Recipe Bugis Cake

Cake ingredients Bugis

skin:
250 grams of glutinous rice flour
50 grams of starch
Suji leaves 10
Pandan leaves 10
75 cc of water
1 teaspoon water whiting
contents:

225 grams of grated coconut
250 grams of brown sugar, sliced ​​thin
100 cc of water
1/4 teaspoon salt
1 pandan leaves
sauce:

100 cc coconut milk
1 teaspoon of rice flour
1/4 teaspoon salt
How to make Cake Bugis:

Contents: Mix all ingredients, stir, and cook until cooked and water is absorbed out, lift,and then divided into 15 parts, shape into dots, set aside.
Sauce: Mix all ingredients, stir, and cook until thickened, then remove from heat and set aside.
Skin: puree suji and pandanus leaves, and enter the water, stir, squeeze, strain and set aside.
Mix glutinous rice flour, wheat starch, whiting and water, stir well, then enter the leaf sujimixture of water was a little, stirring constantly until the dough can be formed, to be 15 parts.
Take 1 part dough skin, round, flatten, then fill with a mixture of content, round it off again, repeat until all the ingredients out.
Take a piece of banana leaf, spread with a little oil, then place the cake in the middlebugis.
Pour 3 tablespoons of sauce on it, wrap it, repeat until all material is depleted, thensteamed until cooked, remove from heat and serve.
Portion size: 15 pieces