[ Coconut Poppers ]

       INGREDIENTS:

  • 14 oz glutinous rice flour
  • 10 oz sweet potatoes
  • 3 tbsp pandan juice [screwpine leaves] [Substitute: Essence of Coconut mixed with 1or 2 drops of green food coloring]
  • tsp salt
  • 2 tbsp water
  • 4 oz gula Melaka [Malaccan sugar] [Substitute: gula Jawa; palm sugar]
  • 2 cups fresh grated coconut [Substitute : Unsweetened desiccated coconut or dried coconut flakes]
 
 
 
   
 
 
 

 

       To Prepare :

  • 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!

onde! onde!

 

 
 

 

 
 

 

 
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