放凉也Q弹软糯的Kuih Koci？！香兰三角椰丝粿！娘惹经典糕点！Secret of Kuih Koci remain chewy after sat cold revealed! Nyonya Delicacy
Tbsp=Tablespoon (汤匙)
Tsp=Teaspoon (茶匙)
材料 Ingredients
馅料 | Filling
120克椰糖 - 120g gula melaka
200克嫩椰丝 - 200g shredded coconut
50毫升水 - 50ml water
1/4盐巴 - 1/4 tbsp of salt
2片班兰叶打结 - 2pcs pandan leaves tied
玉米淀粉水= 1汤匙玉米粉+2汤匙水
Cornstarch water = 1tbsp corn starch powder+2tbsp water
面皮 | Dough
80克班兰叶 - 80g Pandan leaves
100毫升椰浆水 - 100ml Coconut milk
300克糯米粉 - 300g Glutinous powder
20克木薯粉 - 20g Tapioca powder
1汤匙糖粉 - 1tbsp Sugar powder
1汤匙食油 - 1tbsp Oil
2片香蕉叶 - 2pcs Banana leaves
01.椰糖切碎，加班兰叶煮至融化
Cut gula melaka into pieces, add pandan leaves and cook until melt
02.加入椰丝和玉米淀粉水炒至半干
Add shredded coconut and corn starch water, stir until half dry
03.香蕉叶取梗剪长方形，清洗两遍
Banana leaves cut into rectangle shape, wash 2 times
04.煮软香蕉叶然后擦干
Cook to soften the banana leaves and dry it
05.班兰叶加水打成汁，过筛
Add some water and blend pandan leaves into juice and sieve it
06.木薯粉糯米粉混合过筛
Tapioca powder and glutinous powder mix and sieve well
07.分批加入班兰汁搓揉成团
Gradually add pandan juice into mixed powder and knead into dough
08.取75克面团分三片煮至漂浮做烫种
Split 75g of doh into 3 pieces and cook until it float to prepare preferment
09.烫种和面粉加入细糖搓揉至融合
Add sugar powder, knead preferment and mixed powder until they blend together
10.加班兰汁和椰浆搓揉，加食油防粘
Add pandan juice and coconut milk and continue kneading, add oil to prevent it sticks
11.双手抹油搓揉面团和椰丝成球
Spread oil on both hands, knead both dough and shredded coconut into balls
12.面团压平包椰丝球
Fatten the dough ball and wrap shredded coconut ball into a round shape
13.香蕉叶抹油，把有馅面团包成三角造型
Apply oil on banana leaves, wrap the ball into triangle shape
14.蒸12分钟即可出炉
Steam for 12mins and its ready to serve
24 ноя 2022
