what i always do during Ramadan , is bake / cooking something more traditional for fasting break / iftar, well just try to make something like my mom used to make. This time , for iftar I made "Bola Kacang Hijau Siram Santan" or Mung Bean Ball Cake with Coconut Milk Sauce
And this is my entry for Joy From Fasting To Feasting hosted by my friend, Lubna Karim ( she is has a great cooking blog, filled with Indian Recipes.) And next I invite you too join into the party too. Please klik HERE to join the event
Ingredients for Skin :
20 gr tapioca flour
1/4 tsp salt
30 gr granulate sugar
2 tbsp cooking oil
175 ml warm coconut milk (i used lite coconut milk)
food coloring : green - i use pandan flavor and pink - i use rose flavor
75 ml lite coconut milk
2 pandan leaves
Ingredients for The sauce
1. steam mung beans about 30 minute, let it cool
2. mix coconut milk and mung bean with blender, until smooth. turn off the blender. put into the medium bowl, add the rest of filling ingredients, mix well.
4. steam for 15 minutes.
cook all the ingredient with low heat. be careful not over cooked.