Temo coe is a sort of well-liked moci cake originating from Jap Indonesia, one of many archipelago’s truffles with Chinese language affect, with a attribute sprinkling of white sesame on the floor of the cake.
Like moci truffles normally, temo coe additionally has a chewy cake texture as a result of it’s created from a fundamental ingredient of glutinous rice flour. As well as, this cake additionally has a singular style as a result of the filling is made from brown sugar combined with roasted sesame.
350 gr glutinous rice flour
50 gr tapioca flour
300 ml heat coconut milk from 1/2 coconut
1/4 tsp salt
INGREDIENTS OF CONTENTS (BAD MIXED):
175 gr brown sugar, finely sliced
100 gr white sesame, toasted, puree
50 gr white sesame, toasted
Sufficient banana leaves for the bottom
Sufficient cooking oil to brush the banana leaves
HOW TO MAKE:
1. Combine all of the flour and salt, pour the nice and cozy coconut milk little by short while kneading till the dough might be shaped, divide into 12-15 rounds.
2. Skinny every dough ball about 1/2 cm, fill it with a mix of filling components, seal, and spherical once more.
3. Brush a spherical banana leaf with a diameter of 4 cm with cooking oil for the cake base, put every spherical of sticky rice dough on it. Sprinkle a little bit sesame on the floor of the cake, prepare every thing in a bowl, steam +/- half-hour till cooked.
For: 12-15 items