Pipis kopyor is one other identify for younger coconut jongkong cake which is widespread in Central and East Java. Pipis means smoothing or pulverizing, whereas kopyor is the delicate and crushed coconut flesh.
So this snack is known as pipis kopyor as a result of the form and texture of the cake resembles the flesh of a pulverized delicate coconut.
Pipis kopyor is a conventional cake constructed from the principle elements within the type of rice flour, thick coconut milk, and younger coconut, which is steamed in a banana leaf wrapper within the form of a tum, so that in the first place look it seems like carang gesing cake.
FLOUR Dough INGREDIENTS:
100 gr rice flour
300 ml thick coconut milk
75 gr sugar
1/4 tsp vanilla
1/4 tsp salt
Sufficient inexperienced coloring
INGREDIENTS OF COCONUT GRAY:
400 ml thick coconut milk
75 gr sugar
1/4 tsp salt
SUPPLEMENTARY MATERIAL :
400 gr younger coconut, scrape huge
Pandan leaves to style
Banana leaves and stick pins to style
HOW TO MAKE :
1. For Flour Dough: Combine rice flour, coconut milk, sugar, vanilla, salt, and inexperienced coloring. Cook dinner till thickened, take away. Put aside.
2. For the Coconut Milk: Cook dinner the coconut milk, sugar, and salt till the sugar is dissolved, take away from warmth. Put aside.
3. Put together banana leaves, put one tablespoon of flour combination, add younger coconut, pandan leaves, and thick coconut milk. Wrap, type tum and pin with sticks.
4. Steam for 20 minutes till cooked. Raise and serve.
For: 10 packs
