Gelamai Perentak
Gelamai perentak is a dark, glossy coconut and palm-sugar sweet with the chewy pull of dodol. Slow stirring gives it a deep caramel flavor, while glutinous rice flour and coconut milk set into sliceable squares that are rich enough for small portions.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Line a small pan with banana leaf or parchment and lightly oil it.
Warm coconut milk with palm sugar, brown sugar, salt, and pandan until the sugars dissolve.
Whisk in glutinous rice flour until smooth, then cook over low heat, stirring constantly until thick and glossy.
Press into the pan, cool until firm, cut into squares, and top with toasted coconut.
π· Perfect Pairings
Complete your meal with these
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