2合1娘惹甜品Nyonya Dessert Set

摩摩喳喳材料：
黄色、橙色、紫色番薯、芋头各100克（去皮切丁）、沙谷米20克

甜汤：
浓椰浆250毫升、盐¼茶匙、清水500毫升、椰糖150克（煮溶过滤）、班兰叶2片（ 打结）

做法：
1.将清水、煮溶椰糖及班兰叶放入养生壶里，200℃煮至滚。（图1-2）
2.加入所有摩摩喳喳材料，盖上烹煮至所有材料熟软。（图3）
3.加入椰浆及盐调味，煮至滚后熄火。可趁热享用或冷喝。（图4）

BUBOR CHA CHA INGREDIENTS
100g each yellow, orange, purple sweet potato and yam (peel & cube), 20g sago pearls

SWEET GRAVY
250ml thick coconut milk, ¼ tsp salt, 500ml water, 150g gula Melaka(boil & sieve), 2 pandan leaves (knotted)

METHOD
1.Using Health Pot heat of 200℃. Add in water,boiled together with sieved gula Melaka & pandan leaves. (pic 1-2)
2.Add in all the bubor cha cha ingredients, cover lid to let it cook until potatoes are tender. (pic 3)
3.Pour in coconut milk and salt; once the gravy comes to a boil, turn off heat immediately. Serve warm or cold.(pic 4)

三角椰丝粿皮料：
糯米粉140克（过筛）、面粉40克（过筛）、盐少许、清水70毫升、浓椰浆125毫升、兰花20朵（煮溶过滤）

馅料：
椰糖100克、清水60克、班兰叶2片（打结）、椰丝200克、盐¼茶匙、椰浆头100毫升
蕉叶数片（剪成长方形）

做法：
1.馅料做法：在一个平底锅，将糖、盐、清水、班兰叶及椰丝炒10分钟至浓稠。加入椰浆继续炒3分钟至干，离火，待冷备用。（图5）
2.馅料冷却后搓成10克等分圆形。
3.皮料做法：椰浆加水煮至滚。
4.将粉料与盐筛入大碗内，加入热水与椰浆混合 料 搅拌均匀成 软面团。加入兰花水搓匀备用。（图6）
5.组合：将面团分成12克等分，搓圆，包入一粒馅料, 放在香蕉叶上包扎好。（图7）
6.将椰丝粿放入电蒸锅里蒸12分钟。离火，趁热享用。（图8）

SKIN INGREDIENTS
140g glutinous rice flour (sifted), 40g plain flour (sifted), pinch of salt, 70ml water, 125 ml thin coconut milk, 20 pcs blue pea flower, (boiled in water and sieved)

FILLING
100g gula Melaka, 60ml water,2 pandan leaves(knotted), 200g grated coconut, ¼ tsp salt, 100 ml thick coconut milk
Banana leaves (cut into rectangles)

METHOD
1.To prepare filling: Combine gula Melaka, salt, water, pandan leaves, in a saucepan with the grated coconut, stirring well until it is thick and glossy about 10 minutes. Add the coconut milk and continue cooking for another 3 minutes or until its dry. Remove from heat and leave to cool. (pic 5)
2.Once filling cool enough to handle, shape into 10g balls size.
3.To prepare skin:Heat the coconut milk with water and bring to a slow boil.
4.Combine sifted flours and salt in a mixing bowl, slowly mix in the heated water and coconut milk to form a smooth pliable dough. Knead well. Add the blue pea flower extract , set aside.(pic 6)
5.To assemble kuih Kochi : Knead the dough into each 12g ball size. form a well at the centre of each dough ball. Put a portion of the coconut filling inside, wrap up and seal.Wrap the kochi with the banana leaf. (pic 7)
6.Arrange kueh kochi in a single layer in Food Steamer and steam over rapidly boiling water for 12minutes. Remove from heat and serve warm or at room temperature. (pic 8)