Ingredients:
- 200g glutinous rice flour
- 50g rice flour
- 150-160ml boiling hot water
- 130g steamed and mashed orange coloured sweet potatoes
(A)
- 175g glutinous rice flour
- 25g rice flour
- 170ml or just enough boiling hot water
- 90g steamed and mashed purple coloured sweet potatoes
Syrup:
- 900ml water
- 225g sugar
- 4 screwpine leaves, shredded and knotted
- 3 tbsp sago, soaked
- 300ml thick coconut milk
- ¾-1 tsp salt
Directions:
- Put glutinous rice flour and rice flour in a mixing bowl. Pour in boiling hot water and add mashed sweet potato to mix. Knead into a smooth dough. Pinch off small portions and roll into balls.
- Combine ingredients (A) together in another mixing bowl and knead to a smooth dough. Roll small portions of dough into balls.
- Cook all the balls of dough in a pot of boiling water until they float. Remove and soak in cold water for 5-10 minutes.
- Bring water, sugar and screwpine leaves to a boil. Add sago and cook until transparent. Add coconut milk and salt. Once it comes to a boil put in all the dumplings. Dish out and serve immediately.
