Wenchang Anba

Wenchang Anba

　　Features: A local Hainan snack. Also known as "Coconut Fragrant Sticky Soft," it originates from the folk cuisine of Wenchang City, a famous hometown of overseas Chinese and a coconut-growing region. The snack is made by mixing glutinous rice flour with water and raw oil, kneading it into small balls, pressing them into flat rounds by hand, boiling them in rolling water, and then coating them with crushed sweet fillings before eating.

　　Ingredients: 1000g glutinous rice flour, 25g raw oil, appropriate amount of water, 1 coconut, 300g brown sugar, 50g white sesame seeds, 100g peanuts.

　　Preparation Method:

　　1. Place the dry glutinous rice flour on a work surface, make a well in the center, add an appropriate amount of water and mix well. Then add the raw oil and continue kneading until the dough becomes elastic and chewy. Divide the dough into 20 equal portions, roll each into a ball, and press them into flat, round pieces (dough bases) with your palm. Set aside.

　　2. Peel the coconut, break open the hard shell, and use a special coconut grater to shave the flesh into fine coconut flakes. Roast the peanuts and white sesame seeds separately until fragrant, then grind them into powder. Mix the fresh coconut flakes, brown sugar, and the ground peanuts and sesame seeds together to form the filling.

　　3. Boil water in a pot over high heat until it reaches a rolling boil. Add the “dough bases,” cook them over medium heat until done, remove them, and dip each one into the “filling” to coat it generously. They are now ready to eat or can be plated for serving.

　　Characteristics: Sweet, soft, and sticky, with a strong coconut flavor, moderate chewiness, simple preparation method, and unique taste.