Sweet & Pretty Cake a.k.a Cantik Manis
Sweet cake, as sweet and pretty as its name.This is one of the popular Indonesian traditional cakes, that easy to be found in markets, local bakery and even some famous bakery. The soft texture (like pudding) is produced by the main ingredient; a combination between mung bean (hunkwe) flour and coconut milk. I prefer to add some chopped jack fruits to give additional and special flavour to this cake.
At first, I was not sure if I had enough patient to wrap this cake one by one. Then I used my ice cream scoop spoon to put the dough to the plastic wrap ... It worked and made my job easy :)
I suggest to put in the refrigerator after the cake is ready, it tastes better while it's cold.
source: The Best of Indonesian Desserts by Yasa Boga. Times Edition.
100 gr sago (delima) pits or coloured mutiara sago (biji mutiara)
50 gr mung bean (hunkwe) flour
500 cc coconut milk from 1 coconut
1/4 tsp salt
100 gr granulated sugar
1/8 tsp vanilla
banana leaves or plastic sheets, for wrapping
1. Cook sago pits until done and transparent, rinse and drain.
2. Diluted mung bean flour with part of coconut milk and set aside.
3. Boil remaining coconut milk with salt, then add flour liquid and stir. Add sugar and vanilla, stirring until the sugar is dissolved. Add sago pit, stir well and remove.
4. Wrap 2 tablespoons dough in banana leaf or plastic sheet. Roll and fold both sides to the center. Leave to cool.
Biji Mutiara/Mutiara Sago.
This is made from cassava core/strach and sold in various forms and colour.
To use: Boil the biji mutiara for quite long time unti the pellets in the middle shrink in size. Sieve and flush with cold water to prevent clumping. Check the package for any other instruction.