Ondeh Ondeh Pandan ❤️ 爆浆班兰椰丝糯米球 | Easy Recipe

Step by Step Recipe how to make Kuih Ondeh Ondeh Pandan with Palm Sugar(Gula Melaka) as filling.
爆浆班兰椰糖椰丝糯米球制作方法。

Ingredients:
➡️ Pandan Skin 班兰皮
glutinous rice flour 糯米粉 250g
Pandan juice 班兰水 180ml
coconut milk 椰奶 50ml
oil 油 20ml

Mix the above ingredients together and knead into dough.
将以上食材混合在一起并揉成面团。

➡️Filling 馅料
palm sugar 椰糖 100g

Cut the palm sugar into pieces.
将椰糖切成小块。

➡️ Coating 粘皮用
fresh coconut shreds 新鲜椰丝 80g
pinch of salt 少许盐

Put a pinch of salt on the coconut shreds and steam for five minutes over high heat.
椰丝放少许盐大火蒸五分钟。


➡️Remarks 备注:
Balls skin 球皮 20g each
Filling 馅料 1/2 tsp
Can adjust the portion by your own personal division.
可以按自己的喜好调整比例。

Cook in boiling water until they float to the surface.
在沸水中煮，直到它们浮到表面。

Medium heat steam for 10 minutes.
中火蒸十分钟。

Stick around the balls skin with coconut shreds.
用椰子切丝粘在球皮上。

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