香蘭椰絲卷 Kuih Ketayap

【 材料 】

普通麵粉 150g

木薯粉 1湯匙

雞蛋 1個

鹽 ¼茶匙

椰漿 1湯匙

煉奶 1湯匙

斑蘭葉 8-10片 + 清水 325ml（打成汁過濾取用）

植物油 ½湯匙

乾椰絲 120g

椰糖 45g

椰漿 25ml

斑蘭葉 2片

清水 100ml

玉米粉 ½茶匙

【 Ingredients 】

Plain flour: 150g

Tapioca starch: 1 tbsp

Egg: 1

Salt: ¼ tsp

Coconut cream: 1 tbsp

Condensed milk: 1 tbsp

Pandan leaves: 8-10 pcs + Water: 325ml (blended and strained for juice)

Vegetable oil: ½ tbsp

Desiccated coconut: 120g

Palm sugar (Gula Melaka): 45g

Coconut cream: 25ml

Pandan leaves: 2 pcs

Water: 100ml

Cornstarch: ½ tsp

【 料理步驟 / Steps 】

椰糖 + 清水 + 斑蘭葉，小火煮到椰糖完全融化。加入椰絲翻炒，讓椰絲吸收糖漿。玉米粉加少量水調成芡汁，倒入鍋中炒到餡料微微濃稠、濕潤但不水。挑掉斑蘭葉，盛起放涼備用。

Simmer palm sugar, water, and pandan leaves over low heat until the sugar completely dissolves. Add desiccated coconut and stir-fry until the syrup is absorbed. Mix cornstarch with a little water, pour into the pan, and stir-fry until slightly thickened and moist but not watery. Discard pandan leaves, remove from heat, and let it cool.

麵粉 + 木薯粉過篩，加入鹽、椰漿、煉奶、斑蘭汁、清水、雞蛋和油，攪勻至無顆粒。麵糊過篩一遍，靜置 40 分鐘到 1 小時。這步很關鍵，靜置過的麵糊煎出來更細膩光滑。

Sift plain flour and tapioca starch. Add salt, coconut cream, condensed milk, pandan juice, water, egg, and oil, blending until smooth. Strain the batter once and let it rest for 40 minutes to 1 hour. This crucial step ensures a smoother, more delicate crepe texture.

平底鍋小火加熱，用不沾鍋可以不抹油。舀一勺麵糊倒入鍋中間，快速轉圈攤成薄餅。邊緣微微翹起就翻面，略煎幾秒取出。不要煎到焦黃，保持翠綠色。

Heat a non-stick pan over low heat (no oil needed). Pour a ladle of batter into the center and quickly swirl the pan to form a thin crepe. Flip when the edges lift slightly, cook for a few seconds, then remove. Do not brown it; keep it vibrant green.

餅皮放涼後，中間鋪上椰絲餡，底部向上折，兩側對折，順勢卷成條狀。收口朝下擺盤，不容易散。

Let the crepes cool. Place the coconut filling in the center, fold the bottom up, fold both sides inward, and roll it tightly into a cylinder. Place it seam-side down on the plate to prevent unraveling.

【 小貼士/ Tips 】

• 斑蘭汁的做法：斑蘭葉剪小段 + 清水用料理機打碎，過濾取汁。冷藏靜置後底部顏色更深的是斑蘭精華，用那個顏色會更翠綠。

How to make pandan juice: Cut pandan leaves into short segments, blend with water, and strain. Let it rest in the fridge; the darker sediment at the bottom is the pandan essence, which yields a more vibrant green color.

• 麵糊一定要過篩 + 靜置，不過篩會有顆粒，不靜置煎出來不夠細膩。

The batter must be strained and rested. Skipping straining leaves lumps, while skipping resting results in a less delicate texture.

• 餡料不要炒太乾，保留一點濕潤感口感更好。太乾了吃起來會柴。

Do not over-dry the filling; keeping it slightly moist enhances the mouthfeel, whereas a dry filling tastes tough.

• 餅皮要薄才好吃，攤得越均勻越好，厚實了口感會偏硬。

The crepes must be thin to taste good; spread the batter as evenly as possible, as thick crepes will turn out tough.

• 餅皮放涼再捲，熱的時候捲容易破。

Allow the crepes to cool completely before rolling, as they break easily when hot.

• 多出來的椰絲餡可以冷藏保存 3-5 天，還能當包子餡或夾麵包吃。

Leftover coconut filling can be refrigerated for 3-5 days and can also be used as bun fillings or sandwich spreads.