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Below are the ingridients that are required to produce a remarkably good Palm dumplings stuffed with sweetened coconut:
- Prepare 1 of ripe palm juice.
- Get 2 cup of jaggery.
- You need 1 cup of grated coconut.
- Take 1 cup of water.
- Take 1 cup of rice powder.
- You need 2 spoon of all-purpose flour.
Ready with the ingridients? Here are the sequences on cooking Palm dumplings stuffed with sweetened coconut:
- For stuffing add 1 cup grated coconut with 1 cup jaggery in a pan. Stire all properly in a low flame. Once coconut cooked properly with jaggery, then coconut become sticky. Now it is ready for stuffing. Then let it cool..
- Next make a Jaggery syrup. Add 1 cup water and 1 cup jaggery. Keep on stirring. When bubbles will form and it becomes bit sticky, then syrup is ready. Keep it handy..
- Squeeze the juice from palm by adding water in a parts. Then sieve it..
- Now take in a bowl add 1 cup rice powder and add 2 spoon all-purpose flour, then add pinch of salt. Then add palm juice in a parts..
- Make a dough from it. Once dough is ready make a small balls from the dough..
- Now take one palm ball and give a flat shape to the ball, using your hand. Then stuffed the cooked coconut on it in the middle..
- Then join the edges of the palm ball..
- Now steamed that in a steamer for 15 minutes. Once ready serve with jaggery syrup..
We call it bakpao (steamed buns) isi (filled with) I usually get the frozen unsweetened grated coconut from the Asian grocery store. This type is considered "wet" with nice coconut aroma. Noodle dish topped with shredded chicken, fish dumpling and mushroom. Prawns that have been stir fried with sweetened cereal. The dessert's basic ingredients are coconut milk, jelly noodles made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and.
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