This traditional dessert is made with just a few simple ingredients where grated coconut is mixed with palm sugar as the filling. It is then wrapped in a glutinous rice flour mixture, and coated with sesame seeds before being fried to perfection. Wonderful to serve as a sweet delight for Iftar. Still a couple weeks of Ramadan to enjoy this with your family
|2 cups Glutinous Rice Flour|
|½ cup Plain Flour|
|½ tsp tsp Salt|
|½ cup Water|
|½ cup Sesame Seeds|
|1 cup Oil (enough to deep fry)|
- In a pot, add ⅓ cup of water, palm sugar & brown sugar and knotted pandan leaves, then stir on medium heat until all the sugar has melted.
- Add in the grated coconut and stir, then add in the salt, and cook stirring constantly until the water reduces & the filling becomes sticky, then remove from heat & set aside to cool.
- In a large mixing bowl, combine glutinous rice flour, plain flour & salt. Add ½ cup water gradually & knead it well for about 5 minutes until the flour is no longer sticky..
- Take about 1 tbsp of dough & shape it into a ball, then flatten it out to about ½ cm thickness.
- Put ½ tsp of coconut filling & cover it with the dough, and gently roll into a ball around the size of a ping pong, then coat it with sesame seeds.
- Heat up oil to medium heat, then place the dough balls into the pan. Once they’re in, turn down the heat to low and continue cooking for 3-4 mins until they expand & turn golden brown. Stir constantly.
- Remove, allow the balls to cool & then they’re ready to serve.
NB: Heat must be turned down to low so the kuih will not crack.