This is the sweet version of this dessert, there is a salty one too, that I'll make next time. At the back right is a version made with black stick rice flour, garnished with shredded young coconut.
100 gms Sticky Rice Flour
200 ml Water
50 gms Sugar
1 Tablespoon Oil
Dry Banana Leaves (For Wrapping)
1. Mix stick rice flour with the water and sugar.
2. Add oil, then heat, stirring continuously until the mixture is very thick.
3. Fold the banana leaves into a kratong cup, I usually stapple up the edges and place them in a little glass beaker to support the leaves while the mixture is poured in. You can see that at the back of the photograph.
4. Pour in the mixture and leave to cool.