50 ml of pandan leaf water (from 10 pandan leaves)
As much as pandan paste and mango paste
Material contents :
50 ml of water
75 grams of brown sugar finely combed
15 grams of sugar
100 gr of half-old coconut, peeled in coarse grated
1 sheet of pandan leaves
1/4 tsp salt
Basting material:
50 ml thick coconut milk
1/8 tsp salt
How to make :
- skin: mix sticky rice, potato and salt flour. Add coconut milk, water, pandan leaves (mixture for 2 parts, one using green coloring, one for yellow) knead until smooth
- boil water, brown sugar and sugar, strain
- Add coconut, pandan leaves and salt. Stir until done
- Take the skin mixture 2 tablespoons, flatten it. Add contents. Oval shape. Make strokes (pressed with toothpicks) to form a skin of pepare or bitter melon
- Boil the ingredients until boiling
- top the cake with coconut milk, cover the banana leaves. Steam for 10 minutes, (steam is heated up first. Steam cover, closed with napkin. Let the water not drip) while opening the lid of the pan. So that the cake does not puff up. Lift. Ready to be served
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