200 ml Coconut milk Add salt 1/2 tsp.
1 tsp. Corn Flour Dilute with coconut milk
24 sheets Banana Leaves cut each 12 cm wide. Put on the steamer for 5 minutes.
3 sheets Pandanus leaves cut into 4 cm length
175 grams Grated Coconut
100 grams Palm Sugar
1/2 tsp. Salt
75 ml Water
400 grams Casava Grated, devided in two (1/2 without food coloring)
2 drops Red Food coloring Mix with 200 grams grated casava.
Place the coconut milk, salt and corn flour in sauce pot and stir until the salt dissolves. Cook over low heat until the mixture sticky. Set aside.
In sauce pan place the coconut filling ingredient. Cook over medium heat until the mixture sticky for about 15 minutes. Shape into 24 balls. Set aside on a plate.
To make the red casava balls : mix grated casava with the food coloring and salt. Divide in to 12 parts. Each part fill in with the coconut filling. Place one part of casava in the palm of your hand, using the thumb and forefinger of your other hand carefully pinch the ball of dough to create a well large enough to accommodate a ball of coconut filling. Pinch the dough around the ball to enclosed completely. Fill all the dough ball this way. Form the remaining white grated casava balls likewise. It's also possible to put green food coloring instead of without color)
Lightly brush the inside of banana leaf with oil. Tuck a piece of pandanus leaf in the center and arrange two filled balls (one color and one white) side by side. Before sealing each parcel, carefully pour 2 table spoon of coconut cream mixture. Seal the parcel with tooth spick. Arrange the parcels in a steamer and cook over medium heat for 25 minutes.