Sunday, November 28, 2010

Pulut Tekan/Lam Fah Koh Recipe

Pulut Tekan/Lam Fah Koh Recipe


500 gm glutinious rice, wash and soak for 4 hours, then drain well

350 ml coconut cream

1 tbsp sugar

1 tsp salt

1/2 tsp dried bunga telang - reconstitute with 1/4 cup of boiling water)

a large piece of banana leave


Put all the ingredients int0 a steaming tray and steam on high heat until cooked (about 45 minutes)

Remove 1/3 of the cooked glutinious rice into a mixing bowl, add a little of the blue bunga telang extract and mix well to obtain a blue glutinious rice.

Add in the remaining 2/3 cooked glutinious rice and mix lightly to obtain a marble effect.

Using a piece of banana leave, press glutinious rice into a 7 inch square cake pan which has been lined with banana leaves. Cut a piece of 7 inch square thick cardboard and cover it with heavy duty aluminium foil. Use this as a lid and press it down on top of the pressed glutinious rice. Use something heavy (i use a 6 inch saucepan filled with water) on top to weigh down cake until cool and firm.

Cut into pieces and serve with KAYA

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