Tepung Pelita
Global • Eggetarian
About Tepung Pelita
Two-layered pandan and coconut dessert
How to Make Tepung Pelita (Traditional & Healthy Version)
Tepung Pelita is a beloved Malaysian dessert cherished across generations for its delicate layers and aromatic flavors. This traditional kuih is a staple during Ramadan bazaars and festive gatherings, symbolizing the rich culinary heritage of Malaysia’s multicultural society. Its name, which means 'lamp flour,' is inspired by the way the dessert gleams when served in quaint banana leaf cups. The base, made from rice flour and infused with pandan (screwpine) leaves, delivers a soft, gently sweet pudding, while the topping is a creamy layer of santan (coconut milk) with a hint of salt. The combination creates a delightful balance of sweet and savory, making each bite irresistibly smooth and fragrant. Thanks to the use of local ingredients like pandan and coconut, Tepung Pelita captures the essence of Malaysian flavors and traditions. Its popularity spans across all ethnic groups in Malaysia, celebrating the unity and diversity of our nation’s cuisine. This healthy adaptation preserves the authentic taste while reducing excess sugar and using light santan, making it a guilt-free indulgence. Whether served during festive seasons or as a simple dessert after meals, Tepung Pelita is a testament to Malaysia’s love for flavorful, wholesome treats.
Ingredients(for 2 small banana leaf cups per serving)
- 1/2 cup Rice flour (tepung beras)
- 1 tablespoon Cornstarch (tepung jagung)
- 4 leaves Fresh pandan leaves (daun pandan, tied and bruised)
- 1 cup Light coconut milk (santan cair)
- 1 cup Water
- 2 tablespoons Low-calorie sweetener (or gula pasir)
- 1/2 teaspoon Fine sea salt (garam halus)
- 4 pieces Banana leaves (for cups, or use small bowls) - optional
- 1/4 teaspoon Screwpine essence (optional) (for extra pandan aroma) - optional
Instructions
- 1
Prepare banana leaf cups by cutting banana leaves into rectangles, softening them over a flame, and folding into small square cups. Secure with toothpicks or use small bowls if banana leaves are unavailable.
5 minutes
Soften banana leaves over low heat to prevent tearing.
- 2
For the bottom layer, combine rice flour, cornstarch, water, sweetener, and bruised pandan leaves in a saucepan. Stir well to avoid lumps.
3 minutes
Strain the mixture after cooking for a smoother texture.
- 3
Cook mixture over medium heat, stirring constantly until it thickens and turns glossy. Remove pandan leaves and pour evenly into the banana leaf cups.
5 minutes
Keep stirring to prevent burning at the bottom.
- 4
For the top layer, mix santan, salt, and a little cornstarch in a clean saucepan. Stir over low heat until just thickened but still pourable.
3 minutes
Do not overcook the coconut layer to maintain its creamy texture.
Why This Dish is Healthy
This healthy Tepung Pelita recipe uses less sweetener and light coconut milk to reduce calories and saturated fat, making it a smart dessert choice for calorie-conscious eaters. The plant-based ingredients support a vegetarian diet, while the absence of artificial additives ensures clean eating. It’s a wholesome way to satisfy sweet cravings while still prioritizing nutrition and balanced macros.
Tepung Pelita is naturally gluten-free and vegetarian, making it accessible to many diets. This lighter version uses reduced-sugar and light santan, lowering overall calories and saturated fat without compromising taste. The pandan leaves offer antioxidants, while rice flour provides easily digestible carbohydrates for energy. Coconut milk contains medium-chain triglycerides (MCTs), which may benefit metabolism. The dessert is cholesterol-free and low in sodium, making it suitable for heart health if consumed in moderation.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for a more authentic aroma and color.
- 💡Tip 2: Prepare banana leaf cups in advance to save preparation time.
- 💡Tip 3: Stir both layers continuously to prevent lumps and ensure smoothness.
Storage & Serving
Store Tepung Pelita in an airtight container in the refrigerator for up to 2 days. Serve chilled for best texture. Avoid freezing as the texture may become watery.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 2.0 g |
| Carbohydrates | 35.0 g |
| Total Fat | 4.0 g |
| Fiber | 0.5 g |
| Sugars | 18.0 g |
| Sodium | 25.0 mg |
| Potassium | 75.0 mg |
| Cholesterol | 10.0 mg |
| Vitamin A | 45.0 IU |
| Vitamin C | 0.5 mg |
| Calcium | 40.0 mg |
| Iron | 0.3 mg |
| Magnesium | 10.0 mg |
| Zinc | 0.2 mg |
| Phosphorus | 30.0 mg |
| Vitamin D | 0.1 IU |
| Vitamin B1 (Thiamine) | 0.0 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.2 mg |
| Vitamin B6 | 0.0 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 4.0 µg |
