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Ingredients250 g glutinous rice flour
600gms sweet potato
1 table-spoon tapioca flour
1 table-spoon sugar
½ grated coconut – white part only, add salt and mix well
5 screwpine leaves – shredded and pounded to extract the juice
1 block sugar – chopped
Salt to taste.
Method
1. In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water.
2. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.
3. Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
4. Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar.
5. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water. Coat the rice balls with grated coconut and serve immediately.
3. Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
4. Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar.
5. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water. Coat the rice balls with grated coconut and serve immediately.
