Material A (Rice tape):
3 Yeast Coin drying 1 hour to freshen
250gr Freshly cooked rice cool
Material B (Biang):
50gr Rice flour
175ml of water
Material C (sugar water):
280gr Granulated sugar
300ml of water
10 pcs Pandan leaves
Material D:
500gr Rice flour
350ml of water
Material E:
15-20 Red rose food coloring (color according to desired taste)
3 sachets Eno / 12gr Eno (bottle packaging)
Way:
■ Mix all A ingredients using a spoon and then add the container with the lid on, leave it for 3 days at room temperature so it becomes a rice tape.
■ Cook B ingredients using low heat, stirring until thick, then cool & set aside
■ Cook C ingredients using medium heat until the sugar has dissolved, cool and set aside
■ Mix the D ingredients into a mixture
■ Put all ingredients A, B, C, D into the blender, squeeze the medium speed until everything is thoroughly blended and becomes pulp and filtered
Let stand the dough for 6 hours cover with ordinary cloth do not stir.
■ After 6 hours insert the E material while stirring until it is thoroughly distributed
■ Heat the steam until it boils, cover the lid of the steamer pan with a cloth so that water does not drip onto the dough
■ Prepare the mold that has been put in a paper cup.
■ Pour the batter mixture completely, then steam for 15-20 minutes (depending on the size of the mold), don't open the lid.
Make sure the lid is tightly closed so that no air comes out, it can cause the cake not to bloom
■ Remove and then leave it in the mold for 5 minutes, then remove it from the mold.
°
Good luck
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