斑蘭蛋糕

材料：

新鮮斑蘭葉　 6條
低筋麵粉　 200克（篩勻）
砂糖　 200克
雞蛋　 3個
椰漿　 100克
幼鹽　 1/4茶匙
發粉　 1 1/2茶匙

Ingredients：

6 fresh pandan leaves
200g low-gluten flour（sieved）
200g sugar
3 eggs
100g coconut cream
1/4 tsp table salt
1 1/2 tsps baking powder

做法：

1. 斑蘭葉洗淨，剪成小塊，放於石樁內，加水2湯匙樁磨成茸，壓出斑蘭汁（約4至5湯匙）。

2. 發粉用水1湯匙調勻，備用。
3. 雞蛋放於盤內，砂糖分數次放入，用打蛋器攪打至起泡，加入椰漿、幼鹽及斑蘭汁拌勻，下低筋麵粉輕輕拌勻，最後放入發粉輕拌。
4. 將斑蘭漿傾入錫紙盤內，隔水大火蒸30分鐘（若使用小杯，蒸約15分鐘），取出待涼，切件享用。

Method :

1. Rinse the pandan leaves. Cut into small pieces. Put into a stone mortar. Add 2 tbsps of water and grind into puree. Press out the pandan juice (about 4 to 5 tbsps).

2. Stir the baking powder in 1 tbsp of water. Set aside.
3. Crack the eggs on a tray. Put in the sugar several times. Beat with an eggbeater until it foams. Put in the coconut cream, table salt and pandan juice. Mix well. Fold in the low-gluten flour. Finally fold in the baking powder.

4. Pour the pandan batter into an aluminum foil tray. Steam over high heat for 30 minutes (steaming 15 minutes if using the small cup). Remove and let it cool down. Cut into pieces. Serve hot.

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