Home | Desserts
Ingredients: Skin: • 250 grams wheat flour • salt, according to taste • 2 eggs, lightly beaten • 500 cc thin coconut milk from ¼ coconut • 1 tablespoon oil or melted margarine Filling: • 2 tablespoons oil, for stir-frying • 100 cc thick coconut milk • 300 grams minced meat • salt and sugar, according to taste Ground Spices: • 5 shallots • 2 cloves garlic • 2 teaspoons coriander seeds, dry-fried • ¼ teaspoon cumin seeds, dry-fried • 1 teaspoon whole pepper, dry-fried Wrapping: • 3 pandan leaves, cut into 5-cm pieces • 10 pandan or salam leaves • banana leaves, for wrapping Sauce: • 500 cc thick coconut milk • 1 tablespoon rice flour or wheat flour • 1 teaspoon salt Preparations: • Skin: mix flour, salt and eggs. Stir while pouring in thin coconut milk until the batter is smooth. Add oil or melted margarine and stir well. Using a little batter at a time, fry into thin omelettes, each with a diameter of about 18 cm. Set aside. • Filling: Stir fry ground spices until fragrant. Remove and add coconut milk, minced meat, salt and sugar. Mix well. This filling has a rather sweet taste. • Sauce: mix all the ingredients well • To Assemble: take 1 omelette sheet, place 1-2 tablespoons filling in the centre, fold the left and right sides of the omelette to the centre, and fold or roll to tuck in the other sides • Take 2 pieces of banana leaves, add a piece of pandan or salam leaf, take 1 filled and folded omelette, add 2 tablespoons sauce, wrap and steam for about 45 minutes until done.
Yasa Boga
