香兰小鸟蛋和椰丝卷 Pandan Ondeh-ondeh and Kuih Ketayap

买了椰丝，做了香兰小鸟蛋和椰丝卷。

香兰椰丝球

香兰椰丝卷

香兰小鸟蛋 (Pandan Ondeh-ondeh)

之前的食谱请按这里，这里或这里。

材料A (Ingredients A)

适量     椰丝 (Some shredded coconut)

少许     匙盐 (Pinch of salt)

材料B (Ingredients B)

100g     糯米粉 (100g glutinous rice flour)

85g       香兰汁 (85g pandan juice)

适量      椰糖－切碎 (Some gula Melaka - chopped)

步骤 (Steps)

1. 把椰丝放在碟里，加入少许盐，搅拌均匀，放入蒸笼蒸5分钟，取出，待凉。

    Put shredded coconut in a deep plate, add in salt, mix evenly, steam in a steamer for 5

    minutes, remove and set aside to cool.

2. 把香兰汁慢慢加入糯米粉里，搓成软硬适中的面团。

    Slowly add pandan juice into the glutinous rice flour, knead to form a moderately hard 

    dough.

3. 取少许（2），搓圆，压扁少许，包入椰糖。

    Tear soem (2), roll to form a ball, lightly flatten the dough and wrap in some chopped gula

    Melaka.

4. 水滚后，放入水里，煮至浮起后再多煮3－5分钟，至椰糖完全融化，捞起，放在冷开水里

    大约1－2分钟，捞起，沾上（1），即可享用。

    Boil a pot of hot water, put (3) into the hot water, cooked until the glutinous rice ball float

    and continue to cook for another 3-5 minutes until all gula Melaka melted, picked up the 

    glutinous rice ball, put into a bowl of cold drinkable water for 1-2 minutes, pick up and roll 

    with (1), it is ready to serve.

香兰椰丝卷 (Kuih Ketayap)

之前的食谱按这里。

材料A (Ingredients A)

125g       椰糖 (125g gula Melaka)

250g       水 (250g water)

250g       椰丝 (250g shredded coconut)

少许        香兰叶 (Some pandan leaves)

材料B (Ingredients B)

100g       面粉－过筛 (100g plain flour - shifted)

225g       香兰汁 (225g pandan juice)

1个          鸡蛋 (1 egg)

少许        盐 (Pinch of salt)

1汤匙      油 (1 tbsp oil)

步骤 (Steps)

1. 把椰糖和水放入锅里，煮至椰糖溶化，加入椰丝和香兰叶，煮至收干水分，取出，待凉。

    Put gula Melaka and water in the wok, cook until gula Melaka melted, add in shredded 

    coconut, cook until water dried up, remove from wok, leave to cool.

2. 把材料B搅拌均匀，倒入不粘锅，煎成面皮。

    Mix ingredients B in a bowl, pour some mixture into a non stick frying pan, pan fry until 

    cooked.

3. 把（2）铺平在碟里，包入（1），卷起，即可。

    Put (2) in a flat plate, wrap in some (1), roll up and it is ready to serve.

  

March 2015 Event: My Favourite Traditional Kueh 

I'm joining Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom's Mom and co-host by Joceline of Butter, Flour and Me.