1 cup glutinous rice flour
1/2 cup rice flour
1 cup granulated sugar
1/4 tsp. salt
1 large egg
2 cups finely shredded fresh coconut
1 cup limestone water, scented with bay toey (pandanus leaf) essence or 1 tsp vanilla
2-3 tbsp. peanut oil

Mix the 2 kinds of flour, sugar and salt and knead with the egg and shredded coconut. Slowly add the limestone water which has been scented with the bay toey or vanilla, and continue to knead until the mixture is wet and the cream from the coconut meat is pressed out and blended in with all the other ingredients.

Grease the heated surface of a griddle with the peanut oil. Drop the coconut mixture in spoonfuls onto the hot griddle, molding them into small flat rounds. Grill over low to medium heat until golden brown. Flip over and grill the other side until also browned. Best served warm.

The coconut mixture can also be baked in a well greased pan in the oven, at 350°F for 20-30 minutes, depending on the thickness of the cake. Brush with a beaten egg yolk over the top after the cake is cooled through and bake another 5 minutes at 400°F. Cut into small squares.

The baked cake tends to be more gooey in texture.

Submitted by: RC