斑兰榴莲粿子糕Kochi Pandan Durian

【材料】18-20 粒
糯米粉140克、普通面粉40克、盐少许、班兰叶汁70毫升(取自3-5片班兰叶)、青色素少许、次椰浆125毫升

【调味料】混合
椰丝(半粒椰)、白糖6汤匙、盐1/2茶匙、榴莲肉1/2杯、班兰叶2片(打结)、清水100毫升
香蕉叶适量(洗净剪成5X5寸)
额外椰浆 / 食油

【做法】
1.把馅料材料放入不粘锅,煮至稠及凝结成团,冷却后搓成小桔子形。(图1)
2.把皮料中的粉料和盐混合均匀。
3. 慢慢加入班兰叶汁和椰浆,混合搅拌成面团。视湿度而定,椰浆水不一定用得完。(图2)
4.把粉团分成桔子大小,杆平,包入一份榴莲馅料。(图3)
5.把包馅的面团沾椰浆或油后,才放在香蕉叶上。(图4-5)
6.裹好后放入蒸炉里。重复步骤至材料用尽。(图6)
7.蒸10-15分钟即可熄火。温吃。(图7)

【Plain dough Ingredients】make 18-20 pcs
140g glutinous rice flour, 40g plain flour, pinch of salt, 70ml pandan juice(extracted from 3-5 pandan leaves), green food colouring(optional), 125 ml thin coconut milk

【Filling Ingredients】
1/2 grated coconut, 6 tbsp coarse sugar or to taste, 1/2 tsp salt, 1/2 cup durian flesh, 2 knotted pandan leaves, 100ml water
Sufficient banana leaves(cleaned & blanched), trimmed into 5″ x 5″
Extra Coconut milk/ cooking oil for dipping

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【To prepare durian filling】
1.In a non-stick saucepan, combine filling ingredients and cook till filling is thick and clings together. Leave to cool and shape into balls the size of kalamansi lime.(pic 1)
2.In a mixing bowl, combine glutinous rice flour, plain flour and salt.(pic 2)
3.Add the pandan juice & slowly mix in the coconut milk until dough binds together. You may or may not use all of the coconut milk. Set dough aside.
4.Pinch a ball of dough the size of kalamansi and wrap over the durian filling.(pic 3)
5.Dip into oil or coconut milk and place onto the prepare banana leaf.(pic 4-5)
6.Wrap up and place into a steamer. Repeat until all the dough is wrapped.(pic 6)
7.Steam for 10-15 minutes, remove from steamer and serve kochi at room temperature or warm.(pic 7)

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