Steamed Pandan Cakes With Grated Coconut

Traditional food recipes are comfort food that is worth enjoying. Especially for traditional cakes made from local ingredients.

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I remembered a traditional cake recipe. It's my favorite. The funny thing is, I never seriously learned how to make it from my late mother. I just love watching my late mom in the kitchen.

Maybe I'm just blessed. Then when I grew up, I could easily copy recipes on the internet and rarely failed. So, since working in the capital and living alone in the past, I got used to cooking.

I'm grateful to be someone who can cook. Of course, there are many women who can't cook. Being able to cook means sacrificing oneself to always prepare food for the family. Also, during special events.

After my mother died, I often made recipes that were previously made by her. I love remembering her how to cook. At least, I also have the same favorite food tastes as my late mom. Including traditional cakes which this time I will share with you.

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Steamed Cakes With Grated Coconut

I think there are many versions of cake recipes. In fact, in Malaysia and Thailand, I saw a familiar recipe. Usually, the type of flour used varies with a mixture of ingredients adjusted to the desired color.

For the green color, pandan leaf ingredients are used. For orange color, usually use sweet potato ingredients. Also, purple sweet potato ingredients for purple color.

In this recipe, I will make green with glutinous rice flour cakes. Some versions use tapioca flour and corn flour. This is adjusted to each region's flour supply.

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Using Natural Food Coloring

The use of pandan leaves is as a natural food coloring. Indeed, the use of natural dyes does not have such striking and bright results when compared to artificial food coloring. But the advantage of using natural food coloring is of course that it is healthier because it is far from dangerous chemicals.

Apart from adding green color to food, using pandan leaves in cakes will add a delicious aroma. Well, I've heard that pandan leaves are called the vanilla of Asians. Yeep, that's because Asian people rely on pandan leaves such as vanilla to flavor food, especially cakes.

I am lucky to be able to plant pandan plants in my garden. A month ago I just planted a pandan plant. Today it looks this big. I will take some pandan leaves to make a traditional cake recipe today.

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THE INGREDIENTS

• 1 1/3 cups of glutinous rice flour
• 450 ml of coconut milk
• 1 cup of sugar

natural food coloring

• 5 pandan leaves
• 50 ml of water to make pandan juice
• 1/2 teaspoon salt

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for coconut

• half of coconut, or 1-2 cups of grated coconut
• 1/2 teaspoon salt
• 2 pandan leaves, cut into pieces

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COOKING INSTRUCTIONS

PREPARING COCONUT

First, we must have grated coconut. Glad for today my husband helped me to grate coconut. After you have grated coconut, then add half a teaspoon of salt. Also pieces of pandan leaves.

Then, steam the grated coconut for about 10 minutes. Steaming grated coconut is useful for making grated coconut last longer and still taste fresh.

The taste of steamed grated coconut is also better than unsteamed grated coconut. Apart from that, adding a little salt will liven up the savory taste of coconut.

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MAKING PANDAN JUICE

While waiting for the grated coconut to finish steaming, I prepared the cake ingredients. First, prepare pandan leaves juice.

I used 5 pandan leaves with 50 ml of water. After blending, strain the pandan juice. Here, we have to make sure to get a dose of pandan juice of no more than 75 ml for this cake recipe. Well, the thicker the pandan juice, the better it is.

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COOKING PANDAN JUICE WITH SUGAR AND COCONUT MILK

Cook pandan juice with sugar and coconut milk. Stir well until the sugar is completely melted.

But make sure this mixture doesn't boil. Then lift. If it's too hot, cool it briefly until it feels warm.

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MAKING THE CAKE BATTER

Mix the warm pandan mixture into the glutinous rice flour slowly. Don't mix the entire amount of pandan mixture directly into the flour because it will make the flour lumpy.

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Little by little. It can be seen that at the beginning of the mixture the flour is still lumpy. Then, when you added the pandan mixture again, you could see that the flour lumps had started to disappear.

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After all the pandan mixture has been mixed into the flour, sift them several times until there are absolutely no lumps left.

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STEAMING THE BATTER
Make sure the steamer is heated. Prepare a heat-resistant container for steam the batter.

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Grease the container with oil to prevent the batter from sticking. Then, transfer the batter into a container.

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Steam for about 45 minutes. Then, remove from heat and let the cake cool completely. When it has cooled, then remove the cake from the container. I used a knife to help remove the cake from the container.

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SERVING

After the cake is cut into small pieces, serve steamed pandan cakes with grated coconut. The taste really is a delicious combination. Sweet and savory. Also, chewy in texture.

Maybe you've seen a version of corn flour for this cake, but maybe the way to cook this cake is not by steaming it. One way is to cook corn flour with several ingredients first, then set them by storing them in the refrigerator before cutting them into pieces and serving with grated coconut or coconut powder.

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Anyway, for this presentation, I used coconut shells, as well as pandan leaves which I woven in random shapes. I used the pandan leaves to coat the coconut shells before the cakes were placed. So, everything is safe and clean for consumption.

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I hope you enjoy the presentation of this traditional cake. My husband and I enjoyed this traditional cake while remembering my late mother. We looked at each other and smiled. There is enjoyment and lots of memories behind the cakes.

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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