材料( ingredients )：
• 木薯粉( tapioca flour ) - 575g
• 粘米粉( rice flour ) - 125g
• 浓椰浆( thick coconut milk ) - 2000ml
• 细纱糖( fine sugar ) - 500g
• 盐( salt ) - 1tsp
• 班兰叶( pandan leaves ) - 适量( adequate amt )
• 色素( coloring ) - 适量( adequate amt )
做法( method )：
• 将椰浆、班兰叶与细纱糖放入锅里煮至糖溶化、熄火、待凉
( pour thick coconut milk、pandan leaves and fine sugar into saucepan、bring to boil till sugar dissolves、remove from stove、set aside allow to cool )
• 木薯粉与粘米粉混合、倒入椰浆一起搅拌均匀
( in a mixing bowl mix tapioca flour and rice flour together、pour in coconut mixture and whisk thoroughly till well mixed )
• 把椰浆糊分成九份、分别加入色素
( divide batter into 9 portions、adding colorings to each individual respectively )
• 预热蒸锅后倒入第一层椰浆糊蒸5分钟、从复步骤至第九层后蒸30分钟即可
( bring water to boil in steaming pot、pour in first layer of batter and steam for 5mins、repeat process till the last layer、steam for 30mins )
温馨提示( tips )：
• 摸子记得抹些油、有助于脱摸
( greased mould aids in removing kuih )
• 九层糕的甜度可以按照个人喜好自行做出调整
( sweetness of kuih may be adjusted according to one's preference )
• 如果不喜欢那么QQ的九层糕可以将粉类的分量调一调、粘米粉的分量争加、木薯粉的分量减少、只要总粉类分量是700g
( if you prefer kuih that is not so "soft n tender"、adjust the amount of flour used、i.e: increase the amount of rice flour and decrease the amount of tapioca flour、as long as the amount of flour used total up to 700g )
• 要等九层糕完全冷却后才脱摸不然"糕"会裂开、你就就全功尽弃咯~~~
( allow kuih to cool down completely before removing from mould if not all efforts will be nullified )
❥❥❥ 免责声明( disclaimer ) :
• 食谱经过测试和验证成功才发布、分享者 ( Min Min ) 无法控制任何第三者在采用食谱时未能成功做出成品、用户在此知悉并同意分享者 ( Min Min ) 将无需负责或承担任何失败的成品
( all recipes shared are tested and proven to be successful by many individuals, the facebook page owner ( Min Min ) has no control over any third party who failed to produce the final product. the user hereby acknowledges and agrees that the facebook owner ( Min Min ) is not held responsible or liable for any unsuccessful production )
• 每个人都有自己偏爱的食物、对于食物的口感和口味方面的要求也有所不同、食谱仅作参考之用无法迎合每一个人的喜好、无需盲目跟从该自行做出必要更改
( everyone has their own preference of food. food requirements varies from person to person as such recipe serves as a reference only not be able to cater to each individual preference. kindly make necessary adjustments )
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