椰丝卷

皮~面粉120克,  粟粉10克,   椰桨125克,   班兰汁50克,  水120克,  全蛋30克  , 盐少许 , 色素(不放也可以)。将全部伴均。。过虑。。

陷~白椰丝120克,  椰糖60克,  椰浆100克,   班兰汁30克,   盐少许。

椰桨和椰糖一起煮至溶,入班兰汁椰丝炒至干。。待冷备用。

Freshly Baked Tapioca Cake香烤木薯糕

Ingredients:

500g tapioca, shredded
180g sugar (too sweet for me, can reduce to 150g)
120ml coconut milk
1 egg
50g melted butter
1/4 tsp salt
1/2 tsp vanilla essece
** Can include 1 or 2 tablespoonfuls of custard powder so that
the texture won't be too sticky like mine
Method:
1. Peel and wash tapioca. Then shred it. Place the shredded tapioca in a pot of water to let the powdery texture saturated. Remove shredded tapioca, leaving the powdery residule in the pot, throw away the water.
2. Steam the shredded tapioca for 10 mins.
3. Mix all ingredients together, include the powdery residule, till well combined.
4. Baked in preheated oven in a greased tin at 190*C for 45 mins.
5. Remove from oven and let it cool completely before cutting.

【蜜汁叉烧肉】

材料：

五花肉 1斤（我用三层肉）

叉烧酱 2大匙

酱油 1大匙

蜜糖 2大匙

做法：

将叉烧酱，酱油，蜜糖混匀成腌汁

将肉和调味拌匀，腌制一晚，收入冰箱

要烤之前，将肉切成两段

放在已铺好锡纸的烤盘上

在烤期间，不停翻面和涂上腌汁
以 200度 烤30-40分钟至肉熟即可