• Ingredients:
2 and 3/4 CupS (350g) glutinous rice flour;
1 and 1/2 tablespoons tapioca flour;
1/2 cup (135g) palm sugar;
1 tablespoon caster sugar;
1 cup (250ml) water;
1/2 teaspoon pandan extract;
3/4 cup (60g) coconut;
(Recipes are available at Henlong Market, please ask for package.)
• Instruction:
1. Blend or process flours and sugars until well combined.
2. Combine water and pandan extract in bowl; mix well. Add flour mixture to pandan mixture to form a fimn paste. Roll tablespoons of paste into balls.
3. Cook paste balls in batches in boiling water about 5 minutes or until they float to the surface. Remove from water with slotted spoon, roll in coconut.
Makes about 30:
– Recipe best made on day of serving.
– Storage: Covered, at room temperature.
– Freeze: Not suitable.
– Microwave: Not suitable.
(source: Easy Malaysian Style Cookery, 1-86396-019-8)
