椰絲黑糖糯米糍的做法怎麼做

簡介 我傢傭人來瞭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瞭，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. 材料 椰絲1/2杯 鹽1/3茶匙 班蘭葉1條 糯米粉200克 水150克 班蘭精1/2茶匙 黑糖100克 做法

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   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.

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   糯米粉加入水和班蘭精；In a bowl add glutinous rice flour, water and pandan flavouring.

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   混合成團；Mix evenly.

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   黑糖切碎備用；Cut brown sugar into small pieces.

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   取小面團約20克一個；Weigh a small portion of about 20g.

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   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.

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   再用雙手搓圓；Knead round with palms.

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   一半面團做瞭9個，可以先煮；Get ready to cook the first half portion of 9 balls.

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   鍋裡的水燒滾，放進丸子，煮至浮面；Bring water to boil, boil the dumplings till they float.

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    稍等片刻，撈起，瀝幹水分；Wait for 1 min, pick them up with a sieve, drain.

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    放在椰絲盤子裡滾滾；Roll them on the shreds.

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    置於碟子上;Put them on a beautiful dish.

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    黑糖流心，你流口水瞭嗎？Look at the lava from inside, are you mouthwatering now?

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    配紅茶又可以再吃一個。With a cup of tea, one more please!

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    成品