Apam Puteri Ayu Pandan | 班蘭椰絲小松糕 食譜 | Kuih Seri Ayu Resipi

(Recipe 食譜)

(A) Coconut Shreds 椰絲配料 - Coconut shreds 椰絲 100g - Corn flour 玉米粉 1 tsp - Pinch of salt 少許鹽

(B) Pandan Layer 班蘭層 - Egg 雞蛋 2pcs - Caster sugar 細砂糖 75g - Pandan juice 班蘭汁 40ml (2 pcs Pandan leaves blended with 45ml water, filter to get 40ml juice) (2片班蘭葉加入45ml水攪打， 過濾取40ml汁) - Coconut milk 椰漿 50ml - Low gluten flour 低筋麵粉 80g

Instructions: 1. Brush the bottom of the mould with cooking oil. 2. Combine the coconut shreds topping ingredients, then fill it half with shredded coconut. 3. Place 2 moulds on top of each other and press until the shredded coconut is solid. 4. Beat the sugar and eggs together until light and fluffy. I made use of an electric mixer. 5. Stir in the coconut milk and Pandan juice thoroughly. 6. Slowly add the flour and mix until the batter well combined. 7. Fill the sponge cake mould with another half batter. 8. Pre-heat the steamer and steam for 12 minutes over medium heat. 9. Remove the cake from the mould until it has cooled slightly.

製作方法： 1. 用食用油刷洗模具的底部。 2. 將椰絲配料混合，然後用絲填滿一半模具。 3. 將2個模具彼此疊放，然後按直到椰絲壓成硬體。 4. 將糖和雞蛋一起打，直到蓬鬆混合。我使用了電動攪拌機。 5. 徹底攪拌椰奶和班蘭汁。 6. 慢慢加入過篩的麵粉並攪拌直至麵糊充分混合。 7. 用麵糊將蛋糕模具另一半填滿。 8. 用中火將蒸鍋預熱，以中火蒸12分鐘。 9. 直到略微冷卻為止，將蛋糕從模具中取出。