(Sticky Rice Cake In Brown Sugar Sauce)
The uninteresting appearance of this dessert belies its delightful
flavor and creamy texture.
1 cup glutinous rice flour
½ cup tapioca flour
¾ cup water
¼ tsp salt
Make dumplings first. Place rice and tapioca
flour in deep mixing bowl and make a well
in the center. Add water and salt, mix well
and knead dough until it can be rolled and
shaped. Dough should not be too dry. Roll
small dumplings 1 cm (1/2 in) in diameter.
Bring 4 liters (8 cups) of water to boil. Add
dumplings, bring back to the boil and simmer
for 5 minutes. Drain and set dumplings aside.
3 cups water 1 cup coconut milk 1/3 cup palm sugar syrup 1 pandan
leaf Pinch of salt To make sauce, combine water, coconut milk, palm
sugar, pandan leaf, and pinch of salt in small stockpot. Bring to
boil. Add flour dumplings and simmer for 20 minutes. Cool and serve
at room temperature.
TO MAKE PALM SUGAR SYRUP :
Combine 2 cups of chopped palm sugar with 1 cup of water and 2 pandan
leaves. Bring to boil, simmer 10 minutes, strain and store in refrigerator