班兰蓝花糕 (Pandan Kuih Tatal)

想念蓝花糕了。

同时又被这个月小拇指的主题 - 班兰给提醒了。

不安分的脑子，又把好奇心给刺激起来，

结果本来蓝蓝的蓝花糕就变色咯。

哈。。。哈。。。。蓝天不见了!

取代的是一波一波的碧海。

I missed Kuih Tatal.
At the same time,I was motivated by the theme for this month's Little Thumbs Up - Pandan.
And with my curiosity piqued again,
the result was the change in colour of the originally blue kuih tatal.
hehe ..........the sky blue colour disappeared......
To be replaced by sea green.

班兰蓝花糕
材料：  
糯米 ~ 600g （洗后浸水4小时)
椰浆 ~300ml 加 200ml的水，共成500ml
盐 ~ 半茶匙     
糖 ~ 2 汤匙      
班兰叶 ~ 3片，切段     
班兰汁 ~  6片+ 100ml 水搅汁，取2汤匙用。
   
做法：
1。把糯米沥干水，倒入蒸盘里。
2。加入椰浆汁,盐和糖，稍微搅拌一下，然后摆放班兰叶在糯米的表面上。
3。大火蒸25分钟后，用汤匙搅拌糯米饭让它松散。

安迪心血来潮利用寿司模子代替27cm 的方盘。

4。从（3）里，取出1/3的糯米饭加入2汤匙班兰汁搅拌均匀，再用大火蒸5分钟就可灭火。
5。把绿糯米饭加入（3）的白糯米饭里，然后搅合。
6。再把搅拌好的（5）倒入27cm的方盘里压平，待冷切块，即可与kaya一同进食。 
  

Pandan Kuih Tatal
Ingredients : 
glutenous rice  ~  600g ( soaked into water 4 hours) 
coconut milk ~300ml + 200ml water,total 500ml
salt ~ 1/2 tsp  
sugar ~ 2tbsp 
pandan leave ~ 3, cut into small pieces 
pandan juice ~ 2tbsp (blend 6pandan leave  + 100ml water)

 Method :

1. Drain the glutenous rice, pour into a steaming tray.
2. Add in coconut milk,salt,sugar, stir well.  put the pandan pieces on the surface of glutenous rice.
3. Steam on high flame for 25 minutes.  Then use spoon to stir it ,so that loose and fluffy.
4. From （3）withdraw 1/3 of the steamed glutenous rice, add in the 2 tbsp pandan juice, stir well, then steam for 5 minutes.
5. Add in the greenly steamed glutenous rice into (3) 's steamed glutenous rice, stir until well combined.
6. pour the (5) combined glutenous rice into a 27 cm square tray, press firmly,sreve with Kaya when cooled. 
7. Alternately,you may press the glutenous rice into a sushi mould (as I have) to have easy-to-make and beautifully shaped Kuih Tatal.

蓝花糕（Kuih Tatal)食谱在这里

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.