珍姐【雙層斑斓達蘭糕】KUIH TALAM

雙層斑斓達蘭糕 (食谱） 斑斕汁材料 15片 斑斕葉 400毫升 清水 2小匙 堿水 A材料 250毫升 椰奶 500毫升 斑斕汁 140克 粘米粉 400克 木薯粉 30克 綠豆粉 半小匙 鹽 330克 白砂糖 600毫升 熱開水 B材料 100克 粘米粉 200克 木薯粉 500毫升 椰奶 300毫升 清水 1小匙半 鹽 首先將斑斕葉剪成小段以及清水倒入料理機裡一起攪拌過濾後，在斑斕汁液裡加入堿水以保持翠綠和Q度口感備用，把A材料全部混合攪拌均勻至無顆粒後並加入白砂糖和熱開水再次的攪拌均勻後過篩出粉漿後倒入鍋裡開上小火煮至濃稠取出並倒入抹上油10寸糕盤裡鋪平後放入鍋裡中火蒸上20分鐘，然後把B材料全部混合攪拌均勻至幼滑後把粉漿過篩備用，把上層的粉漿攪拌後將粉漿分成3份1份是300毫升，將第一份300克的粉漿倒入已蒸上20分鐘低層上並蒸上6分鐘後，把第2份粉漿倒入並蒸上6分鐘後倒入最後1層並蒸上8分鐘後取出待冷才可切件，謝謝 Double Layer Kuih Talam (Recipe) Pandan juice ingredients 15 pandan leaves 400ml water 2 tsp water A material 250ml coconut milk 500ml Pandan juice 140g sticky rice flour 400g tapioca flour 30 g mung bean flour 1/2 tsp salt 330g white sugar 600ml hot water Material B 100g sticky rice flour 200g tapioca flour 500ml coconut milk 300ml water 1 tsp half salt First cut the pandan leaves into small pieces and pour the water into the food processor, stir and filter together, add the water to the pandan juice to keep the green and Q-degree taste for later use, mix all the ingredients A and stir until there are no particles, then add the white sugar Mix it with hot water again, sieve out the slurry, pour it into a pot and cook on low heat until thick, take it out and pour it into a greased 10-inch cake pan, spread it out, put it in the pot and steam it for 20 minutes 10 minutes, then mix all ingredients B and stir evenly until smooth, then sieve the slurry for later use. After stirring the upper layer of the slurry, divide the slurry into 3 portions, 1 portion is 300 ml, and pour the first portion of 300 g of the slurry. After steaming for 20 minutes on the lower layer and steaming for 6 minutes, pour in the 2nd batch of batter and steam for 6 minutes, then pour into the last layer and steam for 8 minutes, then take it out and let it cool before cutting into pieces, thank you