The original cookie from the ancestral resident Indonesian cuisine
pastry sweet style chef yuda,which can be made mixed with sweet potato or just with glutinous rice flour..
- 600 gm of steamed and mashed sweet potato
- 600g Glutinous Rice Flour
- 2 tbsp pandan juice
- 2 cups white coconut shreds (add 1/2 tsp of salt and steam)
- 200g gula melaka/palm sugar (cut into small pieces)
- 1 tsp green colour
- 6 tbsp sugar
- 1/2 tsp salt
- Water As Needed
Mix mashed sweet potato, glutinous rice flour, sugar, pandan juice and colouring (if used) and knead into a dough. If dough is dry, you can add some water (a tbsp at a time) until dough is soft and not dry.
Fill a deep saucepan with water halfway and bring to a boil.
Pinch some dough and make into a small ball. Flatten it with your palm and put a little palm sugar the middle and seal well. Make sure all balls must be well sealed, so to prevent cracking while boiling in water.
Drop the balls into the boiling water in small batches and cook until they float to the surface about 3 minutes. Remove the cooked balls with a slotted spoon and roll in grated coconut to coat.