Kuih Tepung Pelita with Gula Melaka
80% asli · Malaysian
A creative twist on Kuih Tepung Pelita, incorporating the rich, caramel-like flavor of Gula Melaka (palm sugar) into the pandan custard base for a deeper, more complex sweetness.
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
- Water100ml
- Gula Melaka (palm sugar), chopped120g
- Sugar30g
- Salt1/2 tsp
- Pandan extract1 tbsp
- Banana leaves10 pieces
- Coconut cream (thick)200ml
- Salt (for topping)1/4 tsp
Langkah
- 1
Prepare banana leaves by washing, drying, and softening them over heat. Cut into suitable sizes.
- 2
For the base: In a saucepan, combine 200ml coconut milk, water, chopped Gula Melaka, 30g sugar, and 1/4 tsp salt. Heat gently until Gula Melaka and sugar dissolve. Strain if necessary.
- 3
In a separate bowl, whisk rice flour and cornstarch with the remaining 200ml coconut milk until smooth. Add this to the Gula Melaka syrup.
- 4
Cook the mixture over medium heat, stirring constantly, until it thickens into a glossy paste. Stir in pandan extract.
- 5
Spoon the Gula Melaka-pandan base into the banana leaf parcels, filling about two-thirds.
- 6
For the topping: Mix 200ml thick coconut cream with 1/4 tsp salt.
- 7
Gently spoon the coconut cream topping over the base in each parcel.
- 8
Steam the parcels for 15-20 minutes until the custard is set.
- 9
Let cool slightly before serving.
