Traditional Steamed Pandan Rice Cake
Ingredients
- 2 cups rice flour
- 1 tablespoon cornstarch
- 1 cup sugar
- 4 cups water
- 1 tablespoon slaked lime water
- 3 pandan leaves
- Green food coloring
- Grated coconut
- A pinch of fine salt
Preparation
Put the rice flour and cornstarch in a container.
Blend the pandan leaves with 1 cup of water and strain the pandan water, then shake the blender container with another cup of water and strain again.
Pour the strained pandan water into the flour container and stir the mixture until well combined.
Put the flour mixture in the blender, add the slaked lime water, and blend to avoid lumps.
Cook the sugar with 1 cup of water until the sugar dissolves and boils.
After the sugar boils, remove it and pour into the flour mixture, then add another cup of water to make a total of 4 cups.
Add a little green food coloring.
Heat the steamer and grease the lompang molds with a little oil.
When the molds are hot, pour in the batter.
Steam for 20 minutes.
Mix the grated coconut with fine salt.
