The appeal of bika ambon on a soft texture and porous with a distinctive scent. Not easy to produce such textures. But do not worry, this one is more practical to make and it's guaranteed to remain delicious tease.
MATERIALS:
* Walnuts pieces for sprinkling
Prickly dough:
* 1 tablespoon flour
* 1 tablespoon granulated sugar
* 1 tablespoon instant yeast
* 60 ml of warm water
Basic dough:
* 400 ml coconut milk from 2 coconuts
* 20 lime leaves
* 6 pieces of pandan leaves, cut into pieces
* 2-3 stalks lemongrass and white parts, crushed.
* 1/2 tsp salt
* 10 egg yolks
* 250 grams of granulated sugar
* 150 grams of starch
* 30-50 ml of water, pandan leaf suji
HOW TO MAKE A MINI BIKA AMBON:
A. Starter dough: Mix flour, sugar and instant yeast in the container. Enter the warm water, stir until well blended, allow for approximately 15 minutes.
2. Basic dough: Put the coconut milk, lime leaves, pandan leaves, lemongrass and salt in a saucepan. Cook over medium heat until a areh by about 300 ml, filtered waste pulp and set aside.
3. Beat
the egg yolks with sugar until bubbly and thickened, enter areh /
coconut milk, flour, dough starter and water-pandan leaf suji. Stir by hand, as he patted the dough until it feels light. Set aside for about 2-3 hours until the dough expands.
4. Preheat the oven to heat until it reaches a temperature below 250 degrees C. Grease
a bowl mold oval or round shape approximately 60-75 ml volume with
cooking oil, heat in oven until sizzling when drops of water. Enter the 3-4 tablespoons of batter into the bowl mold.
5. Enter the molds containing the dough into the oven, leave oven door ajar. Bake for 40 minutes or until surface of dough with holes, turn the heat down. Remove
cake from oven, sprinkle surface with walnut, continue baking until the
fire on the cake surface yellow-brown (approximately 5-10 minutes). Remove cake from oven, let cool, remove cake from the mold.
To cook it takes a long time, but the result is a legit sticky and chewy. To make Lopis variation of white sticky rice and black rice. It feels more special with a splash of jackfruit syrup of palm sugar.
MATERIALS Lopis:
* 200 grams of white glutinous rice
* 200 grams of black glutinous rice
* 2 tablespoons water whiting
* 2 tsp salt
* Banana leaves for wrapping
* String to tie
* Water for boiling
* salt
syrup of palm sugar:
* 200 grams of brown sugar, comb
* 50 grams sugar
* 400 ml water
* 3 pieces of pandan leaves, cut into pieces
* 3 tablespoons diced jackfruit 1/2 cm
Topping: Mix together, steamed
* 1/2 coconut, remove the husks, shredded lengthwise
* 1/2 tsp salt
HOW TO MAKE A BLACK WHITE Lopis:
A. Lopis: Soak glutinous rice each separately for 2 hours, drain, then toss each with 1 tablespoon water whiting and 1 teaspoon salt until blended. Steamed in a steamer each until half cooked, remove from heat.
2. Take a piece of banana leaf, make a cone, put sticky rice (black or white) steamed into it fully. Cover and wrap a triangular shape, tie a rope tightly so that the leaves do not tear when boiled. Do the same for all the remaining ingredients.
3. Boil the black and white sticky rice that has been wrapped in a pan of salted water that has been separately until the package completely submerged. Cook for about 4 hours. When the water runs out perebusnya, add enough hot water. After enough cooked, remove from heat, drain, allow to cool.
4. Syrup of palm sugar: Put the brown sugar, granulated sugar, water and pandan leaves in a saucepan. Cook until dissolved and thickened. Enter the jackfruit, stir briefly, remove from heat.
5. Presentation: Open Lopis of leaf wrapper, place on serving dish and sprinkle with grated coconut add the syrup of palm sugar.
The idea of sticky Sarikaya, but that is printed in small bowls. Cook over low heat in order to produce a textured soft green lining.
MATERIALS:
* 300 grams white glutinous rice
* 200 ml coconut milk from 1/2 coconut, bring to a boil
* 1 teaspoon salt
* Cooking oil to spread
LAYER:
* 3 eggs
* 125 grams of granulated sugar
* 1/4 tsp salt
* 1 tablespoon flour, dissolved in a little water
* 25 ml water, pandan leaf suji
* 200 ml coconut milk from 1/2 coconut
HOW TO MAKE A PRINCESS GREEN:
A. Soak glutinous rice for about 30 minutes, drain. Steamed glutinous rice until half cooked, remove from heat, transfer to the pan. Jerang over low heat, put the coconut milk and salt, stir until abrasive, lift, steamed back in the steamer for about 30 minutes.
2. Prepare a bowl mold 75 ml volume, spread the inside with cooking oil. Enter the sticky rice into the mold, tap-tap of up to 1/2 full and dense. Steam again for 10 minutes.
3. Layer: Beat eggs, sugar and salt until blended, put flour, water and pandan leaves suji-coconut milk, stirring until smooth, then strain.
4. Pour batter into a bowl of green sticky in hot conditions fully.
5. Then, continue steaming until the dough to harden and mature green (approximately 20 minutes), remove from heat, let cool slightly and serve.
With the taste of savory and sweet coconut milk sauce combined, is serving a pancake indulge tongue. Colors and sizes can be made in accordance seleara. For example, green course with a more petite.
MATERIALS:
* 500 grams of wheat flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 3 eggs, lightly beaten
* 1250 ml coconut milk from 1 coconut
* 50 ml water, pandan leaf suji
sAUCE:
* 200 grams of brown sugar, comb
* 1 tablespoon granulated sugar
* 750 ml coconut milk from 1 coconut
* 1/2 tsp salt
* 6 cm cinnamon
* 2 grains pimento
* 4 pandan leaves, cut into pieces
HOW TO MAKE A pancake:
1. Mix the flour, salt and baking powder in a container and stir well. Add beaten eggs and 400 ml coconut milk into it and stir well. Pat the dough with the palm of the hand for 20 minutes until dough is smooth and feels light.
2. Add the remaining coconut milk gradually while stirring until blended. Add water, pandan leaf suji into the batter and stir well. Stir with a wooden spoon, so that air can get into the batter. Allow the dough about 2 hours.
3. Prepare a small frying pan or wok by thick clay, heat over medium heat, basting with oil. Pour 1 tablespoon vegetable (about 75 ml) of white batter into the skillet.
4. Cook until the dough with holes ranging from the sides, wait until the hole is pretty much, cover the pan, and cook until the pancake is cooked. Poke and remove the pancake from the pan. Repeat until all dough is exhausted.
5. Sauce: Put all the sauce ingredients in a saucepan and cook over medium heat. Bucket-dipper coconut milk to boil in order not to break. Cook until sugar is dissolved and fragrant odor out, remove from heat. Serve as a complement to pancakes.
As the name implies Centik Sweet, red spots on the white batter produces a beautiful cake, sweet flavor, tasty and seductive. So you can easily set up, wrap the cake batter while still hot / warm.
Aceh is legit cakes with a strong banana aroma / stand. Choose a banana really ripe so that the maximum flavor and aroma.
MATERIALS:
* 1000 grams of plantain
* 75 grams sugar
* 250 grams of glutinous rice flour
* 1 teaspoon salt
* 150 ml coconut milk
* Banana leaves for wrapping
* Cooking oil to spread
CONTENTS:
* 3 eggs
* 100 ml coconut milk from 1/2 coconut
* 1/2 tsp salt
* 1/4 teaspoon vanilla
* 1/4 coconut, grated half old
HOW TO MAKE TIMPAN:
A. Peel the banana skin, clean the fibers of the stick. Mash with a potato pelumat, put sugar and stir well.
2. Add glutinous rice flour into it, add salt and coconut milk, stir. Knead until the dough can be formed flat and set aside.
3. Contents: Beat eggs, add the coconut milk and salt and stir well. Put it in the pan, cook over low heat, stirring frequently, until the dough is dry. Enter the vanilla and grated coconut, stir well, remove from heat and set aside.
4. Grease a piece of banana leaf with oil, put 2 tablespoons banana mixture on top, smooth. Give 1 teaspoon full of dough content, then cover with batter to fill in center, fold the banana leaf to the middle or roll up dough tightly wrapped. Both ends with a stick pin.
5. Heat water in a saucepan until boiling, put the bundle timpan in it, steamed for about 30 minutes until cooked, remove from heat.
Wet cake is unique because of the small, fit to bite with a sweet surprise in it. Wrap grated coconut to enrich the taste and make it not attached to one another.
MATERIALS:
* 20 leaves suji
* 3-4 pandan leaves
* 30 ml of water
* 1 teaspoon water whiting
* 325 grams of glutinous rice flour
* 25 grams of starch
* 300 ml warm water
* 1/2 tsp salt
* 100 grams of brown sugar, comb / small iris
* Water for boiling
* 4 pandan leaves, cut into pieces
COATING: mix them together, steamed for approximately 10 minutes.
* 1/2 coconuts and a half old, discard the husks, shredded lengthwise
* 1/2 tsp salt
* 1 -2 pandan leaves, cut into pieces
HOW TO MAKE Klepon:
1. Iris leaf suji and pandanus leaves, then process in blender with water. After a smooth, squeeze and strain, discarding the pulp. Enter whiting water, stir and set aside.
2. Put glutinous rice flour and starch in the container / bowl, pour warm water that has been mixed salt, mix well and knead for about 10 minutes. After that enter the water-suji pandan leaves, stirring until blended.
3. Take 1 teaspoon dough, flatten. Place 1/2 tsp brown sugar in the middle, close the back and round shape. Do the same on all the remaining ingredients.
4. Cook the water with pandan leaves in a pot covered. Once boiling, reduce heat, simmer until fragrant boiling water. Remove the pandan leaves from the pot, put the dough into a circle of pandan water. Cook until the float (approximately 5 minutes) or until cooked, remove and drain.
5. Immediately roll the sphere to the steamed grated coconut until coconut covered spheres and not attached to each other, serve.
Perhaps because the dough is soft as mud, then this cake called mud pie. Blend of potatoes, eggs and milk yield of tasty and tender cake. Add coconut and raisins enrich its flavor.
Who
would not be interested, look moist cakes that were displayed neatly in
a cake shop, or a nicely placed in a tray decorated with leaves Tampah
at the banquet. Rows of beautiful cake is also often appear like a prima donna at the party table or special occasions. Wet cake was to have its own charm. This could be due to its flavor is distinctive and familiar to the tongue. Harmonious
blend of the delicious sweetness of sweet coconut milk with sugar and
pandan leaves aroma / suji truly unique, irresistible.Now the sweet side of the cake also began to explore the world of business. For those who want to try to go into business, business cake can be a tempting opportunity. Just
imagine, with ingredients that are simple, relatively inexpensive and
easily found to be produced cakes that Canti and hunted many fans. Variety
of rice, flour and tubers can be transformed into a mud pie, klepon,
cenil, pancake, pancake, or Lopis apem a delicious and legit.For
some people, perhaps the constraints faced is how to make a moist cake
that supposedly complicated, troublesome and requires a special touch of
the master. This assumption could be originated from the lack of standard recipes and standard sizes that can be used as a handle. Making cakes rely solely on the feelings and habits of the expert cake. Now, with a detailed recipe, a definite standard of size and how to make that clear, the risk of failure can be reduced. Extra attention may be needed when creating and developing the dough, but with the right recipe guide this can be overcome.In
addition to market itself, there are many places that can be invited to
work together with the consignment system (entrusted sell) in the form
of a cake in the market stalls, food stalls, cake shops, outlets in the
center of the crowd or even a cafe or restaurant. It
should be also explored possible cooperation with the catering manager
to supply the cake on special occasions or parties, or even accept
orders ready for delivery.Good luck and success to you!
Makes it easy and simple ingredients, but it should not be asked ... good and tasty. Thick coconut milk that has become areh apem affixed on it so it becomes more palatable.
