Ingredients
- 4 cups sticky rice flour
- ½ cup rice flour
- Some warm water ( to mix dough )
- 1 coconut
- 1 teaspoon salt
- 15 ticals of jaggery
Preparation
Sift together sticky rice flour and rice flour into a large bowl. Gradually add water and knead to become a nice smooth dough and ferment it for about 15 minutes. Scrape coconut with a greater. Cut each jaggery into four pieces with a sharp knife. Take a small lump of dough and spread it across the fingers, put jaggery piece into the center and fold in the edges to cover the jaggery and roll it into a pellet-size ball. Repeat until all the dough has been filled and rolled. Put the balls into the boiling water. When well-cooked, they will float on the surface. Scoop up the floating pellets and put them into the bowl of cold water. Transfer the pellets onto a sieve. Change the water when it becomes warm.
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