Padamaran cake is a conventional cake originating from Jambi with the principle components within the type of rice flour and coconut milk. This cake with a mushy texture with a savory style resembles the marrow porridge recognized in Java. The distinction lies within the place of the brown sugar kinca.
Within the marrow porridge, the brown sugar icing is sprinkled on high, whereas on this Padamaran cake, the brown sugar icing is just not solely on the highest, but additionally on the underside. As well as, Padamaran cake is inexperienced due to using suji water, whereas marrow porridge is mostly white. The feel of the Padamaran cake can also be thicker than the marrow porridge.
150 gr rice flour
350 ml coconut milk from 1/2 coconut, heat
50 ml suji water (from 45 suji leaves and 5 pandan leaves)
1 1/4 teaspoon salt
Large pandan leaves for takir
INGREDIENTS CONTENTS (Stir effectively):
50 gr brown sugar, finely comb
HOW TO MAKE :
1. Stir within the rice flour, heat coconut milk, suji water, and salt till easy.
2. Place a small quantity of filling within the backside of the tread.
3. Pour the rice flour combination over the takir. Steam 20 minutes. Give a bit of filling.
4. Steam one other 5 minutes till the sugar melts.
For: 15 items