Serikaya sticky rice or commonly called serikaya pulut is one type of wet cake that is loved by many people, the characteristic of this cake is the presence of sticky rice (pulut) just below the cake. This cake has become a favorite because it has sweet and legit flavors, plus fluffy glutinous flavors make this cake a special choice for mothers in choosing a menu for breakfast with family.
Well, for you culinary lovers, of course you are curious about the recipe for this srikaya ketan cake? if so then you must read "Srikaya Ketan Recipe | Srikaya Pulut" below.
500 g of Glutinous Rice (Pulut Rice), 250 ml of coconut milk from half an old coconut, 1 tsp saltBahan B (Serikaya):
5 chicken eggs, 60 g flour, 300 g granulated sugar, 1/2 tsp vanilla powder, 50 ml suji / pandan leaf 300 ml coconut milk from half an old coconut
Srikaya Pulut:
First, soak the sticky rice (pulut) in cold water for 2-3 hours.
Steamed glutinous rice (the same as steaming rice), in a hot corm for 30 minutes until half cooked, then lift it from the fireplace.
Next simmer the coconut milk and salt (while stirring so coconut milk does not break).
Then pour the hot coconut milk into sticky rice (the half-cooked sticky rice), stir until the coconut milk has been sucked out by the sticky rice.
Steamed the sticky rice until it is completely cooked. Next put the cooked sticky rice into a rectangular baking dish about half the height of the pan, then flatten.
Egg and sugar whisk using a mixer with medium to soft speed. Mix the beaten eggs and sugar with flour, vanilla, suji / pandan leaf juice and coconut milk until the mixture is flat.
Then stick sticks are in the baking pan (using fork), then pour the srikaya mixture on top.
Steam the mixture in hot heat (temperature 100-120'c) for 40 minutes or until the cake is cooked.
If it's enough, please lift and cool before cutting and serving.
Trata ..., Now you can enjoy the delicious Srikaya Glutinous Cake, enjoy it.
