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Ingredients: Coconut Milk Butter • 250 cc thick coconut milk from 1 coconut • 1 ½ tablespoons rice flour • ½ teaspoon salt Flour Batter: • 850 cc coconut milk from 1 coconut • 250 grams brown sugar, finely sliced • salt to taste • 2 pandan leaves, shredded and tied into knots • 250 grams rice flour • young coconut leaves (janur), with ribs removed, for wrapping Preparations: • Coconut Milk Batter: mix thick coconut milk, rice flour and salt well. Set aside. • Shape coconut leaves into cones by rolling the leaves up, the lower part should be small and tight. Fasten the mouth of the cone • Flour Batter: boil coconut milk, brown sugar, salt and pandan leaves. Add rice flour a little at a time, stirring constantly until the batter becomes smooth. Sieve if necessary. • Put rice flour batter into cone until ¾ full. Stand cones in bamboo basket and steam for about 15 minutes • Pour coconut milk batter on top and steam for another 15 minutes
Yasa Boga
