娘惹达兰糕 （Nyonya Kuih Talam)

底层材料：50克粘米粉，12克木薯粉，1大匙绿豆粉，120克糖，100克香兰汁（以6片香兰叶加水搅烂，过滤，取汁弃渣），240克水，2大匙浓椰浆，1/4小匙碱水（或以1/4小匙苏打粉溶入1/4小匙水）
上层材料：2汤匙粘米粉， 2汤匙绿豆粉，¼茶匙盐，1大匙糖，250克椰浆
做法：
底层：将所有的粉类放入碗中加入糖拌匀， 再加入班兰汁，水和碱水搅拌均匀。
过滤粉浆入小锅，以慢火搅煮至变稠。或放入微波炉内高温煮2分钟，间中必须多次取出搅拌避免结块。
将绿色粉浆过滤到一个7寸蒸盘，蒸约15分钟。
上层：把粉料和糖，盐放入碗中，加入椰浆，搅拌至均匀。
过滤小锅中以小火煮至稠状或同样可以微波炉代劳。切记必须不停搅拌。
把稠了的粉浆倒在绿色层上，用中小火蒸约15-20分钟至熟。
完全冷却後方可切块食用。Ingredients for bottom layer: 50g rice flour，12g tapioca flour, 1 tbsp hoonkueh flour, 120g sugar, 100g pandan juice (extract fr 6pcs of pandan leaves), 240g water, 2tbsp coconut milk, ¼ tsp alkaline water (can replaced with 1/4 tsp baking soda dissolved in 1/4tsp of water)

Ingredients for top layer: 2 tbsp rice flour, 2 tbsp hoonkueh flour, 1tbsp sugar, ¼ teaspoon salt, 250g thick coconut milk

METHOD:

Combine all the 3 types of flour in a mixing bowl and mix in the sugar. Pour in the Pandan juice and water and mix until well combined and add in alkaline water.

Pour mixture into a small pot and cook on low fire or cook in microwave for 2 minutes on high , stir continuously with a spatula (until batter becomes fairly thick and translucent but still runny. (Beware not to microwave heat longer than 1 min for each session, this will make mixture lumpy).

Pour batter into a 7" steaming tray and steam with medium heat until set about 15 minutes.

While steaming the green layer, prepare for the top layer. Combine flour, sugar and salt into a mixing bowl; gradually pour in coconut milk, stir well until smooth.

Cook on low fire or repeat the same microwave process above for 2 mins on high heat until mixture thickens slightly.

Strain the coconut cream batter on to green layer, steam with medium heat for another 15-20 minutes.

Cool thoroughly before cutting. (Best to cut after chilling in fridge for a while).