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Tepung Pelita (Double-layered Rice Flour Dessert)
Recipe by:
Suhara
This traditional Malay "kuih" is soft-creamy and taste sweet with a hint of saltiness from the top coconut layer. It is steamed in a banana leaf "boat" but you can make it in whichever vessel of your choice.
Ready in 50 mins
Added to favourites by 10 cooks
Ingredients
Serves: 8
- Banana leaves
- 80 g brown sugar
- Bottom layer:
- 8 pandan (screwpine) leaves
- 475 ml water
- 50 g rice flour
- Top layer:
- 30 g rice flour
- 250 ml thick coconut milk
- salt to taste
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Preparation method
Prep: 20 mins | Cook: 30 mins1.
Prepare banana leaf boat by cutting into 7x10 cm rectangles and folding it into boats. Fasten with stapler or toothpicks.
2.
Arrange banana boats onto a steaming rack. Put 1 teaspoon of sugar in each boat.
3.
For the bottom layer:
Blend the pandan leaves with water then strain to get all the juice. If you have a juicer, use that instead.
4.
In a pot, put the pandan juice and rice flour together and stir until smooth. Cook over a medium heat while stirring continuosly until mixture thickens.
5.
Spoon mixture into banana boat until 3/4 full. Steam for about 15 minutes until the bottom layer is set.
6.
For the top layer:
Put all ingredients into a pot and stir until smooth. Cook over low heat until mixture thickens.
7.
When the top layer is set, spoon the cooked top layer over the green bottom layer. Steam for 10 minutes. Remove and set aside to cool.
Tip
If you can't get pandan leaves, you may substitute with green food colouring.
Last updated:
06 Jan 2011
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