• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. Blend or pound pandan leaves till fine.
  2. Mixwith water and squeeze out juice. (If colour is not dark enough,add green colouring.)
  3. Mix alkaline water to the pandan juice mixture.
  4. Add sugar and salt and bring to a boil until sugar dissolves.
  5. Add hot mixture into glutinous rice flour.
  6. Add mashed sweet potato and mix well.
  7. Blend in corn oil.
  8. Knead into a smooth dough.
  9. Divide dough into small portions.
  10. Flatten each slightly, add coconut filling.
  11. For moulding and steaming, refer to the steps for making angkoo.
  12. For the filling:
  13. Put (B) in a non-stick pan to slowly meltthe sugar until it turns syrupy.
  14. Add (A) and lower the heat.
  15. Keep stirring till mixture is almost dry.
  16. Add (C) and stir well to blend.
  17. Cook for five minutes, then transfer to a tray to cool.
  18. Form into balls to be used as filling.
  19. Refrigerate the balls for easy handling.
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