Kato Cake (Kuih Kato)


250 g Brown sugar
1 tbsp Water
500 g Glutinous rice flour, sieved
125 g Rice flour, sieved
5 Screwpine (pandan) leaves, pounded and mixed with 75 ml water, squeezed and juice strained
750 ml Water
125 g Grated skinned coconut, mixed with a pinch of salt and steamed for 5 minutes




Boil brown sugar and 1 tablespoon water in a pot until sugar dissolves. Strain into a bowl and set aside. In a mixing bowl, combine glutinous rice and rice flour, screwpine juice and 750 ml water. Stir until batter is smooth and not lumpy. Strain into a baking tin measuring 20 x 20 cm. Steam over rapidly boiling water for 30 minutes until done. Remove from steamer and leave to cool completely before cutting into pieces. Cut cake according to your desired shape. Roll cake pieces into steamed grated coconut and arrange in a serving plate. Pour over syrup and serve.

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