Green pandan leaves have a distinctive aroma that makes dishes more attractive. And it certainly has an authentic look with its own characteristics when served.
Vegan lovers, I'm so happy that after yesterday's vacation, today I will invite you to prepare one of the simple recipes made from pandan essence that is made into a dessert with a unique shape. This dish is new to me, the preparation of which is almost similar to klepon makes me very enthusiastic, yeah I'm sure it will be very delicious with a preparation that is completely familiar to me. This dish is one of the typical dishes from one of the cities in Indonesia, well this dish is known as kikicak Banjar. Banjar itself is one of the cities in the island of Java, Indonesia.
The preparation is very easy with ingredients that are very easy for me to find at home, which makes me eager to try this recipe.
Kikicak Dessert
Kikicak is a dish made with glutinous rice flour that is infused with pandan leaf essence for a beautiful color and fragrant aroma. It is shaped with a top hole and then served with grated coconut and naturally sweet palm sugar sauce. Curious about the recipe here's the preparation!.
Ingredients
200 gram glutinous rice flour
15 pandan leaves
100 grams grated coconut
½ teaspoon salt
Palm sugar to taste
To taste pandan paste (optional)
Preparation Steps
Step 1
Cut fresh pandan leaves into small pieces and then add 160 ml of water and blend until smooth.
Step 2
Strain until you get the desired pandan juice, make sure the pandan juice is not excess water so that the color is beautiful.
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Step 3
Combine glutinous rice flour and salt in a container then add little by little pandan.
Step 4
While kneading pandan water is added until the dough is smooth and according to the desired texture. For the pandan paste, I add just a little to strengthen the aroma.
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Step 5
After the dough is smooth, divide the dough into several parts, round it after rounding it, then make a small hole in the center.
Step 6
The dough is formed until finished, then boil in water until the cake rises to the top, meaning it is cooked. Remove and drain, then set aside first so that the boiled dough is dry.
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Step 7
Prepare palm sugar sauce in a pan add palm sugar, pandan leaves and also 170 ml of water.
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Step 8
Cook until thickened, now for grated coconut steam until cooked so that it does not stale easily.
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Serving Suggestion
Serve the kikicak on top of the steamed grated coconut or stir in the grated coconut, sprinkle with palm sugar and serve. Feel the sensation of a deliciously soft chewy texture of kikicak and savory grated coconut with a tempting splash of palm sugar.
The combination of these three prepared ingredients cannot lie very good, even I enjoy when the palm sugar is still warm it tastes even more delicious. I didn't expect a simple cake that could be used as dessert to be so delicious. I love the authentic flavor, especially the pandan aroma in every bite when enjoyed!.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please support and reblog this post if you like it!