Petah Asia (wadai Ipau)

Stuffing Ingredients

• 6 carrots (700gr, 1kg is better suited)
• 100 gr minced meat
• 3-4 scallions, chopped
• 6 cloves of red onion
• 4 cloves garlic
• 1 tsp pepper powder
• Salt, sugar, beef stock

Step

• Cut Carrots Very Small. Puree the spices, saute until fragrant, add the meat, scallions and water, cook until the meat is tender, add carrots, cook again until the carrots are tender, add water if the carrots are not yet tender.
• Mix all the ingredients until the dough is smooth, pour 2 scoops of the dough, the skin is indeed made thick, do it until it runs out, so it's 5 sheets

Leather

• 200 gr flour
• 1 tbsp tapioca
• 1 tbsp milk powder
• 1/2 tsp salt
• 600 ml water
• 2 tbsp cooking oil

Santan Sauce Ingredients

• 3 tbsp rice flour
• 1/2 tsp salt
• 1 tbsp sugar
• 600 thick coconut milk, bring to a boil
• Mix all ingredients

Solution

• Grease a 23-diameter tin with cooking oil, I covered it with foodgrad plastic so it's easy to lift.
• • Divide the 4 stuffing ingredients, take 1 sheet of skin, give the stuffing while compacting then pour 2-3 spoons of rice in the coconut milk sauce, layer again with the skin, add the stuffing, do step td until the stuffing runs out
• • Steam the first for 10 minutes, then pour the remaining coconut milk sauce, steam again until the sauce is firm, put the carrot and celery pieces, the last Steam for 25 minutes, then remove and cool, sprinkle with fried onions. Cut it into pieces after it cools down, serve it with chili sauce

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