Lepat Bunga Chicha

Contributed by Khairul Izwan

  • Main
  • Time Prepared

    60 Minutes

  • Serving



80gm Fresh Coconut Milk (Thick)

35gm Sugar

0.5gm Salt

3gm Dried Bunga Chicha

20gm Glutinous Rice Flour

60gm All Purpose Flour

15gm Water

6pcs Banana Leaf, wilted and cut into approx. 10cmx18cm


  1. In a small pot, bring coconut milk, sugar and salt to a boil. Set aside to cool.
  2. Meanwhile, soak the dried flowers in water for 10 mins till softened.
  3. Blend together the coconut milk mixture and dried flower, until fine.
  4. Add 15gm water to the mix.
  5. Add in glutinous rice flour and all-purpose flour. Stir until smooth.
  6. Place approx. 30-35gm (1 heaped tablespoon) of batter at the centre of the banana leaf. Spread the batter slightly to an elongated shape. Fold the long sides to the middle, overlapping each other. Then tuck in the two ends to underneath the parcel to secure.
  7. Steam on medium heat for 12 mins.
  8. Serve warm or at room temperature.