This is a sweet and salty pandan and pumpkin double-layer cake Nyonya cake, Q soft, delicious and healthy.

這是一款甜中帶鹹的班蘭金瓜雙層糕 娘惹糕，柔軟Q彈好吃又健康。

Ingredients 材料: Pumpkin Layer 金瓜層 Pumpkin 金瓜 150g Water 清水 100ml Coconut milk 椰漿 90ml Tapioca flour 木薯粉 95g Rice flour 粘米粉 15g Sugar 糖 80g Salt 鹽 1/2 tsp

Steam over medium heat for 20 minutes 中火蒸二十分鐘

Pandan Layer 班蘭層 Tapioca flour 木薯粉 60g Rice flour 粘米粉 40g Coconut Milk 椰漿 90ml Salt 鹽 1/2 tsp Pandan Juice 班蘭汁 100ml (3 pcs Pandan leaves blended with 100ml water) (3片班蘭葉加入100ml水攪打)

Steam over medium heat for 20 minutes 中火蒸二十分鐘

Mould size 模具尺寸 (15 x 21) cm