Sunday, August 5, 2012

Tepung Pelita

Yes I admit, I have been slacking off...have not been updating my blog much. So here  I am halfway into the most Holy month in the Hijri Calender; Ramadhan and I must have thought about an old favorite of my late father's. He loves to have this dessert for breaking of fast or known as iftar. It's a 2 layered pudding, with the bottom half flavored with pandan leaves topped with the creaminess of lightly salted of coconut milk. This dessert is easy to make but the tricky part may be fashioning the banana leaf casing.

I could use a ramekin dish but trust me you don't get the same flavour and aroma from the banana leaf. So I have actually created a pictorial on how to create this simple origami. Before you set off to do this, the banana leaf needs to be softened (so they don't break when you fold them) by blanching it in hot water or leave in the pre-heated oven for 5 minutes or so. Another method is to leave it in the hot sun or use the BBQ grill.

Now for the recipe.

For the bottom layer:
1 cup rice flour
1/2 cup sugar
4 cups water
4 pandan leaves blended with 1 cup water

Mix flour, water, sugar and pandan extract until well blended.
Cook over medium heat and stir constantly until the mixture thickens and shiny. Remove from heat and you can spoon mixture into the banana leaf casing. There is a reason why we spoon the mixture while it is still hot. See note*

The traditional recipe is quite sweet as 1/2 tsp of sugar is add to each casing before adding the bottom layer. Hence a hot mixture will melt the sugar.

Top Layer:
1/4 cup rice flour 
2 cups coconut milk (I use Kara brand)
pinch of salt

Mix flour and coconut milk and cook over medium heat and stir until mixture thickens.
Spoon the coconut mix above the pandan layer that has now set..
Let cool and store in the fridge to chill.

Enjoy your iftar or Selamat Berbuka Puasa !