珍姐【班蘭千層糕】PANDAN LAYER CAKE

班蘭千層糕（食谱） 材料 180克 粘米粉 500克 木薯粉 30克 小麥澱粉 400克 椰奶 1小匙 鹽 330克 白砂糖 500克 熱開水 35片 班蘭葉 首先將35片班蘭葉剪成小段用250克清水重複拌打3次成濃縮斑斕汁液待用，把粘米粉，木薯粉，小麥澱粉，椰奶， 鹽，白砂糖，燒開水全部混合攪拌均勻至無顆粒狀過濾粉漿，把粉漿平均分成兩份第一份加入250克清水，第二份加入濃縮班蘭汁液，兩份的粉漿個是1000毫升多一些，將白色層分成4份青色層也是分成4分每份粉漿是260毫升，用上8寸四方糕盤抹上油放入預先燒開的鍋裡，有次序將每層的粉漿倒入糕盤裡每層粉漿需蒸上6分鐘，最後一層需蒸上10分鐘，取出糕點待冷後才切件並可享用，謝謝 Pandan layer cake (recipe) material 180g rice flour 500 g tapioca flour 30 g wheat starch 400g coconut milk 1 tsp salt 330g white sugar 500g hot water 35 pandan leaves First cut 35 pandan leaves into small sections, mix with 250 grams of water and beat them 3 times to form a concentrated and colorful juice for later use. Mix the rice flour, tapioca flour, wheat starch, coconut milk, salt, sugar and boiled water and stir wellTo filter the slurry without particles, divide the slurry into two equal parts. The first part is added with 250 grams of water, and the second part is addedConcentrated pandan juice, the two powder paste is more than 1000ml, and the white layer is divided into 4 green layers It is divided into 4 parts, each serving of mash is 260 ml. Use an 8-inch square cake pan to grease with oil and put it in a pre-boiled pot. Pour each layer of flour paste into the cake tray in an orderly manner. Each layer of flour paste needs to be steamed for 6 minutes, and the last layer needs to be steamed for 10 minutes.Take out the pastry and wait for it to cool before cutting it into pieces and enjoying it, thank you