Ebi Tray Cake Recipe

Ingredients

• Material A:
• Rice flour - 100 grams
• Sago flour - 25 grams
• Instant coconut milk - 65 ml
• Water - 300 ml
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Material B:
• Rice flour - 20 grams
• Instant coconut milk - 65 ml
• Water - 60 ml
• Salt - 1/4 tsp
• Ebi Sprinkling Ingredients (mash):
• Red chili - 1 piece
• Kencur - 1 cm
• Garlic - 2 cloves
• Ebi - 20 grams
• Citrus leaves, bone removed - 1 sheet
• Water - 50 ml
• Buy ingredients and cooking utensils

Plans

• Heat a steamer/cooker. Prepare a tray mold and lightly grease the surface with cooking oil.
• Puree all the ebi sprinkling ingredients and roast until dry. Remove and set aside.
• In a bowl, mix all ingredients A until completely blended and not lumpy. Strain the dough if necessary.
• Pour batter A into the tray mold to height. Steam the cake for ± 10 minutes on medium heat.
• While waiting for the cake, mix all the ingredients B in a bowl until it is completely blended and does not form lumps.
• Remove the cake from the steamer/cooker. Pour batter B onto the cake until the mold is full.
• Steam the cake again for ± 20 minutes until cooked. Remove and let the cake cool.
• Sprinkle ebi on top of the cake.
• Ready to be served.
• 1. Don't forget to wrap the lid of the steaming pot/cooker with a clean cloth. So that no moisture drips back onto the tray cake.

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