Instructions: Method:
BLEND or pound pandan leaves till fine. Mix with water and squeeze out juice. (If colour is not dark enough, add green colouring.) Mix alkaline water to the pandan juice mixture. Add sugar and salt and bring to a boil until sugar dissolves.

Add hot mixture into glutinous rice flour. Add mashed sweet potato and mix well. Blend in corn oil. Knead into a smooth dough. Divide dough into small portions. Flatten each slightly, add coconut filling.

For moulding and steaming, refer to the steps for making angkoo.

Filling:
300g grated coconut - white part only
Part (B):
200g grated palm sugar
3 tbsp sugar
3 tbsp water
4 pandan leaves
Part (C):
1/2 tbsp sago flour mixed with 1 tbsp water

Method:
PUT (B) in a non-stick pan to slowly melt the sugar until it turns syrupy. Add (A) and lower the heat. Keep stirring till mixture is almost dry. Add (C) and stir well to blend. Cook for 5 minutes then transfer to a tray to cool.

Form into balls to be used as filling. Refrigerate the balls for easy handling.

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