Glutinous Rice Flour Cakes ( Lapek Bugis)

Ingredients:
250 ml ( 1 cup) coconut milk pinch of salt 250 g ( 1 ½ cups) glutinous white rice flour 125 g ( ¾ cups) glutinous black rice flour ( see note) 2 large banana leaves cut in 25-28 squares 18 cm ( 7 in) each softened in boiling water or over a gas flame 300 ml (scant 1 ¼ cups) coconut cream

Filling
200g (2 cups) freshly grated coconut 150 g ( ¾ cup) sugar 85 ml (1/3 cup) water ½ teaspoon vanilla essence

Preparations:
1. To prepare the filling put the coconut sugar water and vanilla essence in a saucepan and cook over medium heat stirring constantly until the sugar dissolves and the mixture dries up about 5 minutes leave to cool.
2. Put coconut milk and salt into a saucepan and bring slowly to the boil stirring constantly allow to cool slightly combine both portions of rice four in a bowl mixing well then add cooled coconut milk and mix to make a smooth non sticky dough.
3. Take a heaped tablespoon of dough and press into a thin circle put 1 heaped teaspoon filling in the centre and bring up the sides to enclose the filling put each cake in a square of banana leaf and spoon over 1 to 2 tablespoons of the coconut cream pull the side facing you to touch the opposite side tuck in each end to form a pleat then fold the wings of each pleat towards the front of the banana leaf facing you secure with a toothpick.
4. Place cakes in a steamer and steam over boiling water until cooked about 20 minutes.

If black glutinous rice flour is not available soak 125 g black glutinous rice with water to cover for 4 hours drain then process with a little of the coconut milk to make a smooth paste combine with white glutinous rice flour in step 2.

Serves 6
Preparation time: 40 mins
Cooking time : 25 mins

By: Periplus