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。

製作時間: 1小時以上
份量人數: 7-8人

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

作法:
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.
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.
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.
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.
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.
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.
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.
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.
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.

- 食譜來源 : https://cook1cook.com/recipe/54527
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