4 bananas (I use jackfruit jackfruit)
banana leaf
dough ingredients:
200 grams of rice flour
3 tablespoons sago flour
4 tablespoons granulated sugar (to taste)
1/2 teaspoon salt (to taste)
450 ml of coconut milk (I use small coconut milk & 450 ml of water)
vanilla powder (to taste)
1 sheet of pandan leaves (I did not wear because of running out)
additional ingredients:
5 tbs water + 2 tbsp oil (mixed - used later on steaming)
Step
1 Dry first banana leaves for easy when dibetuknya. clean the leaves and cut to the desired size, set aside.
2 Split the banana into 2 parts or according to taste. set aside.
3 Mix the rice flour and sago flour, set aside.
4 Mix coconut milk, salt, sugar, vanilla powder, pandan leaves then heat to half boil (stirring up) this aims to make the cake not quickly stale. if it is half boiling mix into the flour mixture, stir until blended until there is no lumps.
5 Heat the skillet, cook the dough until cooked and thickened. if it is too thick it can be added again with water. taste check. set aside.
6 Prepare the leaves, take 1 tbsp of dough, flatten, then put bananas on top, cover with dough again until covered evenly, then wrap vertically, bend the top and bottom of the leaves. do until the dough runs out.
7 Then put the cake into the steamer. ciprati with water mixed oil on the leaves of the cake wrapper one by one until flat. this is done when the top of the steamer, pile again with the next cake, ciprati back. do until all the cakes run out. steamed for 30 minutes. lift
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