Ingredients :
- 200 g purple sweet potato
- 60 g glutinous rice flour
- 40 g topioca flour
- 100 g gula melaka
- 150 g grated coconut
- 1/2 tsp salt
- 8 tbsp warm water
Method :
- Pour water at 1/4 level in a large pot.
- Give 150g of grated coconut and 1/2 teaspoon of salt a good shake.
- Crush 100g of gula melaka and set aside.
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