三角椰絲糕（食谱）
材料
300克 糯米粉
5 大湯匙食用油
1大匙 幼糖
2卷 蕉葉
餡料
200克 白椰絲
1/4 鹽
100克 椰糖
30克 紅糖
20克 白糖
5大匙 水
2片 班蘭葉
3小匙 玉米粉
首先將椰子劈開椰肉刨絲待用，將椰糖，紅糖，白糖，班蘭葉倒入鍋裡把糖煮
融化將水和玉米粉混合倒入鍋裡攪拌，在倒入椰絲炒至均勻取出待用，將班蘭
葉剪成小段倒入攪拌機攪碎取出汁液，將汁液倒入燒水器裡燒開，把糯米飯，
食用油，幼糖倒入再將班蘭汁液沖進糯米粉裡攪拌機裡攪拌均勻再將少許的水
慢慢加入攪拌至軟硬適中的粉糰後取出分成18等份將椰絲餡料包入，把蕉葉準
備15公分乘20公分18片蕉葉，將粉糰沾油包入蕉葉，大火蒸上12分鐘就可以
了。謝謝
Triangular Coconut Cake (recipe)
Material
300 g glutinous rice flour
5 tablespoons cooking oil
1 tbsp sugar
2 rolls banana leaves
Stuffing
200g shredded white coconut
1/4 salt
100g coconut sugar
30g brown sugar
20g white sugar
5 tbsp water
2 slices pandan leaves
3 tsp corn flour
First, split the coconut and shred the coconut meat. Pour the coconut sugar, brown sugar, white sugar and pandan leaves into the pot and cook the sugar. Melt, mix the water and corn flour into the pot and stir, add the shredded coconut and fry until evenly taken out and set aside.Cut the leaves into small pieces, pour them into a blender, and take out the juice. Pour the juice into a boiler and boil. Put the glutinous rice, Pour in the cooking oil and sugar, then pour the pandan juice into the glutinous rice flour and stir well in the blender, then add a little water Slowly add in the dough that is moderately hard and soft, then take it out and divide it into 18 equal parts. Wrap the shredded coconut stuffing into it. Prepare 18 banana leaves by 15 cm by 20 cm, put the dough into the banana leaves and steam it on high heat for 12 minutes. Thank you