Lepet corn or lemet corn is a type of snack or cake typical of Indonesia produced from a combination of grated corn, grated coconut, sugar, vanilla, salt, and coconut milk.
This cake is normally wrapped in corn husks (klobot) earlier than steaming, in order that the form of the cake turns into distinctive and distinctive. This cake is a typical meals of East Java and is usually present in areas in East Java. In these areas of East Java, corn lepet is popularly referred to as pudak corn (pudhak corn).
6 items of younger corn, take away the pores and skin for wrapping
1/3 entire (+/- 150 gr) coconut somewhat younger, peeled, grated
100 gr sugar
1/4 tsp vanilla powder
1/2 tsp salt
HOW TO MAKE :
1. Grate the corn till it runs out of the cob. Combine with coconut, sugar, salt and vanilla, combine properly.
2. Take a chunk of corn husk, fill it with 1-2 tablespoons of dough, roll it like a small corn till the dough runs out all.
3. Steam till cooked for +/- half-hour. Take away and funky.
For: +/- 20 items
NB: After being steamed, the corn husks will flip yellow and wrinkled. In order that the corn lepet nonetheless appears lovely and charming, the wrapped corn husk will be changed with the internal corn husk which is briefly dipped in boiling water.