Tepung Pelita is a traditional Malaysian dessert made with pandan leaves, coconut milk, and rice flour. It is a popular dish during the fasting month of Ramadan and is often served as a refreshing treat after a day of fasting. Tepung Pelita is also a popular dessert at weddings and other special occasions.
Origins and Cultural Significance
Tepung Pelita traces its roots back to Malay culture, where it has been enjoyed for generations. The word “tepung” means flour in Malay, while “Pelita” refers to the traditional oil lamp made from bamboo or coconut shells. The origin of Tepung Pelita is unknown, but it is believed to have originated in the Malay Peninsula. The dish is similar to other pandan-flavored desserts from Southeast Asia, such as Indonesian dadar gulung and Filipino ginataan. This dessert is commonly prepared during festive occasions, such as Hari Raya (Eid al-Fitr), weddings, and other celebrations. It symbolizes harmony, unity, and the sharing of joy within the community.
Ingredients
The main ingredients for tepung pelita are:
- Pandan leaves
- Coconut milk
- Rice flour
- Sugar
- Salt
Preparation
To make tepung pelita, the following steps are involved:
- The pandan leaves are blended with water to create a pandan extract.
- The coconut milk is simmered in a saucepan over medium heat.
- The rice flour is added to the simmering coconut milk and cooked until the mixture thickens.
- The sugar and salt are added to the mixture and cooked until dissolved.
- The pandan extract is added to the mixture and stirred until combined.
- The mixture is divided evenly into two bowls.
- One bowl of the mixture is dyed green with food coloring.
- The green and white mixtures are poured into greased ramekins or muffin tins.
- The tepung pelita is steamed for 15-20 minutes, or until set.
- The tepung pelita is allowed to cool completely before serving.
Serving
Tepung Pelita can be served plain, or with a variety of toppings, such as grated coconut, chocolate sauce, or syrup. It is often served chilled.
Conclusion
Tepung Pelita is a beloved Malaysian dessert that showcases the country’s culinary diversity and cultural heritage. Its luscious combination of coconut milk, pandan leaves, rice flour, and palm sugar creates a truly unique and delightful taste experience. Whether enjoyed during festive occasions or as a sweet indulgence, Tepung Pelita is a testament to the artistry and creativity of Malaysian cuisine. So, if you ever have the chance to try this delectable treat, be prepared to be enchanted by its flavors and captivated by its cultural significance.
Additional Information
- Tepung Pelita is a gluten-free dessert.
- Tepung Pelita can be made with either fresh or canned coconut milk.
- Tepung Pelita can be stored in the refrigerator for up to 3 days.
Article curated by Naw Eh Wai Htoo