WHEN I was small, I used to call Tepung Pelita kueh sampan because of the shape of the banana leaf container the kueh is cooked in. It was not until later that I found out that other people call it Tepung Pelita. I guess one of the reasons why I love the kueh is because of its creamy top (from the coconut milk) and sweet bottom. My mother used to make it with extra sugar so that when your spoon gets to the bottom of the “boat” it will sink into a pool of sweet syrup to wash away the creamy and salty taste of the upper portion of the kueh. Some people prefer to have their Tepung Pelita piping hot but I like it chilled.
Ingredients
Rice flour
Coconut milk
Sugar
Salt
Water
Pandan juice
Banana leaves
Bottom layer
1 cup of rice flour mixed well with 3 cups of water and pandan juice.
Top layer
I cup rice flour mixed well with 4 cups of coconut milk and a pinch of salt.
Method
Fold the banana leaves into the shape of a boat and staple the ends to retain the shape.
Sprinkle a tea spoon of sugar at the base of the boat.
Pour the ingredient (for bottom layer) to cover about half of the boat.
Steam until cooked.
Add the second ingredient (for top layer) over the first layer until it is almost full.
Then steam it again until the top layer is cooked and ready to be served.
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