As promised to my family, I made this kuih again today, but this time I made from a different recipe. The taste is similar but the texture are different. The one earlier is softer & fluffy but I think this is typically Kuih Getas texture (the first one was accidentally created from Kuih Bom leftover). Later I found that it is a bit hard on the outer when cold but still not too bad.
(Makes > 30 petits)
INGREDIENTS:
200g Black Glutinous Flour
80g White Glutinous Flour
200g Fresh Grated Coconut
1/2 tsp Salt
200ml Hot Coconut Milk or Hot Water
SYRUP:
120g Sugar
100ml Water
METHOD:
1. Mix all ingredients and shape it like disks, about 1.5" diameter or your preferred shape.
2. Deep fry until cooked.
3. Place syrup ingredients in a wok & heat up until boiling & thick.
Add in fried getas & stir very quickly to coat.
4. Serve in morning or evening tea.
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