Tepung Pelita (Double-layered Rice Flour Dessert)
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About this recipe:
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.
80 g brown sugar
8 pandan (screwpine) leaves
475 ml water
50 g rice flour
30 g rice flour
250 ml thick coconut milk
salt to taste
20 min › Cook:
30 min › Ready in:
Prepare banana leaf boat by cutting into 7x10 cm rectangles and folding it into boats. Fasten with stapler or toothpicks.
Arrange banana boats onto a steaming rack. Put 1 teaspoon of sugar in each boat.
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.
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.
Spoon mixture into banana boat until 3/4 full. Steam for about 15 minutes until the bottom layer is set.
For the top layer:
Put all ingredients into a pot and stir until smooth. Cook over low heat until mixture thickens.
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.
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