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 |
| Sesame | 1 tbsp (14g) | 120 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| 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
- =
- 1 cup plain white flour
- l cup rice flour
- pinch of salt
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon light sesame or corn oil
- 2/3 cup water
- 1 cup grated coconut
- 1/2 cup grated palm sugar
- 4 cups coconut milk
- l tablespoon or more sugar
- =
Directions
Sift white flour, rice flour, salt and bicarbonate of soda in a bowl and mix thoroughly. Add oil and enough water and knead well to a smooth dough. Combine grated coconut and palm sugar in another bowl. Scoop small lumps of dough, roll into balls and flatten. Place coconut and palm sugar mixture in the center of flat circles and close to seal the dough together. Roll into a ball again. In a large saucepan, boil the coconut milk and sugar. Once boiling, drop in the balls. Stir gently to prevent the balls from sticking to the bottom. The balls will float to the surface when cooked. Simmer for 10 minutes after the balls float. Scoop the balls and serve on a plate.