KOLEH LEMAK
Servings
24pieces
Servings
24pieces
Ingredients
Instructions
  1. Sieve the rice flour and tapioca flour together. Mix the flours with the coconut milk and salt, and strain.
  2. Cook mixture in a saucepan over low heat, stirring, until thickened, about 10 minutes. Pour the mixture into an oiiled (24cm diametre) pan – the mixture should reach a height of 3-4cm. Smooth the surface with a banana leaf or spatula.
  3. Prepare a steamer. When hot, steam the rice-coconut mixture for about 40 minutes. Cool completely before cutting.
  4. Cut the Koleh Lemak into pieces and serve with Sambal Ikan topping.