Bikang Mawar Cantik

Result: 30 pieces
Ingredients
500 grams of good quality rice flour
500 grams of sugar
200 grams of flour
75 grams of tapioca flour
1600 ml of thick coconut milk from 2 large coconuts
2 teaspoons of salt
3 pandan leaves
2 beaten eggs
enough pink and green coloring

Step
Enter the three types of flour into the container. Meanwhile, cook coconut milk, salt sugar and pandanus on medium heat while stirring occasionally until boiling.

Hot heat pour 1/3 of coconut milk into the stirring, leave the coconut milk until the temperature drops and just warm and pour it all into the flour mixture. Stir until evenly smooth and not grinded, just add the stirred eggs.

Divide the dough into 3 give red and green coloring and 1 leave it white only.

Heat the bikang mold, while preparing it in a small bowl 100ml of water + 1 / 2sdt of salt. Squeeze the brine solution using a brush into the mold to test whether the mold is really hot.

If the mold has sizzled when splashed with salt water, pour 1 small spoonful of green dough, continue with the white dough right in the middle of the green mixture then the red one, reduce the heat. Wait for the new hole to close the mold.

After about 1 minute, open the lid, test the surface with the back of the spoon if it has been boiled, it means the bikang is cooked. Lift it with a spoon (slowly dredge, don't chop it)

Let it warm and then make the petals, how to make round strokes in the middle with a bottle of vanilla powder, then the edge scissors become 6 petals and turn it over, smooth with it. And ... jreng jreng jreng jreng ... cuantik

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