蝶豆花班蘭芒果糯米飯
Butterfly Pea pandon Mango Sticky Rice
材料(4人份)
Ingredients (For 4)
芒果 2個
Mango 2 pcs
蝶豆花(乾/鮮) 4g
Butterfly Pea 4g
班蘭葉 2塊
Pandan leaf 2 pcs
糯米 250克 (1杯)
Sticky Rice 1 cup
椰糖/砂糖 2茶匙
Coconut sugar/ Sugar 2 tsps
椰漿 100g
Coconut milk 100g
水 100g
Water 100g
鹽 半茶匙
Salt 1/2 tsps
椰漿醬
Coconut Sauce
椰漿 150g
Coconut Milk 150g
糖 2茶匙
Sugar 2 tsp
鹽 1/4茶匙
Salt 1/4 tsp
生粉 1茶匙
Corn starch 1 tsp
水 50g
Water 50g
步驟:
Step:
糯米用凍水浸3小時以上
Soak Sticky rice in water for 3 hours
碟豆花用熱水沖泡 15 分鐘,碟豆花水待涼後將浸糯米的水倒出,加入碟豆花水繼續浸
Soak Butterfly Pea in hot water for 15 minutes, let it cool. Pour out the water from the sticky rice and then use the butterfly pea water to soak the sticky rice.
將糯米倒起,留碟豆花水。
Take out the sticky rice, keep the butterfly pea water.
糯米放煲中,加入椰糖、椰漿、水、班蘭葉、鹽,煮15分鐘。
Put the Sticky Rice in a pot, add coconut sugar, coconut milk, butterfly pea water, salt and cook for 15 minutes.
用小煲加入所有椰漿醬料,拌勻煮滾備用。
Use a small pot and add all the coconut sauce ingredients, boil and stir well.
芒果去皮起肉,切薄片卷成花型。
Take out the mango skin, slice it thin.
糯米飯煮熟後,用保鮮紙包成波狀,擺放上碟便成。When the sticky Rice is cooked, use plastic wrap to make a ball shape. Decorate it on a plate and enjoy.
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Негізгі бет 第73集 蝶豆花班蘭芒果糯米飯(附食譜)Episode 73 Butterfly Pea Pandan Mango Sticky Rice Recipe
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