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Ingredients: • 125 grams black glutinous rice flour • 250 grams white glutinous rice flour • 300 cc thin coconut milk from ½ coconut, brought to a boil • ¼ teaspoon salt Filling: • 350 grams grated coconut from 1 half-mature coconut • 200 grams granulated sugar • ¼ teaspoon vanilla • 150 cc water • salt, according to taste Coconut Milk Sauce: • 350 cc thick coconut milk from 1 coconut, mixed with a pinch of salt and stirred well • banana leaves, for wrapping Preparations: • Mix black and white glutinous rice flour, pour in boiling coconut milk and add salt. Knead to a consistency that can be shaped. Divide dough and shape into about 30 balls. Set aside. • Filling: Mix all ingredients and cook until the water is absorbed and the coconut is done. Divide into about 30 small balls. • Flatten each flour dough ball, place fitting in the centre, close and reshape into balls. • Take a piece of banana leaf, fold into a shallow cone shape, put in 2-3 tablespoons of coconut milk sauce, add one ball of dough, wrap and fasten. • Steam for about 45 minutes until done
Yasa Boga
