Traditional snack East Borneo : PUTU MAYANG

Kue Putu Mayang is one of Indonesia's traditional cake. We have cakes, including cakes Putu Mayang rare. Kue Putu Mayang is usually very readily available in traditional markets now rarely found. This is not because Kue Putu Mayang's rarely bought. Why? Is it because today's modern times so the cookies must also be versatile modern fast food meal? How do you think we should preserve traditional Indonesian cake? Are traditional cakes with Indonesia less competitive modern cakes?
I think cake tradisinal Indonesia no less competitive with modern cakes, it's just that we lack menhargai heritage of our ancestors. for that, I'll attach a way to make a cake Putu Mayang. thanks.

Material:
300 g rice flour
2 tablespoons granulated sugar
1 teaspoon salt
100 gr starch
550 ml coconut milk from coconuts 1
red food coloring and green enough
banana leaf for base

Sauce:
200 gr palm sugar, finely combed
25 gr sugar
500 ml coconut milk from coconuts 1
Pandan leaves 1
1 / 4 teaspoon salt

how to make:

1. Mix the rice flour with water and then wrapped with a muslin flour. Heat the pan pengukus, flour steamed for 10 minutes until cooked through and lift.
2. Pour boiling water into the flour gradually, stirring until smooth and lumps.
3. For the dough into three parts, add one part of the dough with green dye. One part again with red dye and the rest leave without coloring.
4. Spoon the batter in the mold putu Mayang (petulo), press until the dough out enough, lift the dough which has been printed. Cover each cake with banana leaves.
5. Heat the pan pengukus, steamed dough until cooked about 15 minutes and lift.

For the sauce:

• All the cooking sauce ingredients to boiling. Remove the filter.

Enjoy.