娘惹双层糯米糕 Kuih Tatal

材料：
A）糯米300g（洗净浸4小时以上，沥干水份备用），椰浆150ml，水 50ml，盐1小匙。
B）薯粉100g，粘米粉60g，椰浆125ml，班兰水175ml，盐半小匙，糖80g

做法：
1）把A料全混合拌勻，加点蓝花色素，中火蒸25分钟。
2）把B料混合过滤，倒入蒸好的糯米上，中火蒸25分钟即可,待凉就可用塑料刀切啦！

Ingredients :
A) glutinous rice 300g (soaked wash more than four hours, and drain), coconut milk 150ml, water 50ml and 1tsp of salt.

B) Tapioca flour 100g, rice flour 60g, coconut milk 125ml, pandan water 175ml, a half teaspoon of salt and sugar 80g 

Steps :
1) Mix well for A ingredients, add a little blue flower pigments, steam for 25 minutes. 
2) Mix well for B ingredients and fileted, pour it to the top of steamed glutinous rice, medium heat for 25 minutes, let cool and ready to serve.

Coconut jelly. 椰子果冻

Coconut jelly is the children's favorite.
椰子果冻是孩子们的最爱。 



Ingredients：
a) 3 pcs of coconut water (about 2200ml) and copra (cut into small pieces)
b) 3 tablespoons jelly powder, 1 tablespoon instant jelly powder, 220g of sugar and half a teaspoon of salt
c) 3 pandan leaves, knotted

Steps:
1) Pour (b) ingredients into the pot and mix well, add coconut water and put in (c) after boil and turn it to boil on low heat until jelly powder is completely dissolved.
2) Add in the copra into (1) and mix it evenly, remove the pandan leaves.
3) Pour it into the Jelly mould, let it cold and keep into the refrigerator until the coconut jelly solidified.

材料：
a) 3粒椰青水（大概2200ml )和椰肉（切小片)
b) 3 汤匙燕菜粉、1汤匙 instant jelly powder、220g 糖、半茶匙盐
c) 3片班兰叶,打结



做法：
1) 把(b) 料放入锅中拌匀，加入椰水和(c), 开火煮至滚，再转小火慢慢煮至燕菜粉完全溶解。
2) 把椰肉加入(1) 中拌匀，取出班兰叶。
3) 倒入模型中，待冷却后收藏在冰箱直至椰子燕菜凝固即可。