Bugis Cake Recipe
Ingredients
Glutinous Flour - 500 grams
Santan, warm up - 250 ml
Sugar - 2 tbsp
Salt - 1/4 tsp
Green dye - 5 drops
Cooking Oil - 3 tbsp
Banana Leaves, cut into 10x10 cm - 3 pieces
Unti Coconut:
Coconut, grated - 1/2 grains
Sugar red, crude red - 250 grams
Sugar - 2 tbsp
Salt - 1/4 tsp
Step
Unti Coconut: Cook all ingredients of coconut trunks while stirring until cooked. Turn off the heat then let it cool. The shape is so small round.
In the container, mix the sticky rice, sugar, and salt. Stir well.
Pour coconut milk, cooking oil, and green dye little by little, while still diuleni until kalis and dough can be formed.
Take a banana leaf, then give the sticky rice in the middle and round. Punch banana leaves, then give a circle unti coconut.
Fold the end of the leaf that is not conical toward the front, then pull the leaf forward into a cone. Do the same for the right and left side of the leaf, until the conical lock is conical. Repeat until all the batter is used.
Heat the steam / pan. Steamed cake until cooked and banana leaves turn brownish. Lift.
Ready to serve.
Tips
For coconut trunk, choose a coconut that is not too old. In addition, peel the inner skin of the coconut before it is shredded.
When making the dough of glutinous rice, pour the coconut milk little by little while continuing to knead the dough. If the dough has not been dull and coconut milk is exhausted, then the dosage of coconut milk can be added until the dough is perfect and can be formed.
Before use, dry the banana leaf first in the sun or put on a hot steamer / cauldron.
