Ingredients
Mixture A – Jaggery granita
- 300 g crushed ice
- 200 ml water
- 150 g CAP BINTANG Jaggery Powder
- 3 g salt
Mixture B – Black glutinous rice porridge
- 100 g black glutinous rice
- 20 g sugar
- 1 litre water
Mixture C – Taro Balls
- 200 g yam (peeled & diced)
- 35 g CAP KAPAL ABC Tapioca Starch
- 30 g CAP 3 KAMBING Glutinous Rice Flour
- 20 g CAP BINTANG Green Bean Starch
- 30 g sugar
- 1 g salt
- 50 ml boiling water
Mixture D – Sweet potato ball
- 200 g sweet potato (peeled & diced)
- 35 g CAP KAPAL ABC Tapioca Starch
- 30 g CAP 3 KAMBING Glutinous Rice Flour
- 20 g CAP BINTANG Green Bean Starch
- 30 g sugar
- 1 g salt
(Optional)
- 150 ml evaporated milk
Cooking Method
Part A – Jaggery granita
- Whisk together all the ingredients and pour it onto a shallow tray.
- Keep it in the freezer and scrape the mixture every 30 minutes. By scraping, it creates small ice crystals.
- Once completely crystallized, spoon it into a chilled bowl.
Part B – Black glutinous rice porridge
- Soak the glutinous rice with 500 ml of water overnight.
- In a saucepan, bring 500 ml of water to boil. Drain the water of the pre-soaked rice.
- Drop it in the boiling water and simmer the rice and the sugar for 30 minutes. Stir occasionally.
Part C – Taro & sweet potato ball
- Steam the prepared yam and sweet potatoes for 30 minutes until fully softened.
- Once softened, sift them separately through a drum sieve.
- Separate them into 2 separate bowls. For taro balls, mix all the ingredients in mixture c together and knead them until a smooth consistency is achieved.
- For sweet potato balls, mix all the ingredients in the mixture together and knead until smooth.
- Prepare a pot of boiling water and 2 bowls of filtered room temp water.
- Roll the 2 flavours separately into long, 1.5 cm thick logs.
- Using a scraper, cut the log-shaped dough into ½ inch pieces.
- Drop the dough separately into the boiling water and boil it until it floats.
- Once it floats, remove it from the boiling water with a strainer and dip it straight in the prepared room temperature water to cool it.
Part D – To compile
- Scoop a few spoons of the granita into a bowl. Line the top of the granita with a scoop of glutinous rice porridge.
- Scoop out a generous portion of taro balls and sweet potato balls onto the glutinous rice. Serve it together with a small jug of evaporated milk.