Wednesday, November 14, 2012

Kuih Lepat Liat/Steamed Glutinous Rice Cake in Banana Leaf

When I saw Wendy post this up I knew I have to try it out. I am a sucker for dodol and she said that the texture of this kuih is very similar to it so I gather all my ingredients and made it the same week. Like she said it is sweet, sticky, chewy and coconutty. I made a bit more so I can freeze them up and have it whenever I want to. Half of it I wrapped it with banana leaves and the other half I just steamed it on silicon muffin moulds. I find it is easier doing it that way as the banana leaves here are a bit hard and tough and it tear easily when I tried wrapping it.

Source: Kak Rusnah and Wendy

125 ml water
70 gram dark brown sugar
1 piece pandan leaf
120 gram glutinous rice flour
40 gram fresh grated coconut + pinch of salt
6 pieces of 5” x 7” banana leaves

1. Place pandan leaf, brown sugar and water in a saucepan and bring them up to a boil. Set it aside to cool down completely. Prepare a steamer over medium heat.
2. Blanch the banana leaves in hot water for a few seconds until wilted and pliable.
3. Strain the cool syrup and add it into the glutinous rice flour and mix it until well combined. Lightly grease a piece of banana leaf with some vegetable oil.
4. Place 1 heaped tbsp of the mixture onto the banana leaf and spread it out a bit. Place some coconut in the center. Bring both side of the banana leaf up to the center, fold down the top twice and fold down both ends.
5. Steam the packets over medium heat for 15 minutes. Serve warm or at room temperature.

Note: If you are using muffin moulds, grease them well, put 1 tbsp of the batter mixture into the mould, top it with a bit of coconut and then put another 2 tsp of the batter mixture on top.

I am submitting this to MFF Kedah Perlis Month hosted by Table for 2...or more

I am also submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.


eileen, hundred eighty degrees said...

Nice kueh. Will try one day.

Alice said...

hi Gert, i love this kind of kuih too
finding time to make this :)
yes, over here the banana leaves also stiff
i usually lay them on a steamer
the heat will make it softer and easier to fold :)

WendyinKK said...

Woah, I love the ones in silicon moulds! Love all the extra coconut in it, hahahaa.

Shereen said...

Pretty similar to the Nyonya's tepung manis aka lepat ubi or lepat pisang.Only difference is the tepung pulut replacing the grated cassava/banana. Would try this version one day.. same problem as you, the frozen banana leaves so liat and inside the daun all pecah-pecah. Darn malas to use them:(

Esther@thefussfreechef said...

Hi gertrude, just found your blog. Good idea to steam it in the moulds, i must note that down. me also a big dodol/all things gula melaka/brown sugar fan :P

Sonia ~ Nasi Lemak Lover said...

like dodol, saya suka sangat, hehehe..

mycookinghut said...

Looks really good! I have never tried this kuih.

FiSh said...

thats a very traditional kuih :) lovely and simply interesting with the natural colors

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ICook4Fun said...

Eileen, hope you like it.

Alice, I blanch the leaves for some time but still pretty hard that is why I end up using the mould.

Wendy, lazy me will always think of an easy way to do this :)

Shereen, ya I think they are pretty much the same. I too tak suka the banana leaves here. Too old and thick.

Esther, thanks for dropping by.

Sonia, hope you cuba buat ni one day.

Leemei, thanks.

Fish, yes this was my first time trying it out too.