班兰椰丝姜汤圆Pandan Coconut Ginger TangYuan

把馅料放入锅中，以中火慢炒至干即可，待凉后分成小等份备用。Saute the filling over medium heat until dry, then divide into small portions when it cools.

糖水预先以慢火煮½小时，备用。Cook sweet soup over low heat for ½ hour and set aside.

把皮料放入大碗中，混合均匀，然后搓揉成软硬适中的面团，如果太干可以加入些许水作调整。Mix the skin ingredients in a large bowl, knead it into a moderately hard dough. If feel dry can add some water for adjustment.

把面团搓成长条状，再切割成等份，稍微搓圆后压扁，加入一粒椰丝馅，包好滚圆。Knead the dough into strips, then cut into small portions, roll into a ball and press flat, add a coconut filling, wrap and round it.

放入热水中煮至浮起，盖上熄火焖5分钟后才捞出，加入糖水中即可享用。Cook into boiling until float, cover and simmer for 5 minutes, take out and add into sweet soup, enjoy.