Ingredients:
for dough:
105 g glutinous rice flour
45 g rice flour
130 ml warm water
for filling:
80 g
For 4 servings
Instructions:
Mix the glutinous rice flour and rice flour together with warm water and stir until well mixed. Cover the dough with foil or a towel for 5 minutes. Cut and roll the dough into thumb-sized balls and squeeze them flat. Wrap them around palm sugar pines and gently roll them into small balls.
Boil a small quantity (so as to not overcrowd) in water. Stir gently continuously and boil until the balls float. Place the cakes on banana leaf or in a bowl. Garnish with the grated coconut and sesame. Serve cold.
hardened palm sugar, cut in small pieces
for topping:
2½ tbsp roasted white
sesame seed
grated coconut
