香兰椰汁马蹄糕 (Kuih Tako)

 很久以前就想做这个好吃又可爱的糕点。

趁三月花娘子家主办最佳食谱之糕点，

做了这款香兰椰汁马蹄糕，来十博一下。

 I've always wanted to give this kuih a shot, and since Joceline is hosting the Best Recipes: Kuih event, I decided to start making it today.

 一般香兰椰汁马蹄糕都是以四方形为见。

好玩的安迪，在折制班兰盒时，

一时兴起，除了四方形，也折了三角形和五角形，

如果是你，你会喜欢哪一形呢？

The typical Kuih Tako is square shaped, but just for the fun of it, I decided to make triangular and pentagonal shaped ones too. Which one do you like?

香兰椰汁马蹄糕
约做30个班兰盒

材料：
（下层绿色/班兰浆）
清水 -300克
斑兰香精 - 1茶匙
绿豆粉 - 25克
细砂糖 65克
新鲜马蹄 - 3粒

做法：
1）马蹄去皮，洗清洁后切丁。把适量的马蹄放入斑兰盒子里。
2）清水、斑兰香精、绿豆粉、糖放入锅里，以中火煮开，便煮便搅拌均匀。煮至浓或开始冒泡便可。
3）将斑兰浆用汤匙舀入斑兰盒子，约盒子1/2的分量。等待凝固备用。

 材料：

（上层白色/椰奶浆）

浓椰浆 - 150克

清水 - 150克

绿豆粉- 20克

 细砂糖 -50克 

盐 - 少许

做法：

1）清水、椰浆、绿豆粉、盐放入锅里，以中火煮开，便煮便搅拌均匀。煮至浓或开始冒泡便可。

2）把椰奶浆用汤匙舀入斑兰盒子里。待凉后，放入冰箱，数个小时后就能享用了。

斑兰盒子的做法：

参考 ：Joceline lyn

（1）用尺把斑兰叶量大约3.5cm左右，折上做记号。

（2）把斑兰叶折上5次。在平均的3.5cm距离剪开一半（可以对着斑兰叶子的中间线）

（3）第5刀的时候，就完全剪短。一片叶子就是有5格。

（4）把斑兰叶子从“L”型折上，好像折草籽那样，上下扣。

（5）做出盒子的型状。然后用文件钉子钉稳便可。

（6）如果中间有小洞，需要剪出四方斑兰叶子叠入盒子里。

How to make the pandan casings (square)

Taken from Joceline lyn

1. Measure the pandan leaf with a ruler and fold it every 3.5cm to make a mark.

2. Make 5 folds. At each of these folds, cut the pandan leaf halfway width wise (you can use the "backbone" of the leaf as a guideline for the midpoint).

3. At the fifth fold, cut the leaf all the way. That way, you have a pandan strip that has 5 sections.

4. Fold the casing as shown in the picture.

5. Staple the casing so that it doesn't open up.

6. If there is a hole at the bottom of the casing, cut out a small piece of pandan leaf to cover it.

Kuih Tako
 yields about 30 boxes
Recipe adapted from : Wendyinkk

Pandan Layer 
300g water
1tsp pandan essence
25g mung bean starch (green bean flour)
250ml pandan juice
65g castor sugar
3 water chestnuts, peeled and chopped

Coconut Layer 
20g mung bean starch
150ml water
150ml concentrated coconut milk
50g castor sugar
Very small pinch of salt

Method: 
1. Prepare the casings and spoon some chopped water chestnuts into the casings.
2. Prepare pandan layer. Mix everything together and cook over medium low heat until it looks transparent and thick.
3. Spoon into casings, filling it halfway.

4. Prepare coconut layer. Mix everything together and cook over medium low heat until it thickens. Taste it; it should no longer taste floury.
5. Spoon over the pandan layer.
6. Allow to cool down to room temperature and it will solidify. Serve after chilling in a refrigerator for a few hours.

 下层充满班兰香气和爽脆的马蹄粒；

上层则是软滑又带浓郁椰奶香气 。

加上经过冷藏数时，冰凉的口感，

对近来炎热天气，可是有着消暑效应呢！

With the bottom layer of aromatic pandan and crunchy water chestnut, and the top layer of delicious coconut, it's a wonderful combination that is made better by having been refrigerated. A great dessert for cooling yourself down on a hot day!

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

@@@@@ Enjoy ! @@@@@