Steamed Rice Cakes Palm Sugar

Ingredients

• 200g Rice flour
• 50g Tapioca flour
• 1/4 TL Salt
• 150ml Pandan water (from 4 pandan leaves)
• 100g Palm sugar, chopped
• 150g Freshly grated coconut
• 1 Prise Pinch of salt for coconut
• 4 Pandan leaves, for steaming

Instructions

1. In a large bowl, combine rice flour, tapioca flour, and a pinch of salt. Gradually add pandan water, mixing until a crumbly dough forms, just holding together.
2. Pass the mixture through a fine-mesh sieve to obtain fine, even crumbs. This ensures a tender texture for the rice cakes.
3. Lightly grease traditional Putu Piring molds (or small heatproof molds). Place a layer of rice flour mixture at the bottom, then press some chopped palm sugar into the center, and cover with another layer of rice flour mixture, without pressing down firmly.
4. Bring water to a boil in a steamer and place the remaining pandan leaves in the water to flavor it. Place the filled molds into the steamer.
5. Steam the Putu Piring for 10-12 minutes, until firm and cooked through. In the meantime, mix the grated coconut with a pinch of salt.
6. Carefully remove the steamed cakes from the molds. Immediately sprinkle with the seasoned coconut and serve warm.

Nutrition