Home | Desserts
Ingredients: • 200 grams white glutinous rice flour • 1 teaspoon salt • 1 tablespoon betel lime liquid • 175 cc water • 50 cc suji leaves extract and 5 drops of green food dye • oil, for brushing • banana leaves, for lining Grated Coconut: • ½ rather young coconut, skinned, grated and steamed with ¼ teaspoon salt Brown Sugar Syrup: • 100 grams brown sugar, finely sliced • 100 cc water • 1 pandan leaf, shredded and tied into knots Preparations: • Mix glutinous rice flour, salt and betel lime liquid. Add water and suji leaves extract a little at a time, kneading until the dough can be shaped. Form marble-sized balls. • Arrange the dough balls in baking tray lined with oiled banana leaves ( do not place balls too closely together). Press the centre of the balls with your finger until a hole forms. • Steam in a covered steamer for 10 minutes until done. Leave the cover slightly open. Serve by sprinkling with grated coconut and brown sugar syrup. • Brown Sugar Syrup: boil all ingredients until sugar is dissolved, then sieve.
Yasa Boga
