~478 cal · 5g protein · 82g carbs · 15g fat (estimated, per serving)
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Soft steamed rice-flour cakes
🇧🇳 Bandar Seri Begawan
Katilapam is a traditional Bruneian steamed cake made from rice flour with a touch of spice, cooked in small moulds until soft, springy, and gently sweet. A staple of Ramadan markets and morning tables in Bandar Seri Begawan, it is eaten plain with coffee or tea as a light, comforting start.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups rice flour
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1/2 cup sugar
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1/2 tsp a pinch of ground spice (cinnamon/anise)
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1 cup coconut milk
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as needed water
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a pinch a pinch of salt
Instructions
1
Whisk the rice flour, sugar, spice, salt, coconut milk, and water into a smooth batter.
2
Rest the batter 15 minutes.
3
Pour into small greased moulds or cups.
4
Steam over boiling water until set and springy, about 20 minutes.
5
Cool slightly, turn out, and serve with coffee or tea.
Bandar Seri Begawan tradition.
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🌏 While it simmers — know your destination
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Bandar Seri Begawan. The sultanate capital where sago starch is dipped by hand.
🗺️
Brunei. A tiny sultanate on Borneo with a sago-starch staple.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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