椰絲黑糖糯米糍Klepon
描述
我家傭人來了7個年頭，最近才開始弄些印尼小吃。這個美點一出，三下五除二就被男女老幼吃光了，還說越吃越想吃呢！
Thank Umi so much for her contribution at my home for more than 7 years! This is her authentic Indonesian recipe that feeds all of us happily.
食材
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1/2杯
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1/3茶匙tsp
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1條pc
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200克g
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150克g
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1/2茶匙tsp
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100克g
步驟
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中火蒸椰絲、鹽和班蘭葉4-5分鐘，目的是讓椰絲吸收班蘭葉的味道； Steam coconut shreds, salt and pandan leaf, so that the shreds can well absorb pandan flavour.
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糯米粉加入水和班蘭精； In a bowl add glutinous rice flour, water and pandan flavouring.
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混合成團； Mix evenly.
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黑糖切碎備用； Cut brown sugar into small pieces.
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取小麵糰約20克一個； Weigh a small portion of about 20g.
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按扁，中心放黑糖約5克，捏塑成湯圓狀； Press flat and pick brown sugar of 5g in the middle, form a round ball.
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再用雙手搓圓； Knead round with palms.
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一半麵糰做了9個，可以先煮； Get ready to cook the first half portion of 9 balls.
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鍋裡的水燒滾，放進丸子，煮至浮面； Bring water to boil, boil the dumplings till they float.
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稍等片刻，撈起，瀝乾水分； Wait for 1 min, pick them up with a sieve, drain.
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放在椰絲盤子裡滾滾； Roll them on the shreds.
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置於碟子上; Put them on a beautiful dish.
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黑糖流心，你流口水了嗎？ Look at the lava from inside, are you mouthwatering now?
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配紅茶又可以再吃一個。 With a cup of tea, one more please!
小撇步
此份量可做18個糯米糍。
You can make 18 pcs.
