← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 200 g freshly grated coconut (or desiccated, moistened)
• 120 g gula melaka (palm sugar), chopped
• 60 ml Water
• 1 Pandan leaves, knotted
• 1 pinch Salt
• 200 g Glutinous rice flour
• 6 pandan leaves, blended with 60 ml water and squeezed for juice
• 120 ml Coconut milk
• 1 pinch Salt
• 1 tbsp Vegetable oil
• 12 banana leaf pieces, about 15 × 20 cm, softened over a flame or in hot water, wiped and oiled

Method

1. Melt the palm sugar with the water and pandan in a pan over low heat. Add the coconut and salt and stir for 8–10 min until sticky and nearly dry. Cool, then roll into 12 balls.
2. Mix the glutinous rice flour and salt, then add the pandan juice, coconut milk and oil and knead into a soft, smooth dough that does not stick to your hands (add water a spoon at a time if needed).
3. Divide the dough into 12 pieces. Flatten each in your palm, put a coconut ball in the centre and pinch the dough around it to seal into a ball.
4. Roll an oiled banana leaf into a cone, drop in a ball, and fold the top over into a neat pyramid, tucking the flap underneath.
5. Steam the parcels over boiling water for 15–20 min until the dough is cooked and slightly translucent. Cool a little before unwrapping.

Tips

• Oil the banana leaves well so the sticky dough peels away cleanly.
• Swap half the flour for black glutinous rice flour for the dark, nutty version.

Sources

Written in our own words after cross-checking these recipes:

MyKitchen101en What To Cook Today