OVERVIEW:
This is Traditional Dessert from Surabaya, Indonesia, I especially enjoy the part when the palm sugar oozing out from the rice balls in my mouth
INGREDIENTS:
300 grm glutinous rice flour / sweet rice flour
275 ml water (approx)
1/4 tsp salt
5-6 pandan/suji leaves
green food colouring (optional)
1 tsp alkaline water
100 gram palm sugar, finely grated/chopped
1/3 C dessicated coconut, add 1/4 tsp salt and some water to moist, then steamed for 10-15min (skip the addition of water when using fresh grated coconut)
PREPARATION:
Using blender/ chopper, blend pandan leaves and some of the measured water till very smooth.Strain to get the juice. Soak the pandan in some more water once again, to get more juice. This step is not to get the colour but more of getting the flavour of pandan leaves.
Mix rest of water with the pandan juice, add alkaline water, add food colouring (if using)
Mix 1/4 tsp salt with the flour Add water bit by bit...till the dough can be rolled into small balls (2-3cm diameter). Use your best judgment, you may or may not need to add more water. Flatten one small ball dough, put some palm sugar at the centre, then close the dough and roll again to form a ball. In the meantime...boil 500ml water in a deep pan. Put the rice balls into the boiling water, wait until they float (read: cooked), drain them. Roll cooked rice balls on dessicated coconut until they are covered. Serve warm.
This is Traditional Dessert from Surabaya, Indonesia, I especially enjoy the part when the palm sugar oozing out from the rice balls in my mouth
INGREDIENTS:
300 grm glutinous rice flour / sweet rice flour
275 ml water (approx)
1/4 tsp salt
5-6 pandan/suji leaves
green food colouring (optional)
1 tsp alkaline water
100 gram palm sugar, finely grated/chopped
1/3 C dessicated coconut, add 1/4 tsp salt and some water to moist, then steamed for 10-15min (skip the addition of water when using fresh grated coconut)
PREPARATION:
Using blender/ chopper, blend pandan leaves and some of the measured water till very smooth.Strain to get the juice. Soak the pandan in some more water once again, to get more juice. This step is not to get the colour but more of getting the flavour of pandan leaves.
Mix rest of water with the pandan juice, add alkaline water, add food colouring (if using)
Mix 1/4 tsp salt with the flour Add water bit by bit...till the dough can be rolled into small balls (2-3cm diameter). Use your best judgment, you may or may not need to add more water. Flatten one small ball dough, put some palm sugar at the centre, then close the dough and roll again to form a ball. In the meantime...boil 500ml water in a deep pan. Put the rice balls into the boiling water, wait until they float (read: cooked), drain them. Roll cooked rice balls on dessicated coconut until they are covered. Serve warm.
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