Hohohoho......I made it!! After I saw my dear blog friend Jenny made this Indonesian sweet dessert *or snack?*, I tempted to make it as well :).
Frankly speaking, I forgot did I ever eat this Indonesian layered rice cake or not. So, I really wondering how's the real texture and taste of this rice cake. Then, I asked my other blog friend, Chizzy, she said that the texture supposed to be a little bit hard because of the rice flour. And, she gave me a little tips if I want to make a soft and elastic rice cake are using all purpose flour or combine all purpose flour and rice flour. Her tips made me want to try to re-make it ;).
However, the preparations are not that hard. The only thing that you need to have is PATIENT ;), because you need to steam it layer by layer. But it worth enough to make, especially if you lived in a country where Indonesian food become something precious :D.
800ml coconut milk
3 pieces fresh pandan leaves, cut into 2-inch
1/2 tsp salt
200 gr rice flour
100 gr mung bean flour
250 gr sugar
1-1/2 tsp cocoa powder (dissolved with 1 tsp warm water)
Boil coconut milk, pandan leaves and salt over medium heat. Stir it continuously. Once it boiled, remove it from the stove, strain it from the leafs.
In a big bowl, combine rice flour, mung bean flour and sugar. Pour in the warm coconut milk slowly, keep stirring until the mixture has no more lumps. Let it rest for 30 minutes.
Divide the batter into 2 bowls. Add cocoa mixture in one half.
Preheat loaf pan in the steamer, then brush it with oil. Pour in 2 ladle-spoonfuls plain batter. Steam it for 5 to 7 minutes. Then pour in 2 ladle-spoonfuls brown batter. Steam it for another 5 to 7 minutes. Do it until all batters are used up.
End it by steam it for another 30 to 45 minutes until the cake thoroughly cooked.
Cut the cake when it is cooling down already.