Pumpkin Coconut Milk Kueh | 金瓜椰汁糕 用蛋挞模具就能制作

Pumpkin coconut milk little kueh made using egg tart moulds. Pumpkin dices were added in. It tastes like kuih lapis and really goes well with pumpkin dices, very delicious.

用蛋挞模具制作的金瓜椰汁糕。加入了金瓜丁。它尝起来像九层糕，和金瓜丁非常搭配，很好吃！
▶️ Ingredients 材料：

(Syrup mixture 糖浆混合)
Caster sugar 细砂糖 70g
Water 清水 200ml
Pandan leaves 班兰叶 2pcs

(Coconut milk mixture 椰浆混合)
Rice flour 粘米粉 90g
Tapioca starch 木薯粉 30g
Corn starch 玉米粉 30g
Coconut milk 椰浆 100ml
Water 清水 100ml
Pinch of salt 少许盐
Pumpkin 金瓜 250g
📌 Methods:
1. Cut the pumpkin into small cubes and steam over high heat for 10 minutes.
2. Mix rice flour, tapioca starch and corn starch evenly.
3. Add coconut milk, water and salt into flours mixture then stir well.
4. Boil caster sugar, water and pandan leaves into syrup, then pour it into the coconut milk mixture, mix it, and sift it.
5. Then, cook with low heat and keep stirring. Pour the pumpkin cubes into the mixture, cook until it thickens slightly.
6. Oil the moulds and pour in the pumpkin batter evenly.
7. After the steaming pot is boiling, put it in the pot and steam for 15-20 minutes on medium heat.

📌 做法：
1. 金瓜切成颗粒状大火蒸10分钟。
2. 将粘米粉，木薯粉，玉米粉混合均匀。
3. 将椰浆，清水，盐倒入混合粉里搅拌均匀。
4. 将细砂糖，清水和班兰叶煮成糖水再倒入椰浆混合里搅匀过筛．
5. 然后，用小火煮一直搅拌。将金瓜粒倒入混合，煮至稍微浓稠。
6. 模具涂油，平均倒入金瓜粉浆。
7. 蒸锅水滚后，放入锅中用中火蒸15-20分钟。

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