Pandan Glutinous Rice Balls

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Ingredients ( Makes 12 )

  • 110 g Glutinous Rice Flour
  • 50 ml Coconut Cream or Milk
  • 50 g Palm Sugar
  • 50 ml Fresh Pandan Juice
  • Shredded Coconut

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Ingredients of Fresh Pandan Juice

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  • 30 g Pandan Leaves
  • 80 g Water

鮮榨班蘭汁

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1. 班蘭葉洗凈、切段,放進攪拌機內,加清水打爛

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2. 隔掉渣滓,把香蘭汁收進雪櫃過夜,將上層的班蘭汁用湯匙舀起,沉淀在底部的墨綠色液體,這些濃縮的班蘭精華才夠香味

做法

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1. 糯米粉過篩,加入鮮榨班蘭汁及椰漿,拌勻搓成麵團。如麵糰太乾可加少許班蘭汁。若太濕潤,可加少許糯米粉

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2. 椰糖切成每粒約 4 g。把麵團搓成長條形,切成 12等份。將麵糰壓扁,中央包裹一粒椰糖,搓成丸子

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3. 煮一大鍋沸水,小心把丸子放入沸水中。放入丸子後,用湯匙搞拌以免丸子黏底。以中大火,丸子浮上水面,再多煮 3 ~ 4分鐘。撈起丸子放在已塗抹油的碟子上。別丸子靠太近否則會黏在一起

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4. 將丸子逐一放入椰絲中,均勻沾上椰絲,趁熱享用

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小叮嚀

  • 糯米糍是即做即吃的,麵糰搓好後若不即時進食,需放進冷凍庫急凍,但煮熟需花多一點時間,未能像即做即吃那樣控制好煮溶椰糖的時間,做出流心的效果

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8 thoughts on “Pandan Glutinous Rice Balls

  • Tuesday May 1st, 2018 at 07:09 PM
    Permalink

    可以用斑蘭精做嗎?

    Reply
  • Saturday May 2nd, 2015 at 03:30 PM
    Permalink

    好~下次再試下,thanks!!

    Reply
  • Saturday May 2nd, 2015 at 12:47 AM
    Permalink

    想問點解丸子用水煲時會爆開?

    Reply
  • Saturday April 18th, 2015 at 10:31 PM
    Permalink

    肥丁可以推薦一些mochi或和菓子的食譜嗎?
    (好鍾意食lee類既嘢~)

    Reply
    • Sunday April 19th, 2015 at 01:47 PM
      Permalink

      為為
      Mochi 在我的食譜書《當令好食》可以找到,因為版權問題,抱歉暫時無法上載到網站

      Reply
  • Friday September 5th, 2014 at 08:35 PM
    Permalink

    肥丁,lee個唔加椰絲可以當湯丸食,正!

    Reply

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