1 CUPS WHEAT FLOUR 1 EGG (USE ONLY YOLK) 1 TABLESPOON VEGETABLE OIL OR BUTTER 1/4 TEASPOON SALT 1/2 CUP COCONUT MILK (SQUEEZE WITH LIME WATER) 3/4 CUP WHITE SUGAR FOOD COLOUR (GREEN, PINK AND YELLOW)
METHOD
1 SIFT WHEAT FLOUR TWICE AND SIFT WITH SALT FOR THE THIRD TIME. 2 ADD YOLK AND BUTTER (OR OIL) AND MIX TOGETHER 3 POUR COCONUT MILK LITTLE BY LITTLE AND KNEAD UNTIL IT BECOMES SOFT AND MAKE INTO A THIN PIECE. (DO NOT LONG KNEAD BUT STIR LIGHTLY UNTIL WELL MIXED. 4 PRESS THE PIECE INTO ROUND SHAPE BY USING ROUND CUTTER (1 1/2 INCHES DIAMETER). RAISE THR EDGE OF THE FLOUR AND MAKE IT A BIT THICK AND DRAPE AROUND. OR MAKEITS LIKE "PUNKLIB" BY USING A PINCH. THRUST IN THE MIDDLE OF IT BEFORE BAKING AT 300 F FOR 10 MINUTES OR UNTIL THE FOODIS PALE YELLOW. 5 CUT THE DOUGH INTO 3-4 INCHES STICK SAND STRAIN. THEN BAKE TO MAKE BASKET HANDLES. SWEET POLLEN METHOD 1 STIR THE GRATED COCONUT MEAT AND SUGAR TOGETHER AT LOW HEAT UNTIL WELL MIXED. THEN DIVIDE IT INTO GROUPS FOR COLORING. 2 STIR EACH COLORED GROUP ONCE AGAIN UNTIL DRY. DROP IT IN THE MIDDLE OF THE COOKED FLOURED TRAY BY ALTERNATING THE COLORS.