Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 1/2 cups glutinous rice flour
- 1 1/4 cups water
- 20 banana leaves or foil squares, cut into 5-inch squares
- 1 pound grated coconut
- 12 ounces palm sugar or 8 ounces brown sugar
- 1 teaspoon oil
- pinch of salt
- =
Directions
Mix flour, water and salt into dough. Knead well and set aside. Slightly heat banana leaves to make leaves pliable. Cut the leaves in 5-inch squares. If banana leaves are not available, use aluminum foil instead. In a saucepan, melt sugar in 2 tablespoons water. Add grated coconut and stir over low heat until the liquid is absorbed. Dab your palm and fingers with oil. Using a spoon, take 2 scoops of the dough and flatten to 1/8-inch on palm. Take about a spoonful of sweetened coconut mixture, place it in the middle of the flattened dough and wrap the dough around it. Take a banana leaf or foil and make it into a cone. Put the dough with the sweetened coconut mixture inside the banana leaf or foil cone. Close the cone by folding the top of the leaf or foil, forming a flat top. Repeat this for the remaining dough. Place the cones, flat sides down, in a steamer and steam for 20 minutes. When the rice is cooked through, unwrap and serve the small pyramids.