• one 20cm (8-inch) strip of fresh or frozen pandan leaf
  • few drops green colouring (optional)
  • 1¼ cups glutinous (sticky) rice flour
  • ¼ cup plus 1½ tablespoons boiling water
  • 60g (2 ounces) palm sugar cut into small pieces
  • 1 cup freshly grated coconut mixed with a pinch of salt

  • Pound and squeeze the pandan leaf in a mortar and pestle with 2 tablespoons of hot ater to extract its fragrant green juice.
  • Sift the glutinous rice flour into a bowl.
  • Pour in a combination of the boiling water and 1 tablespoon of the pandan juice mixed with the optional green food colouring. Mix well, and knead into a firm lump of dough.
  • Roll the mixture into marble-size balls. Flatten each ball slightly and insert 1 or 2 pieces of palm sugar. Fully enclose the sugar, and re-shape into balls, being sure that the dough is fully sealed with no cracks or exposed sugar. If cracks appear, simply moisten them with water and seal again.
  • Bring to boil water in a large saucepan, and drop in half the balls. When cooked, the balls will rise to the surface. Remove them with a slotted spoon, shake them dry, and immediately roll them in the grated coconut.
  • Serve warm or cold.

  • p/s: kalau I ni letak kapur makan sikit so that tepung tu tak lembik sangat.


Post a Comment