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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
100 gr Tepung beras, 40 gr Tepung tapioka
250 ml Santan, 150 gr Gula, ¾ st Garam
200 gr Labu kuning-kupas-potong2 lalu kukus
Lapisan atas:
45 gr Tepung beras, 300 ml Santan, ½ st Garam
30 gr Tepung tapioka, 1 Pandan-simpulkan
Cara membuat
Haluskan labu saat panas. Masak santan, garam & gula sambil diaduk2, hanya sampai gula larut. Campur tepung2. Tuangi santan & labu, aduk dng whisk sampai halus. Saring.
Lapisan atas: Didihkankan santan, pandan & garam, masak hingga rasa menyatu. Angkat & diamkan hingga suam2 kuku. Buang pandan. Campur tepung2, tuangi santan, aduk rata.
Panaskan kukusan. Minyaki cetakan. Tuang lapisan labu ke cetakan hanya setinggi ¾nya, kukus 15 menit. Tuang lapisan atas hingga penuh, kukus lagi 15 menit. Dinginkan baru keluarkan dari cetakan. Untuk ± 20 buah.
Ingredients
250 ml Coconut milk, 150 gr Sugar, ¾ tsp Salt
100 gr Rice flour, 40 gr Tapioca flour
200 gr Pumpkin-peel-cut & then steam
Upper layer:
30 gr Tapioca flour, 1 Pandan leaf-knotted
45 gr Rice flour, 300 ml Coconut milk, ½ tsp Salt
Directions
Mash the pumpkin while it's hot. Cook the coconut milk, salt & sugar just until the sugar dissolved; stir in between. Combine all flour. Add the coconut milk & mashed pumpkin into the flour. Whisk to combine it well and then strain the mixture.
Upper layer: Boil the coconut milk, pandan leaves & salt. Bring it to a simmer until the flavor blended. Remove from the heat; let it stand until lukewarm. Discard pandan leaf. Combine all flour. Pour the coconut milk into the flour. Stir to combine it well.
Boil the water in a steamer. Grease the pudding moulds. Pour in the pumpkin layer until ¾ of the mould height, steam for ~ 15 minutes. Pour in the upper layer; steam for ~ 15 minutes. Let it cool completely before un-moulding the pudding. For ~ 20 pieces.
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