糯米双色蒸糕 Kuih Salat

第一次做时
只做了原食谱的 1/2
那时懒得计算
所以用了2粒鸡蛋 （原食谱是3粒）

结果上层蒸了好久都不会凝固
真的好失望


这次我学乖了
算出了1/3的分量
终于
我成功了

材料 Ingredients:
白色糯米层 Glutinous Rice Layer
250g 糯米 Glutinous Rice
200ml 稀椰浆 Coconut Milk
1/2tsp 盐 Salt
1tbsp 食油 Cooking Oil

绿色椰浆糕层 Green Custard Layer
40g 普通面粉 Plain Flour
1tbsp 玉米粉 Corn Flour
1nos 鸡蛋 Egg
50g 糖 Sugar
150ml 浓椰浆 Coconut Cream
1/8tsp 盐 Salt
100ml 清水 Plain Water
5pcs 斑兰叶 Pandan Leaves (Screw pine Leaves)

做法 Method:
白色糯米层
1. 糯米洗干净，浸过夜。
Wash glutinous, soak overnight in water.

2. 将糯米沥干干，备用。
Drain glutinous rice, place aside.

3. 将盐加入稀椰浆中，搅拌直融化。
Add salt to coconut milk, stir until all the salt dissolve.

4. 把糯米放入抹了油的模，倒入加了盐的稀椰浆和食油，拌匀后铺平。
Put glutinous rice into a greased mold, pour in coconut milk and cooking oil, mix well and flatten it.

5. 热水上锅，以大火蒸20分钟。
Steam over boiling water with high heat for 20 minutes.

6. 把糯米稍微按平，备用。
Slightly press to flatten the glutinous rice, place aside.

绿色椰浆糕层
7. 将普通面粉和玉米粉过筛，混合均匀。
Sift plain flour and corn flour, mix well.

8. 将清水和班兰叶放入搅拌机搅成斑兰汁，过沥去渣，备用。
Blend pandan leaves with plain water, strain, place aside.

9. 将盐加入浓椰浆中，搅拌直融化，备用。
Add salt to coconut cream, stir until all the salt dissolve, place aside.

10. 把鸡蛋和糖稍微打发，倒入加了盐的浓椰浆和斑兰汁，拌匀。
Beat egg and sugar until fluffy, pour in coconut cream and pandan juice, stir well.

12. 拌入普通面粉和玉米粉，混合均匀。
Fold in plain flour and corn flour, mix well.

13. 将面糊过筛，倒入以蒸过的糯米层上。
Strain the mixture, pour on the cooked glutinous rice.

14. 热水上锅，以小火蒸45分钟即可。
Steam over boiling water with low heat for 45 minutes.

小小贴士 Cheryl's Tip
1. 如果没有斑兰叶，可以用1/3小匙斑兰香精代替。
If hard to find pandan leaves, replace with 1/3tsp pandan paste.

2. 如果用新鲜的稀椰浆就不必加入食油。
Ignore cooking oil if use fresh coconut milk.

3. 把面糊倒入糯米层时动作要慢以免形成气泡，导致糕的表面不平。
Pour batter on cooked glutinous rice slowly and gently to prevent the formation of bubble that will made the surface not smooth.

4. 上层要以小火蒸，可以盖上锡纸避免水珠滴入。
Custard layer must steam with low heat, cover with aluminum foil to prevent water drops into it.