WFPB (Whole Food Plant-Based) Amparan Tatak is a healthier, modern take on the traditional Bornean dessert. It retains the essence of the original treat while using whole, unprocessed ingredients to align with plant-based dietary principles. Instead of refined sugar, the recipe incorporates natural sweeteners like date paste or coconut nectar. Rice flour and fresh coconut milk remain the core ingredients, providing the dessert’s characteristic soft and chewy texture.For vibrant green layers, pandan leaves are blended with water to create a natural extract. The layers are steamed one at a time, ensuring the signature delicate look and taste. Grated coconut, unsweetened, can be added as a garnish for texture and flavor.This WFPB version eliminates processed ingredients, making it not only delicious but also nutritious. Perfect for plant-based eaters, it’s a guilt-free way to enjoy a cherished dessert while honoring Borneo’s culinary traditions.

Ingredients
2 cups freshly grated coconut
1 cup overripe mashed bananas
1 cup almond flour (or ground oats)
3/4 cup date paste or maple syrup (adjust according to taste)
1/4 cup unsweetened coconut milk
1 tsp vanilla extract
A pinch of sea salt
Banana leaves for wrapping
Method
In a bowl, combine grated coconut, almond flour, mashed bananas, date paste (or maple syrup), vanilla extract and sea salt
Gradually pour coconut milk until the ingredients form a sticky dough
Scoop 2-3 tbsp of the dough and mould into a round or flat oval shape
Cut the banana leaves into small squares
Place each Tatak (dough) on a square and press gently to flatten
Place the Tatak in a steamer ensuring that they don’t stick together
Steam over medium heat for 15-20 minutes or until firm
Remove from flame and cool completely to firm before serving
Enjoy with a cup of tea.
Note: It’s optional to mash the bananas. You can also use the bananas as decoration.