Tepung Kapur
A Malay traditional dessert made with palm sugar and air kapur (slaked lime water). This kuih can only be found in the states of Terengganu and Kelantan, Malaysia.
Equipment
- 1 Steamer
Ingredients
- 450 ml water 2 cups
- 120 grams palm sugar
- 25 grams Thai red sugar 2 tablespoons
- ½ teaspoon salt
- 1 pandan leaf tied into a knot
- 270 grams all purpose flour 2 cups
- 1 tablespoon slaked lime water
For the topping
- 100 grams white shredded coconut half a packet
- ¼ teaspoon salt
- 1 pandan leaf cut into small pieces
Instructions
- In a saucepan over medium high heat, add the water, gula melaka, Thai red sugar, salt, and pandan leaf.
- Bring to a boil, stirring, until all the sugar is completely dissolved. Remove from heat and let cool.
- In a large mixing bowl, sift the flour.
- Strain the sugar mixture into the bowl, a little at a time, while stirring to combine.
- Add the slaked lime water. Stir until smooth and no lumps remain.
- Wrap the tepung kapur. First, cut three or four banana leaves into 10-inch long sheets.
- Over an open flame of your stove, heat the banana leaves until the bottom parts completely darken and the leaves are soft and pliable.
- Wipe clean each leaf using a damp paper towel.
- One sheet at a time, roll into a cylinder. A toilet roll core works really well as a guide. Make sure the roll overlaps at least 2 or 3 layers, to prevent any leakage.
- Tie off one end very tightly using a kitchen twine.
- Using a funnel, pour some of the batter into the casing.
- Tie off the other end very tightly with kitchen twine. Trim off excess leaves. Repeat with the remaining leaves and batter.
- Boil the tepung kapur parcels, until a toothpick pierced into the center comes out clean, 35 to 45 minutes.
- When the tepung kapur is done, remove from the pot and drain on a wire rack. Let completely cool. This may take a few hours.
- While the tepung kapur is cooling, prepare the coconut coating. In a heat resistant dish or bowl, add the shredded coconut, salt, and chopped pandan leaf. Toss until thoroughly combined.
- Steam for 10 minutes. Set aside until ready to use.
- Using a lightly oiled plastic knife or bench scraper, cut the tepung kapur into thin slices. Plastic utensils are preferred, to prevent sticking.
- Toss the slices in the steamed shredded coconut, and serve.