香兰椰丝卷分量：24 馅料：嫩椰丝 300g椰糖 150g盐 1/4t

香兰椰丝卷

分量：24

馅料：
嫩椰丝 300g
椰糖 150g
盐 1/4tsp
班兰叶 2片
清水 100g

做法：
1）将清水，椰糖及盐煮至糖溶解，加入香兰叶及椰丝，小火炒至干即可。


面皮材料：
普通面粉 230g
粟米粉 20g
浓椰浆 100g
清水 350g
班兰汁 150g （8-10片香兰叶+150清水搅成汁）
盐 1/3tsp
鸡蛋 1粒

做法：
1）煮滚清水，加入椰糖和班兰叶煮溶并过滤。
2）所有材料混合炒至水收干，取出班兰叶待凉备用。
3）将面皮材料混合拌匀，过滤后放置一旁约30分钟。
4）不沾锅里抹少许油，倒入适量面糊，慢火将单面皮煎圆薄型。
5）取出，包入馅料后卷起成圆筒状即可享用。

結果 (英文) 1:

Pandan coconut rollsWeight: 24 Stuffing:Tender coconut 300gCoconut sugar 150gSalt 1/4tspPandan leaf 2Water 100gTechnique:1) water, coconut sugar and salt and cook until the sugar dissolves, add Pandan and coconut and cook until dry.Face material:Plain flour 230gCorn 20GThick coconut milk 100gWater 350gPandan Juice 150g (8-10 Pandan leaves +150 water into juice)Salt 1/3tspEggs 1 capsulesTechnique:1) boil water, add coconut sugar and Pandan leaves and cook dissolved and filtered.2) mix all ingredients until the water dried, remove the Pandan leaves to cool and set aside.3) material mix the dough, filtered set aside for about 30 minutes.4) non-stick pan and wipe a little oil, pour the batter, Cook one side skin fried round thin.5) remove, package stuffing rolled into a cylinder shape you can enjoy.

結果 (英文) 2:

Pandan coconut roll

weight: 24 fillings: tender coconut 300g coconut sugar 150g salt 1 / 4tsp pandan leaves two water 100g practices: 1) the water, palm sugar and salt and cook until the sugar dissolves, add pandan leaves and shredded coconut, a small fire fry dry. Dough Ingredients: plain flour 230g corn flour 20g thick coconut milk 100g water 350g pandan juice 150g (8-10 pieces pandan leaves +150 water Jiaocheng juice) salt 1 / 3tsp egg a practice: 1) bring to boil water, add palm sugar and pandan leaves boiled and filtered solution. 2) All the materials are mixed stir-fry until the water dry, remove the pandan leaf and let cool reserve. 3) The materials are mixed dough and mix well and set aside for about 30 minutes and filtered. 4) non-stick pan wipe a little oil, pour the right amount of batter, fried dough simmered single thin circle. 5) removed, after the package into the filling rolled into a cylindrical shape to enjoy.

結果 (英文) 3:

Kuih DadarComponent: 24Stuffing:Coconut silk 300gCoconut sugar 150gSalt 1/4tspPandan leaves 2Clear water 100gPractices:1) clear water, coconut sugar and salt until the sugar dissolves, add the fragrant orchid leaves and coconut, and stir fry until dry.Dough material:Plain flour 230gMillet Rice noodles 20gThick coconut milk 100gClear water 350gPandan juice 150g (8-10 tablets pandan leaf +150 water Jiaocheng juice)Salt 1/3tspEgg 1Practices:1) to boil water, add coconut sugar and pandan leaf water soluble and filter.2) all material mixture and stir fry until the water dries out, pandan leaves cool standby.3) the mix dough material, the filtered set aside for about 30 minutes.4) non stick pan with a little oil, pour some batter, fried dough for single round thin.5) remove the package into the filling after rolled up into a cylindrical shape, you can enjoy.