The hallmark of this Straits Princess cake consists of three layers of cake with inexperienced, brown, and white colours. The inexperienced coloration layer comes from using suji leaf water, the brown coloration from brown sugar, and the white coloration from coconut milk and rice flour. Using coconut milk may be very dominant, which is required for all layers of the Straits Princess cake.
Putri strait cake is principally generally known as a standard cake typical of Banjar, South Kalimantan. However the strait princess cake may also be discovered on the island of Sumatra. In the meantime in Peninsular Malaysia and Singapore, there’s a cake with the identify Putri Salat, which seems to be one other identify for the Sarikaya sticky rice cake or Serimuka cake that we all know in Indonesia.
INGREDIENT :
LAYER 1 (GREEN COLOR):
225 gr rice flour
250 gr granulated sugar
75 grams of starch
3/4 tsp salt
75 ml of suji leaf water (from 30 suji leaves and 10 pandan leaves)
300 ml of heat coconut milk, from 1/2 grated coconut
450 ml sizzling coconut milk, from 1/2 grated coconut
3/4 tsp salt
LAYER 2 (BROWN COLOR):
450 ml sizzling coconut milk, from 1/2 grated coconut
200 g brown sugar, comb
25 gr sugar
225 gr rice flour
75 grams of starch
3/4 tsp salt
375 ml of heat coconut milk, from 1/2 grated coconut
LAYER 3 (WHITE COLOR):
75 gr rice flour
25 grams of starch
600 ml coconut milk, from 1 grated coconut
1/2 tsp salt
2 pandan leaves
HOW TO MAKE :
1. For Layer 1 (Inexperienced): Stir in rice flour, starch, sugar, salt, and suji leaf water. Pour the nice and cozy coconut milk whereas stirring evenly. Pour sizzling coconut milk, stir once more. Put aside.
2.For Layer 2 (Brown Coloration): Stir in sizzling coconut milk, brown sugar, and sugar till dissolved, pressure. Put aside. Combine effectively the rice flour, starch, salt, and heat coconut milk. Add the coconut milk-brown sugar combination. Stir effectively, put aside.
3. For Layer 3 (White Coloration): Combine all components effectively, cook dinner over low warmth, stirring till thickened. Take away, put aside.
4. Completion Stage: Pour layer 1 right into a 24x24x7 cm sq. tin that has been greased and lined with plastic. Steam in a sizzling pan till cooked (+/- 20 minutes).
5. Pour layer 2, clean. Steam till cooked (+/- 20 minutes).
6. Pour layer 3, clean. Steam once more till cooked (+/- 20 minutes). Raise. When the cake is not sizzling, reduce into rectangles. Serve.
For: 36 items
