Recipe Ingredient
- 250ml water
- 100g dried daun rami
- 1/2 tsp alkaline water
- 100ml pati santan
- 100g sugar
- 1/4 tsp salt
- Sift these ingredients:
- 300g glutinous rice flour
- 1 tbsp cornflour
- Banana leaves, cut into rounds and greased
- Corn oil for glazing
Instructions
- Soak daun rami in water until the leaves turn soft. Remove the hard stalks. Bring water and daun rami to a low boil. Add alkaline water, simmer over low heat for 15 to 20 minutes. Cool, then blend in a liquidiser.
- Squeeze out the dark juice. (You should get about 150ml juice.) Mix juice with pati santan, sugar and salt. Stir till sugar dissolves.
- Pour into sifted flours, stir well. Kneadlightly to form a smooth dough. Divide dough into portions androll into balls. Flatten dough, make a well in the centre and fill with green pea paste. Pinch dough together to seal.
- Place into angkoo mould and press firmly. Turn out onto a lightly greased banana leaf round.
- Steam according to the instructions for angkoo.
