薯粉
半小匙 鹽
200毫升 椰奶
1000毫升 清水
330克 糖
200毫升 斑斕汁液
首先將糯米清洗乾淨泡在水裡2小時待用，把1000毫升的清水燒開倒入盆里然後把糖倒入攪拌至融化待用，把已泡上2小時的糯米瀝乾倒入糕盤裡並把A材料全倒入攪拌均勻把糯米壓平加少許水確包水是腌過糯米就可以了，放入預先燒開的鍋裡並大火蒸上35分鐘，已熟透糯米飯拌均勻盛以抹上油14寸的糕盤裡鋪平，按壓緊實再次的蒸上10分鐘，然後把預先準備的糖水和B材料全部混合攪拌均勻，把粉漿過濾出分成4份每份粉漿平均為500毫升，分成4次加入糯米層上，第1到3層蒸上8分鐘，第4層也就是最上層需要蒸上10分鐘，待冷後可切件，謝謝
Pandan Double Layer Glutinous Rice Cake (Recipe)
A material
1000g glutinous rice
400g coconut milk
1/2 tablespoon salt
B material
180g rice flour
500 g tapioca flour
1/2 teaspoon salt
200ml coconut milk
1000ml water
330g sugar
200ml Pandan juice
First, clean the glutinous rice and soak it in water for 2 hours for later use. Bring 1,000 ml of water to a boil, then pour the sugar into the bowl and stir until it melts. Drain the glutinous rice that has been soaked for 2 hours and pour it into the cake pan. Pour all ingredients A and stir evenly. Flatten the glutinous rice and add a little water to make sure that the glutinous rice has been marinated. Put it into a pre-boiled pot and steam it on high heat for 35 minutes. Mix the glutinous rice evenly after it has been cooked. Spread it on a 14-inch pastry pan with oil, press firmly and steam again for 10 minutes, then mix the prepared sugar water and ingredients B and stir evenly, filter the slurry into 4 parts each The average size of the pulp is 500ml, divided into 4 times and added to the glutinous rice layer. The first to third layers are steamed for 8 minutes. The fourth layer is the uppermost layer and needs to be steamed for 10 minutes. When it is cold, it can be cut into pieces. Thank you
20 июл 2021
