Ingredients for the filling:
1 cup grated coconut- with or without skin
1 cup brown sugar
3/4 cup water
pinch of salt
Method for filing:
Combine ingredients and cook over low fire till thick, stirring all
the time, till most of the moisture is absorbed and mixture has a
moist consistency. Set aside to cool and shape them into little
balls, the size of small marbles.
Ingredients for glutinous rice dough:
1 1/2 cups glutinous rice flour
3/4 teaspoon green food colouring
1/2 cup water
2 fragrant screwpine leaves- pound and extract juice
(optional)
Method for rice dough:
Put glutinous rice flour in a bowl. Add colouring, juice of pandan
leaves, salt and enough water to form a dough. Take a small lump of
dough, flatten, put a ball of filling in the middle and wrap the
dough around it, shaping it into a ball.
Ingrediants for the sauce:
230 grated coconut- without skin, add 2 cups water and extract 2
cups of coconut milk.
2 level tablespoons plain or rice flour
2 fragrant screwpine leaves
Method for sauce:
Combine all ingrediants and bring to the boil, stirring all the
time. When fairly thick, remove from heat . Cool a little.
To cook dough:
In a pot, heat water to which a little salt and one pandan leave
has been added. When the water is boiling, drop in the balls of
dough. When they rise to the surface, they are cooked. Remove,
drain and put them in the sauce.