37 食譜 25 粉絲

椰香馬豆糕

Name: 椰香馬豆糕 by 小食多滋味
Total time: 45 min
Yield: 10
Ingredients: 馬豆 (Split Peas) 1/2杯(cup); 粟粉（玉米粉 cornflour） 1杯; 糖（sugar) 1 1/2杯; 椰漿（椰奶 coconut cream） 2/3杯; 花奶 (evaporated milk) 1/2杯; 水 (Water) 4杯

77 說讚 3 一起做

份量

10 人份

時間

45 分鐘

食材

步驟

馬豆先洗凈，泡水一晚。 Split beans soaked overnight, easy to soft once cooked.
泡好馬豆，隨冷水放入煲內煮軟稔後，放在篩中瀝乾水份，待用。 Split beans with cold water into the pot boiled to soft, on the sieve and drain and set aside.
用 1杯水，把粟粉調勻。 One cup of water mix well with cornstarch until smooth.
將糖放入3杯水中煮到大滾，隨即加入花奶和椰漿。再滾時，倒進拌勻的粟粉水，徐徐不停地搞拌，用中慢火煮至再滾後，煮多2分鐘。把煲撤離火，加入馬豆輕輕拌勻。 3 cups of water boil with sugar in a large pot, then add evaporated milk and coconut milk. After boiled, low heat to low-mid, then pour and mix the cornstarch in pot slowly, cook over medium low heat and keep stir, it will be very sticky and cook 2 more minutes. Turn off fire, and mix beans gently, evenly.
倒糕糊入已濕水的糕盤模型或食物盒中，放涼後，置入雪櫃（冰箱）中冷藏2〜3小時。 Pour into the already wet container, let cool, placed in the refrigerator about 2 to 3 hours.