Nangka Ji 椰絲糯米丸

The other day I saw this interesting recipe in Comfort Food Recipe Astro show. Look at the ingredients used, I know this will be a nice dessert as it has coconut and palm sugar aka Gula Melaka . Why is it called as Nangka Ji,  i guess the shape look like Jackfruit's seed , Nangka (Jackfruit in Hokkien) and Ji (seed in  Hokkien). Actually this dessert is made of glutinous rice ball that wrapped with coconut gula Melaka filling, then served with coconut thick paste.

Nangka Ji 椰絲糯米丸

*makes 14-16 pcs

Coconut filling

150g grated coconut

60g Gula Melaka, chopped

1/3cup water

A pinch of salt

2tsp Molasses, optional , to get deeper colour

3 blades pandan leaves, knotted

1tbsp corn flour

2tbsp water

Method

1. In a non stick pan, add in grated coconut, gula Melaka, water, salt , pandan leaves and Molasses (if using). Stir fry over medium low heat till gula Melaka dissolved and mix well.
2. Fry till coconut mixture turned dry, add in corn flour that mixed with water, continue to stir fry till thick . Dish out and set aside to cool. Take some coconut filling, use hand to lightly squeeze and shape to oval.

Glutinous rice flour dumplings

200g glutinous rice flour

160g cooked room temp water

Method

1. Mix glutinous rice flour with water, knead till a smooth dough
2. Take a small dough, wrap coconut filling inside, roll till smooth oval shape.

Coconut paste

2 cups water

3 blades pandan leaves, knotted

50g sugar

A pinch of salt

1/2cup thick coconut milk

35g rice flour

55g water

Method

1. Boil water, pandan leaves, salt and sugar till sugar dissolved.
2. Add in coconut milk, stir well to mix.
3. Mix rice flour with water, slowly pour into coconut soup, stir till thick paste.

To serve

1. Boil a pot of water with pandan leaves. Drop in glutinous rice balls, cook till it floated.
2. Add cooked glutinous rice balls into coconut paste. Serve warm or cool.

Recipe by Sonia a.k.a Nasi Lemak Lover

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