Recipe Ingredient
- The skin :
- 200 g glutinous rice flour (tepung pulut)
- Enough water to make a soft dough
- a bit of salt
- 1/4 teaspoon screwpine leaves juice
- The Gravy :
- 1 1/2 cup thick coconut milk (from 1 1/2 coconut)
- * I added a bit of salt
- The filling :
- 1/2 coconut - grated
- 1/2 cup water
- 1/2 cup brown sugar
- 1 piece palm sugar
- 2 screwpine leaves - knotted
Instructions
- Prepare the steamer.
- To prepare the filling : Place all ingredients in a pot and cook till thickens. Remove from heat and leave to cool.
- To prepare the skin : Place the glutinous flour in a bowl. Make a hole in the middle and pour the screwpine leaves juice and enough water mixed with salt. Mix together to form soft and smooth dough.
- Roll into small balls and flatten it. Place a bit of filling and cover.
- Arrange the prepared dough with filling onto a banana leave on the steamer. I put them in a pyrex bowl.
- Pour the gravy and steam for 20 - 30 minutes.
