Serves 1
Directions
- 1First, take two cups of grated coconut, add half a cup of Melaka sugar, three tablespoons of white sugar, and a little salt.
- 2Turn on the fire and stir continuously.
- 3Once it starts to combine, add a little water to help the coconut and Melaka sugar blend together.
- 4Add one tablespoon of wheat flour and cook until the coconut is smooth.
- 5Next, use two small boxes of Ayam Brand coconut milk, add two cups of water, one-third cup of glutinous rice flour, and one teaspoon of salt.
- 6Stir until well combined before turning on the fire.
- 7Add one pandan leaf and cook until the coconut milk sauce thickens.
- 8Take four pandan leaves, blend them with two cups of water, then strain the mixture.
- 9Take two cups of glutinous rice flour, add a little salt, and gradually add the pandan water until the dough is just right.
- 10Knead the dough until it is smooth and well combined.
- 11Optionally, you can divide the dough into two to make different colors (e.g., green and red), or keep it all green.
- 12Take a piece of the dough, roll it into a ball shape.
- 13Press a little in the middle, and insert the coconut filling (it's easier if you shape the filling into a ball first).
- 14Close the dough to ensure no leakage, and roll it into a ball again.
- 15Boil water, then add the dough balls into the boiling water.
- 16Do not touch them; wait until they float to the surface, which indicates they are cooked, then remove them.
- 17Finally, place the cooked dough balls in the coconut milk sauce.
Ingredients
- 2 cups grated coconut
- 0.5 cup Melaka sugar
- 3 tbsp white sugar
- a little salt
- 1 tbsp wheat flour
- 2 small boxes Ayam Brand coconut milk
- 2 cups water
- 0.33 cup glutinous rice flour
- 1 tsp salt
- 1 sheet pandan leaf
- 4 sheets pandan leaves
- 2 cups water
- 2 cups glutinous rice flour
- a little salt
Equipment
potblender
Tips
- When making the coconut filling, add a little water to combine the coconut and Melaka sugar.
- For the coconut milk sauce, stir well before turning on the heat.
- When shaping the dough, you can make the filling into a ball first before inserting it into the dough.
- Do not touch the bebola (balls) when boiling; wait for them to float to the surface before removing, indicating they are cooked.
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