Kuih Tepung Pelita (Traditional)
Hidangan tradisional · Malaysian
A traditional Malaysian dessert featuring a creamy, sweet pandan-flavored coconut milk custard topped with a savory, slightly salty coconut cream layer, steamed in banana leaf parcels.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Rice flour100g
- Cornstarch20g
- Coconut milk (thick)400ml
- Water200ml
- Sugar150g
- Salt1/2 tsp
- Pandan extract2 tbsp
- Banana leaves10 pieces
- Coconut cream (thick)200ml
- Sugar (for topping)1 tbsp
- Salt (for topping)1/4 tsp
Langkah
- 1
Prepare banana leaves: wash, dry, and lightly wilt them over a flame or hot water to make them pliable. Cut into rectangular pieces.
- 2
For the base: In a saucepan, combine rice flour, cornstarch, 200ml coconut milk, water, 100g sugar, and 1/4 tsp salt. Stir until smooth.
- 3
Cook the base mixture over medium heat, stirring constantly, until it thickens into a smooth, glossy paste. Stir in pandan extract.
- 4
Spoon the pandan base mixture into the prepared banana leaf parcels, filling them about two-thirds full.
- 5
For the topping: In a separate small saucepan, combine 200ml thick coconut cream, 1 tbsp sugar, and 1/4 tsp salt. Stir well.
- 6
Gently heat the topping mixture until the sugar dissolves and it slightly thickens. Do not boil.
- 7
Carefully spoon the coconut cream topping over the pandan base in each parcel.
- 8
Arrange the parcels in a steamer basket. Steam over medium-high heat for about 15-20 minutes, or until the custard is set.
- 9
Let cool slightly before serving. The Kuih Tepung Pelita should be served warm.
