Tepung Pelita – Malaysian Pandan Coconut Dessert

Tepung pelita is a Malaysian dessert you find at almost every bazaar stall during Ramadan. Small cups of banana leaf hold two layers: a sweet green pudding of pandan juice and rice flour below, and a white coconut cream with a pinch of salt on top. Pelita means oil lamp, and the cups resemble the old lamps. You eat it chilled with a small spoon, often after a spicy curry.

Tepung Pelita: Pandan-Kokos-Dessert aus Malaysia - RamenHeaven
20 Mintotal
20servings
85kcal
MalaysianCuisine ›
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Tepung Pelita – Malaysian Pandan Coconut Dessert

Laura Chen
Servings

20

Prep time

2 hours

Cook time

20 minutes

Calories

85

Cuisine

Malaysian

Category

Dessert

Tepung Pelita are small banana leaf cups with two layers: a sweet green pandan rice flour pudding below and a lightly salty white coconut cream on top. Kuih seri muka has a base of glutinous rice and is steamed. You cook tepung pelita entirely on the stove and let it set in the fridge.
Tepung Pelita: pandan coconut dessert in banana leaves

Ingredients

    For the green layer:

    • 10 pandan leaves (screwpine leaves)
    • 400 ml water
    • 80 g rice flour
    • 10 g tapioca starch (1 tbsp)
    • 120 g sugar
    • 1 pinch salt

    For the white layer:

    • 400 ml coconut milk
    • 40 g rice flour
    • 1/2 tsp salt
    • 1 tsp sugar

    For the cups:

    • 20 pieces banana leaf (about 15 × 15 cm each)
    • 40 toothpicks

    Instructions

    1. Cut the pandan leaves small, blend them with 400 ml of water and press the pulp through a cloth. Measure out 350 ml of juice and top up with water if needed.
    2. Pass the banana leaves briefly over a gas flame or dip them in boiling water until glossy. Fold each piece into a square cup and pin two corners with toothpicks.
    3. Stir the pandan juice, rice flour, tapioca starch, sugar and salt together until smooth. Stir over medium heat for 6 to 8 minutes, until thick and glossy and it pulls away from the spoon.
    4. Spoon 1 heaped tbsp of the green mixture into each cup and smooth it.
    5. Stir together the coconut milk, rice flour, salt and sugar. Stir over low heat for 5 minutes, until pudding thick, without letting it boil.
    6. Spread the white mixture over the green as a second layer.
    7. Let the cups cool for 30 minutes at room temperature, then chill them for 1 hour, until both layers are set.

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