When I saw Wendy post this up I knew I have to try it out. I am a sucker for dodol and she said that the texture of this kuih is very similar to it so I gather all my ingredients and made it the same week. Like she said it is sweet, sticky, chewy and coconutty. I made a bit more so I can freeze them up and have it whenever I want to. Half of it I wrapped it with banana leaves and the other half I just steamed it on silicon muffin moulds. I find it is easier doing it that way as the banana leaves here are a bit hard and tough and it tear easily when I tried wrapping it.
Source: Kak Rusnah and Wendy
125 ml water
70 gram dark brown sugar
1 piece pandan leaf
120 gram glutinous rice flour
40 gram fresh grated coconut + pinch of salt
6 pieces of 5” x 7” banana leaves
1. Place pandan leaf, brown sugar and water in a saucepan and bring them up to a boil. Set it aside to cool down completely. Prepare a steamer over medium heat.
2. Blanch the banana leaves in hot water for a few seconds until wilted and pliable.
3. Strain the cool syrup and add it into the glutinous rice flour and mix it until well combined. Lightly grease a piece of banana leaf with some vegetable oil.
4. Place 1 heaped tbsp of the mixture onto the banana leaf and spread it out a bit. Place some coconut in the center. Bring both side of the banana leaf up to the center, fold down the top twice and fold down both ends.
5. Steam the packets over medium heat for 15 minutes. Serve warm or at room temperature.
Note: If you are using muffin moulds, grease them well, put 1 tbsp of the batter mixture into the mould, top it with a bit of coconut and then put another 2 tsp of the batter mixture on top.
I am submitting this to MFF Kedah Perlis Month hosted by Table for 2...or more
I am also submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.