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Ingredientes
- 50 gm pandan leaves - snipped into 3-4cm lengths
- 200 ml water
- 1/4 tsp alkaline water
- 50 gm sugar
- 1/4 tsp salt
- 250 gm glutinous rice flour l-2 tbsp corn oil
- 50 gm mashed, cooked sweet potato Banana leaves - cut into rounds and greased Corn oil for glazing
Direcciones
- Method:BLEND or possibly lb. pandan leaves until fine. Mix with water and squeeze out juice. (If colour is not dark sufficient, add in green colouring.) Mix alkaline water to the pandan juice mix. Add in sugar and salt and bring to a boil till sugar dissolves.
- Add in warm mix into glutinous rice flour. Add in mashed sweet potato and mix well. Blend in corn oil. Knead into a smooth dough. Divide dough into small portions. Flatten each slightly, add in coconut filling.
- For moulding and steaming, refer to the steps for making angkoo.
- Filling:300g grated coconut - white part onlyPart (B):200g grated palm sugar3 tbsp sugar3 tbsp water4 pandan leavesPart (C):1/2 tbsp sago flour mixed with 1 tbsp water
- Method:PUT (B) in a non-stick pan to slowly heat the sugar till it turns syrupy. Add in (A) and lower the heat. Keep stirring until mix is almost dry. Add in (C) and stir well to blend. Cook for 5 min then transfer to a tray to cold.
- Form into balls to be used as filling. Chill the balls for easy handling.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 251g | |
| Calories 194 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 589mg | 25% |
| Potassium 1mg | 0% |
| Total Carbs 49.99g | 13% |
| Dietary Fiber 0.0g | 0% |
| Sugars 49.96g | 33% |
| Protein 0.0g | 0% |
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