pandan with grated coconut filling kueh 斑兰椰丝粿 (๑॔˃̶ॢ◟◞ ˂̶ॢ๑॓)♡

Recipe adapted & translated from Butter . Flour & Me

Ingredients
*green fonts indicate my modifications

Dough skin
150g glutinous rice flour * i used mochiko 
20g corn starch
1 soup spoon caster sugar * i omitted
1 soup spoon corn oil * i used organic coconut oil
80g pandan juice
50g coconut milk * i used 50g + 1 tbsp
1 tsp pandan essence * i used homemade pandan paste

Coconut filling
100g freshly grated coconut
1 gula melaka c. 70g
1 soup spoon water
pinch of salt
1 tsp corn starch + some water (for thickening)

食材
＊绿色字体是我在食材上的调整

粿皮
糯米粉 150克 ＊我用了白玉粉
粟米粉 20克
细砂糖 1 汤匙 ＊我省略了
粟米油 1汤匙 ＊我用了有机椰子油
班兰汁 80克
椰浆 50克 ＊我用了 50克 ＋ 1汤匙
班兰香精 1茶匙 （用了家里自制的）

椰丝馅料
白嫩椰丝 100克
马六甲椰糖 1个 （约70克）
清水 1汤匙
盐 少许
粟米粉 1 小匙 ＋ 少许清水 （勾芡）

Directions/做法

– prepare filling ~ chop gula melaka as finely as possible and place into saucepan with water. bring to boil so that gula melaka dissolves
先制作馅料～ 将椰糖切碎，放入锅里加入清水煮溶

– add in grated coconut and salt. fry till fragrant
加入椰丝、盐后炒拌均匀至有香味

– add in corn starch solution and continue to fry till mixture thickens. dish up and set aside to cool
倒入粟米糊炒至浓即可盛起。待凉备用

– meantime, prepare dough skin by mixing all ingredients together. knead into a soft dough and divide into portions of 35g
制作粿皮 ～ 把皮的材料混合。搅拌均匀，搓揉成柔软的面团。平均分成每份35克

– flatten a portion of dough and flatten into a disc. wrap in filling, seal seams and shape into a ball
用一份皮料压扁，然后包入适量的馅料。包起，搓圆

– place dough into mould dusted with flour, then apply pressure and unmould carefully. place onto greased banana leave
放入扫了粉的模子里，压下，然后敲出打了印的粿。放在抹了油的香蕉叶上

– bring water in steamer to a boil and place in kuehs. steam over high heat for 3 minutes. Remove from steamer immediately
蒸锅加水开滚后，放入蒸锅里，蒸大约3分钟，就可以把锅盖打开

– brush steamed kuehs with a thin layer of oil and return them to steamer, cover lid and continue to steam for another 3 mins till totally cooked
然后在粿表层涂上少许的油。再关盖继续蒸3分钟至熟便可

* if you find it difficult to handle the dough, you can rest the dough for 15 mins after dividing them into 35g portions. otherwise, you can also flour your hands lightly when handling the dough
如果觉得面团难于操作，可以将面团分割好后，休息15分钟后才做. 又或者用糯米粉做手粉

** ensure that the pandan juice is not too concentrated for otherwise, the steamed kuehs will tend to taste bitter
斑兰汁不可太浓缩。担心蒸出来的粿会苦涩

Personal notes／温馨小贴士:

– i made a total of 10 kuehs
我做了10个椰丝粿

love the dough skin ~ especially chewy with mochiko
超爱这粿子皮。。。白玉粉做出来的皮子，的确很Q～
( ๑ ᴖ ᴈ ᴖ)ᴖ ᴑ ᴖ๑)❣

bought me moulds at 胶东木质
模子是胶东木质家买滴

Pollution index: 161 (unhealthy)