Sticky rice mini-cake again - with recipe

Again, yes I made them again. My hub loves them, though. Hehehehe

Here is the recipe

A. For inside 

4 bananas (ripe banana with dark patches, it is sweeter)

1 tbs of sugar

1 tbs of cooking wine

B. For outside

2 cups of sticky rice

5 pandan leaves (optional) or extra pandan

400 ml coconut cream (I recommend Savoy branch)

1/3 cup of sugar (according to your taste)

C. For the cover

Banana leaves

Let's do it

Inside part

1. Peel off the bananas and cut them into half

2. Sprinkle 1tbs of sugar in it

3. Pour cooking wine in it

3. Set them aside.

After a while, turn them over

You will see the water from the bananas come out.

Outside parts

1. Blending pandan leaves with 1 cup of water. Filter it by a fabric bag. 

Note: cutting the leaves into small pieces so you can blend them quickly.

2. Rinse the rice with water from the tap about 4 or 5 times. Drain them well and put them into a big bowl

3. Pour the pandan liquid into the rice, add more water. Until the level of the water is higher than the rice 2 knuckles. (I add about 3-4 cups.

Set them aside 4 hours.

Cover

While waiting for the rice and the banana. We prepare the banana leaves.

1. Clean them both sides.

2. Boil water until it rumbles hehehe

3. Roll a bunch of leaves and put them into the boiled water.

4. Keep them a minute and turn them into the other side.

5. Drain and cool them well

After 4 hours

Drain the rice

Don't drain the bananas 

Pour coconut cream into a pan and put the rice in. Stir them with medium heat until they dry. 

Sprinkle 1/3 cup of sugar into it and mix it well.

Mix and stir

Let's pack them

I roll them with the food wrap and then take them out, pack them with the banana leaves.

This is the way I "pack" my cake hehehe.

  

Done!!!

Cooking

Steam them with medium-high heat within 2 hour

Hana