斑蘭芋頭椰汁糕 Pandan & Taro Coconut Pudding

班蘭芋頭椰汁糕 

2-3人份量

3” x 7” 焗盤

材料: 

上層

斑蘭葉 2 片

清水 1 杯 ( 250 亳升）

大菜絲 3 克 （切碎）

砂糖         2 湯匙

芋頭粒 約 3 湯匙

下層

椰漿 150 亳升

清水 100 亳升

大菜絲 3 克 （切碎）

砂糖 約 2 湯匙

1. 先將斑蘭葉沖淨，切碎，加水煲成斑蘭水。
2. 隔渣後，加入大菜絲及砂糖煮溶，備用。
3. 加入已蒸熟的芋頭粒，倒入焗盤中，攤涼後放入雪櫃待凝固。
4. 椰漿、清水、砂糖及大菜絲一併放入煲內煮溶。
5. 倒入已凝固的斑蘭芋頭糕上，攤涼後放入雪櫃待凝固。
6. 最後從盤中倒出，即成。
7. 
   

Pandan & Taro Coconut Pudding

Serves : 2-3       

Mould : 3” x 7” baking mould

Ingredients : 

Upper Layer

Pandan Leaves 2 pcs

Water 1 cup (250ml)

Agar Agar 3g (finely chopped)

Caster Sugar 2 tbsp

Taro cubes 3 tbsp (cooked)

Lower Layer

Coconut Milk 150ml

Water 100ml

Agar Agar 3g (finely chopped)

Caster Sugar 2 tbsp

1. Rinse the pandan
   leaves and patch dry.  Finely cut into pieces and add to the water.   Bring to boil, then simmer for 10 minutes.
2. Drained and get the pandan flavor water.  Add agar agar & sugar, stir until melted.
3. Add cooked Taro cubes, pour into the greased mould.
4. Refrigerate for about 20 minutes or until set. 
5. Prepare another layer.  Put coconut milk, water, sugar & agar agar into the saucepan and bring to boil until dissolved.  Keep stirring and let the mixture cool down a bit.
6. Pour into the mould to form another layer, to refrigerate until set.  
7. Unmould it to serve after completely set.