|A Malaysian dessert made with sticky rice flour.|
While this was steaming, she showed me how to make a Malaysian dessert with glutinous rice flour. It was even easier! She adds salt and Pandan, a Thai flavoring which turned the flour green. Next you mix in water and sugar, and then form a tablespoon or so of the dough into a ball. Flatting the dough to a round circle, then plop a small chunk of brown sugar cane on the dough and form a ball around it. You then drop the ball into boiling water until it floats to the top. Remove the ball from the water and dredge in grated coconut. It's best to eat these slightly warm, as the sugar cane melts into a liquid that explodes -- delightfully -- in your mouth. Yum!
The Chinese have a very similar dish, called tang yuan but is stuffed with a sweet bean paste instead of sugar cane. This treat is served at the Lantern Festival which occurs 15 days after Chinese Lunar New Year.
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