Although seeminsgly easy, this does take a little patience and kindness towards the dough to make it work, too much flour or too much water it will be difficult to handle, finding that right balance does take a little time. Tepung gomak is a popular #traditionalkuih often served during teatime. Follow us for more traditional recipes made easy!
|80g Green Mung Beans (lightly toasted to light brown)|
|5ml Lime Water (Air Kapur) *Optional|
|¼ tsp Salt|
|120g Grated Coconut|
|35g Palm Sugar|
|35g Brown Sugar|
|2 Pandan Leaves|
|¼ tsp Salt|
- Grind the toasted green mung beans in a grinder until it becomes fine, sift it into a plate/bowl then set aside.
- In a large mixing bowl, combine glutinous rice flour, salt & lime water. Add water gradually & kneading it well for about 5 mins until the flour is no longer sticky then set aside.
- In a pot, add the water, Palm Sugar & brown sugar and pandan leaves then stir on medium heat until sugar has all melted.
- Then add in the grated coconut and stir, then add in the salt, and cook stirring constantly until the filling becomes sticky, then remove from heat & set aside to cool.
- Cut a small piece of dough, about 1 tbsp & shape it into a ball, then flatten it out to about ½ cm thickness.
- Then put ½ tsp of coconut filling & cover it with the dough, and press gently to flatten it.
- Cook the tepung gomak into boiling water and remove when it floats.
- Then coat them in the mung bean flour to be served.