Material:
450 grams of sticky rice flour
450 grams of coarse grated coconut
500 ml of coconut milk, can be replaced with liquid milk
250 grams of refined sugar
1 tsp salt
200 grams of coarse grated coconut, roasted

Step
milked coconut milk, chill 15 minutes, add the grated coconut

in another bowl, mix flour, sugar and salt, mix well, mix into coconut milk, stir well, until no more flour

add the roasted coconut, stirring

pour in bakaran banana leaf and oil, smooth the dough, bake with fire of 170'C for about 1 hour, wait for the new cold cut

or it can be printed in a baked muffin tray

can also be woken with a sticky pan, a little oil olive, take 1 tablespoon full, omelette with hot skillet, thin until 2 cm thick, cook until brown, back, and cook again until mateng, brown
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