"我们的视频着重展示美食制作过程，所有食材的来源都符合合法和道德标准。" #斑蘭椰絲卷
#娘惹糕點
#Kuih Ketayap
#Kuih Dadar
#班戟
斑蘭椰絲卷是一款娘惹糕點，它的名字眾多：Kuih Dadar 、kuih gulung 和kuih ketayap。它就是最具南洋風味的班戟，因為它的英文譯名叫coconut pancake rolls，直譯就是椰子班戟卷.我們這裏叫斑蘭椰絲卷。
做法很簡單，自己制做的餅皮，喜歡厚或薄都可以自行決定。
分量： 10 份
材料：
椰糖椰絲餡
120克 椰糖
100毫升 水
2葉 斑蘭葉
200克 鮮嫩白椰絲
玉米澱粉水 (1 1/2 茶匙玉米澱粉 + 1 湯匙清水)
斑蘭面粉皮材料：
120克 普通面粉/中筋麵粉
1粒 蛋
150毫升斑蘭汁(把30克斑蘭葉和150毫升清水攪拌至細膩，然後濾出150毫升斑蘭汁。)
150毫升 椰漿水
1/2 茶匙 細鹽
做法：
1 把120克 椰糖 +100ml 水放入小鍋中，以中火煮至椰糖完全溶化，然後椰糖水過濾備用。
2.把白椰絲和2片斑蘭葉放入鍋裏，炒香，再加入椰糖水炒勻。
3.用中火把椰糖椰絲炒至醬汁收幹，然後加入玉米澱粉水勾芡。
4.將椰糖椰絲陷放入碗中，備用。
5.把120克普通面粉和1粒雞蛋及1/2茶匙 細鹽放在深盆內，拌勻。
6.慢慢加入150毫升 的斑蘭汁
7.再加入150毫升 椰漿水(不同品牌的面粉吸水度不一樣，分量需自己調整+-10克)，調成比較稀的粉漿。
8.把調好的粉漿過篩
9.把不沾平底鍋，加入油(我用20-cm)燒熱後，把多餘的油倒囘出來轉至中小火。
10.倒入約1/4杯(60毫升)的面糊，把鍋子旋轉讓面糊形成薄片。
11.煎至面皮可以移動的狀態即可起鍋。
12.在一張面皮上放1湯匙半的椰絲餡料。
13.最後把整個面皮卷起來即可。
coconut pancake rolls is a Nyonya pastry with many names: Kuih Dadar, kuih gulung and kuih ketayap. The method is very simple, you can make your own pie crust, you can decide whether you like it thick or thin.
Yields: 10 servings
material:
Gula melaka and coconut filling
120g Gula melaka
100ml water
2 leaves pandan leaves
200g fresh white shredded coconut
Corn starch water (1 1/2 teaspoons corn starch + 1 tablespoon water)
Pandan flour skin material:
120g plain flour/all-purpose flour
1 egg
150 ml of pandan juice (mix 30 g of pandan leaves and 150 ml of water until fine, then strain out 150 ml of pandan juice.)
150ml coconut milk
1/2 teaspoon fine salt
practice:
1 Put 120g of Gula melaka + 100ml of water in a small pot, cook on medium heat until the Gula melaka is completely melted, then filter the Gula melaka syrup for later use.
2. Put the shredded white coconut and 2 pandan leaves into the pot, sauté until fragrant, then add Gula melaka syrup and stir well.
3. Fry the shredded coconut with Gula melaka syrup over medium heat until the sauce is dry, then add cornstarch water to thicken.
4. Put the Gula melaka and shredded coconut into a bowl and set aside.
5. Put 120 grams of plain flour, 1 egg and 1/2 teaspoon of fine salt in a deep basin and mix well.
6. Slowly add 150 ml of pandan juice
7. Add another 150ml coconut milk water (different brands of flour have different water absorption, the amount needs to be adjusted by yourself +-10g), and adjust to a relatively thin powder slurry.
8. Sieving the prepared slurry
9. Put the non-stick pan, add oil (I use 20-cm) and heat it up, then pour the excess oil back out and turn it to medium-low heat.
10. Pour about 1/4 cup (60 ml) of batter, and turn the pot to make the batter form into thin slices.
11. Fry to the state where the dough can be moved and the pan can be started.
12. Put 1 tablespoon and a half of shredded coconut filling on a piece of dough.
13. Finally, roll up the whole dough.