|Buddhist Temple in Melaka|
For a touch of Far Eastern Exotica which is guanteed to amuse your guests we suggest serving these delicious little treats for afternoon tea.
2 Cups Glutinous Flour
1 Cup Coconut Milk
2 Tbsp Salt
2 Cups Grated Coconut
1 Cup Brown Sugar
1 Stalk Pandan (Screwpine) leaves
Cook the brown sugar with a little water until melted add in the Pandan leaf and leave to simmer for a minute on medium heat. Place the grated coconut and half the salt in and stir until the mixture dries out (approx 5 minutes).
Meanwhile make a dough by mixing the glutinous flour with the remainder of the salt and coconut milk and a little water if necessary. Knead till a soft dough is formed. Divide the dough into ping pong ball size and flatten. Place a tsp of the sugar filling and surround with the dough making sure the filling is sealed inside. Cut the banana leaves into rectangles of approximately 6 cm x 12 cm and gently warm over heat to render them pliable. Coat the non shiny side of the leaves with a little vegetable oil and place the dough ball in the middle and fold into small parcels as shown in the photograph. Place in a steamer for about 15 to 20 minutes. Allow to cool and serve.
Posted by incredibly fed