Pelita Daun cake is likely one of the conventional Malay muffins originating from Kampar Regency, Riau Province. Within the Kampar space itself, this cake known as palito daun cake within the Kampar Malay dialect.
The principle substances for making this cake are rice flour and thick coconut milk. The traits of this cake are mushy textured, candy and savory style and sq. form with a white prime shade positioned on a banana leaf.
This cake known as Pelita Daun cake as a result of if the a part of the banana leaf is opened, the underside of the cake will appear like the wick of a lamp. Initially the wick got here from using palm sugar which was lower into items. The Pelita Daun cake has the same form to the candy corn cake or tako-tako cake.
150 gr rice flour
1/4 tsp salt
400 ml thick coconut milk from 1 coconut
600 ml skinny coconut milk (from thick coconut milk)
2 rooster eggs, overwhelmed
1/2 tsp salt
3 pandan leaves, lower into items
50 gr coarse granulated sugar for sprinkling
Banana leaves for takir
HOW TO MAKE :
1. Take 20 grams of rice flour (from 150 grams of rice flour). Add salt and thick coconut milk. Stir effectively.
2. Stir effectively the remaining rice flour, skinny coconut milk, eggs, and salt.
3. Take measures. Put one piece of pandan leaf. Sprinkle 1 teaspoon coarse granulated sugar.
4. Pour within the egg combination. Steam for 20 minutes on low warmth.
5. Pour the thick coconut milk combination. Steam once more quarter-hour till cooked.
For: 30 items