SUMMARY :
The cake recipe this one when cooked according to the instructions would be a special dish of course. With materials that is relatively simple for those of you looking for the market or supermarket. The following recipes are more
INGREDIENTS :
- 350 grams of cake basket, sliced
- 900 ml coconut milk from 1 coconut
- 325 grams sugar
- 3/4 teaspoon salt
- 260 grams of rice flour
- 75 grams of corn starch
- 110 ml coconut milk from coconuts 1/4
- 110 ml water suji leaf (35 leaves suji and 4 pieces pandan leaves)
- 2 drops of dark green dye
- 150 grams of grated coconut rough
- 1/4 teaspoon salt
- 1 pandan leaves
DIRECTION :
- Boil the coconut milk, sugar, and salt, stirring until boiling. Refrigerate. Measure 625 ml coconut milk.
- Pour the coconut milk stew a little, a little to the rice flour and sago flour, stirring until smooth. Divide the dough in half.
- One part add the coconut milk and pastry basket. Stir well. Add the remaining water suji leaves and green dye. Stir well. For each 6 parts.
- Heat the pan 24x10x7 cm were smeared with oil and plastic dialas.
- Pour 1 portion of dough green (75gr). Steam for 5 minutes over medium heat. Pour 1 part of cookie dough basket (75gr). Steam for 5 minutes over medium heat. Do alternately until the dough runs out. Lastly steam over medium heat 20 minutes until done.
- After cold cut into pieces and serve with grated coconut.
- For 12 pieces
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How to Cook