宝贝们想吃*蕉叶香辣虾米糯米卷*
但是我比较想吃家乡的马来式* 蕉叶鱼肉糯米卷*
所以就一起做了两种口味的糯米卷咯！
不知您又喜欢哪一种呢？
鱼肉椰丝材料：
(A)甘望鱼 3条 （中型）
盐巴 少许
阿叁皮 2片
(B)小红葱 5颗，剁碎
姜 1/2寸，切丝
Halba 1茶匙
新鲜椰丝 100克
椰浆 4大匙
适量的盐巴和糖调味
做法：
1.锅里倒入适量的水，煮开后放入材料(A)~甘望鱼、阿叁片和盐巴。10分钟后，熄火将鱼捞起，沥干待冷后去骨取鱼肉。
2. 用研杵将鱼肉捣碎，备用。
3. 锅内倒入少许油，爆香剁碎的小红葱、姜丝和halba。加入椰丝以中小火翻炒2分钟，然后再加入椰浆鱼肉和调味料继续不停地翻炒至干身即可熄火，上碟备用。
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虾米椰丝材料：
(A)虾米 80克,洗净浸软
辣椒干 5条，浸软后切段去籽
红辣椒 2条，去籽切段
小红葱 5颗，剁碎
蒜头 3瓣， 剁碎
(B)姜 1/2 寸，切丝
新鲜椰丝 100克
芫荽粉 1茶匙
椰浆 4大匙
适量的盐巴和糖调味
做法：
1.将材料(A)用搅拌机捣碎，备用。
2.锅内热油，爆香捣烂的材料。加入椰丝以中小火翻炒2分钟，然后再加入椰浆和调味料继续不停地翻炒至干身即可熄火，上碟备用。
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糯米饭材料：
糯米 500克，洗净浸泡至少4小时后沥干备用
椰浆 200毫升
盐 适量
糖 少许
香蕉叶 20张 ，修剪成18cm x15cm，洗净用烧水汆烫至软
做法：
1.将浸泡软的糯米放入整盘里，大火蒸20分钟。
2.20分钟后，加入椰浆、盐和糖拌均匀再放入锅内继续蒸20分钟即可熄火，取出待用。
3.将一片香蕉叶铺在桌上，舀2大匙糯米铺平在香蕉叶上，再铺上1大匙虾米椰丝/鱼肉椰丝，用手紧压后卷起。香蕉叶的两端用牙签或钉书
钉起来。如果旁边有过长的香蕉叶，可用剪刀修饰。
4.预热烤炉，将糯米饭卷排烤盘上以180摄氏，烤8~10分钟，再取出反面继续烤8~10分钟或直到两面微焦色，即可上桌。
**您也可以用平底锅或火炭来烧烤糯米卷，味道更香！
(A) 3 medium size mackerel / kembung fish
pinch of salt
2 slices of dried tamarind
(B) 5 shallots, minced
1/2 inch ginger, shredded
1 teaspoon Halba (fenugreek)
100g fresh grated coconut
4 tablespoon coconut milk
Salt & sugar to taste
Method：
1. Boil a pot of water, add in ingredients (A), bring it to cook for 10 minutes. Off the heat & transfer the fish into a plate. Once the fish is cool, remove the bones.
2. Mashed the fish meat with mortar & pestle, set aside.
3. In a wok, preheat some oil, saute minced shallots, shredded ginger & halba until fragrant. Add in grated coconut and stir fry well for 2 minutes. Following add in coconut milk& seasoning & continue to stir-fry until it dry, off the heat. Transfer the fish floss into a bowl & set aside.
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Dried Shrimps Floss with Grated Coconut Filling：
(A) 80g dried shrimps, wash & soak until soft
5 dried chillies, soak until soft, remove seeds
2 red chillies, remove seeds & cut into section
5 shallots, minced
3 cloves of garlic, minced
(B) 1/2 inch ginger, shredded
100g fresh grated coconut
1 teaspoon coriander powder
4 tablespoon coconut milk
Salt & sugar to taste
Method：
1. Blend all the ingredients.
2. Preheat a wok with some oil, saute blended ingredients until fragrant.
3. Add in grated coconut and stir fry well for 2 minutes. Following add in coconut milk& seasoning & continue to stir-fry until it dry, off the heat. Transfer the floss into a bowl & set aside.
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Glutinous Rice Ingredients：
500g glutinous rice, wash & soak at least 4 hours, drain
200ml coconut milk
salt & sugar to taste
20pcs Banana leaves (cut into 18cm x15cm), blanch with hot water until soft, set aside.
Method：
1. Put the glutinous rice into a steam tray, steam under high heat for 20minutes.
2. After 20, take out the glutinous rice, pour in coconut milk and add in salt & sugar, combine well. Steam for another 20 minutes.
3. Lay a piece of banana leaf on the table, spoon in 2 tablespoons glutinous rice on it, following with a spoon of the fillings. fold in the banana leaf and press it
tight & roll it up into a cylinder form. Secure the end with toothpicks or staples.
4. Preheat the oven under 180 Celsius, lay the glutinous rice rolls on the baking tray, grill it for 8~10 minutes. After 10 minutes take out from the oven & flip another side & continue to grill for another 8~10 minutes. Ready to serve in hot.
**you can grill the glutinous rice in a pan or under charcoal.
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