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Ingredients: -- Banana leaves softened and cut into 16 squares ( 14 cm 5 1/2-in) 150 ml (2/3 cup) thick cocount milk with a pinch of salt stirred in Filling -- 100 g (1/2 cup) skinned dried mung beans 250 ml (1 cup ) water 90 g (1/2 cup) palm sugar,finely chopped -- 1 tablespoon sugar 5 tablespoons thick coconut milk 1/4 teaspoon salt few drops vanilla essence -- 1 teaspoon plain flour Dough -- 6 large pandan leaves cut into 2-cm ( 3/4 -in) lengths 150 ml (2/3 cup) water 1 tablespoon lime water 1/4 teaspoon salt -- 150 g (1 1/2 cups) gultinous rice flour 4 tablespoons tapioca flour or cornflour Preparations: 1. To make the filling wash mung beans in several changes of water place in small pan with 250 ml ( 1 cup). wakter cook over medium heat until tender and most of the liquid has evaporated.Occasionally, stir the pan to prevent the base from burning. 2. Add both lost of sugar thick cocount milk salt and vanilla essence and continue cooking over medium heat until mixture becomes very thick ( 10 to 15 minutes).Lastly,sift in the flour and stir quickly to thicken the mixture further, cook for 5 more minutes. Remove from heat and transfer the filling onto a shallow plate to cool. Use two spoons to shape the filling into 2 2/1 -cm (1-in) balls. 3. To prepare the dough,place the pandan leaves and water in a blender and process until fine strain the mixture and discard any solids to obtain pandan juice.Add the lime water and salt to the pandan juice. 4. Combine the glutinous rice flour and tapioca flour in a mixing bowl.Add the pandan juice,mixing well to from a pliable dough. (If mixture seems dry and crumbly,knead in a few drops of water.) Divide the dough into 16 equal pieces and shape into balls.place a ball of dough in the palm of your hand and,using the thumb and forefinger of your other hand,pinch the Dough to create a well large enough to enclose a ball of filling.place the filling in the well and pinch the dough to completely enclose the filling. 5. Lightly brush the inside of a pre-cut sheet of banana leaf and form it into a cone. Place ball of dough into the cone and carefully pour about 2 teaspoons of thick cocount milk over the.ball. Carefully fold the base of the banana leaf, tucking the end in neatly. 6.Arrange the cones in a steamer tray and steam for 20 minutes over medium heat set the parcels aside to cool.unwrap and serve.
Periplus
