Recipe Ingredient
- Filling:
- 55g palm sugar
- 40g soft brown sugar
- ½ tsp salt
- 100ml water
- 2 pandan leaves, shredded and knotted
- 250g grated coconut (white part only)
- Skin:
- 70g black glutinous rice flour
- 155g glutinous rice flour
- 45g caster sugar
- 135ml hot water
- 90ml thick coconut milk
- 1 tbsp oil
Instructions
- To prepare filling: In a saucepan, combine the sugars, salt, water, and pandan leaves. Bring to a boil. Add grated coconut. Stir for 5 minutes, or until mixture is dry. Leave to cool completely.
- To prepare skin: In a mixing bowl, combine the flours. Stir the sugar in the hot water and pour the syrup onto the flours. Add coconut milk and oil. Knead until dough is smooth. Cover with a damp tea towel and leave to rest for 10 minutes. Divide the dough equally and shape into balls.
- To wrap and shape: Flatten a piece of dough and place filling in the centre. Wrap dough around the filling and shape into a ball. Press it into a wooden angku mould. Knock out the dumpling and place on a small square of greased banana leaf.
- To steam: Steam over high heat for 4 minutes, brush lightly with oil, and steam for a further 6 minutes.
