班兰煎哆糕 （Steamed Cendol Pandan Kueh）

这款香浓软滑的椰浆混合着浓浓的煎哆香味，糕内有煎哆， 糕上再撒上了玉米粒， 吃起来嫩滑爽口的糕点，相信没有几个人可以抗拒的。 不论大人还是孩子，都无法抗拒这班兰叶的阵阵清香味所带来的诱惑吧！

   

(食谱取自新新饮食 No..71)

做法：
1。将所有材料A拌匀， 过滤待用。
2。将材料B煮至糖溶解， 倒入做法（1）里搅匀， 再加入煎哆拌匀。
3。将做法（2）的糊浆倒在一个铺上香蕉叶的蒸盘里（我用小杯子，必需将小杯子预先涂上油）， 以中火蒸5分钟开盖。
4。将玉米粒撒在糕面上， 继续蒸30分钟或至熟。 （小杯子只蒸15分钟即可）
5。取出， 待凉冷却后切块享用。 （ 吃不完亦可把糕点放入冰箱里）

Steamed Cendol Pandan Kueh

（Recipe from Yum Yum Magazine No. 71)

Ingredients A:

3 pieces pandan leaf, 200ml water (blend pandan leaves with water, strain it)

150g rice flour, 120g tapioca flour, 50g sago flour, 300g thick coconut milk 

Ingredients B:

220g caster sugar, 1 tsp salt, 500g water

Ingredients C:

250g cendol, 60g fresh sweet corn

* one 8" square steaming tray, lined with banana leaves ( I used small steam cup)

Method: 

1. Combine all the ingredients A and stir well. Strain the mixture and leave aside.

2. Put Ingredients B into a pot, stir and cook until the sugar has dissolved and boiled, pour in method (1) and stir well, add cendol and stir well.

3. Pour the batter into the lined steaming tray,  (I used small steam cup) steam over medium heat for 5 minutes.

4. Open the lid and sprinkle sweet corn on top. Continue to steam for another 30 minutes or until cooked.（I steamed for 15 minutes)

5. Remove and leave to cool, cut into pieces and serve.

This post is link to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

AND  This post also link to the event Cook-Your Book #4 organized by Joyce (Kitchen Flavours).