Fillings:
2 cups freshly grated coconut
150g palm sugar, chopped
1 ½ cups water
Pinch salt
1 tsp of screwpine (pandan) essence/ vanilla essence
Method:
Combine all the fillings and mix well. Simmer over low heat, stirring from time to time, until it is dry and all sugar is melted.
1 ½ cups water
Pinch salt
1 tsp of screwpine (pandan) essence/ vanilla essence
Method:
Combine all the fillings and mix well. Simmer over low heat, stirring from time to time, until it is dry and all sugar is melted.
