First you have to cook a good basic sambal like this, then assemble the cake is pretty easy.
some of the steps to make this cake
I was pleased with my first Nasi Lemak Birthday Cake, looks good and taste good too ^_^
**To whoever wants to share this recipe on their website , please do not simply copy the whole of my recipe to your website . I would appreciate if you could direct to my website , or rewrite your own recipe. Please understand the hard work behind to write this recipe. Thanks.
Nasi Lemak Birthday Cake 椰浆饭生日蛋糕*for a 7” round removable bottom cake panFor Nasi Lemak (coconut rice)4 cups rice (I use Jasmine fragrant rice)200ml coconut milk650ml water5 blade of pandan leaves (screwpine leaves)1 and 1/2 tsp salt or to taste4 slices gingerMethod1. Place washed rice, salt and knotted pandan leaves in an electric rice cooker.2. Pour coconut milk, water, ginger and salt over the rice. Press On the rice cooker and cook.3. Once “cooking” button auto switched to “keep warm” button. Let it continue to warm for 15mins. Switch off the rice cooker and let rice to cool down a bit before to assemble the cake.For rose shape omelette3 eggs1tsp corn flour1tbsp waterMethod1.Mix corn flour with water, add with eggs, lightly stir to mix.2.Use the egg mixture to make 3 thin sheet of omelette.3.Use a round cutter, press on omelette and cut out 15pcs .4.Layer 5pcs round omelette so that they overlap each other. Roll up the pieces by holding at the middle of dough, secure with toothpick then halve the dough using a knife.30g ikan bilis, washed then deep fried till golden brownFor sambal prawn230g prawns2tbsp basic sambal (refer to recipe here)1/2 onion, sliced1/2tsp saltMethod1.Use the oil from fried ikan bilis, add in prawns and stir fry for a while.2.Add in sambal paste, onion and salt to taste. Stir fry to mix.3.Dish out and cool before use.1 Japanese cucumber, slice slanting150g ready cooked nasi lemak basic sambal, for frosting, refer recipe hereTo assemble Nasi Lemak Birthday Cake1.Wrap a 7” removable bottom cake pan with cling film.2.Scoop coconut rice and weight it to 550g cooked coconut rice, and put into the cake pan, press to level it and to let rice stick together.3.Place the excess omelette (after cut out 15pcs for rose omelette) on top of coconut rice.4.Put another layer of cooked coconut rice, lightly press to let it firm up.5.Arrange cucumber on the side and secure with a grass strand.6.Frost basic sambal on top of the cake, decorate with sambal prawns , rose omelette and fried ikan bilis, or decorate as per your own desire pattern.Recipe by Sonia a.k.a Nasi Lemak Lover