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Ingredients: 1. Rice flour dumplings ( see pg 107 ) 200 g ( 7 oz) 2. Palm sugar 375 g ( 12 ½ oz) chopped 3. Water 250 ml ( 8 fl oz / 1 cup) 4. Screwpine ( pandan leaf ) 1 bruised 5. Sweet potatoes 200 g ( 7 oz) peeled and diced 6. Palm fruit 200 g ( 7 oz) 7. Diced mixted fruit of choice 200 g ( 7 oz) use pineapple mango jackfruit and of bananas 8. Coconut cream 50 ml ( 1 ¾ oz) 9. Lime juice 2 tbsp Preparations: 1. Peel and dice sweet potatoes and fruit of choice the top left bowl shows what ingredients should look like after boiling in palm sugar syrup. 2. Boil sweet potato pieces and palm fruits until they are almost soft before adding fruit pieces which take much less time to cook. 3. Mix in coconut cream towards the end of the cooking process and finish with lime juice before removing from heat. Method: • Prepare rice flour dumplings and set aside. • Bring palm sugar water and screwpine leaf to the boil and simmer for 5 minutes. • Add sweet potatoes and palm fruit simmer until almost soft. • Add mixed fruit and dumplings return to the boil and simmer for 2 minutes. • Mix in coconut cream return to the boil and simmer 1 minute more. • Finish by adding lime juice then remove from heat and leave to cool. • Serve at room temperature or chilled and topped with ice.
Balinese Kitchen
