Pumpkin Layer Kueh金瓜打兰糕

Pumpkin Layer Kueh
金瓜打兰糕

Ingredient
材料

Shredded pumpkin 70g
南瓜丝

Pumpkin flesh 100g
(Steam until cooked & tender)
南瓜肉(蒸熟)

Batter Ingredient
粉浆材料

Rice flour 100g
粘米粉

Sago flour 125g
沙谷粉

Thick coconut milk 300ml
浓椰浆

Water 200ml
水

Syrup
糖浆

Castor sugar 150g
细糖

Water 250ml
水

Pandan leaf 5 blade
香兰叶

Method
做法

1. To Make syrup, cook sugar with water and pandan leaf until sugar is well dissolved.
准备糖浆， 把糖浆的煮沸，煮至糖溶化。

2. Combined batter ingredient, add syrup strain well, reserve 200g batter mixture.
把粉的材料拌均， 加入糖浆，过滤后盛起200g 以做上面的面糊。

3. Cook the rest of the remaining, batter mixture in a non-stick pan over low heat until begins to thicken. Add in shredded pumpkin mix well.
把其余的混合物以慢火搅煮至浓稠，加入金瓜丝拌均。

4. Pour shredded pumpkin batter mixture in greased 8 inches tray and steam 15 minutes.
把金瓜丝混合物倒入一个8寸的盆，再以大火蒸15分钟。

5. Blend the reserve 200g of batter with steamed pumpkin in a blander until smooth,
remove pour mixture onto no 4 and steam 15-20 minutes.
把蒸熟的南瓜加入留下的那200g 面糊后用搅拌机搅烂，倒入盆再蒸15-20分钟就可。