雙層斑斓達蘭糕 (食谱）

斑斕汁材料
15片 斑斕葉
400毫升 清水
2小匙 堿水

A材料
250毫升 椰奶
500毫升 斑斕汁
140克 粘米粉
400克 木薯粉
30克 綠豆粉
半小匙 鹽
330克 白砂糖
600毫升 熱開水

B材料
100克 粘米粉
200克 木薯粉
500毫升 椰奶
300毫升 清水
1小匙半 鹽

首先將斑斕葉剪成小段以及清水倒入料理機裡一起攪拌過濾後，在斑斕汁液裡加入堿水以保持翠綠和Q度口感備用，把A材料全部混合攪拌均勻至無顆粒後並加入白砂糖和熱開水再次的攪拌均勻後過篩出粉漿後倒入鍋裡開上小火煮至濃稠取出並倒入抹上油10寸糕盤裡鋪平後放入鍋裡中火蒸上20分鐘，然後把B材料全部混合攪拌均勻至幼滑後把粉漿過篩備用，把上層的粉漿攪拌後將粉漿分成3份1份是300毫升，將第一份300克的粉漿倒入已蒸上20分鐘低層上並蒸上6分鐘後，把第2份粉漿倒入並蒸上6分鐘後倒入最後1層並蒸上8分鐘後取出待冷才可切件，謝謝

Double Layer Kuih Talam (Recipe)

Pandan juice ingredients
15 pandan leaves
400ml water
2 tsp water

A material
250ml coconut milk
500ml Pandan juice
140g sticky rice flour
400g tapioca flour
30 g mung bean flour
1/2 tsp salt
330g white sugar
600ml hot water

Material B
100g sticky rice flour
200g tapioca flour
500ml coconut milk
300ml water
1 tsp half salt

First cut the pandan leaves into small pieces and pour the water into the food processor, stir and filter together, add the water to the pandan juice to keep the green and Q-degree taste for later use, mix all the ingredients A and stir until there are no particles, then add the white sugar Mix it with hot water again, sieve out the slurry, pour it into a pot and cook on low heat until thick, take it out and pour it into a greased 10-inch cake pan, spread it out, put it in the pot and steam it for 20 minutes 10 minutes, then mix all ingredients B and stir evenly until smooth, then sieve the slurry for later use. After stirring the upper layer of the slurry, divide the slurry into 3 portions, 1 portion is 300 ml, and pour the first portion of 300 g of the slurry. After steaming for 20 minutes on the lower layer and steaming for 6 minutes, pour in the 2nd batch of batter and steam for 6 minutes, then pour into the last layer and steam for 8 minutes, then take it out and let it cool before cutting into pieces, thank you