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【椰絲木薯沙谷糕】
Tapioca Sago Layer Kuih with Grated Coconut

   材料 (A)
   400克木薯, 200克沙谷米(青色)

   材料 (B)
   100克細砂糖, 200毫升濃椰漿, 1大匙蛋黃粉, 少許食用黃色素

   材料 (B)
   100克細砂糖, 150毫升濃椰漿

   材料 (D)
   150克嫩椰絲, 1/2小匙鹽

    Ingredients (A)
    400g tapioca, 200g sago(green colour)

    Ingredients (B)
    100g caster sugar, 200ml thick coconut milk, 1 tbsp custard powder, Few
    drops of yellow colouring

    Ingredients (B)
    100g caster sugar, 150ml thick coconut milk

    Syrup
    150g grated young coconut, 1/2 tsp salt

做法

1.   把木薯去皮，用攪拌機搗爛，取出，擠乾水份。

2.   將沙谷米用清水浸泡30分鐘，撈起，瀝水備用。

3.   把材料(D)拌勻後蒸5分鐘，取出，備用。

4.   將沙谷與材料(C)拌勻，分出兩等份。先把一份倒入一個已鋪了臘紙的8吋圓形蒸盤裡，盛入預熱蒸爐，加蓋，以大火蒸10分鐘。

5.   把木薯茸與材料(B)拌均勻，倒在做法(4)上面，鋪平後蒸15分鐘。

6.   最後加入剩餘的沙谷料，繼續以中火蒸20分鐘至熟透。

7.   冷卻後盛起，切塊，沾上椰絲食用。

Method

1.   Peel tapioca, blend it in the blender till finely. Remove, squeezed out it's moisture and drain.

2.   Soak sago in the water for 30 minutes, remove and drian.

3.   Combine the ingredients D, steam it for 5 minutes, set aside.

4.   Combine soaked sago with ingredients C, divide mixture into 2 equal portions. Pour one portion of sago mixture into a greased
      8 inches round cake tin lined with plastic paper. Covered and steam over high heat for 10 minutes.

5.   Mix blended tapioca with all ingredients B, pour onto no.(4), level the surface. Steam for 15 minutes.

6.   Add in the remaining sago mixture. Covered and steam over medium heat for further 20 minutes till cooked through.

7.   Remove from heat, level to cool, cut and serve with steamed grated coconut.

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