烤香兰糕 Kueh Bakar

把班兰叶和清水放入电动搅拌机搅拌至细后挤 出班兰汁. Place pandan leaves and water in an electric blender & grind finely, strain & discard solids to obtain pandan juice

将班兰汁和椰浆头、鸡蛋及盐混合，以手打器混 合均匀。 Combine pandan juice with coconut milk, eggs, sugar, salt & mix with a wire whisk till blended.

慢慢加入面粉和色素。 Slowly mix in flour & some coloring.

把面糊倒入模子至三分之二满， Sieve batter & fill up to two-thirds full of the mold,

然后撒上芝麻. sprinkle sesame seeds on top

再放入预热至170°C的烤炉里烤30分钟或至金黄 色，以竹签插入测试，以不沾物为准. put in pre-heat oven @ 170°C bake for 30 minutes or until cakes are golden brown & tester inserted into the center comes out clean.

待完全冷却后才脱模，切块吃。 Leave to cool before unmolding, cut into wedges to serve.