Tuesday, January 3, 2012
Steamed Glutinous with Coconut Sweet Filling (Kue Bugis/Kue Mendut)
250 g glutinous rice flour
50 g starch (tepung Kanji)
100 ml pandan leaves extract (extracted from fresh pandan leaves)
150 ml (or more) water
1 teaspoon lime stone paste (kapur sirih)
200 ml thick coconut milk
100 g of grated fresh coconut
2 tablespoons granulated sugar
100 g brown sugar, fine comb
½ tsp salt
100 ml of water
Filling: Cook all filling ingredients together until sugar melts and becomes rather dry dough. Remove and let cool.
Mix glutinous rice flour, wheat starch and other ingredients until the dough is dull. Adjust the amount of water to the dough condition.
Take 1 tablespoon of dough, flatten. Fill with 1 rounded teaspoon of filling dough.
Give a little lime stone paste, put in a heat resistant container.
Steamed until cooked. While still hot (please be very careful), wrap each of the balls with banana leaves. Allow to cool and serve.