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240 g rice flour
500 ml water
875 ml coconut milk, squeezed from 1
grated coconut with sufficient water added
2 screwpine (pandan) leaves,
knotted
½ teaspoon salt
16 banana leaves, cut into 18 x 15-cm
pieces, scalded
8 small ripe bananas (raja variety),
peeled and halved lengthways
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Method:
Sift rice flour into a bowl, add water
and blend until smooth. Into a saucepan, put coconut milk,
screwpine leaves and salt. Bring to a slow boil. Add rice
batter to coconut milk and stir with a wooden spoon for about 5
minutes or until mixture becomes a smooth paste. Remove from
heat. Onto the center of each banana leaf, place a
dessertspoonful of cooked mixture. Fold over one side of banana
leaf to flatten and shape mixture into a small rectangle. Unfold
leaf, top with a banana half and cover with another spoonful of cooked
mixture. Fold banana leaf in thirds lengthways, overlapping to
cover mixture. Then, fold 2 short ends under so parcel's weight
rests on them. Steam parcels for 20 minutes. Serve hot or
cold as sweet dessert.
Note: Some brands of
rice flour contain a percentage of tapioca flour, which hardens the
kuih (steamed cake). To avoid this, add more coconut milk to
the batter.
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