STEPS OF PREPARATIONLightly greased

STEPS OF PREPARATION

Lightly greased your desired steamer tray.
PicMonkey Collage1

Put all the ingredients in a blender and blend until fine. Sift into a non stick pan. Heat the batter under low heat. Constant stirring is required to avoid lumps forming too fast.
PicMonkey Collage2

Stir until the batter starts to coat the sides of the pan and wooden spoon but still in liquid form. In this process, you will feel that the batter is getting stickier to stir. Off the heat and transfer the sticky liquid batter to the greased tin. Steam under high heat for about 10-15 minutes or until the green layer is set. The cooked green layer shall have a darker shade of green and the top surface shall be dry.
PicMonkey Collage3

Put all the white layer ingredients in the non stick pan. Stir until well mixed. Put the pandan and cook under low heat until the white layers slightly thickens but still in liquid form. Throw away the pandan leaves. Transfer to the steamed green layer. Steamed at high heat for another 10-15 minutes or until the white layer have set. Use a skewer to pierce on the centre to ensure that white layer is cooked. Cooled completely before unmoulding and cut into desired pieces.
IMG_2892

Notes:

If you like this shade of green colouring, you will have to add some pandan green colouring.
Constant stirring is very important in the step of pre-cooking the batter. The liquid can turn solid rather fast. Close supervision is required. If you wish, you can use double boil method to let the boiling water steamed the liquid batter. If the batter become lumpy too fast, you are advised not to proceed. Otherwise your cake with have uneven, wavy layers.
This recipe yields the same height of green and white layer. If you want a shorter white layer like what is sold commercially, you can consider reducing the white layer ingredients by half. It will also faster to steam.
For steaming of the second layer, make sure that the middle is totally cooked. The centre of the cake can be uncooked though both sides, top and bottom are cooked. Skewer test is a must. If you withdraw your skewer, some white floury substance sticks to the skewer, it means the centre is not cooked.
Steaming time is for your reference and It very much depends on your steamer tray and your steamer.
To avoid water condensation dropping into your cake, you can either cover it with a piece of cloth or clingy wrap or aluminium foil during the steaming. However, it will take a much longer time for the cake to set.
IMG_2874


CONCLUSION

I am happy with this attempt. The texture is slightly springy for the bottom layer and it is not an overly sweet kuih. If you are adventurous enough, the basic recipe is there, you can always toy with colour and flavour of the kuih.

結果 (中文) 1:

制备的步骤抹上您所需的屉。PicMonkey Collage1在搅拌机里把所有的配料和混合直到罚款。筛入非不粘锅。热下低热量面糊。不断搅拌是需要避免太快形成肿块。PicMonkey Collage2搅拌，直到面糊开始涂面泛和木勺，但仍以液体形式。在此过程中，你会感到面糊得到更具粘性，搅拌。关火，转让粘稠液体面糊到抹了油的锡。蒸汽在高温下，约 10-15 分钟或直到绿色层设置。煮熟的绿色层将会有暗绿色的底纹和顶面应干燥。PicMonkey Collage3把所有的白色层食材不粘平底锅里。搅拌，直到混合均匀。把香兰和做饭下低热直到白层稍增厚，但仍然以液体形式。扔掉香兰叶。转移到蒸绿色图层。高温蒸，另一个 10-15 分钟或直到白层有设置。用叉刺穿在中心确保煮熟那白色的层上。完全冷却前压模，切成所需的片断。IMG_2892备注:如果你喜欢这树荫绿色着色，必须添加一些香兰绿色着色。不断搅拌是非常重要的一步预煮面糊中。液体可以转变成固体较快。密切监督是必要的。如果你愿意，你可以使用双煮方法让沸水蒸液体面糊。如果面糊太快变成块状，建议您不继续。否则你的蛋糕与有不均匀，波浪状层。这个食谱产生绿色和白色层相同的高度。如果你想要一层白色的短像什么商业卖，你可以考虑白色层成分减少一半。它也快将蒸汽。蒸的第二层，确保中间是完全煮熟。虽然双方，顶部和底部都煮熟，可以生蛋糕的中心。串测试是必须的。如果你收回你串，一些白色的面粉物质坚持扦子，这意味着中心不熟。蒸煮时间是供你参考，它很大程度取决于你屉和贵轮船。为了避免冷凝水放入你的蛋糕，你可以要么盖上一块布或粘乎乎的包装或铝铝箔在蒸煮过程中。然而，它将为蛋糕要设置更长的时间。IMG_2874结论我很满意这次尝试。纹理是略有弹性的底部图层，它不是过于甜粿。如果你有足够的冒险精神，基本配方在那里，你可以总是玩弄了颜色和风味粿。

結果 (中文) 3:

制备步骤

抹你想要的笼屉。
picmonkey collage1

把所有材料放在搅拌机里，搅拌好。筛到一个不粘锅。热在低热量下的击球手。不断搅拌，可以避免肿块形成的太快了。
picmonkey collage2

搅拌直到面糊开始层锅和木勺边但仍以液体形式。在这个过程中，你会感觉到面糊变得粘稠搅拌。从热传输液体的粘性面糊油锡。蒸汽高温下约10-15分钟或直到绿色层设置。煮熟的绿色层不得有暗绿色，顶面应干燥。
picmonkey collage3

把所有的白层成分的不粘锅。搅拌均匀。把叶和厨师在低加热至白层略增厚但仍以液体形式。扔掉班兰叶。到蒸绿层。在10-15分钟或直到白层高温蒸有集。使用串刺在中心，确保白层熟。完全冷却之前unmoulding切成所需的碎片。
img_2892

注：

如果你喜欢这样的绿色，你必须添加一些班兰绿色着色。
不断搅拌，在预煮面糊的步骤很重要。该液体可以把固体相当快。密切监管。如果你愿意，你可以用双沸腾的方法，让沸水蒸的液体。如果面糊成块状的太快，建议您不要进行。否则，你的蛋糕有不平的，波浪状的层。如果你想要一个较短的白色层，如什么是商业销售，你可以考虑减少一半的白色层成分。它也会更快地蒸，蒸的二层，确保中间完全煮熟。蛋糕的中心可以生虽然两侧，顶部和底部是熟。串的测试是必须的。如果你收回你的一些白色粉状物质一起，坚持串，这意味着该中心还没熟。
蒸的时间供你参考，这很大程度上取决于你和你的蒸锅笼屉。
避免冷凝水落入你的蛋糕，你可以用一块布或粘纸或铝箔在蒸。然而，它将为蛋糕设置更长的时间。
img_2874


结论

我很高兴这样的尝试。质地稍有弹性的底层，这是不是一个过于甜粿。如果你是冒险的话，基本配方是存在的，你总是可以玩弄的粿颜色和味道。