The cake sari face lakatan, also called the sticky rice cake sarikaya brown sugar, or wadai sari muka lakatan within the Banjarese language, is among the conventional moist muffins typical of the Banjar tribe in South Kalimantan. The identify of this cake comes from the phrases “sarimuka” which suggests “the essence of the palm tree”, and “lakatan” which suggests “sticky rice”. Often this cake is consumed together with Islamic spiritual holidays, through the month of Ramadan as takjil for breaking the quick, weddings, and different social occasions. Whereas in Malaysia this cake is named the gula melaka face sequence kuih or brown sugar face sequence kuih.
The looks of this cake is much like the Sarikaya sticky rice layer cake. The distinction lies within the coloration of the layer cake, with Sarikaya sticky rice layer cake being inexperienced as a result of it makes use of pandan leaves and suji, whereas the face lakat sequence cake is brown which comes from using brown sugar.
INGREDIENT:
500 gr glutinous rice
300 g brown sugar, comb
300 gr sugar
9 eggs
1/4 tsp vanilla
1/2 tsp salt
500 ml thick coconut milk from 2 coconuts
HOW TO MAKE:
1. Wash the sticky rice, drain. Steam the sticky rice till half cooked, combine 150 ml of coconut milk with steamed sticky rice, combine effectively.
2. Steam the sticky rice in a sizzling pot for half-hour, take away from warmth. Put in a baking sheet that has been lined with plastic, put aside.
3. Combine brown sugar, granulated sugar, eggs, salt, and vanilla, beat till fluffy. Pour the egg combination over the sticky rice, then steam in a sizzling skillet over low warmth for 1 hour or till the cake is cooked.
4. After the cake begins to chill, minimize the cake with a plastic-coated knife or pre-moistened with water. Serve.
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