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

pandan

Ingredients of Fresh Pandan Juice

  • 30 g Pandan Leaves
  • 80 g Water

鮮榨班蘭汁

pandan_juice

1. 班蘭葉洗凈、切段,放進攪拌機內,加清水打爛

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

pandan_dumplings_step_01

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

pandan_dumplings_step_02

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

pandan_dumplings_step_03

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

pandan_dumplings_step_04

4. 將丸子逐一放入椰絲中,均勻沾上椰絲,趁熱享用

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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