椰香马豆糕

马豆(SplitPeas)1/2杯(cup),粟粉（玉米粉cornflour）1杯,糖（sugar)11/2杯,椰浆（椰奶coconutcream）2/3杯,花奶(evaporatedmilk)1/2杯,水(Water)4杯

1、马豆先洗净，泡水一晚。Splitbeanssoakedovernight,easytosoftoncecooked.

2、泡好马豆，随冷水放入煲内煮软稔后，放在筛中沥干水份，待用。Splitbeanswithcoldwaterintothepotboiledtosoft,onthesieveanddrainandsetaside.

3、用1杯水，把粟粉调匀。Onecupofwatermixwellwithcornstarchuntilsmooth.

4、将糖放入3杯水中煮到大滚，随即加入花奶和椰浆。再滚时，倒进拌匀的粟粉水，徐徐不停地搞拌，用中慢火煮至再滚后，煮多2分钟。把煲撤离火，加入马豆轻轻拌匀。3cupsofwaterboilwithsugarinalargepot,thenaddevaporatedmilkandcoconutmilk.Afterboiled,lowheattolow-mid,thenpourandmixthecornstarchinpotslowly,cookovermediumlowheatandkeepstir,itwillbeverystickyandcook2moreminutes.Turnofffire,andmixbeansgently,evenly.

5、倒糕煳入已湿水的糕盘模型或食物盒中，放凉后，置入雪柜（冰箱）中冷藏2〜3小时。Pourintothealreadywetcontainer,letcool,placedintherefrigeratorabout2to3hours.