娘惹三色沙谷糕 Nyonya 3-Color Sago Cake

材料

细沙谷米 350g

细砂糖 70g

椰浆 170ml

水 50ml

木薯粉 1汤匙

食用色素（粉红色、黄色、绿色/斑斓汁）

椰丝 100g（裹面用）

盐 少许

油 少许（抹模具用）

Ingredients

350g Sago Pearls

70g Sugar

170ml Coconut Milk

50ml Water

1 tbsp Tapioca Starch

Food Coloring (Pink, Yellow, Green/Pandan Juice)

100g Shredded Coconut (for coating)

A pinch of Salt

A little Oil (for greasing)

做法与步骤 / Steps

沙谷米洗净，清水浸泡 30 分钟，然后彻底沥干水分，用手轻压确保水都挤出。

Wash the sago pearls, soak in water for 30 minutes, then drain thoroughly and press gently to remove excess water.

沥干的沙谷米加入细砂糖、盐、椰浆与木薯粉，全部搅拌均匀，让沙谷米充分吸收椰浆。

Mix the drained sago pearls with sugar, salt, coconut milk, and tapioca starch until well combined for the sago to absorb the coconut milk.

把混合好的沙谷米均分成三份，分别加入不同色素拌匀；绿色层建议用天然斑斓汁。

Divide the sago mixture equally into three portions and mix each with a different food coloring; pandan juice is recommended for the green layer.

模具刷薄油或铺香蕉叶，先倒入第一种颜色铺平，轻轻震几下排气泡。

Grease the mold with oil or line with banana leaves, pour in the first color layer, smooth it out, and tap gently to remove air bubbles.

蒸锅水开后以中火蒸 20 分钟。

Steam over medium heat for 20 minutes after the water comes to a boil.

开盖，在第一层表面用牙签轻轻划几道线防分离，再沿刮刀背缓缓倒入第二份沙谷米铺平。

Open the lid, scratch the surface of the first layer gently with a toothpick to prevent separation, then slowly pour the second portion over the back of a spatula and smooth it out.

维持中火再蒸 20 分钟。

Steam over medium heat for another 20 minutes.

同样方法倒入最后一层沙谷米，这次蒸 25-30 分钟，确保完全熟透无白色生米。

Pour in the final layer using the same method and steam for 25-30 minutes to ensure it is fully cooked without any white uncooked cores.

蒸好后取出放凉至少 1 小时，完全冷却定型后再脱模，使用塑料刀切块会让切面更整齐。

Remove from the steamer and let it cool for at least 1 hour; unmold only when completely cooled and slice into pieces using a plastic knife for clean cuts.

椰丝加少许盐拌匀并先蒸 5 分钟去生味，把切好的糕块均匀滚上椰丝即可享用。

Mix shredded coconut with a pinch of salt and steam for 5 minutes to remove the raw taste, then coat the cake pieces evenly with the coconut.

小貼士 / Tips

每层必须蒸透再倒下一层，可用牙签插入检查有无夹生。

Ensure each layer is fully cooked before adding the next; use a toothpick to check for any uncooked sago.

建议将浅色（如黄色）放底层，深色放上层，蒸出来的颜色对比会更明显。

Place lighter colors (like yellow) at the bottom and darker colors on top for a more striking color contrast.

喜欢偏软口感可减少 10-20ml 水，想要更Q弹则可多加半汤匙木薯粉。

Reduce water by 10-20ml for a softer texture, or add an extra half tablespoon of tapioca starch for more chewiness.

放入冰箱冷藏 1-2 小时后再取出切块食用，Q弹爽口的口感最佳。

Chill in the refrigerator for 1-2 hours before slicing for the best chewy and refreshing texture.

椰丝中加入少许盐是美味的灵魂，咸甜搭配才能让甜糕的风味更丰富。

Adding a pinch of salt to the shredded coconut is essential, as the sweet and savory combination brings out the best flavor.