Kueh Kochi Kuah

Ingredients:

For filling:
1 cup grated coconut, with or without skin
1 cup brown sugar
¼ cup water

For glutinous rice dough:
1½ cups glutinous rice flour
¼ tsp green food colouring
1 tsp salt
½ cup water
2 fragrant screwpine leaves, pound and extract juice

For sauce:
230g grated coconut, without skin add 2 cups water and extract 2 cups coconut milk
2 level tbsp plain or rice flour
2 fragrant screwpine leaves


Method:

• For filling: Combine ingredients and cook over low heat till thick, stirring all the time. Set aside to cool then shape into little balls, the size of small marbles.
• For rice dough: Put the glutinous rice flour in a bowl. Add colouring, juice of screwpine leaves, salt and enough water from the half cup allowance to form a dough. Take a small lump of dough, flatten, put a ball of filling in the middle and wrap dough round it, shaping it into a ball. In a saucepan, heat water to which a little salt and one screwpine leaf has been added. When water is boiling, drop in the balls of dough. When they rise to the surface, they are cooked. Remove, drain and put them in the sauce.
• For sauce: Combine all the ingredients and bring to the boil, stirring all the time. When fairly thick, remove from heat. Cool a little.