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.
LEATHER MATERIAL:
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
INGREDIENTS:
50 gr white sesame, toasted
OTHER INGREDIENTS:
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
