這是一種紫色娘惹米糕，口感偏軟嫩布丁感，帶紫薯香，椰漿味濃郁。尤其是烘烤時，陣陣清香撲鼻的椰香味，真的讓人流口水，其實製作過程很簡單，你也可以試試，0難度！

材料: 200克 粘米粉 25克 木薯粉 30克 紫薯粉（也可以用80克 紫薯泥代替） 150克 細砂糖 400毫升 清水 400毫升 椰漿 1/2茶匙 幼鹽

Kuih Bengka (Purple) Kuih Bingka Beras ubi ungu

This is a kind of purple roasted Kuih Bengka （Nyonya kuih）, soft and tender, with purple sweet potato fragrance and rich coconut milk flavor. Especially when baking, the fragrant coconut scent is really drooling. In fact, the way to make is very simple, you can also try it, 0 difficulty!

Ingredients: 200g rice flour 25g tapioca flour 30g purple sweet potato powder (can replace 80g purple sweet potato mashed) 150g caster sugar 400ml water 400ml coconut milk 1/2 teaspoon salt