小时候不会欣赏这款糕点,现在反而却好喜欢,
炒香的甜椰丝再搭配Q软的糯米饭。
椰丝蓝花糯米饭
糯米饭材料 :
糯米 600克(洗净,浸4小时,沥干)
浓椰浆 150克
清水 200克
盐 2茶匙
班兰叶 数片(打结)
兰花 30朵 (加入3大匙热水浸泡出蓝色素)
香蕉叶 (洗净用热水烫软,擦干)
椰糖椰丝材料 :
新鲜嫩椰丝 400克
椰糖 180克
清水 100克
盐 1/2茶匙
班兰叶 数片(打结)
玉米粉 2茶匙 + 少许清水搅拌均匀
做法 :
1. 将椰糖,清水,盐和班兰叶放入锅里煮溶。
2. 加入椰丝翻炒均匀至干,加入玉米粉水再炒均匀即可。
3. 糯米加入椰浆,清水和盐拌匀,倒入蒸盘,放入班兰叶,大火蒸45分钟至熟。
4. 取出1/3的糯米饭加入蓝色素拌匀,再把其余的白糯米饭加入随意拌匀成蓝白糯米饭。
5. 将糯米饭舀放在一片香蕉叶上,再舀适量的椰丝放在糯米饭上,然后裹好即可。
Pulut Inti
Ingredients for glutinous rice:
600g glutinous rice(washed and soaked for 4 hours and drained)
150g thick coconut milk
200g water
2tsp salt
pandan leaves (knotted)
30 buds fresh butterfly pea flowers (soaked in 3tbsp hot water)
banana leave (scalded in boiling water to soften,wiped dry)
Coconut filling :
400g grated coconut
180g palm sugar
100g water
1/2tsp salt
pandan leaves (knotted)
2tsp corn starch mix
with some water
Method :
1. Place palm sugar,water,salt and pandan leaves in a pot,bring to boil until palm sugar melted.
2. Add
in grated coconut stir fry until slightly dry,add in corn starch mixture and stir until well
mixed.
3. Mix
glutinous rice with coconut milk,water and salt,add pandan leaves and steam for 45 minutes or until
cooked.
4.
Take 1/3 portion of glutinous rice to mix
with blue coloring,then combine with the remaining of
the white glutinous rice, mix to form glutinous rice with blue and
white colour.
5. Place some cooked glutinous rice over the banana leaf,add filling at the top of rice,wrap it up and serve.
5. Place some cooked glutinous rice over the banana leaf,add filling at the top of rice,wrap it up and serve.