香兰椰丝卷有好几个名称（Kuih Gulung, Kuih Ketayap, Kuih Lenggang, Kuih Dadar）一般上可以在马来人或者华人贩卖糕点的摊子买得到，在印尼，马来西亚，新加坡和汶莱和斯里兰卡都是非常受欢迎的糕点。
我們习惯下午茶时间吃一些小点心配黑咖啡，这对我来说是生活里的小确幸。今天和大家分享我从小就喜欢吃的 - 香兰椰丝卷。这款糕点的面皮有像面粉糕哦，就是少了虾米，萝卜这些配料而已。推荐给喜欢香兰叶和椰香的朋友，别错过这款传统的马来糕点哦！
椰丝馅料我们是用椰糖，若一时买没有椰糖也可以用黑糖来替换的。如果不吃椰浆也可以换成淡奶，吃起来有奶香的味道也是挺好吃的。需要注意的一点是椰浆的浓稠度和不同牌子的面粉都会影响面糊的浓稠度哦。如果，面糊比较浓稠就慢慢加剩下的香兰汁或清水调稀。所以食谱里给的参数只能做参考，最终还是要视情况来调整面糊。煎面皮时，要记得每次下锅前搅拌一下面糊哦，因为面糊放置一段时间就会沉淀搅拌均匀这个步骤也很重要哦。开火热锅，等温度差不多就可以下锅了。面皮从浅色煎至深色后就可以翻面了，另一面稍微煎一下就可以起锅了。
还有另一个情况是低温下面糊，就没有“刷”的一声而面糊会比较容易推开。煎出来的面皮表面气孔会比较细腻，看你喜欢哪一种的外皮啦。一般上外面卖的是气孔比较粗的。
🖨️ 打印这食谱或调整食谱的份量 :
bit.ly/2O8u3sd
🔪 准备时间 ：30分钟
🍲 烹饪时间 ：15分钟
🍽️ 份量 ：大约10卷
🌱食材
面皮
- 150克 面粉
- 200毫升 椰浆
- 150毫升 香兰汁（10叶）
- 1/4茶匙 盐
- 1茶匙 初榨椰油/食用油
- 1颗 蛋
馅料
- 250克 新鲜椰丝
- 120克 椰糖
- 60毫升 水
- 少许 盐
- 3根 香兰叶
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We are used to eating some snacks with black coffee during tea time. For me, this is a little happiness in life. Today I will share with you what I have loved since I was a kid, the Kuih Ketayap (Pandan Coconut Shredded Rolls). The wrapper of this pastry is similar to savory Chinese pancake, except for the ingredients such as dried shrimp. Highly recommend to friends who like pandan and coconut fragrance, don't miss this traditional Malay Kuih Muih!
We use palm sugar for the shredded coconut filling. If you hard to buy palm sugar, you can substitute it with brown sugar. If you don’t eat coconut milk, you can also substitute it with evaporated milk. It also tastes good with a milky flavor. One thing to note is that the thickness of coconut milk and different brands of flour will affect the thickness of the batter. If the batter is thicker, slowly add the remaining pandan juice or water to dilute. Therefore, the parameters given in the recipe can only be used as a reference, and finally, the batter should be adjusted according to the situation. When frying the wrapper, remember to stir the batter every time before pouring in the pan, because the batter will settle. This step is very important. Heat up the pan and pour in the batter when the pan is hot. Then you will get larger pores of the wrapper. When the wrapper from light to dark color, you can turn it over, and just slightly fry the other side.
There is another case where the batter is fried under low temperature, there is no "brushing" sound and the batter will be easier to spread. The pores on the surface of the wrapper will be more delicate, depending on which kind of skin you like. Generally, the ones with larger pores are the standard look of this Kuih.
There are several names for this dessert, Kuih Gulung, Kuih Ketayap, Kuih Lenggang, Kuih Dadar. Generally, you can buy them at Malay or Chinese pastry stalls, in Indonesia, Malaysia, Singapore, Brunei and Sri Lanka. It is a very popular snack.
🖨️ Print This Recipe or Adjust Serving Size :
bit.ly/2ZWU9B1
🔪 Preparation Time: 30 minutes
🍲 Cooking Time: 15 minutes
🍽️ Serving: about 10 rolls
🌱INGREDIENTS
Wrapper
- 150g All Purpose Flour
- 200ml Coconut Milk
- 150ml Pandan Juice (10 pcs)
- 1/4 tsp Salt
- 1 tsp Extra Virgin Coconut Oil/Cooking Oil
- 1 Egg
Filling
- 250g Fresh Shredded Coconut
- 120g Palm Sugar
- 60ml Water
- A pinch of Salt
- 3 Pandan Leaves
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#MyLovelyRecipes #KuihMuih #Dessert #TeaTime #MalaysiaFood
#我的爱心食谱 #马来糕点 #下午茶 #马来西亚美食 #
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