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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
175 gr Tepung beras, 800 ml Santan, 3 Daun pandan-iris2
75 gr Tepung sagu/tapioka, ¾ st Garam, 125 gr Gula
1 st Air kapur sirih (optional)-air beningnya saja
1 Jagung manis-rebus lalu pipil-untuk isi
100 ml Air daun suji (100 ml Air+1 sm Ekstrak pandan)
Cara membuat
Didihkan santan, pandan & garam sambil diaduk2. Angkat dari api lalu biarkan sampai hangat, buang daun pandannya.
Lapisan Hijau: Campur 125 gr tepung beras, 50 gr tepung sagu/tapioka & gula. Tuang 400 ml santan hangat sedikit2 ke dalam campuran tsb sambil diaduk hingga tidak bergumpal. Mskkan 100 ml air daun suji (100 ml air & ekstrak pandan) & air kapur sirih, aduk hingga warna adonan rata.
Lapisan Putih: Campur 50 gr tepung beras & 25 gr tepung sagu/tapioka. Tuang 400 ml santan hangat sedikit2 ke dalam tepung sambil diaduk hingga tidak bergumpal.
Didihkan air di kukusan. Olesi cetakan dng sedikit minyak. Bila akan membuat jagung berada di dasar kue, ltkkan jagung pipil di tengah2 dasar cetakan. Tuang lapisan hijau ke dlm cetakan setinggi 2/3 nya, kukus ± 15 mnt. Bila akan membuat jagung berada di bagian atas kue, sebar jagung di atas lapisan hijau kmd tuangi lapisan putih di atasnya, kukus lagi ± 15 mnt. Dinginkan baru keluarkan dari cetakan.
Ingredients
75 gr Sago/Tapioca flour, 800 ml Coconut milk, 125 gr Sugar
175 gr Rice flour, ¾ tsp Salt, 3 Pandan leaves-sliced
1 tsp Limestone water (optional)-only the clear water
1 Sweet corn-boiled & cut the kernels off-for stuffing
100 ml Dracaena angustifolia leaves extract (or 100 ml Water+1 tbsp Pandan extract)
Directions
Boil coconut milk, pandan leaves & salt; stir constantly. Bring it to a simmer until the flavor blended. Remove from the heat; let it cool until Luke warm. Discard pandan leaves.
Green layer: Mix 125 gr of rice flour, 50 gr of sago/tapioca flour & sugar. Pour 400 ml of Luke warm coconut milk, little by little into the mixture; stir until the mixture smooth with no lumps. Add in 100 ml of dracaena angustifolia leaves extract (100 ml Water+pandan extract) & limestone water, stir until the color blended.
White layer: Mix 50 gr gr of rice flour & 25 gr of sago/tapioca flour. Pour 400 ml of Luke warm coconut milk little by little into the mixture; stir until the mixture smooth with no lumps.
Boil water in a steamer. Grease the moulds. If you want to make the pudding with corn kernels filled on the bottom of it, place some kernels at the center of moulds bottom. Pour in the green layer until 2/3 of the moulds height, steam for ~ 15 minutes. If you want to make the pudding with corn kernels filled on top; place some kernels above the steamed green layer. Pour in the white layer, then steam for ~ 15 minutes. Let it cool completely before un-moulding the pudding.
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