珍姐【娘惹九層糕】NYONYA NINE LAYER CAKE

娘惹九層糕（食谱）

A 材料
270克 粘米粉
60克 綠豆粉
810克 木薯粉
900毫升 新鮮濃椰奶
600毫升 清水

B 材料
4片 班蘭葉
650克幼糖
1小匙 食用鹽
1200毫升 清水（用於煮糖水）

[首先將糖水燒開把班蘭葉，幼糖，鹽，和1200毫升的水倒入鍋裡把糖煮至融化關火蓋上鍋蓋10分鐘吧班蘭葉的香味融入糖水裡，將所有A和B材料混合攪拌後把粉漿過濾，過濾的粉漿共有3700毫升分成9份每份是410毫升，白色4份，青色2份，紅色3份用上14寸圓形糕盤抹上油，放入預先燒開的鍋裡，倒入第1 份紅色，中火蒸上5分鐘第2層白色，第3層青色，第4層白色，第5層紅色，第6層白色，第7層青色，第8層白色，最後一層紅色加入少許紅蘿蔔食用色素，蒸上10分鐘就可以了，九層糕必須待冷後才可切成件，謝謝

Nyonya Nine Layer Cake (Recipe)

A material
270g sticky rice noodles
60g mung bean flour
810g tapioca flour
900 ml fresh thick coconut milk
600ml water

B material
4 slices pandan leaves
650 g sugar
1 tsp salt
1200 ml water (used for boiling sugar water)

[First bring the sugar water to a boil, put pandan leaves, sugar, salt, and 1200 ml of water into the pot and cook the sugar until melted Turn off the heat and cover the pot for 10 minutes. Put the aroma of pandan leaves into the sugar water. Mix all the ingredients A and B. Filter the powder slurry, the filtered powder slurry is 3700ml divided into 9 parts each is 410ml, 4 white parts,
2 servings for blue and 3 servings for red. Use a 14-inch round cake pan and grease them with oil, put them in a pre-boiled pot, and pour into the first Red, steamed on medium heat for 5 minutes. The second layer is white, the third layer is cyan, the fourth layer is white, the fifth layer is red, and the 6 layers of white, 7 layers of cyan, 8 layers of white, the last layer of red add a little carrot food coloring, steam It only takes 10 minutes. The nine-layer cake must be cold before it can be cut into pieces, thank you