Verdict - The glutinous rice balls with palm sugar filling, coated with freshly grated white coconut are irresistible. Soft and chewy, sweet and savoury.
This quantity makes quite a lot. I have enough for own consumption and also to share with 2 neighbours. Very satisfied that I made these.
This quantity makes quite a lot. I have enough for own consumption and also to share with 2 neighbours. Very satisfied that I made these.
Recipe Source - Y3K Magazine
Dough Ingredients
200 gm pumpkin puree [obtained from about 350 gm pumpkin]
200 gm glutinous rice flour - sifted
1 tbsp tapioca flour mix with 1/2 cup water and pinch of salt
Filling
100-120 gm palm sugar [gula melaka] - chopped
Coating - Mixed and steamed for 5 minutes - cooled
250 gm fresh grated white coconut + 1/4 tsp fine salt
- Sieve glutinous rice flour into a mixing bowl.
- Mix tapioca flour, salt and water in a saucepan. Heat over low heat, keep stirring until it turns translucent.
- Quickly pour over flour and knead together with mashed pumpkin to form a soft dough. Cover to prevent dough from drying out. [Note: I prepared the dough the day before and refrigerate until the next day, dough is soft and easy to handle].
- Divide dough into small pieces [like size of kuih ee]. Roll into balls. Flatten a ball with your palm, place 1/4 tsp chopped palm sugar into the dough. Seal and roll into a ball. Finish doing the rest.
- Bring a pot of water to boil, drop the balls to cook for about 2 minutes or until the balls float up to the surface.
- Remove cooked balls with a serrated ladle and roll them over steamed grate coconut.
- Place on serving plate to serve.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
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