杏香蒸年糕 Steamed double layers of sweet Ninko

把糖和清水放入锅里混合，然后以小火煮至糖溶解。 Mix sugar and water in sauce pan, and then cook in low heat until sugar dissolved. Set aside to cool.

把糯米粉、澄面粉及蛋黄粉和椰浆食油混合成面糊 Add in glutinous rice flour, tang min flour, custard powder with coconut milk and oil, mixes into batter. Pour in sugar syrup and mix well,

并加上色素。color with coloring.

把面糊倒入方形托盘里，入蒸炉蒸1 ½ 小时。 Pour the brown ninko batter into a squad mold, and then steam 11/2 hours.

用同样方法准备杏仁年糕，但不必加色素，形成面糊后倒在蒸熟的褐色年糕上，再蒸2 ½ 小时。 Prepare almond ninko batter as above steps without coloring, and then pour onto steamed brown ninko and steam for another 2 1/2 hours.

蒸好后让它完全冷却，收入冰箱至少2个小时才切。 把年糕切薄片，蒸热后沾椰丝吃。 Once done, set aside to cool and chill it for two hours in the refrigerator. Cut the ninko into slices, steam hot and coat with grated coconut, serve warm.