蒸雙色木薯糕 Steamed Cassava Layer Cake

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材料：

上層：

椰糖 90克

水 40毫升

木薯茸 300克

椰漿 100毫升

椰絲 50克

木薯粉兩湯匙

鹽 1/4茶匙

下層：

木薯茸 300克

椰漿 160毫升

白砂糖 90克

椰絲 50克

鹽 1/4茶匙

卡士達粉兩湯匙

Ingredients:

Top layer:

Palm sugar 90g

Water 40ml

Grated cassava 300g

Coconut milk 100ml

Grated coconut 50g

Tapioca flour 2tbsp

Salt 1/4tsp

Bottom:

Grated cassava 300g

Coconut milk 160ml

Granulated sugar 90g

Grated coconut 50g

Salt 1/4tsp

Custard powder 2tbsp

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做法：

1. 將90克椰糖和40毫升水煮至糖完全融化。放置一旁待涼。Cook 90g of palm sugar with 40ml of water until the sugar dissolves completely. Remove pot from heat and set aside to cool.

2. 準備600克木薯（去皮洗淨）。Prepare 600g of cassava (peeled and washed).

3. 將木薯分成兩份刨成絲。Divide cassava into 2 equal portion and grate it.

4. 將100毫升椰漿，50克椰絲，椰糖漿，2湯匙木薯粉，1/4茶匙鹽加入到300克木薯茸裡。Add 100ml of coconut milk, 50g of grated coconut, palm sugar syrup, 2tbsp of tapioca flour, 1/4tsp of salt into 300g of grated cassava.

5. 攪拌均勻。Mix it well.

6. 將混合物倒入容器裡大火蒸約20分鐘。Pour mixture into a bowl or container and steam around 20 minutes over high heat.

7. 同時準備上層。將160毫升椰漿，90克白砂糖，50克椰絲，1/4茶匙鹽，2湯匙卡士達粉加入到另一份300克木薯茸裡。Meanwhile prepare the top layer. Add int 160ml of coconut milk, 90g of granulated sugar, 50g of grated coconut, 1/4tsp of salt, and 2 tbsp of custard powder into 300g of grated cassava.