Materials:
For layers below:
1) 2 cups rice flour
2) a teaspoon of lime betel
3) 45
7 cups of juice from the pandan leaf
4) Sugar enough sand
5) adequate banana leaves, made baskets
For top layer:
1) Coconut milk from a coconut
2) a scoop of rice flour
3) ½ teaspoon salt
Method:
For layers below:
1) Heat kukusan.
2) Mix well rice flour, lime and pandan juice. Enter into the jug.
3) Add 1 tablespoon, or more (per taste) sugar each banana leaf basket. Then
enter the batter just until ¾ cast basket. Steam until cooked estimated 20
minutes.
For layers below:
1) Mix all ingredients well. Enter into the jug.
2) Pour the batter into the layer just below the boil.
3) Steam again until cooked. (Stick to stick, if non-stick cooking)
Ready to serve.
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