Ingredient and Portion
Steamed Tapioca Sago Cake Recipe 木薯沙谷椰糖糕食谱
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Ingredients A (Tapioca Layer) / 材料A （木薯层）
600g tapioca, steamed and mashed / 木薯（蒸熟，捣烂）600克
250g thick coconut milk / 浓椰浆 250克
200ml water / 清水 200毫升
200g sugar / 糖 200克
3 tbsp tapioca flour / 木薯粉 3汤匙
Ingredients B (Sago Layer) / 材料B （沙谷层）
200g palm sugar, pounded / 椰糖（舂碎） 200克
60g sugar / 糖 60克
100g water / 清水 100克
150g thick coconut milk / 浓椰浆 150克
3 pieces pandan leaf, washed and knotted together / 班兰叶（洗净，一同打结）3片
250g sago / 沙谷米／西米 250克
600g tapioca, steamed and mashed / 木薯（蒸熟，捣烂）600克
250g thick coconut milk / 浓椰浆 250克
200ml water / 清水 200毫升
200g sugar / 糖 200克
3 tbsp tapioca flour / 木薯粉 3汤匙
Ingredients B (Sago Layer) / 材料B （沙谷层）
200g palm sugar, pounded / 椰糖（舂碎） 200克
60g sugar / 糖 60克
100g water / 清水 100克
150g thick coconut milk / 浓椰浆 150克
3 pieces pandan leaf, washed and knotted together / 班兰叶（洗净，一同打结）3片
250g sago / 沙谷米／西米 250克
Method
Method /做法
1. To prepare Tapioca Layer: Combine Ingredients A and pour into a steaming tray, spread evenly and steam over high heat for 25-30 minutes. Remove and set aside.
准备木薯层：将材料A拌匀，倒在蒸盘中，抹平，然后以大火蒸25-30分钟，取出待用。
2. To prepare Sago Layer: Add Ingredients B (except sago) in a stock pot, cook over low heat for 8 minutes until sugar dissolves. Discard pandan leaves.
准备沙谷层：将材料B（沙谷米除外）放进汤锅中，以小火煮8分钟至糖溶化，将班兰叶丢弃。
3. Soak sago in water for 5 minutes, add into boiling water and stir constantly for 8-10 minutes until sago turns transparent. Dredge up and rinse under running water.
沙谷米用清水浸泡5分钟，加入沸水中不停拌煮8-10分钟至呈透明状，捞起后冲冷水。
4. Drain sago and add into mixture from Method 2, stir well, then pour onto Tapioca Layer. Spread evenly and steam over high heat for 20 minutes. Remove.
将沥干的沙谷米加入做法2混合物中拌匀， 倒在木薯层上，抹平，用大火蒸20分钟，取出。
5. When cool, cut into desired pieces and serve.
待至冷却后，随意切块享用。
1. To prepare Tapioca Layer: Combine Ingredients A and pour into a steaming tray, spread evenly and steam over high heat for 25-30 minutes. Remove and set aside.
准备木薯层：将材料A拌匀，倒在蒸盘中，抹平，然后以大火蒸25-30分钟，取出待用。
2. To prepare Sago Layer: Add Ingredients B (except sago) in a stock pot, cook over low heat for 8 minutes until sugar dissolves. Discard pandan leaves.
准备沙谷层：将材料B（沙谷米除外）放进汤锅中，以小火煮8分钟至糖溶化，将班兰叶丢弃。
3. Soak sago in water for 5 minutes, add into boiling water and stir constantly for 8-10 minutes until sago turns transparent. Dredge up and rinse under running water.
沙谷米用清水浸泡5分钟，加入沸水中不停拌煮8-10分钟至呈透明状，捞起后冲冷水。
4. Drain sago and add into mixture from Method 2, stir well, then pour onto Tapioca Layer. Spread evenly and steam over high heat for 20 minutes. Remove.
将沥干的沙谷米加入做法2混合物中拌匀， 倒在木薯层上，抹平，用大火蒸20分钟，取出。
5. When cool, cut into desired pieces and serve.
待至冷却后，随意切块享用。
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