珍姐【班蘭千層糕】PANDAN LAYER CAKE

班蘭千層糕（食谱）
材料
180克 粘米粉
500克 木薯粉
30克 小麥澱粉
400克 椰奶
1小匙 鹽
330克 白砂糖
500克 熱開水
35片 班蘭葉
首先將35片班蘭葉剪成小段用250克清水重複拌打3次成濃縮斑斕汁液待用，把粘米粉，木薯粉，小麥澱粉，椰奶， 鹽，白砂糖，燒開水全部混合攪拌均勻至無顆粒狀過濾粉漿，把粉漿平均分成兩份第一份加入250克清水，第二份加入濃縮班蘭汁液，兩份的粉漿個是1000毫升多一些，將白色層分成4份青色層也是分成4分每份粉漿是260毫升，用上8寸四方糕盤抹上油放入預先燒開的鍋裡，有次序將每層的粉漿倒入糕盤裡每層粉漿需蒸上6分鐘，最後一層需蒸上10分鐘，取出糕點待冷後才切件並可享用，謝謝
Pandan layer cake (recipe)
material
180g rice flour
500 g tapioca flour
30 g wheat starch
400g coconut milk
1 tsp salt
330g white sugar
500g hot water
35 pandan leaves
First cut 35 pandan leaves into small sections, mix with 250 grams of water and beat them 3 times to form a concentrated and colorful juice for later use. Mix the rice flour, tapioca flour, wheat starch, coconut milk, salt, sugar and boiled water and stir wellTo filter the slurry without particles, divide the slurry into two equal parts. The first part is added with 250 grams of water, and the second part is addedConcentrated pandan juice, the two powder paste is more than 1000ml, and the white layer is divided into 4 green layers It is divided into 4 parts, each serving of mash is 260 ml. Use an 8-inch square cake pan to grease with oil and put it in a pre-boiled pot. Pour each layer of flour paste into the cake tray in an orderly manner. Each layer of flour paste needs to be steamed for 6 minutes, and the last layer needs to be steamed for 10 minutes.Take out the pastry and wait for it to cool before cutting it into pieces and enjoying it, thank you

[@elaineyap276]

珍姐，请问班兰叶共几克

[@bearbear2998]

Very Happy to know you online. is this the same as 9 layer colorful kuih? Thank you.

[@Pastrylife99]

Both ingredient not same, taste also different, thank you

[@samkiukwok8093]

請問可以1比各種粉的份量

[@christinaleong9497]

请问那么浓的香兰叶精华，会有苦涩味儿吗? 请问这这糕点比较Q弹，还是九层糕比较Q? 谢谢指导及回复。

[@Pastrylife99]

不会，只要跟着我的比例和方法基本是没问题的，其实两种的口感我已经调到最适合最到位，口感都是一样的，谢谢，感恩你的支持

[@guirong3037]

珍姐，請問什麼是小麥澱粉?它在九層糕裡有什麼作用？

[@Pastrylife99]

小麦淀粉简称 ‘’淀粉‘’，有助于口感及立体感，谢谢，感恩你的支持

[@christinaleong9497]

请问小麦澱粉是澄粉吗

[@Pastrylife99]

是的，在烘焙店或者杂货店都能买得到，谢谢，感恩你的支持

[@geokmuigoh5391]

Use 1 or 2 coconut in order to squeen out 400 ml

[@Pastrylife99]

If you make it yourself, I don’t recommend you buy coconuts and make coconut milk by yourself, because there are too many processes that are not suitable. You can buy ready-made coconut milk at the morning market. Thank you and thank you for your support.

[@yingchan444]

請問珍姐为什麼要加碱水，不加可以吗？

[@Pastrylife99]

碱水必须加，能增加翠绿和Q弹，谢谢

[@WL1006]

why need air abu?

[@Pastrylife99]

Alkaline water keeps the emerald green of pandan juice and maintains the perfect taste, Thank you, thank for support

[@WL1006]

@@Pastrylife99 thanks u sifu

[@chngpohlay3364]

小麦澱粉是Wheat Flour嗎？

[@Pastrylife99]

属于是不过有很多种类，购买时要选对，谢谢，感恩你的支持

[@khoogeeseng4068]

Wheat starch

[@tszwu9374]

珍姐，這款糕會否甜味不足呢 ？

[@糕点人生珍姐]

甜度适中，香味真全。

[@陳淑萱-x4g]

請問有材料清單嗎？

[@tszwu9374]

小麥澱粉即澄面是洗去面筋的面粉 ：無筋韌性，適合制作蝦餃 粉果 晶餅等點心 °

[@糕点人生珍姐]

說的好，好有認知。

[@SunKwe]

By a good 'll oh 6 tt😢😮

[@geokmuigoh5391]

Water measurement not clear plse advise

[@Pastrylife99]

The pandan juice is 250 grams, and the Powder slurry is 500 grams of hot water and 250 grams of water. Thank you and thank you for your support

[@geokmuigoh5391]

What is 小麦淀粉

[@henrytai2851]

就是淀粉

[@Pastrylife99]

小麦淀粉简称‘’淀粉‘’在烘焙店或者杂货店都能买得到，谢谢，感恩你的支持

[@Pastrylife99]

Henry tai 谢谢你帮忙回复，谢谢，感恩你的支持

[@christinaleong9497]

您好。我试做了。 口感很好。但就有一个懊恼的问题，糕点很黏沾。请问是什么问题。

[@Pastrylife99]

是软嫩Q弹得口感，有经验的我曾经也遇过此问题是非常懊恼的， 最后我发现白砂糖的品牌是最大的关键会导致糕点出现这样的问题， 你只需要换品牌就可以了（CSR COARSE SUGAR ）包装颜色色桃红色的， 只要把品牌换了基本是没问题的，谢谢，感恩你的支持

[@christinaleong9497]

@@Pastrylife99 糖也会影响?

[@christinaleong9497]

请问珍姐的所以糕点都用这粗糖吗?

[@Pastrylife99]

是的，别小看【每批糖】和【糖的品牌】都会导致你的糕点失败， 曾经我也失败过无数次和丢了无数次才发现才能累积这些经验， 你们做的是小份而我们是以批来生产的只要失败全都要丢了，谢谢， 感恩你的支持

[@Pastrylife99]

要看你是做什么糕点，我们有用粗糖也有用幼糖，不一定的，刚才介绍给你们的品牌是有粗和幼的糖，谢谢，感恩你的支持

[@fongpekway1942]

珍姐，可以教做油条吗？

[@Pastrylife99]

谢谢你的建议我们会尽快安排，感恩，谢谢你的支持

[@MrDazyboi]

0”

[@titinaliyah172]

Lapis pandan

[@Pastrylife99]

thank， thank for your support