My Black Glutinous Cake

Leather

• 100 gr black glutinous rice flour
• 50 gr white glutinous rice flour
• 50 gr steamed potatoes, mashed
• 125-150 ml Coconut milk, boil until boiling & let warm
• 1 tbsp fine granulated sugar
• 1/4 tsp Salt
• Enough banana leaves for the base
• Vegetable oil for greasing

Material contents

• 100 gr green peas, peeled, soaked for 1 hour then steamed until cooked
• 200 ml coconut milk
• 1/4 tsp Salt
• 50 gr sugar
• 1/4 tsp Vanilla powder

How to make

• 1. Contents: Blend all ingredients, pour in Teflon. Cook, stirring until smooth, cool. Take a little filling dough, round shape according to taste (sy@ 15 gr)
• 2. Skin: mix all the dry ingredients, pour the warm coconut milk little by little while kneading until the dough is smooth but still soft and easy to shape. If there is leftover coconut milk, don't add it because the dough will be too soft (the use of coconut milk depends on the different moisture content of the steamed potatoes2).
• 3. Take enough dough skin (sy@ 25 gr) flatten the dough, give the filling, then form a round until the contents are tightly closed.
• 4. Put it into my cake mold which has been sprinkled with thin white glutinous rice flour (if using a plastic mold, brush lightly with vegetable oil), press gently so that the motif comes out. Then remove it from the mold by tapping gently on a leaf base that has been smeared with a little oil. Do it until the dough runs out
• 5. Heat the steamer, then steam the cake for 15-20 minutes/until cooked. And every 3 minutes open the steamer, so that the cake doesn't expand (don't forget to cover the steamer with a cloth so that the water vapor doesn't drip onto the dough).
• Once cooked, remove and immediately smear the surface with vegetable oil so that the cake doesn't dry out. Once cool, immediately pack with plastic units so that the cake remains soft.

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