Lemper cake is likely one of the conventional Javanese snacks that’s widespread all through the archipelago, constructed from glutinous rice (rice pulut) which is normally stuffed with meat or shredded inside and wrapped in banana leaves, then steamed or grilled. Particularly for this lemper cake recipe, it does not use meat elements however is serundeng with a style that’s no much less scrumptious.
INGREDIENT :
250 gr white glutinous rice, wash clear
300 ml thick coconut milk from 1 coconut
1 sheet of bay leaf, lower into items
1/2 tsp high quality salt
Banana leaves to style Stick or toothpick
SERUNDENG CONTENTS INGREDIENTS:
Grated coconut from 1 coconut
200 gr brown sugar or palm sugar, finely comb
6 purple onions, finely chopped
4 cloves of garlic, puree
2 lemongrass stalks, bruised
2 cm galangal, bruised
1 tsp high quality salt
HOW TO MAKE :
1. For Serundeng: Combine the shallots, garlic, lemongrass, and galangal with grated coconut. Add salt and brown sugar. Stir nicely. Roast till dry and finely floor. Serundeng is prepared for use as a filling for lemper.
2. Soak glutinous rice for two hours, drain. Steam till half cooked or about quarter-hour. Take away and put aside.
3. Boil coconut milk, salt, and pandan leaves till it boils. Take away and pour scorching coconut milk into glutinous rice, combine nicely.
Depart it till the coconut milk is absorbed. Steam the glutinous rice once more for 40 minutes or till the glutinous rice is totally cooked. Raise.
4. Take 2 tablespoons of sticky rice, flatten it, fill with 1/2 tablespoon of serundeng. Form into an oval form whereas urgent to make it stable. Wrap it in banana leaves resembling a small rice cake and pin it with sticks at each ends. Proceed till the dough runs out.
5. Steam quarter-hour and take away.
6. Grease a flat pan with slightly oil, organize the glue on it. Bake till among the leaves flip yellow. Take away and funky.
For: +/- 10 items
