Recipe Ingredient
- 50g pandan leaves, snipped into 3-4cm lengths
- 200ml water
- 1/4 tsp alkaline water
- 50g sugar
- 1/4 tsp salt
- 250g glutinous rice flour
- l-2 tbsp corn oil
- 50g mashed, cooked sweet potato
- Banana leaves, cut into rounds and greased
- Corn oil for glazing
- Filling:
- 300g grated coconut - white part only
- (B):
- 200g grated palm sugar
- 3 tbsp sugar
- 3 tbsp water
- 4 pandan leaves
- (C):
- 1/2 tbsp sago flour mixed with 1 tbsp water
Instructions
- Blend or pound pandan leaves till fine.
- Mixwith water and squeeze out juice. (If colour is not dark enough,add green colouring.)
- Mix alkaline water to the pandan juice mixture.
- Add sugar and salt and bring to a boil until sugar dissolves.
- Add hot mixture into glutinous rice flour.
- Add mashed sweet potato and mix well.
- Blend in corn oil.
- Knead into a smooth dough.
- Divide dough into small portions.
- Flatten each slightly, add coconut filling.
- For moulding and steaming, refer to the steps for making angkoo.
- Put (B) in a non-stick pan to slowly meltthe sugar until it turns syrupy.
- Add (A) and lower the heat.
- Keep stirring till mixture is almost dry.
- Add (C) and stir well to blend.
- Cook for five minutes, then transfer to a tray to cool.
- Form into balls to be used as filling.
- Refrigerate the balls for easy handling.
For the filling:
