TEPUNG PELITA







Tepung pelita is also one of the most popular kuih in Kelantan. It is because it have it own kinf of good taste. Besides, it is a combination of "santan" and rice flour. Tepung pelita consists of two part. The upper part is made from santan. It is very soft. The bottom part is made from rice flour and it is usually greenish and slightly harder than the upper but still soft. I also will share with you guys the recipe on how to make it so that you can made it on your own !



Makes approximately:
15-20 small ramekins or
One 10" round cake tray
Preparation time: 15 mins
Cooking time: 30 mins

 

INGREDIENTS:

Bottom layer
160g rice flour
220g sugar
1200ml water
6 pandan leaves or 1 tsp pandan flavoring and few drops green food coloring
Top layer
700ml Ayam Brand™ coconut milk
45g rice flour
1 tsp salt

METHOD:

Bottom Layer
  • Prepare pandan juice by cutting pandan leaves into small pieces and blend until fine with 4tbs of plain water. Using a strainer, squeeze the juice out of the leaves.
  • Blend the pandan juice with rice flour, water and sugar. Cook over low heat while stirring continuously. Cook until it thickens into a smooth paste. Remove from heat. For texture, you may add in 1 can of nata de coco (drained and roughly chopped).
  • Pour bottom mixture into 10 inch round tin or into small ramekins. Steam until cooked and let it cool.
Upper Layer

  • Combine ingredients in a pot and cook over low heat while stirring continuously. Cook until smooth and thick.
  • Pour mixture over the bottom layer. Let it cool and refrigerate to serve chilled.










Written By,
UMMU SULAIM BINTI AZRIN


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