Recipe by Dapur Rasamasa
Serve: 15 Piece
Smooth textured sweet dessert with pandan aroma
- Inexpensive
Ingredients
Filling
- 100 gr of peeled mug beans
- 100 gr of sugar
- ¼ salt
- ¾ coconut milk
- Banana leaves, cut into squares and grease with oil.
Crust
- 250 gr of glutinous flour, toasted and filtered
- 225 gr of steamed potato, mashed
- 2 ½ tablespoons of icing sugar
- 1 ¾ of hot coconut milk
- ¼ teaspoon of salt
- 4 tablespoons of red dye
When pouring coconut milk, it is better to drizzle the coconut milk into the dough. Also make sure the dough is not sticky and can be shaped.
Steps
- Filling: Put the water into container. Soak the mug beans and leave for 2 hours and let it dry. Steam the mug beans and smashed. Let it cool and shape into small balls.
- Crust: Mix well glutinous flour, potato, and sugar. Drizzle coconut milk and salt to the dough. At the same time, blind the dough until smoothadd red dye, blind until smooth.
- Start makes the crust by rolling out the dough. Add filling into crust and shaped into oval. Put into mould; roll out until the surface is flattened
- Put off from the mould. Placed into banana leaves and steamed for about 15mins. After steaming, grease the cookie with oil to make it shine
