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Ingredients
- Grated coconut fresh -
100 grams
- Palm Sugar (Gula
Melaka) - 50 grams
- Water - 200 ml
- Pandan Leaves -
2 pieces
- Pinch of slat
- Sweet potato - 100
grams
- Glutinous rice flour -
50 grams
- Rice flour - 50 grams
- Cooing oil - 1
tablespoon
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Method
- To make the fillings, bring
100 ml of water to boil, add in palm sugar, salt, pandan
leaves and cook until palm sugar melted. Add grated coconut and
stir gently until mixture thickened then set aside.
- Peel sweet potato and cut into
small pieces. Put in a steamer and steam until soft then
mash into paste.
- Bring another 100 ml of water
to boil, add glutinous rice flour and stir-well to mix. Add
sweet potato paste, rice flour, salt and mix well. Add oil and
knead into dough. Set aside for 20 minutes.
- Divide skin dough into small
equal portions. Wrap up filling and form into a cone shape.
Steam for 10 minutes with medium heat. Top with extra grated
coconut and serve.
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