班蘭椰漿發糕 Pandan Coconut Milk Huat Kuih/Fatt Koh （純素）

班蘭椰漿發糕帶著班蘭椰香味，口感松軟，微甜，不用發酵，不用等待，適合素食者。

班蘭椰漿發糕 （純素） Pandan Coconut Milk Huat Kuih/Fatt Koh

分量：6-7個班蘭椰漿發糕

材料：

自發麵粉 150克 泡打粉 1/2 茶匙 細鹽 1/8 茶匙 細砂糖 60克 椰漿 90毫升 班蘭汁 70毫升 （把4條香蘭葉和80毫升 清水一起攪拌至細膩，過濾，取出70毫升班蘭汁。 玉米油 1 湯匙

做法： 1.把150克自發麵粉，1/2 茶匙泡打粉和1/8 茶匙混合，過篩 2.加入60克細砂糖，加入70毫升班蘭汁和90毫升椰漿，攪拌均勻 3.最後加入 1 湯匙玉米油，拌至完全混合 4.準備6-7個陶瓷茶杯，塗上一層油，倒入9分滿的麵糊 5.把杯子排入蒸籠裏 6.水滾後，以大火蒸20分鐘

Pandan Coconut Milk Huat Kuih/Fatt Koh Pandan Coconut Milk Huat Kuih has the fragrance of Pandan coconut, soft taste, slightly sweet, no fermentation, no waiting, suitable for vegetarians.

Pandan Coconut Milk Huat Kuih/Fatt Koh

Yield: 6-7 pandan coconut milk hair cake

material:

Self-raising flour 150g 1/2 tsp baking powder 1/8 tsp salt 60 grams caster sugar 90ml coconut milk 70 ml pandan juice (Stir 4 strips of pandan leaves with 80 ml water until fine, filter, and take out 70 ml pandan juice） Corn oil 1 tbsp

practice: 1. Mix 150g self-rising flour, 1/2 teaspoon baking powder and 1/8 teaspoon, and sift 2. Add 60g of caster sugar, 70ml pandan juice and 90ml coconut milk, mix well 3. Finally add 1 tablespoon of corn oil, mix until fully mixed 4. Prepare 6-7 ceramic tea cups, apply a layer of oil, and pour 9 minutes full of batter 5. Put the cup into the steamer 6. After the water boils, steam on high heat for 20 minutes