Tempong Perlita
20 minutes
MalaysianRamadan treatTraditional dessertPandan leavesCoconut milk
Ingredients9 items
- 5 pandan leaves + 2 cups water
- 1 cup rice flour
- 3/4 cup sugar
- 1 tablespoon cooking soda
- A few drops of green food coloring
- 3.5 cups water
- 2 cartons of coconut milk
- 5 tablespoons rice flour
- 2 teaspoons salt
Instructions
1
Prepare the green batter: Boil 5 pandan leaves with 2 cups of water for about 10 minutes, then strain and cool.
2
Mix the strained pandan liquid, 1 cup of rice flour, 3/4 cup sugar, 1 tablespoon cooking soda, and a few drops of green food coloring in a large bowl. Stir until well combined.
3
Pour the batter into small molds or containers, about 1-2 tablespoons each.
4
Boil 2 cartons of coconut milk with 3.5 cups water in a saucepan over medium heat. Add 5 tablespoons of rice flour and 2 teaspoons salt to the mixture, stirring continuously until it thickens slightly.
5
Pour the hot white batter into the molds containing the green batter.
6
Steam the filled molds for about 10-15 minutes or until set.
7
Let them cool down before serving as a snack during the fasting hour.