Servings: 4
Calories: 120kcal
Equipment
- Bowl
- spatula, etc.
Ingredients
- 1600 mL of Fresh Coconut Milk Extracted from the Purity of 4 Locally Harvested Coconuts
- 500 g of Authentic Tapioca Flour originally sourced Sago Flour for a traditional touch
- 8 Fragrant Kaffir Lime Leaves handpicked for a citrusy aroma
- 1 Teaspoon of Pristine Sea Salt to enhance the natural flavors
- 2 Tablespoons of Premium Oil precisely measured for brushing perfection
- 450 g of Pure Cane Sugar carefully measured for just the right sweetness
- 200 g of Finely Milled Rice Flour chosen for its premium quality
- 2 Lemongrass Stalks using only the pristine white part for a mild citrus undertone
- 1 Teaspoon of Exquisite Vanilla Powder for a hint of delightful sweetness
- 4 Spice Muslin Bags thoughtfully chosen for flavor infusion and easy handling
- 2 Aromatic Pandan Leaves selected to infuse a subtle fragrance
- 120 g of Cooked Beets carefully incorporated for a natural red hue
Instructions
- In a saucepan, combine the Fresh Coconut Milk, Kaffir Lime Leaves, Pandan Leaves, Lemongrass Stalks (white part only), and Pristine Sea Salt.
- Heat the mixture over medium heat until it simmers. Allow it to cool and infuse for at least 30 minutes. Strain the infused coconut milk, discarding the solids.
- In a large mixing bowl, combine the Authentic Tapioca Flour, Pure Cane Sugar, and Finely Milled Rice Flour.
- Gradually add the strained infused coconut milk to the dry ingredients, stirring continuously to create a smooth batter.
- Mix in the Exquisite Vanilla Powder and Premium Oil, ensuring they are evenly distributed in the batter.
- Divide the batter into two portions. Leave one portion plain and mix the other portion with the Cooked Beets for a natural red hue.
- Place a piece of muslin cloth in a steaming tray. Pour a thin layer of the plain batter onto the cloth.Steam the layer until set. Repeat the process, alternating between plain and colored batter until all batter is used.
- Steam the layered batter for 10-15 minutes or until fully cooked. Ensure the layers are set before adding the next.
- Allow the Kue Pepe Lapis Sagu to cool completely before slicing it into neat, colorful squares or rectangles.
- Arrange the slices on a serving platter and delight in the vibrant layers of this traditional Indonesian delicacy.
- For an extra touch, you can sprinkle coconut flakes on top before serving.
Notes
- Make sure to grease the pan with butter before adding the batter to prevent the cake from sticking.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- If you want to add a bit of extra flavor to the cake, you can add a few drops of vanilla extract or almond extract.
- For a richer flavor, you can add a few tablespoons of coconut cream to the batter.
- For a crunchier texture, you can add a few tablespoons of toasted sesame seeds to the batter.
- If you want to add a bit of color to the cake, you can add a few drops of food coloring.
Nutrition
Calories: 120kcal
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