香兰椰丝卷 Kueh Dadar

香兰椰丝卷

椰子馅
材料1
椰糖 : 125g (切碎)
水 : 25g
香兰叶 : 5片 (洗净, 剪段)

材料2
白椰丝 : 200g (½ 粒)

1) 小火将材料1搅煮至糖溶
2) 加入白椰丝翻炒至香熟 (约10分钟)
3) 盛起, 拿掉香兰叶, 放一旁待用

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香兰皮料

材料1
香兰叶 : 15片 (洗净, 剪小段)
水 : 300g

材料2
椰丝 : ½ 粒
盐 : ¼ tsp

材料3 (搅至糖溶)
鸡蛋 : 1粒
糖 : 1tbsp

材料4
面粉 : 200g

方法
1) 把材料1放进搅果汁里搅碎, 然后全部倒在钢盆里
2) 加入材料2 混均, 挤出335g的香兰椰浆
3) 加入材料3混均
4) 把面粉放在深盆内, 倒入香兰椰浆混合液, 拌均成面糊, 过沥
5) 以小火烧热不黏底的平底锅, 抹上少许油, 倒入适量面糊，
转动平底锅, 使面糊成圆形薄片, 煎香两面至熟, 取出
6) 放上椰子馅, 卷成筒状, 即可享用

产量: 约15个

Kueh Dadar

Coconut Fillings:
Ingredients A
Gula melaka : 125g (chopped)
Water : 25g
Pandan leaf : 5 leaf (washed, cut into small section)

Ingredients B
White grated coconut : 200g (about ½ coconut)

Method:
1) Cook Ingredients A over low flame till sugar dissolve
2) Add white grated coconut, toss fry till fragrant (about 10 min.)
3) Dish up, remove pandan leaf, set aside for use later
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Batter:
Ingredients A
Pandan Leaf : 15 leaves (washed, cut into small section)
Water : 300g

Ingredients B
Grated coconut : ½ no.
Salt : ¼ tsp

Ingredients C (Stir till sugar dissolve)
Egg : 1 no.
Sugar : 1tbsp

Ingredients D
Plain Flour : 200g

Method:
1) Blend Ingredients A in a blender, pour everything into a bowl
2) Add Ingredients B, squeeze out 335g of pandan coconut milk
3) Mix in Ingredients C till well combined
4) Put flour in a deep mixing bowl, stir in coconut milk mixture from above, strain
5) Heat up a non-stick flat bottom pan, grease with a little oil, pour in a suitable amount of batter, turn pan around so that batter form a thin round pancake, fry on both side till cooked, remove
6) Wrap in coconut fillings, roll up and serve

Yield: about 15 rolls