眉豆紅豆糕
材料：
紅豆 2兩
眉豆 1兩
粘米粉 2兩
澄麵 半兩
椰糖 2 1/2兩
油 1湯匙
8吋糕盤 1個
Ingredients：
75g red beans
38g black-eyed peas
75g rice flour
19g Tang flour
95g palm sugar
1tbsp oil
1 8′ cake container
做法：
1. 紅豆及眉豆洗淨，用水浸1小時，隔去水分。
2. 粘米粉、澄麵及水3/4杯調勻，備用。
3. 紅豆及眉豆放於煲內，注入清水4杯煲滾，轉小火煲至紅豆及眉豆熟透，下椰糖續煲至糖溶化。
4. 煲煮後的紅豆眉豆水（連紅豆眉豆料）約有2 1/2杯（若水分不足，可酌加滾水），傾入步驟（2）的粘米粉漿，邊下邊拌成半熟稀糊狀。
5. 糕盤內抹上油，傾入糕漿，隔水大火蒸半小時，待涼後切塊享用。
Method :
1. Rinse the red beans and black-eyed peas. Soak in water for 1 hour. Strain.
2. Mix the rice flour and Tang flour with 3/4 cup of water into batter. Set aside.
3. Put the red beans and black-eyed peas into a pot. Pour in 4 cups of water. Bring to the boil. Turn to low heat and cook until the red beans and black-eyed peas are cooked through. Add the palm sugar and cook until it dissolves.
4. There are about 2 1/2 cups of cooking water with the cooked red beans and black-eyed peas from step 3 (if not enough, add boiling water). Pour into the batter from step 2. Keep stirring while pouring to become a half-cooked thin paste.
