has crispy and sugary crust with the soft and pillowy centre.
mix equal portion of grated coconut and glutinous flour
with a pinch of salt
adding a teaspoon of pandan paste , just to give it colour
spread generously into the mould and cook over a slow fire
for 5 - 10 mins, halfway through cooking sprinkle some
coarse sugar , for sweetness to your own liking
cook over a slow fire
this is how the second mixture look like
for making kuih 'Getas'
this needs a little more water added
to form a pliable dough
shape the dough into small oval (or use the cookie cutter)
and fry for 5 mins in hot oil
until slightly golden/cooked
let it cool
either sugar-glaze by
rolling the kuih getas in the sugar syrup until well coated
the sugar will crystallised when cooled
or sprinkle fine sugar
to make the sugar syrup/glaze:
heat the sugar and 3tbs of water. Stir until sugar is dissolved and continue to cook until a thick syrup is formed.