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Ingredients: • 250 g (1 ½ cups) glutinous rice flour • 50 g ( ½ cup) tapioca flour or cornstarch • Pinch of salt • 250 mL (1 cup) water, or more as required • Red and green food coloring (optional) • 2 pandanus leaves, cut in lengths • 16 cm (6 in) banana leaf squares, softened in boiling water Sweet Coconut Filling: • 150 g (1 ½ cups) grated coconut • 75 g ( ½ cup) finely chopped palm sugar • 1 ½ teaspoons sugar • Pinch of salt • 60 mL ( ¼ cup) water • 12 cm (5 in) piece pandanus leaf, raked with a fork, tied into a knot Coconut Sauce: • 300 mL (1 ¼ cups) thick coconut milk • 1 tablespoon rice flour • Large pinch of salt Preparations: 1. To make the Sweet Coconut Filling, put the coconut, palm sugar, sugar, salt, water and pandanus leaf into a saucepan. Stir over medium heat until the sugar dissolves and the liquid dries up, about 8 minutes. Discard the pandanus leaf and set the Sweet Coconut Filling aside to cool 2. To prepare the Coconut Sauce, combine the coconut milk, rice flour and salt in a small pan. Bring to a boil over medium heat and cook, stirring, until the mixture thickens, 2 to 3 minutes. Set aside. 3. Mix both types of flour with the salt and divide the mixture equally between 2 small bowls. Add a few drops of red food coloring, if using, to 125 mL ( ½ cup) of the water and stir this into one portion of the flour to form a soft, pliable dough. Add more water if needed. Add a few drops of the green food coloring, if using, to the remaining 125 mL ( ½ cup) water and mix with the remaining flour to make a green dough. 4. Pinch off about 2 teaspoons of the red dough, roll into a ball, then flatten it to make a circle 5 cm (2 in) in diameter. Repeat and put all pieces of the dough on a plate lightly floured with glutinous rice flour. Shape the green dough in the same way. 5. Put 1 heaped teaspoon of the coconut filling on a piece of red dough, cover with a piece of green dough and press the edges of the dough to seal. Repeat to make 16 cakes 6. Place a length of pandanus leaf on a square of banana leaf and lay the cake on top. Spoon about 1 ½ tablespoons of the Coconut Sauce over the top. Pull the side facing you to touch the opposite side. Wrap up the parcels but without using a second outer wrapping. Secure with a toothpick. Put the cakes in a steamer and steam over boiling water for 20 minutes. Allow to cool, then serve. Serves: 4 to 6 Preparation time: 40-45 mins. Cooking time: 30 mins.
Periplus
