Friday, May 7, 2010


Ingredients200g glutinous rice flour
150ml pandan juice
3 tbs water
200g palm sugar, chopped into a small cube
1/2 tsp salt
15g grated coconut

Method1) Combine the glutinous rice flour, pandan juice and water together, kneading well to form a smooth pliable dough.
2) Bring a pan of water (a lot) to the boil. Lower the heat so that the water simmers gently. Pinch out a small balls of dough the size of calamansi limes and roll in your palms.
3) Make a small well in the centre of the dough and fill with chopped palm sugar. Pinch the dough together to enclose, roll them gently to smoothen and, as you make them, drop them into simmerring the water.
4) When the dough balls float to the top, carefully remove them with a slotted spoon and allow any excess water to drip off. 5) Drop the balls into the grated coconut and roll them around to coat evenly. Transfer to serving plate.

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