椰丝黑糖糯米糍
材料
做法
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1:中火蒸椰丝、盐和班兰叶4-5分钟,目的是让椰丝吸收班兰叶的味道;Steam coconut shreds, salt and pandan leaf, so that the shreds can well absorb pandan flavour.
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2:糯米粉加入水和班兰精;In a bowl add glutinous rice flour, water and pandan flavouring.
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3:混合成团;Mix evenly.
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4:黑糖切碎备用;Cut brown sugar into small pieces.
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5:取小面团约20克一个;Weigh a small portion of about 20g.
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6:按扁,中心放黑糖约5克,捏塑成汤圆状;Press flat and pick brown sugar of 5g in the middle, form a round ball.
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7:再用双手搓圆;Knead round with palms.
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8:一半面团做了9个,可以先煮;Get ready to cook the first half portion of 9 balls.
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9:锅里的水烧滚,放进丸子,煮至浮面;Bring water to boil, boil the dumplings till they float.
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10:稍等片刻,捞起,沥干水分;Wait for 1 min, pick them up with a sieve, drain.
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11:放在椰丝盘子里滚滚;Roll them on the shreds.
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12:置于碟子上;Put them on a beautiful dish.
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13:黑糖流心,你流口水了吗?Look at the lava from inside, are you mouthwatering now?
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14:配红茶又可以再吃一个。With a cup of tea, one more please!
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15:成品