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.

用蛋撻模具製作的金瓜椰汁糕。加入了金瓜丁。它嘗起來像九層糕，和金瓜丁非常搭配，很好吃！

▶️ Ingredients 材料：

(Syrup mixture 糖漿混合) Caster sugar 細砂糖 70g Water 清水 200ml Pandan leaves 班蘭葉 2pcs

(Coconut milk mixture 椰漿混合) Rice flour 粘米粉 90g Tapioca starch 木薯粉 30g Corn starch 玉米粉 30g Coconut milk 椰漿 100ml Water 清水 100ml Pinch of salt 少許鹽 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. 金瓜切成顆粒狀大火蒸10分鐘。 2. 將粘米粉，木薯粉，玉米粉混合均勻。 3. 將椰漿，清水，鹽倒入混合粉里攪拌均勻。 4. 將細砂糖，清水和班蘭葉煮成糖水再倒入椰漿混合里攪勻過篩． 5. 然後，用小火煮一直攪拌。將金瓜粒倒入混合，煮至稍微濃稠。 6. 模具塗油，平均倒入金瓜粉漿。 7. 蒸鍋水滾後，放入鍋中用中火蒸15-20分鐘。