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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
180 gr Tepung beras, 90 gr Tepung Tapioka-campur
10 gr Coklat bubuk tawar, ½ st Garam, ¼ st Vanili
200 ml Susu+650 ml Santan kental-campur
2 gr Kopi instan, 245 gr Gula
Cara membuat
Masukkan coklat & kopi di 2 mangkuk terpisah. Didihkan santan, garam, vanili & gula, aduk sesekali. Angkat & tuang masing2 5 sm ke mangkuk coklat & kopi. Aduk hingga rata & tak bergerindil. Biarkan sisa santan hingga dingin. Sementara itu panaskan kukusan. Bungkus penutup kukusan dengan lap
Tuang santan ke tepung & aduk dengan whisk sampai halus. Saring lalu bagi menjadi 2 bagian. Bagi 1 bagian dari adonan itu menjadi 2. Campurkan salah satunya dengan adonan coklat & yang lain dengan adonan kopi. Jadi didapatkan ½ adonan putih, ¼ adonan coklat, ¼ adonan kopi.
Minyaki loyang 25X11X7 cm. Aduk adonan setiap kali sebelum menuangkannya. Tuang 1 sendok sayur adonan putih ke loyang, kukus ± 7 menit. Tuang berturut2 adonan coklat, putih lalu kopi, kukus tiap kali setelah menuangkan 1 lapisan. Ulangi prosedur hingga adonan habis. Di lapisan terakhir, kukus adonan ± 25 menit.
Angkat loyang dari kukusan, biarkan hingga dingin sebelum kue dilepaskan dari loyang. Potong2 kue dengan pisau yang sudah dilapisi plastik. Potong dengan menekan pisau langsung ke bawah, jangan seperti menggergaji.
Ingredients
180 gr Rice starch+90 gr Tapioca starch-mixed
10 gr Cocoa powder, ½ tsp Salt, ¼ tsp Vanilla
200 ml Milk+650 ml Coconut milk-combined
2 gr Instant coffee, 245 gr Sugar
Directions
Put cocoa powder & coffee in 2 bowls. Boil coconut milk, vanilla, salt & sugar; stir once in a while. Remove from the heat & then pour 5 tbsp of the mixture into each bowl. Stir to combine, without any lumps. Let the rest of coconut milk mixture sit to cool down. Meanwhile, preheat the steamer. Tie a tea towel around the steamer lid.
Pour coconut milk into the flour mix. Whisk until it‘s smooth, with no lumps. Strain batter through a fine sieve & then divide it into 2 equal amounts. Divide 1 of them into 2. Combine one part with the cocoa mixture & the other with coffee mixture. So you will get ½ part of white batter, ¼ part of cocoa batter & ¼ part of coffee batter.
Grease a 25X11X7 cm cake pan. Stir the batter each time before pouring it into the pan. Pour 1 ladle of the white batter evenly into the pan & then steam for ~7 minutes (until the batter is firm to the touch). Then gradually add the next layer: chocolate, white & coffee batter. Each time you‘re adding a layer, steam it for 7-8 minutes. Repeat the layering procedures for the rest of batter. After you pour the last layer, steam the pudding for ~ 25 minutes.
Remove pan from the steamer & let it cool down to room temperature before unmolding. Coat a sharp knife with a platic sheet. Slice pudding by pressing the knife downward (do not saw).
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