Kelempon Sticky

ingredients:

20 leaves suji

3-4 pandan leaves

30 ml of water

1 tsp water whiting

325 grams of glutinous rice flour

25 grams of starch

300 ml warm water

1/2 tsp salt

100 grams of brown sugar, comb / small slices

water to boil

4 pandan leaves, cut into pieces

1/2 coconuts and a half old, discard husks, steamed

1/2 tsp salt

1 -2 pandan leaves, cut into pieces

How to Make:

Iris leaves and pandan leaves suji, then process in a blender with water. Once soft, squeeze and strain, discarding the waste. Enter whiting water, stir and set aside.

Put glutinous rice flour and starch in a container / bowl, pour warm water that has been mixed with salt, stir and knead for about 10 minutes. After that enter the water-pandan leaves suji, mix well.

Take 1 teaspoon of dough, flatten. Put 1/2 tsp brown sugar in the middle, close the back and a round shape. Perform the same steps on all remaining ingredients.

Cook water with pandan leaves in a pot covered. Once boiling, reduce heat, simmer until fragrant boiled water. Remove the pandan leaves from the pot, put the dough into a circle pandan water. Cook until the float (about 5 minutes) or until cooked, remove and drain.

Immediately roll in shredded coconut sphere to sphere covered coconut steamed and are not attached to each other, serve