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I love eating, but will drag my feet, and hand, and every organs in my body to do any cooking. Sometimes, I do wonder how do I survived having eaten some of my so called 'home cooked' dishes. Anyway, I tried my hardest to search, well more like rummage, through my very limited knowledge of dishes and came up with this recipe.

It's a very simple recipe, and unfortunately not limited to holiday season. I chose this recipe because it's simple, and the ingredients, I hope easily available to everyone. Most of our holiday season's recipes need local ingredients of which may not easily available.

However, I have to warn you guys, if you want to attempt this recipe, do it at your own risk, and pray a lot. LOL. My dish is called 'Buah Melaka' or literally translated as 'Malacca Fruit'. I don't know why it's called such a name since it's not a fruit nor it was originated from Malacca (a state in Malaysia).

Ingredients: Please refer to some of the photos for the ingredients

1. 2 cups of glutinous flour (I believed it's easily available in any Asian food store. It's also known as sticky rice flour)

2. Palm sugar (If you can't get it from any Asian food store, you're basically doomed. LOL)

3. Shredded coconut flesh (Over here, we use fresh shredded coconut flesh, but I'm sure you can get the dried version in the same Asian food store, otherwise you're double doomed)

4. Pandan leaves. (I'm sure you don't have pandan leaves over there, so, use green food colouring, but you won't get the same wonderful smell of pandan leaves. Just add a dash of vanilla flavour to replace the sweet smell of pandan)

5.2 tea spoon of wheat flour.

6. Dash of salt. (If you can't buy any salt, that's it! Forget about the whole idea. LOL)

7. 1 cup of lukewarm water. (Remember! Lukewarm water and not boiling hot water. I won't be responsible if you accidentally injured your fingers when preparing this dish)

How to prepare.

1. Boil half a pot of water in a pot.

2. Dice the palm sugar into small cubes, roughly to the size of 1/2 cm x 1/2 cm. Don't worry if it's not of the same size or the palm sugar crumbles when you are dicing it.

3. Blend the pandan leaves with the lukewarm water. Filter the pandan juice properly. You don't want to accidentally eat some of the pandan leaves fibre.

4. Add a dash of salt into a mixture of wheat flour and glutinous flour.

5. Add pandan juice little by little. Make sure the flour mixture turn into nice dough like. Make sure it's not too hard. If you don't have pandan leaves, just add a drop of green food colouring into the lukewarm water.

6. Take a small portion of the big dough with your fingers. Come on! Don't be a sissy. That's what fingers are for. Make a small marble like shape, preferably about the size of a fish ball.

7. Make a small dent in the centre of the ball. Put the diced palm sugar into the ball. Cover it. And roll it back with your palm to make the perfect ball.

8. Put the balls into the boiling water. When they float, it means they are fully cooked.

9. Take out the balls. Toss the excessive water in a sieve. Then sprinkle shredded coconut flesh onto the ball, or you can just roll those balls into the shredded coconut flesh. Do it while they are still hot to make sure that the shredded coconut flesh can stick to the balls. Don't use a kitchen tissue to wipe the excessive water because it will stick to the ball.

10. Eat them. Enjoy your fruits of hard work.

I hope you may try my simple recipe. And if any of you did try it, share your experience and the result in here. Good luck! If I, the person who can burn boiled water can do it, I'm sure you can do it too. And believe me, the dish is delicious, rather than not so yummy looking in my photo. LOL