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Tepung Bungkus Recipe

Tepung Bungkus Recipe

Tepung Bungkus Recipe

Ingredients :

    • Rice flour – 240 g
    • Water – 500 ml
    • Coconut milk – 750 ml, from 1 grated coconut and suffi cient water
    • Sugar – 210 g
    • Screwpine (pandan) leaves – 2, knotted
    • Salt – 1/4 tsp

Filling

    • Palm sugar (gula Melaka) – 90 g, chopped
    • Water – 125 ml
    • Grated young coconut – 180 g
    • Salt – 1/4 tsp
    • Banana leaves – 16, cut into 18 x 15-cm pieces, scalded

Method :

    1. Sift rice fl our into a bowl, add water and blend until smooth. Set aside.
    2. Combine coconut milk, sugar, screwpine leaves and salt in a saucepan over low heat. Stir to dissolve sugar.
    3. Add rice fl our batter and stir with a wooden spoon for approximately 5 minutes until mixture is cooked and turns into a smooth paste. Remove from heat.
    4. Make fi lling by combining palm sugar and water in a small saucepan over low heat. Stir until sugar dissolves. Strain.
    5. Place strained syrup in a wok with grated coconut and salt and fry until evenly coated. Dish out and cool. Form into marble-sized balls. Set aside.
    6. Place a spoonful of cooked rice fl our paste in the centre of each banana leaf sheet. Fold one side of banana leaf over to fl atten paste into a small rectangle.
    7. Place two marble-sized balls of fi lling in the centre about 1.25 cm apart. Place another spoonful of rice fl our paste on top of coconut fi lling. Fold banana leaf to overlap lengthwise over mixture and tuck the other ends underneath. Repeat until paste and fi lling are used up.
    8. Steam parcels for 20 minutes. Serve hot or cold.

Preparation time : 40 minutes
Cooking time : 20 minutes
Makes 16