班兰发糕食谱 | 无需发酵 快手传统糕点| Pandan Huat Kueh Recipe

今天分享一道无需发酵的班兰发糕，做法简单省时，能蒸出松软又香浓的口感！班兰叶和椰奶的搭配，打造出天然香气和迷人的色泽。发糕口感松软湿润，每一口都充满浓郁的班兰椰奶香，非常适合忙碌的日子或临时想做糕点的时候！

Today’s recipe features a fermentation Pandan Huat Kueh (pandan sponge cake) that is simple, quick, and yields a soft, aromatic texture. The combination of pandan leaves and coconut milk creates a natural fragrance and vibrant color. The cake is moist and fluffy, with each bite filled with the rich, comforting flavors of pandan and coconut milk. This makes for an ideal treat on busy days or when a homemade dessert is desired at the last minute.

➡️ Ingredients 材料:
250g Self-raising flour 自发面粉
5g Baking powder 泡打粉
Pinch of Salt 少许盐
80g Caster sugar 细砂糖
160g Coconut milk 椰浆
100ml Pandan juice 班兰汁
20g Corn oil 20克 玉米油

(10片班兰叶 + 120毫升清水，过滤取100毫升班兰汁)
(10 pcs Pandan Leaves + 120ml water, filter to get 100ml Pandan water)
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(Bonus Recipe)
开花大米发糕
Rice Huat Kuih

➡️ Ingredients 材料:
250g Rice 大米
140ml Water 清水
50g High gluten flour 高筋面粉
3g Yeast 酵母
60g Caster sugar 细砂糖

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