Saturday, July 23, 2016

Kueh Dadar 娘惹传统糕点香兰椰丝卷

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The guys in my family love food that have coconuts in them. I have some coconut and gula melaka (palm sugar) left after cooking a curry dish, so I made these pandan coconut crepes for breakfast.

Pretty easy to make and takes about an hour of cooking.


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Kueh Dadar (Pandan Coconut Crepe with Gula Melaka Coconut Filling)

Ingredients:
Crepe Batter
100g flour
1 small egg
200ml coconut milk
50 ml water
1/4 tsp salt
5 tbsp pandan juice (5 pandan leaves, cut into pieces and blend with 5 tbsp water)

Gula Melaka Coconut Filling :
1/2 a coconut (about 200g, grated)
100g gula melaka
50 ml water
1 pandan leaf, tie into a knot

Method:


1.  Combine and blend the pandan leaves and water in a blender. Strain them through a sieve and set aside.

2.  Sieve flour into a mixing bowl and make a well in the centre. Add the egg. Slowly whisk in the coconut milk, salt and pandan juice. Set aside.

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把面粉、鸡蛋及盐放在碗内。将香兰汁过滤倒入面粉、鸡蛋和盐混合搅拌成面糊。倒入椰漿搅拌好。备用。

3.  Cut the palm sugar into smaller pieces and add the pandan leaf and water in a pot. Cook over a medium flame until the palm sugar dissolves. Remove the pandan leaf.

4.  Add in the grated coconut and mix well. Cook for a few minutes until fragrant. Remove to cool in a bowl.

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5.  Using low flame, heat and grease a frying pan lightly with oil. Pour a ladle of the batter in the centre and rotate the pan to form a thin crepe.

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.  When the crepe is cooked, dish it onto a plate.

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7.  Place a heaped tablespoon of filling on the crepe and roll it up like a spring roll. Serve hot and enjoy.

在一张饼皮上放1汤匙的椰丝馅料, 喜欢饼皮厚或薄都可以自行决定。最后整个卷起来即可。


香兰椰丝卷
这南洋风味十足的香兰椰丝卷是娘惹传统糕点, 是我家里男孩们爱吃的糕点。以前我不喜欢吃椰丝的感觉,自从做了椰子生意后, 现在觉得还不错啦!

香兰椰丝卷的做法非常简单易学, 主要材料包括椰丝、椰糖、椰漿。

做给家里的男孩们当早餐吃, 皮不是很薄但馅多, 让他们吃了一个又一个 。。。自家制作的糕点真的特別香! 哈哈哈


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