Gandus, a traditional cake

Ingredients

• A banana leaf
• oil paint for cooking
• 800 ml of coconut milk, made from 2 coconuts
• 3/4 of a teaspoon of salt
• 2 pandan leaves, cut and tied together
• 25 g of ebi
• Soak in hot water until it softens.
• then, mashed
• 2 stalks of celery, finely chopped
• 2 tablespoons of fried onions
• 1 red chili pepper, finely chopped

Prepare a 18x18x5 cm dish, line it with banana leaves, and oil the surface with oil paint.

Heat some water in a pot, and cover the lid with a clean cloth.

Heat the coconut milk with salt and pandan leaves.

Once it has come to a boil, remove and discard the pandan leaves.

Add the rice flour to a bowl, then gradually pour in warm coconut milk, mixing with a metal whisk until a smooth and homogenous paste is formed.

Pour préparer the dish, pour into a mold, then place the mold in a steamer and steam for 25 minutes, or until the dough is cooked through.

Remove the dish from the oven, sprinkle the chosen topping evenly over the surface, and then steam for 15 minutes to ensure the topping adheres properly.

Once cooked, remove the dish from the oven and allow it to cool.

Remove the cake from the dish, then cut it into diamond shapes for a more appealing presentation.

Category: WikiRonda, Raso Palembang 2025