Katri Solo

Recipe Ingredients:

• 250 grams of white Kentan, soak 1-2 hours, drained 
• 125 ml coconut milk, from 1/2 coconut 
• 1/2 tsp salt 
• 2 pieces of pandan leaves

Top layer:

•  5 eggs chicken
• 125 grams of brown sugar, finely sliced 
• 50 grams of sugar 
• 200 ml coconut milk from 1 coconut 
• 50 grams of rice flour 
• 1/8 tsp salt 
• 1/4 tsp Vanilla powder

How to Make:

1. Steamed glutinous until half-cooked for 10 minutes, remove from heat.  
2. Pour the coconut milk, salt and pandan leaves. Stir until the coconut milk is absorbed.
3. Steamed glutinous until cooked again for 30 minutes, remove from heat. 
4. Grease a 10x10x7 cm sized pan with vegetable oil / Cover with plastic, put sticky while compacted. 
5. Mix all the ingredients except the rice flour and coconut milk until blended. 
6. Put the rice flour and coconut milk gradually while stirring. 
7. Pour the batter in a pan-stemmed, cook the dough, stirring until dough is thick, remove from heat. 
8. Pour the egg mixture on top of sticky rice, steamed back on medium heat until the top layer hardens about 45 minutes, remove from heat.
9. Let cool, remove from Loyong and pieces and serve.