椰奶斑斕雙層糕 Kuih Talam

椰奶斑斕雙層糕 Kuih Talam

7寸方盤｜4-6人份

7-inch Pan | 4-6 Servings

【材料】

下層：鹹椰奶層

濃椰漿 400ml

粘米粉 80g

木薯粉 30g

鹽 1茶匙

熱水 125ml

上層：斑斕層

斑斕葉汁 200ml（斑斕葉 8-10片 + 清水 300ml 打碎過濾）

粘米粉 100g

木薯粉 30g

細砂糖 70g

鹽 ¼茶匙

濃椰漿 100ml

鹼水 ½茶匙

【Ingredients】

Bottom Layer: Salted Coconut Milk Layer

Coconut Milk 400ml

Rice Flour 80g

Tapioca Flour 30g

Salt 1 tsp

Hot Water 125ml

Top Layer: Pandan Layer

Pandan Juice 200ml (Blend 8-10 pandan leaves with 300ml water and strain)

Rice Flour 100g

Tapioca Flour 30g

Sugar 70g

Salt ¼ tsp

Coconut Milk 100ml

Lye Water ½ tsp

【做法｜Steps】

斑斕葉剪小段，加清水用料理機打碎，過濾取汁，靜置冷藏取底部深綠色斑斕精華。

Cut pandan leaves, blend with water, strain, and chill to collect the deep green extract.

粘米粉、木薯粉、鹽混合，倒入濃椰漿和熱水攪勻並過篩。模具刷薄油放入蒸鍋預熱，倒入椰奶糊，大火蒸 18-20 分鐘至完全凝固。取出後用叉子在表面輕劃淺紋。

Mix rice flour, tapioca flour, salt, coconut milk, and hot water, then strain. Pour into greased, preheated pan and steam on high for 18-20 minutes until set. Scratch the surface gently with a fork.

斑斕汁、糖、鹽、椰漿攪勻，加入粘米粉和木薯粉拌勻並過篩，加鹼水攪勻。小火邊加熱邊攪拌至微微濃稠（能掛勺），立刻離火。

Mix pandan juice, sugar, salt, coconut milk, rice flour, and tapioca flour, then strain and add lye water. Stir over low heat until slightly thickened, then remove from heat.

把斑斕糊沿著刮刀背緩緩倒在已蒸熟的下層上。大火再蒸 20-25 分鐘至表面完全凝固、有光澤。關火後虛蒸 3 分鐘再開蓋。

Slowly pour pandan mixture over the cooked bottom layer using a spatula. Steam on high for 20-25 minutes until set. Turn off heat and rest for 3 minutes before opening.

必須完全冷卻 2-3 小時再脫模切塊。刀面抹一點油切面會更整齊。冷藏後口感更Q彈。

Cool completely for 2-3 hours before unmolding and slicing. Grease the knife for clean cuts. Chill for a bouncier texture.

【 小貼士 Tips】

鹼水別省也別多，½茶匙剛好，防褪色。沒有可用小蘇打 ⅛茶匙 + 240ml 水代替。

Use exactly ½ tsp lye water to stabilize color. Substitute with ⅛ tsp baking soda in 240ml water.

下層一定要蒸到全熟再倒上層，用叉子劃紋是兩層不分離的關鍵。

Ensure bottom layer is fully cooked and scratched with a fork to prevent separation.

斑斕層煮糊時必須小火慢攪，至微稠即可，火大易出水、口感粗糙。

Stir pandan mixture constantly over low heat until slightly thick. High heat causes weeping.

木薯粉提供Q彈，粘米粉提供軟糯，兩者是不可替換的標配組合。

Tapioca flour adds bounciness while rice flour adds softness. Both are essential.

蒸好後冷藏一夜風味最佳。密封冷藏可存 2-3 天，吃前蒸 2-3 分鐘即可恢復口感。

Best served after chilling overnight. Store sealed for 2-3 days and re-steam for 2-3 minutes.