椰絲黑糖糯米糍Klepon


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一起跟著做! 鼓勵作者

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
椰絲coconut shred
1/2杯
鹽salt
1/3茶匙tsp
班蘭葉pandan leaf
1條pc
糯米粉glutinous f
200克g
水water
150克g
班蘭精pandan oil
1/2茶匙tsp
黑糖brown sugar
100克g
  • 1
    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.
  • 2
    糯米粉加入水和班蘭精; In a bowl add glutinous rice flour, water and pandan flavouring.
  • 3
    混合成團; Mix evenly.
  • 4
    黑糖切碎備用; Cut brown sugar into small pieces.
  • 5
    取小麵糰約20克一個; Weigh a small portion of about 20g.
  • 6
    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.
  • 7
    再用雙手搓圓; Knead round with palms.
  • 8
    一半麵糰做了9個,可以先煮; Get ready to cook the first half portion of 9 balls.
  • 9
    鍋裡的水燒滾,放進丸子,煮至浮面; Bring water to boil, boil the dumplings till they float.
  • 10
    稍等片刻,撈起,瀝乾水分; Wait for 1 min, pick them up with a sieve, drain.
  • 11
    放在椰絲盤子裡滾滾; Roll them on the shreds.
  • 12
    置於碟子上; Put them on a beautiful dish.
  • 13
    黑糖流心,你流口水了嗎? Look at the lava from inside, are you mouthwatering now?
  • 14
    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.

2017/07/08 發表 1,059 瀏覽
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