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Buah Melaka is one of Malaysians’ favorite kuih (bite sized snack or dessert) or snack for breakfast. It is easy to make. It is quite similar in the process of making and the taste of Puteri Mandi. Difference is the grated coconut is not mixed within the caramel sauce, but covered on the outside of the kuih. Direct translation for Buah Melaka is Melaka Fruit, with Melaka is a name of one of the states in Malaysia. It is sweet and vegan friendly.
- 1 1/4 cup glutinous rice flour
- 10 Pandan leaves or 1 1/4 tsp pandan extract (either of these can also be found in your local Asian, Thai or Vietnamese market)
- 1/2 cup water
- Green food coloring (we recommend using the health food liquid chlorophyll)
- Fresh young grated coconut
- 1 piece of Nisan kerek (Palm sugar)
- Salt to taste
- Dice the nisan kerek into the small cubes.
- Blend pandan leaves with water and sieve (mesh colander strainer) it (if using extract skip step and skip water).
- Add pandan water (or extract) into flour bit by bit till you get a cookie dough like consistency, not too soft.
- Pinch a small amount of the dough and roll into a ball. Press the middle of the small dough and put the cube nisan kerek in the center and roll again into a ball with the nisan kerek secure in the middle.
- Boil some water and put the dough with the filling into the boiling water.
- Wait till it floats and drains each of them.
- Add some salt to the grated coconut in a bowl and mix well.
- Cover the cooked dough with the coconut by rolling them in it.
*Benefits of Pandan Leaves*
Pandan leaves are amazing for your health, it can help lower blood pressure for people who tend to run high, helps overcome weak nerves, boosts your health because it contains glycidudes, alkaloids, traces of tannin and isoprene esters, and it can help detox your body from unhealthy toxins and substances.
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