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Sweet Coconut Rice Flour Cakes in Banana Leaves (Tepung Pasung) Recipe

Sweet Coconut Rice Flour Cakes in Banana Leaves (Tepung Pasung) Recipe

Sweet Coconut Rice Flour Cakes in Banana Leaves (Tepung Pasung) Recipe

Children love these sweet, fragrant rice pudding because of their small banana leaf wrappers and because they can easily be eaten in a single mouthful.

Ingredients :

    • Banana leaves, cut into 11.5-cm (41/2-in) squares

Coconut Milk Mixture :

    • 2 pandanus leaves, blended with 3 tablespoons water and strained to obtain the juice
    • 11/4 cups (300 ml) thin coconut milk
    • 1/4 teaspoon slaked lime (sirih kapur) mixed with 1 teaspoon water
    • tablespoons rice flour mixed with ½ cup (125 ml) water to make a thin paste
    • 1/2 teaspoon salt
    • Palm Sugar Filling 150 g (¾ cup) shaved palm sugar or dark brown sugar
    • 1 cup (250 ml) water
    • 150 g (11/4 cups) rice flour
    • 1/2 cup (125 ml) water
    • 1/4 teaspoon slaked lime (sirih kapur) mixed with 1 teaspoon water

Method :

    1. To make the Coconut Milk Mixture, combine the pandanus juice and coconut milk in a saucepan. Stir over low heat until the mixture is close to boiling. Add the slaked lime paste mixture, thin rice flour paste and salt. Keep stirring until the mixture thickens and slightly turns away from the pan. Remove from the heat and set aside to cool.
    2. Make the Palm Sugar Filling by melting the palm sugar in 1 cup (250 ml) water in a saucepan over low heat. Sift the rice flour into a bowl, slowly stir in 1/2 cup (125 ml) of water and mix into a paste. Add this to the palm sugar mixture in the saucepan. Add the slaked lime paste mixture. Stir until the mixture thickens and slightly turns away from the sides of the pan. Remove from the heat and set aside to cool.
    3. Roll each banana leaf square into a cone, with a 3.75-cm (11/2-in) opening at the top. Secure the pointed ends with toothpicks.
    4. Spoon the Palm Sugar Filling into the banana cone until 3/4 filled and top off with the Coconut Milk Mixture. Fold down the top of the banana leaf to cover the cone and secure with a toothpick. Place on a heatproof tray and steam for 10 minutes. Remove and serve.

If banana leaves are not available, pour the Palm Sugar Filling into a round cake pan and spread it well. Top up with the Coconut Milk Mixture and steam for 20 minues, or until cooked.
Slaked lime (kapur sirih) is a paste obtained by grinding sea shells in a little liquid. This is the lime which is chewed with betelnuts, gambir and tobacco. It is added to batters for fried foods and pastries to make the food crispy. Available at your local grocers or supermarkets.

Makes 10–12 pcs
Preparation time : 20 mins
Cooking time : 40 mins