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175 grams of sweet potato (net weight after steaming and peeling, mashed
100 ml coconut milk / warm water or according to the dough
1 tsp salt
Unti
200 grams of grated coconut
100 grams of brown sugar
1 tbsp sugar
1/3 tsp salt
1 pandan leaf, cut into pieces
Method
Mix all the ingredients for unti, cook over low heat until it becomes thick and can be rounded. Cool, form small rounds. set aside
Blend the sweet potato with some water (take it from the 150 ml one) or you can grind it until it's smooth
Mix the mashed sweet potato with all the skin ingredients except water. Knead while pouring the remaining water little by little until the dough is soft and can be formed. Stop adding water if you think it's enough or you can add it if it's not enough. The texture of the dough must be soft and supple, if it can be rounded neatly and smooth without cracks, it means that the water dose is sufficient.
Take a little dough skin (I'm about 30 grams), give the stuffing, trim, round shape. Do this until the dough and filling are used up. Set aside.
Heat the steamer. After the steam water boils, coat the steamer with the leaves that have been smeared with oil. Arrange the bugis cake on the leaves, steam it for about 20 minutes over medium low heat. Turn off the fire.
Take a leaf, brush with oil. Put the bugis cake on top and then wrap it neatly. Do it until the dough runs out. During the wrapping process, leave the cake in the steamer closed so that the skin does not dry out.
Or it can be done after being filled and rounded, immediately wrapped in new leaves and steamed until cooked
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