Friday, January 8, 2016

班兰椰丝卷 Kueh Dadar


Came across a packet of leftover coconut fillings from the freezer this morning, which, I reckoned to have been in storage for a while. Hence I randomly pick a dessert recipe to use up this batch of leftover fillings.
今早我在冰箱里找到一批椰丝内陷料,想想这些馅料应该也放了一段时间。最后便随意找了这个煎锅皮食谱来帮助清理旧馅料。

This recipe is adapted from Patricia Lee's 'Delicious Nyonya Kueh & Desserts'. An old desserts recipe book I was fond of and frequently used during my early days of cooking experimentations. 
食谱取自于Patricia Lee's的‘娘惹风味糕点’。这是一本我以往开始学习烹饪烘培时经常使用来参考的甜品食谱书籍。

As these were made with leftover coconut fillings, I do not have the pictorial instructions included for your reference. 
由于我是采用之前剩余下来的椰丝馅料来制做,因此没能摆入椰丝馅料制做过程的照片。


班兰椰丝卷 
Kueh Dadar

Ingredients 材料

Pandan Juice 班兰叶汁 (A)
Few Pandan Leaves 数片班兰叶
150ml Water 清水

Dadar Skin 皮料 (B)
3 Eggs 鸡蛋, beaten 拂打
250g Plain Flour 面粉
1 Tbsp Custard Powder 蛋黄粉
200ml Coconut Cream 罐装浓椰奶油
300ml Water 清水
3 Tbsp Pandan Juice 班兰叶汁
1 Tsp Vanilla Extract 香草精
1/2 Tsp Salt 盐
8-12 Drops Pandan Paste 食用班兰精

Coconut Fillings 内馅料 (C)
1/2 grated coconut 椰丝
100g gula melaka 椰糖 (chopped 切碎)
4 tbsp water 清水
2 pandan leaves 班兰叶 (knotted 打结)
1/4 tsp salt 盐

Directions 做法


Combine (A) into a saucepan and boil for 10 minutes. Discard pandan leaves and set aside.
把材料A倒入锅煮10分钟。去掉班兰叶后搁置待用。

In a heatproof sauce pan, add sugar, salt, pandan leaves and water from (C). Cook the mixture until the sugar completely dissolved. Reduce the heat to medium, stir in grated coconut and cook until the gula melaka has evenly coated the grated coconut and until it is fairly dry. 
在耐热锅中,加入材料C的椰糖,盐,香兰叶和水。以中火煮至糖完全溶解后再转小火,拌入椰丝拌搅至椰糖浆均匀地混入椰丝而同时椰丝稍微干燥即可。



Sift plain flour and custard powder together. 
面粉和蛋黄粉一起筛匀。

Combine coconut cream and water from (B) till mixed.
把材料B的罐装浓椰奶油和清水混匀。

Combine eggs, salt, vanilla extract, pandan juice and coconut milk mixture into a mixing bowl till even. Add into sifted flour mixture. Stir in pandan paste. Whisk to combine.
材料B的鸡蛋,盐,香草精,班兰汁与椰浆水一起混匀入盆后再倒入面粉蛋黄粉料盆中。再混入班兰精,搅匀。


Apply a thin coat of cooking oil onto a non stick frying pan and cook over medium heat. Remove the pan away from the stove and scoop a ladle of batter onto the frying pan. Swirl the pan to evenly coat a thin layer of pancake. When the surface of the pancake starts to bubble forming little holes, remove the pancake and place onto a worktop.
准备一个不粘煎锅,锅面抹上一层食油后以中小火烧热。把煎锅离火,舀入面糊快速的搖晃将面糊均匀的填满锅面上形成薄薄的锅皮,一直煎至糕的表面起泡和小洞口就可离火。


Quickly place 1-2 tbsp of fillings (C) onto the Dadar skin and roll it up like a spring roll.
马上取1至2大汤匙的椰丝内陷料C摆上一片煎锅皮上,以卷春卷的方式卷起来。

Repeat the same steps to use up all the batter.
重复以上的步骤煎完多有的锅皮。





Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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