班蘭九層糕（Pandan 9 Layers Cake）的做法，簡單又好吃，下午茶不用買了~

班蘭九層糕

材料 A :

木薯粉：180g

沙谷粉：50g

白糖：220g

濃椰漿：320ml

水：220ml

鹽：¼ 小匙

材料 B ：

班蘭葉汁：2 大匙

綠色素：少許

做法 :

全部材料 A 放入大碗中拌勻，過濾。取出 1/3 的麵糊加入材料 B 拌勻。

綠色麵糊分成 5 等份，白色麵糊分成 4 等份。

將 1 份綠色麵糊倒入 8 x 6 寸方形模，中大火蒸3分鐘。取出倒入白色麵糊繼續蒸3分鐘。如此重複蒸至最後一層蒸7分鐘即可取出，待冷才切塊。

Pandan 9-Layers Cake

Material A :

Tapioca flour: 180g

Sago flour: 50g

White sugar: 220g

Thick coconut milk: 320ml

Water: 220ml

Salt: ¼ tsp

Material B:

Pandan leaf juice: 2 tbsp

Green pigment: a little

Practice :

Put all ingredients A in a large bowl, mix well, strain. Take out 1/3 of the batter, add in ingredient B and mix well.

Divide the green batter into 5 equal parts and the white batter into 4 equal parts.

Pour 1 portion of the green batter into an 8 x 6 inch square mold and steam for 3 minutes over medium-high heat. Take out and pour in the white batter and continue to steam for 3 minutes. Repeat this until the last layer is steamed for 7 minutes, then take it out, and cut into pieces when it is cold.