Hello everyone...
Ketan Srikaya is a traditional cake typical of West Sumatra which is often served at Thanksgiving events traditional events and weddings.
Ketan srikaya is a perfect blend of sweet foods that tend to be sticky in texture. Usually this dish is distinguished by two colors, to determine the layer used in preparing the food.
The first layer consists of sticky rice which will be cooked with coconut milk. Then the srikaya needs to be processed using mixture of flour, coconut milk, eggs, sugar, salt and pandan water to change the color of the dough to a slightly greenish color.
This time we will make this food which is easy to make. So let's follow the steps below :
KETAN SRIKAYA RECIPE
for 12-15 pieces
Ingredient :
Green custard layer :
3 tbs Flour/Rice flour
250 ml Coconut milk
4 Eggs
¼ tsp Salt
175 Sugar
50 ml Suji and Pandan water
Glutinous rice layer :
500 g Glutinous rice, soaked for 2 hours, drained
200 ml Coconut milk
½ tsp Salt
1 tsp Sugar
2 Pandan leaves, cut to 5 cm lengths
How to make:
Glutinous rice layer :
1. Steam glutinous rice for 10 minutes, transfer to another pan.
2. Add coconut milk, salt, sugar, and pandan leaves.
3. Boil over low heat while stirring.
4. Remove from heat when coconut milk is fully absorbed, then steam again for 30 minutes.
Custard layer :
1. Beat eggs and sugar together until creamy.
2. Add flour gradually, while stirring.
3. Add coconut milk, mixture pandan and suji, and salt. Stir evenly and set aside.
4. Flatten and compact steamed glutinous rice in the prepared tin greased oil. Steam for 10 minutes
5. When finished, prick the surface using a fork, and pour custard mixture on top. Steam again for 30 minutes until set, and remove from heat.
6. Allow to cool completely before slicing.
