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Tepung Pelita

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Hafeez Anuar

Community Member

“My mum taught me this and feels like it needs more eyes on it. People in Malaysia love Tepung Pelita and I think you should try it”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-1+
5 leaves Pandan leaves
1 bulb flour
¼ bulb sugar
¼ package coconut milk

Utensils

  • blender
  • bowl
  • plastic spoon
  • 2 whisks
  • Step 1/5

    Put pandan leaves (chopped) in a blender then add water
    • 5 leaves Pandan leaves
    • blender

    Put pandan leaves (chopped) in a blender then add water

  • Step 2/5

    after the pandan leaves got blended, filter it into a bowl. press the pandan leaves to get the water out of it
    • bowl
    • plastic spoon

    after the pandan leaves got blended, filter it into a bowl. press the pandan leaves to get the water out of it

  • Step 3/5

    pour the pandan leaves water, sugar and flour on the wok and heat it up while stirring it until it becomes soupy. (make sure you don’t heat it too much) once done, pour the mixture into a cake pan
    • 1 bulb flour
    • ¼ bulb sugar
    • whisk

    pour the pandan leaves water, sugar and flour on the wok and heat it up while stirring it until it becomes soupy. (make sure you don’t heat it too much) once done, pour the mixture into a cake pan

  • Step 4/5

    put water, coconut milk and sugar on the wok and heat it up while stirring it. make sure the mixture becomes soupy
    • ¼ package coconut milk
    • whisk

    put water, coconut milk and sugar on the wok and heat it up while stirring it. make sure the mixture becomes soupy

  • Step 5/5

    put the mixture on top of the first layer then leave it for 30 minutes and then put it in the fridge for 45 minute

    put the mixture on top of the first layer then leave it for 30 minutes and then put it in the fridge for 45 minute

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