升級版19層印尼千層糕🌿低糖配方 ⏐大廚不傳的「燙熟漿」秘訣

傳統的印尼千層糕通常是九層，為了追求更細膩的漸變效果，我把它升級到了19層。從純白過渡到翠綠，像不像雨後的竹林？層層疊疊的綠意，充滿生機 。這不僅僅是為了好看，更是為了口感。

很多人做千層糕最怕兩件事：一是層與層之間分家，二是放久了變硬。今天這個配方，我用了一個蒸糕常用的技巧，做出來口感綿糯 Q 彈，就算放七天都不會硬。而且我沒用班蘭粉，堅持用新鮮斑斕葉提取濃縮液，不加香精色素，低糖，吃起來完全沒有負擔。

Traditional Indonesian layer cake typically has nine layers; to pursue a more delicate gradient effect, I’ve upgraded it to 19 layers. Transitioning from pure white to vibrant green, doesn’t it resemble a bamboo forest after the rain? The layers of green are full of vitality. This is not just for aesthetics; it’s also about texture.

Many people fear two things when making layered cake: one is that the layers will separate, and the other is that it will harden over time. In today’s recipe, I used a technique commonly employed in steamed cakes, resulting in a soft, chewy, and bouncy texture that remains tender even after seven days. Moreover, I didn’t use pandan powder; instead, I insisted on using fresh pandan leaf extract without any added flavorings or colorings and low sugar, making it completely guilt-free to enjoy.

◤材料 Ingredients

（成品：班蘭沉澱濃縮液 170 g）Pandan sediment concentrate

• 班蘭葉(七蘭葉) Pandan Leaves 300 g 
• 清水 Water 1000 g 
• 小蘇打 Bicarbonate of Soda 1/4 小匙

◤基礎麵糊 Basic Batter

• 椰漿 Coconut Cream 530 ml (每100g 24～25g 脂肪)
• 椰青水 350 g
• 單晶冰糖 Rock Sugar 80 g
• 白色羅漢果糖 White Monkfruit Sweetener 80 g  
• 海鹽 Sea Salt 1/8 小匙 （1g）
• 木薯粉(樹薯粉) Tapioca Starch 280 g
• 粘米粉 Rice Flour 100 g

◤固色 Colouring

• 竹葉粉 Bamboo Powder 6 g

◤模具 Mold

• 12.5 X 19.5 X 5.5H

◤基础粉浆用電子秤稱重，平均分為 7 份（我的麵糊 1383g，請以你的麵糊重量計算 ）

分19層蒸熟，粉浆分配比例： 2:3:2:3:3:3:3 = 19份，放入6個量杯裡面，白色留在大碗裡不用多洗一個杯。

碗號 Cup	顏色 Colour	麵糊層數 Layer	基礎麵糊 Basic Batter	班蘭液 Pandan sediment concentrate	竹葉粉 Bamboo Powder
1	最深綠	3	145g	45g	4g
2	很深綠	3	218g	40g	1.5g
3	深綠	3	145g	33g	0.5g
4	中綠	3	218g	28g	0.3g
5	淺綠	2	145g	14g	0.2g
6	極淺綠	3	218g	10g	0.1g
7	白色	2	218g	0	0

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