A beautiful and refreshing Betawi specialty! Chewy, colorful little cakes made from rice flour, served in sweet coconut milk broth. A legendary street snack that's becoming rare these days.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 100 g Cakes: rice flour
- 50 g tapioca starch
- 400 ml water
- 100 g granulated sugar
- 1/4 tsp salt
- Red and green food coloring
- 400 ml Broth: thick coconut milk
- 100 g granulated sugar
- 1/4 tsp salt
- 1 leaf pandan leaf
- Ice cubes
- 100 + 50 g + ml Palm sugar syrup: palm sugar + water
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👩🍳 Instructions
- 1 Divide the batter into 3 portions: red, green, and white
- 2 Cook each batter in a separate pot: combine the rice flour, tapioca starch, water, sugar, and salt
- 3 Cook while stirring constantly over low heat until thickened and smooth (no longer sticky)
- 4 Pour into a greased baking pan and spread evenly
- 5 Repeat for all three colors
- 6 Let cool until set, then cut into long rectangular strips
- 7 Coconut milk broth: cook the coconut milk with sugar, salt, and pandan leaf over low heat; do not let it boil
- 8 Syrup: boil the palm sugar with water until dissolved, then strain
- 9 Arrange the colorful cakes in a glass
- 10 Pour in the chilled coconut milk broth and palm sugar syrup
- 11 Add ice cubes
💡 Tips
• Keep stirring while cooking the batter so it doesn't form lumps
• The batter needs to be thoroughly thickened before pouring it into the baking pan
• Combining all three colors makes the presentation beautiful and eye-catching
📊 Nutrition Facts / serving
230
Calories (kcal)
3 g
Protein
10 g
Fat
34 g
Carbs
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