Tepung Pelita is a two layer kuih of santan and pandan custard, steamed in little banana leaf or pandan pots. They are uber popular and can be found in every Param throughout Ramadhan. So good to buka with it especially when served chilled.
” Delicate and fragrant.. ”
Tepung Pelita
Print ThisIngredients
Pandan Custard
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- ½ cup rice flour
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- 1 tsp. air kapur (limewater)
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- 2 tbsp. sugar
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- 1 tsp. salt
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- 2 cups water
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- 8 pandan leaves
Coconut Custard
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- ½ cup rice flour
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- 2 cups coconut milk
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- 2 tbsp. Sugar
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- 1 tsp. salt
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- ½ cup sugar
Instructions
1. Mix pandan custard ingredients all together in a pot. Cook on medium heat until it reaches the consistency of custard. Make sure there are no lumps.
2. Repeat the same process for coconut custard. Cook this slightly thicker than pandan custard. Set both custards aside.
3. Prepare banana leaf boats. Get steamer ready and arrange boats in a single layer. Put 1 teaspoon of sugar in each boat.
4. Pour in pandan custard up to ⅓ full. Steam on medium low heat for 10 minutes.
5. Once pandan custard has set, top up each boat with coconut custard until full and steam again for 10 minutes.
6. When Tepung Pelita is ready, allow it to cool to room temperature before serving. Can also be served chilled.
Tip: Take 1/2 tsp kapur sireh (slaked lime) and mix with 2 cups water. Allow sediments to collect at the bottom. Just use the clear air kapur (limewater). It should taste slightly bitter.
Notes
Steam on medium heat so there will not be an over build-up of condensation. While steaming custard, open the lid every 3 minutes to depressurise. This will prevent water from pooling onto the custard, making it difficult to set.