👨‍🍳 Instrukcje

1. 1

   In a saucepan, combine palm sugar and water. Heat gently until the sugar dissolves completely. Strain the syrup to remove any impurities and set aside.

   💡 Wskazówki profesjonalistów: Ensure all palm sugar is dissolved for a smooth syrup.
2. 2

   In a bowl, combine glutinous rice flour and salt.

   💡 Wskazówki profesjonalistów: Using a whisk can help prevent lumps.
3. 3

   Gradually add coconut milk to the flour mixture, stirring until a smooth, thick batter forms. Then, gradually incorporate the palm sugar syrup until well combined.

   💡 Wskazówki profesjonalistów: Add coconut milk and syrup slowly to achieve the right consistency.
4. 4

   Wilt the banana leaves by briefly passing them over a low flame or dipping them in hot water. This makes them pliable and prevents tearing.

   💡 Wskazówki profesjonalistów: Be careful not to burn the banana leaves.
5. 5

   Place a portion of the batter onto a prepared banana leaf square. Fold the leaf to create a neat parcel, securing with toothpicks if necessary.

   💡 Wskazówki profesjonalistów: Don't overfill the banana leaves.
6. 6

   Arrange the parcels in a steamer basket. Steam over medium-high heat for 30-40 minutes, or until the tutu malai is firm and cooked through.

   💡 Wskazówki profesjonalistów: Ensure there is enough water in the steamer.
7. 7

   Let the tutu malai cool slightly before unwrapping and serving.

   💡 Wskazówki profesjonalistów: Serve warm or at room temperature.