JAJA BATUN BEDIL
(Sticky Rice Cake In Brown Sugar Sauce)
OVERVIEW:
The uninteresting appearance of this dessert belies its delightful flavor and creamy texture.
DUMPLINGS:
1 cup glutinous rice flour
½ cup tapioca flour
¾ cup water
¼ tsp salt
Make dumplings first. Place rice and tapioca flour in deep mixing bowl and make a well in the center. Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be too dry. Roll small dumplings 1 cm (1/2 in) in diameter. Bring 4 liters (8 cups) of water to boil. Add dumplings, bring back to the boil and simmer for 5 minutes. Drain and set dumplings aside.
SAUCE:
3 cups water 1 cup coconut milk 1/3 cup palm sugar syrup 1 pandan leaf Pinch of salt To make sauce, combine water, coconut milk, palm sugar, pandan leaf, and pinch of salt in small stockpot. Bring to boil. Add flour dumplings and simmer for 20 minutes. Cool and serve at room temperature.
TO MAKE PALM SUGAR SYRUP:
Combine 2 cups of chopped palm sugar with 1 cup of water and 2 pandan leaves. Bring to boil, simmer 10 minutes, strain and store in refrigerator.
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