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椰丝糯米糕Pulut Inti

椰丝糯米糕Pulut Inti

 

材料
糯米300克(洗净泡水3小时)、椰浆250毫升、白糖1汤匙、盐1茶匙
甜椰丝
椰丝150克、椰糖200克、清水¼杯、盐一小撮、班兰叶2片(打结)、蓝花3汤匙+3汤匙
水煮滚后挤汁(可略此步骤)、香蕉叶20片(剪20公分宽,泡滚水软化)
椰丝做法
1. 椰糖加水加班兰叶煮溶后过滤。(图1)
2. 把椰丝加入煮至稠。(图2)
3. 置放一旁待凉。
糯米做法
4. 糯米滴干后和班兰叶、椰浆、盐及糖混合,然后放入蒸盘,蒸20分钟至米熟,
去掉班兰叶,把米捣松。
5. 加入蓝色花汁(若用) 倒入糯米的一个角落,然后继续蒸5分钟。(图3)
6. 把糯米再次捣松,让颜色疏落沾色。
组合
7. 舀1汤匙糯米放在香蕉叶上,再铺1茶匙椰丝在糯米上。(图4)
8. 把香蕉叶对折包扎在折,首尾成包裹状即可。(图5-6)

INGREDIENTS
300g glutinous rice (washed & soaked for 3 hours), 250ml coconut milk, 1 tbsp sugar, 1 tsp salt
INTI
150g grated coconut, 200g gula Melaka or to taste, ¼ cup water, pinch of salt, 2 knotted pandan leaves
Blue pea flower “bunga telang” optional 3 tbsps flower cooked with 3 tbsps water bring to a boil & turn off heat, extract the
colouring
20pcs banana leaves cut into rectangle 20cm wide (scalded
in hot water to soften)
METHOD
To prepare inti :
1. In a small pot, bring to boil gula melaka, water and pandan leaves. Sieve into a clean pot. (pic 1)
2. Add grated coconut and cook till the inti is thick. (pic 2)
3. Set aside to cool.
To prepare pulut :
4. Drain soaked glutinous rice & place in a tray with pandan leaves, coconut milk, salt & sugar. Steam rice for 20 minutes
until it is cooked, discard the pandan leaves, fluff up rice to mix it up thoroughly.
5. Extract the blue pea flower colouring & pour over a corner of the rice to colour it blue, steam rice for further 5 minutes.
(pic 3)
6. Now mix the rice together to get a marbled colour.
To wrap up :
7. Spoon 1 heaped tablespoon rice onto each piece of softened banana leaf & place 1 heaped teaspoon cooked coconut
“inti” on the top. (pic 4)
8. Wrap up into a parcel, tucking in both ends, done. (pic 5-6)

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