班兰椰丝糕食谱 | 放隔夜也不会变硬 | Pandan Coconut Kuih Recipe | Kuih Koci

美味无比的班兰马六甲椰糖椰丝糕 (Kuih Koci)，此娘惹糕点制作简便易行。外皮香气四溢，内馅则以马六甲椰糖和椰丝相得益彰，口感柔软细腻，诱人入味。即便隔夜，仍然保持鲜嫩不失弹性。
The incredibly delicious Pandan Gula Melaka Coconut Kuih (Kuih Koci) is a simple delight to make. Its outer layer is fragrant with pandan aroma, while the filling combines the rich flavours of Gula Melaka and shredded coconut, resulting in a soft and delicate texture that tantalizes the taste buds. Even left overnight, it remains fresh and tender without losing its elasticity.
▶️Coconut shreds filling 椰丝馅料:
70克 椰糖 70g Gula Melaka
100毫升 清水 100ml Water
100克 白椰丝 100g Coconut shreds
少许盐 Pinch of salt
少许玉米粉＋加少许的清水(打芡)
A little corn flour + add a little water
(for thickening)
▶️ Skin Ingredients 皮料:
300克 糯米粉 300g Glutinous rice flour
30克 细砂糖 30g Caster sugar
100毫升 班兰汁 100ml Pandan Juice
（班兰叶5片＋100ml水搅烂，取汁）
100毫升 椰浆 100ml Coconut milk
70毫升 清水 70ml Water
60克 玉米油 60g Corn oil
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Remarks 备注:
Skin 皮料 33g/pcs x 18
Filling 馅料 12g/pcs x 18
Portions: 18 pcs
份量: 18粒
Can adjust the portion by your own personal division.
可以按自己的喜好调整比例。
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/ @travelfoodtech

[@user-lu2ze8xg8i]

Very nice and yummy kuih Kochi , thanks for sharing

[@TravelFoodTech]

Most welcome 😊

[@janetlim8000]

May I have the recipe with santan or. Thanks

[@TravelFoodTech]

In the description, coconut milk = santan