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Kue Pepare

Ingredients

  • 3/4 c desiccated coconut unsweetened
  • 4 tbsp coconut palm sugar
  • 2 tbsp water
  • a generous pinch of salt
  • 100 g glutinous rice flour mixed with a generous pinch of salt
  • 100 ml lukewarm coconut milk
  • 1/2 tsp Pandan flavoring
  • green food coloring

Tai Lala

  • 1 can thick coconut milk
  • generous pinch of salt

Instructions

  • mix coconut, palm sugar, salt in a bowl, heat in microwave for 30 seconds, stir and set aside
  • mix flour and salt in a bowl, pour in coconut milk, flavoring and coloring
  • take about 1 tbsp of paste, flatten it, place enough desiccated coconut, and pinch to seal. Shape into oval
  • make long marks with a back of a knife, as shown on picture
  • preheat and line a steamer with banana leaf that has been greased with cooking oil
  • steam cakelettes for 20 minutes but do not cover steamer with the lid, instead cover it with clean towel, this is to prevent the cakelettes enlarging too much while steaming
  • serve with tai lala

Tai Lala

  • bring to boil and simmer until it produces oil and thicker creamy cream