Ingredients:
1 cup (120 g) sago flour (see note) or tapioca flour
1 cup (185 g) shaved pal sugar or dark brown sugar
3 ½ cups (875 ml) water
2 pandanus leaves, tied in a knot, or ¼ teaspoon pandanus extract
Large square of banana leaf or parchment paper
Toot picks, to fasten
1 cup (100 g) freshly grated coconut or 1 cup (80 g) lightly moistened unsweetened dried coconut flakes
½ teaspoon salt
Palm sugar Syrup
½ cup (100 g) shaved palm sugar
½ cup (125 ml) water
Cooking Directions:
- Make the Palm Sugar Syrup by bringing the palm sugar and water to a boil over high heat in a saucepan. Reduce the heat to low, simmer uncovered for about 10 minutes, stirring from time to time, until the sugar is dissolved and the mixture turn syrup. Remove from the heat and set aside to cool.
- Combine the sago or tapioca flour, palm sugar and water in a saucepan and mix well. Add the pandanus leaves or extract and bring the mixture to a boil over high heat. Reduce the heat to low and simmer uncovered for about 30 minutes, stirring from time to time until the mixture thickens. Remove from the heat and discard the pandanus leaves if using. Set aside to cool sligthy.
- When cool enough to handle, place the mixture on the piece of banana leaf or parchment paper and roll it up to form a compact cylinder. Fasten the ends of the roll with toothpicks and set aside to cool completely
- Combine the grated coconut and salt, and mix well
