material

1 bh know chinese, Puree
2 stalks green onion, minced
1 red chilli, cut into thin diagonal
2 eggs
200 ml coconut milk from half coconut
3 / 4 teaspoon salt
1 / 4 tsp sugar
10 salted eggs
banana leaf to wrap
Spices:
6 para bw.merah
2 cloves bw.putih, fried whole
3 grain walnut, roasted until well cooked
3 / 4 tsp coriander, sangarai
Method:
1. Mix the ground spices, green onion and red pepper. Stir well.
2. Add the eggs, milk, salt and sugar. Stir well. Add the tofu that has been mashed.
3. Take a banana leaf, give the batter know
4. Break the egg sauce on top, wrapped in banana leaves and Pin by a stick
5. Steam for 30 minutes until cooked.