Prep 20 mins
Cook 20 mins
I'm currently living in Kuala Lumpur, Malaysia, and my friend has gotten me hooked on these little gems even though I don't care for Coconuts! I realize that the ingredients may be very difficult to get, but if you have access to them, do try these, they're great! I got the recipe from www.malaysianfood.net. I don't really know how many this makes (so I just guessed!), as it's available everywhere here, and I've yet to make it. Also, the program doesn't recognize gula Melaka (sugar from Malacca), so I've put in the substitute in the main part of the recipe, but there's really nothing like gula Melaka!
- 14 ounces glutinous-rice flour
- 10 ounces sweet potatoes
- 3 tablespoons pandan juice (screwpine leaves, Substitute ( Essence of Coconut mixed with 1or 2 drops of green food coloring)
- 1⁄2 teaspoon salt
- 2 tablespoons water
- 4 ounces palm sugar (gula Melaka-Malaccan sugar, Substitute ( gula Jawa, palm sugar)
- 2 cups coconut, freshly grated (Substitute ( Unsweetened desiccated coconut or dried coconut flakes)
- Break up the gula Melaka [Malaccan sugar] into small pieces [about half to an inch piece size]. Peel, cook and mash sweet potatoes.
- Sieve glutinous flour into a large bowl
- Add mashed sweet potatoes and pandan juice. Substitute: Coconut essence & green food color]
- Mix well to combine and knead into a dough. Form dough into small balls, about 1 inch diameter.
- Make a hole in the center of the ball and fill with a small piece of gula Melaka [Malaccan sugar].
- Roll again to make it into a small ball
- Bring a pot of water to a boil, add the dough balls. When they float to the surface of the water, remove and place on a draining tray or sieve.
- Add salt to the fresh grated coconut [Substitute: desiccated coconut or coconut flakes]. Mix well.
- Roll the cooked glutinous balls over the coconut.
- Best served warm - pops in your mouth with a sweet sensation of oozing gula Melaka [Malaccan sugar] syrup!