My Top 3 Ramadan Dishes

By Ras Adiba Radzi

 

In the spirit of Ramadan, I would like to share the recipes for three of my favourite Ramadan dishes. These rich, classic delicacies are part of Malaysian culture, and I hope you enjoy them too during this holy month!

RECIPE 1: TEPUNG PELITA

INGREDIENTS (serves 8)
Banana leaves
80g brown sugar

Bottom layer
8 pandan leaves
475ml water
50g rice flour

Top layer
30g rice flour
250ml thick coconut milk
Salt, to taste

DIRECTIONS
Prep: 20 minutes
Cook: 30 minutes
Ready in: 50 minutes

1. Prepare banana leaf boats by cutting banana leaves into 7 x 10cm rectangles and folding into boats. Fasten with stapler or toothpicks.
2. Arrange banana boats onto a steaming rack. Put 1 teaspoon of sugar in each boat.
3. For the bottom layer: Blend the pandan leaves with water, then strain to collect the juice. If you have a juicer, you can use that instead.
4. In a pot, put the pandan juice and rice flour together and stir until smooth. Cook over a medium heat while stirring continuously until mixture thickens.
5. Spoon mixture into banana boat until 3/4 full. Steam for about 15 minutes until the bottom layer is set.
6. Put the ingredients for the top layer into a pot and stir until smooth. Cook over low heat until mixture thickens.
7. When the top layer is set, spoon the cooked top layer over the green bottom layer. Steam for 10 minutes. Remove and set aside to cool.

RECIPE 2: LEMANG

INGREDIENTS
600ml glutinous rice, washed and excess water drained off
1 can (400ml) coconut cream
200ml water
1 pandan leaf, knotted
Salt, to taste
Banana leaves
Cooking string

DIRECTIONS:
1. Put the coconut cream, water, knotted pandan leaf and salt into a pot. Bring to a quick boil. Add the glutinous rice. Stir until the glutinous rice has absorbed the coconut cream mixture and no liquid is left. Turn off the heat and put it aside to cool.
2. Wipe clean your banana leaves and lay them flat on the work surface, with the lines on the leaf running from left to right.
3. Divide the glutinous rice mixture into 5 parts.
4. Ladle the glutinous rice mixture onto the leaves. Roll them into a cylindrical shape and secure both ends with cooking string, making sure there is no tear in the banana leaves.
5. Bring a large pot of water to the boil, and gently submerge the wrapped lemang into the water. Boil for at least 20-30 minutes to further cook the glutinous rice.
6. Preheat the oven to 180°C (350°F).
7. Transfer the lemang into the oven and bake for another 20 - 25 minutes, until the banana leaf wrappers are slightly dried out.
8. Leave them to cool before slicing.

RECIPE 3: PUTU PIRING

INGREDIENTS (makes 5-6 pieces)
1 cup rice flour
3½ teaspoon water
¼ teaspoon salt
6 tablespoon grated coconut
4 to 5 tablespoon grated palm sugar
Banana leaves, cut into squares (optional)

DIRECTIONS:
1. In a mixing bowl, combine rice flour, salt and water.
2. Rub the flour with your fingers until they resemble fine breadcrumbs.
3. Then sieve the lightly wet rice flour, push it through with a spatula.
4. Set the steamer on high. When the water is boiling, reduce the heat to medium.
5. Fill about 1 to 1½ tablespoons of rice flour into a small mould.
6. Top with 1½ teaspoons of grated palm sugar, and cover with another 1 to 1 ½ tablespoons of rice flour.
7. Lightly press the flour into the mould and place a piece of muslin cloth over it.
8. Turn over, and tap the mould to release the rice flour onto the cloth.
9. Steam for about 2 minutes. Remove and set aside to cool.

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