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- 2 1/2 cups glutinous rice flour
- 1 1/4 cups water
- 20 banana leaves or foil squares, cut into 5-inch squares
- 1 pound grated coconut
- 12 ounces palm sugar or 8 ounces brown sugar
- 1 teaspoon oil
- pinch of salt
Mix flour, water and salt into dough. Knead well and set aside. Slightly heat banana leaves to make leaves pliable. Cut the leaves in 5-inch squares. If banana leaves are not available, use aluminum foil instead. In a saucepan, melt Sugar in 2 tablespoons water. Add grated coconut and stir over low heat until the liquid is absorbed. dab your palm and fingers with oil. Using a spoon, take 2 scoops of the dough and flatten to 1/8-inch on palm. Take about a spoonful of sweetened coconut mixture, place it in the middle of the flattened dough and wrap the dough around it. Take a banana leaf or foil and make it into a cone. Put the dough with the sweetened coconut mixture inside the banana leaf or foil cone. Close the cone by folding the top of the leaf or foil, forming a flat top. Repeat this for the remaining dough. Place the cones, flat sides down, in a steamer and steam for 20 minutes. When the rice is cooked through, unwrap and serve the small pyramids.