kuih tepung bungkus

Tepung bungkus

Ingredients: 

Packing materials: 
1 3/4 cup rice flour 
2 cups coconut milk 
4 3/4 cup water 


The means of making them: 
1) Put all ingredients in a container. Mix well. 
2) Dah well, filter insert a pot of dough. Perched on a slow fire. 
3) Stir constantly so not lumpy. When you're strong, may be closed fire. Put aside. 

* Want to know she's cooking up yet, rasala, if it's too raw not be closed fire. Importantly, this blend of thick and very convenient for me mash the banana leaf. 


Coconut essence: 
Third oil 
Enough sugar 
1 tablespoon granulated sugar 
Pinch of salt 


The means of making them: 

1) Combine all ingredients in a pan. Stir well. Perched on a low heat.When all the ingredients well and core've got really hot, may be off the fire. 
8 It may be added a little water to prevent sticking on the pan many fillings. If the water park, the fun, .. When water and dried, Okla. core that's done, .. That water to moisten oil only, not great. 


Wrapping the core: 
12 tablespoons glutinous rice flour 
A little salt 
Adequate water 

The means of making them: 


1) Add salt and water into the glutinous rice flour. Slight water enter. Mix well until dough so the dough. Then edging park. 

Take a banana leaf on fire layur adequately before use. 

Ways the core wrap. (Mix the filling and glutinous rice flour dough) 
        

                                             

Step 1: Take a little flour glutinous rice flour dough, make a round.

Step 2: Flatten dough was last circle

Step 3: Take some coconut essence, place the flour in the middle of last

Step 4: Circle of dough. Make sure that the core does not drop out.

Ways want to wrap:

Step 1: Take A material that has been cooked earlier, spread on a banana leaf that has been smoked.

Step 2: Place the filling was wrapped with glutinous rice flour.

Step 3: Close the essence of substance A.

Step 4: Mould banana leaf on the left and right so that a flat material and fully cover the core.

Step 5: Fold the banana leaves right and left, and finally fold the left and right ends

Ok when've finished packing, may be steamed 10-15 minutes.Completed already, .. Cool, may be served, ..

Quite fussy him. But delicious, .. Have a try. Tata bridge tutuuuu

kuih sagu

                                                                                             Kuih sagu

Ingredients (4-5 people)

1 cup sago
2 cups water
1/2 cup sugar
Coconut and a pinch of salt - mixed
Little red dye (other colors shall)

Ways

1.    Clean consolation.

2.    Heat water and sugar until dissolved.

3.    Enter the sago and stir until thick.

4.    Red food color and mix until uniform.

5.    Pour into a container and refrigerate. Then cut and mixed with grated coconut.

ketupat palas

                                                    Ketupat palas

Palas leaves  
 

2 kilo glutinous 
3 coconuts - taken buy 1 kilo of milk or milk immediately 
Salt and sugar to taste. 

Way 
Glutinous rice soaked overnight.Can also be used to soak the morning and the afternoon.Steamed glutinous rice only. 're Cooked, lift. Sticky rice with coconut milk, mix well. Stir well. Coconut milk has been incorporated with sugar and salt first. 

Wrap sticky rice in palm leaves to finish. Prepare a pot. Bottom layer placed palm leaves residues that are not needed anymore. The aim is to prevent the rice cake from being burnt.Put ketupat Palas on it. Add the water. Be sure to pour water up to half of the high rhombus.Boil until the water becomes dry rice cake. Ready to be served 

ketupat sotong

                                                               Ketupat sotong

 Squids rice cake recipe .. 
Ingredients: 
1 kg squid (savory egg-laying) 
250 gm glutinous 
250 gm of thick coconut milk 
250 gm of brown sugar 
salt to taste 
2 pandan leaves 
1/2 cup water 

How to make: 

1. Clean the squid. Enter the glutinous. Combine the head to the body with skewers. 
2. Cook sugar with water and filter. 
3. Enter brown sugar that has been filtered into the coconut milk. 
4. Enter a little salt and pandan leaves. 
5. Add squid to the earlier material. Cook squid until it is bloated

putu halba

                                                                                             Putu halba

materials 

2 cups tapioca - ready finely grated and squeezed dry up the water, let crumble 
1 teaspoon fenugreek 
brown sugar (nnisang) - finely clipped 
coconut-laced little salt 

the means 

1.Mix grated tapioca with fenugreek 
2.Add last tapioca into a small plate (mold) - use a teapot lid tu pn hand washing can 
3.put little nisang 
4.Sprinkle little tapioca on nnisang be closed and press slightly so that compressed 
5.put gauze (Maslin) sweet dish. 
6.Invert plate on it so cakes remain on the fabric. 
7.Lift and enter into the steamer. 
8.Repeated until exhausted 
9.When cooking, use a cloth to lift the cakes. 

Ready-to-eat coconut together earlier. 

lompat tikam

                                                                                       Lompat  tikam

. INGREDIENTS: 
A. For Sira 
Sugar 1Cawan 
1Cawan Sugar Sugar 
2 cups water 
1 pandan leaves (shredded-peel) 

B. For the green layer 
1 cup rice flour 
1 tablespoon Cornstarch 
3 cups of liquid santn 
1/2 cup of Pandan Juice 
little green dye 
1 teaspoon lime water 
1/2 teaspoon salt 

C. For the white layer 
1 1/2 cups Rice Flour 
1 tablespoon Cornstarch 
4 cups of coconut milk 
1 teaspoon salt 

ways: 
1. To make sira, input all ingredients in a saucepan and bring to boil, after the filter and let to cool. 
2. To make hijua layer, the heat and rub the oil on the steamer tray.then heat the pan over the fire for a while. 
3. Input all ingredients in the bowl it, and stir until well blended and strained. 
4. Input into the pan and steam for 15 minutes. 
5. after completion layer scratch the surface a little white layer cake to stick. 
6. to make a white layer, input all the ingredients into a bowl, stir well. 
7. Pour the batter over the green layer of heat and steam for 15 minutes. 
8. after completion, remove from the steamer, let cool and kemudiankan be served with steamed glutinous sira red and pink.