Ingredients
Batter
- 2 silk bananas, mashed into smooth paste
- 1 glass of glutinous flour, toasted and sifted
- ¼ tsp salt
- ½ to ¾ glass of thick coconut milk
- Banana leaves
Filling
- ½ glass of grated young coconut
- 3 tbsp sugar
- 1 pandan leaf
- 1 glass of water
- ¼ tsp salt
- Banana leaves for wrapping
- Toothpicks
When making this traditional cake from Aceh, be sure to choose ripe silk bananas to ensure the best flavor possible. This cake can also be made with pumpkin.
Steps
- Mix the flour, salt, and coconut milk while squeezing. Being able dipulung dough.
- Cooking grated coconut mixture until the water runs out. Set aside.
- Take 1 tablespoon banana dough, place it on a banana leaf, pipihkan. Give 1-2 teaspoons of the contents in the center, then roll like making rice cake.
- Steam for 20 minutes. Lift. Serve.
