Recipe Ingredient
- 150g pumpkin, cubed, steamed until soft and mashed
- 200g glutinous rice flour
- A pinch of salt
- 100ml water
- 1 tbsp tapioca flour
- Filling (combine):
- 100g grated gula Melaka
- 1 tbsp sugar
- Combine:
- 275g grated coconut (white part only), steamed for 10 to 15 minutes then left to cool; this helps it to keep better
- 1/4 tsp salt
Instructions
- Bring water, salt and tapioca flour to a boil over low heat. Keep stirring until almost transparent.
- Pour the mixture immediately into the glutinous rice flour in a large mixing bowl. Stir till it is well absorbed. Add the mashed pumpkin and mix well to form a dough. (If dough is too soft, add a little more glutinous rice flour.)
- Divide dough into two and roll each portion into a longish roll. Cut into small pieces.
- Bring water to a boil in a deep saucepan. Roll the pieces of dough into small balls with your palms. Then flatten the ball and put a bit of the sugar mixture in the centre.
- Pinch to seal, then roll again into spheres. Drop the balls into boiling water until they float to the surface (about two to two and a half minutes).
- Remove the cooked balls with a tea strainer. Roll in grated coconut to coat.
