This is a traditional Asian dessert. Though it is not so quick and easy dessert to prepare and requires much continuous stirring until mixture becomes thick, it is worth the time you spend on it.
The Malay folks will usually prepare these delicacies for Hari Raya Puasa celebrations (Muslim Aidil Fitri celebrations) and you will see them stirring the mixture in a huge large wok.
- 300 g Glutinous Rice Flour
- 50 g Rice Flour
- 450 g Palm Sugar; chopped into pieces
- Freshly Grated Coconut; from 2 coconuts
- 5 Pandan (Screwpine) Leaves
Melt palm sugar in water, sieve and leave aside first.
Strain grated coconut without adding water for the concentrated milk. Add water again to strained grated coconut for thin coconut milk. Cook milk over medium heat, keep stirring. Add palm sugar syrup and continue to stir.
When mixture starts to thicken, add the concentrated coconut milk and pandan leaves. Stir continuously until mixture no longer sticks to the pot. Remove from pot and pour into moulds. Allow to cool. Keep in fridge.