Central Java’s mendut cake is famous for its wrapper made of banana leaves. This soft and chewy cake is made from glutinous rice flour and has a coconut filling called unti and coconut milk sauce. Check out the recipe below!
Ingredients:
- ¼ kg glutionous rice flour
- 25 ml MamaKoKo coconut milk
- ½ tsp pandan taste
- ½ tsp salt
- ¼ vanila
- ½ grated coconut
- ½ tsp salt
- 1 pandan leaf
- 5 tbsp water
- 100 gr brown sugar
- Water to taste
Sauce Ingredients:
- ½ tsp salt
- 1 tbsp granulated sugar
- 3 tbsp mung bean powder starch
- 50 ml MamaKoKo coconut milk
- Water to taste
How to cook:
- Make the mendut cake filling by mixing ¼ tsp vanilla, ½ tsp salt, ½ grated coconut, 100 gr brown sugar, 1 pandan leaf and 5 tbsp water in a saucepan.
- Cook, until the water shrinks and the sugar dissolves. Remove from heat and drain
- Mix together ¼ kg white glutinous rice flour and ½ tsp salt. Stir until smooth
- Add ½ tsp pandan paste and 25 ml MamaKoKo coconut milk mixed with 225 ml warm water. Stir until smooth
- After that, flatten the dough measuring 1 tablespoon and put the mendut cake filling before forming it into a round
- Boil until the dough floats. Remove and put the dough into cold water
- Next, make the sauce by mixing ½ tsp salt, 1 tbsp sugar, 3 tbsp mung bean powder starch and 50 ml MamaKoKo coconut milk that has been mixed with 450 ml water. Stir until the mung bean powder starch dissolves
- Cook until the water boils before removing
How to serve:
- Prepare a container in the form of a plate
- Place the mendut cake on the plate
- Prepare a seperate bowl
- Fill the bowl with the sauce
- Mendut cake is ready eat
