忙碌了几天，今早送走了哥哥和小弟俩家人。 如今，家里又恢复了平静，又只剩下一家五口了。做了个糕点， 自已反而蛮喜欢的，觉得蛮不错。 但是， 孩子们就是不爱，说是软绵绵的糕点， 幸好人多有人帮忙解决它！ 班兰翡翠糕（食谱新新饮食71） 材料： 250克粘米粉， 50克绿豆粉，320克幼糖 500克浓椰浆，1000毫升清水，6片班兰叶 1小匙盐 1个七寸方形模，铺上香蕉片 做法： 1。班兰叶加入清水打烂，将汁料过滤入大碗中，加入其余的材料拌匀。 2。将粉浆再过滤入内，以中火搅煮至相当浓缩，离火， 继续拌至有光泽。 3。将面糊倒入已铺上香叶的模中，以中火蒸20分钟。 4。取出，涂上少许奶油，移入已预热烤箱用170度烤30分钟，取出待冷后切块享有。 Pandan Kuih Bingka，（Recipe：Yumyum71） Ingredients： 6 pieces pandan leaf, 1000g water, 250g rice flour, 1tsp salt，50g green bean flour,320g caster sugar, 500g thick coconut milk , 7 square baking tin line with banana leaves Method: 1. Blend pandan leaves and water in a blender. Strain the juice into a mixing bowl. Add in the remaining ingredients and mix well. 2. Strain the batter into a pot, cook and stir over medium heeat until the batter is very thick. Remove from heat, continue to stir until the batter is smooth. 3. Pour the batter into the lined baking tin and steam over medium heat for 20 minutes. 4. remove from steamer and brush the surface with butter. Bake the steamed cake into a preheated oven at 170C for 30 minutes. Remove and leave to cool before cutting into pieces. .