These little pyramid shaped sweets are made inside folded banana leaves. This is one of those occasions when I really would stick to banana leaves. The sweets are sticky, oiled banana leaves are quite easy to peel off, but tin foil or greaseproof paper is not so easy. You can buy banana leaves in Asian grocers, look in the freezer cabinet. This is the sort of food we take to a temple to eat.
100 gms Green Soya Bean (Or Yellow)
2 Teaspoons Salt
2 Teaspoon Sugar
3 Tablespoons Oil
200 gms Sticky Rice Flour
100 gms Palm Sugar
200 gms Water
1. Soak the soya beans overnight in the warm water.
2. Remove the green skins to get yellow soya.
3. Steam for 45 minutes and pound with the salt and sugar.
4. Place them in a saucepan over a medium heat and stir to drive off excess water and make the beans thicken.
5. Put the palm sugar into the saucepan, add the water and boil until dissolved then remove from the heat and leave to cool.
6. Put the sugar water into the flour, add oil and mix until the flour is a smooth dough/paste and leave for 2-3 hours.
7. Take pieces of the soya and roll into a ball about 3cms across.
8. Take pieces of the dough and flatten in the palm of your hand to 9cms across. Place the soya ball in the middle, fold up the edges around the soya.
9. Cut a banana leaf into a square about 15cms on the side. I form the leaf into a cone, put the sweet into the centre and fold the edges over to seal the top. The result is a pyramid shape.
10. Steam for 10 minutes.