Temo coe pandan
traditional cake from North Sumatra with pandan
200ml coconut milk
25 ml suij water (from 15 suije leaves and 5 pandan leaves)
200g white ketan flour
1/2 tsp salt
2 pandan leaf
100g palm sugar
25g toasted white sesame
2 tsp toasted white sesame
Cook the santen along with Sije water. Mix slowly with ketan and salt to a smooth dough and divide into 25 portions. Mix the palm sugar and sesame. Cut the pandan into 25 pieces.
Take one portion of dough and press it flat, top with a little sugar mixture and form a ball. Sprinkle the balls with the sesame. Line a steamer with banana leaf and place the balls thereon. Put on each ball a piece of pandan leaf. Steam the temo for 15 minutes until cooked and open the pan every 3 minutes to allow steam to escape.