Here is some data of our blog start from cakes and dessert
1. KUIH KERAS
Kuih Keras is traditional cake that used as wedding gifts guests attending the wedding. Kuih Keras made from rice flour,sugar,water,and oil. Kuih Keras is also meal in the evening as the food side or for tea break because it is crunchy and sweet. we should be careful when eat Kuih Keras because the content will be relay and messy. from the texture, we can see that Kuih keras is like small noodles. nowadays, people can also buy it everywhere in keddah if they want an instant Kuih keras.
so, if you wanna try at home, it is easy actually
Ingredients:
1 packet rice flour
2 cups of sugar
3 cups of water
oil to fry
how to make:
1.Sift the flour and mix with sugar
2.then add water, Stir well
3.Heat oil in a wok
4.Spoon the mixture into the cake mold Kuih keras(such as bread acu nets)
5.pour the batter in the pan, such as bread making long strip
6.When the color is golden brown, remove immediately and fold, Drain
7.Once cool, store cookies Kuih keras in an airtight container to prevent the caketo be stale or cold
i think i will try to make it by my self hahah but the point is i will post it in my blog website.
2nd cake = KUIH BAKAR
actually i have taste this cake and for whom doesnt like sweet or too sweet it will be one of alternative. Traditional Malay cake Kuih baka pandan, is most commonly available during the Ramadan period. Sweet, creamy and perfumed with pandan leave juices, this kuih or kueh, is the perfect dessert to round off your meal.
and here is how to make KUIH BAKAR
Ingredients:
1 cup sugar
2 cups all purpose flour + 1/2 tsp salt (mix)
2 1/4 cups of coconut milk
4 large eggs
2 tbsp of melted butter
1 tsp of pandan paste + 1 cup water (mix)
sesame seeds - as much as you want
Method:
1. Pre-heat oven to 325F. and greased a baking pan.
2. Beat the eggs, then add milk, butter and pandan paste mixture. Stir until well combined.
3. Pour into the flour + sugar mixture and use a whisk to mix the ingredients till smooth.
4. Grease the muffin pan.
5. Pour the mixture to fill 3/4 of the muffin pan. Sprinkle with sesame seeds.
6. Bake for 30 minutes or until the edges are golden brown and a skewer comes out clean.
7. Remove from the pan and serve warm or at room temperature.
Brass moulds are beautiful. And it distributes heat evenly. However, it has become quite impossible to acquire these lovely brass moulds today. They have been replaced by aluminium ones which not only look flimsy and cheap, are insubstantial in weight but are also rather rough around the edges. And they have a very peculiar finish. With a look like they have been given a coat of paint ....aluminium paint. I harbour a fear that they may be toxic
Kuih Keras is traditional cake that used as wedding gifts guests attending the wedding. Kuih Keras made from rice flour,sugar,water,and oil. Kuih Keras is also meal in the evening as the food side or for tea break because it is crunchy and sweet. we should be careful when eat Kuih Keras because the content will be relay and messy. from the texture, we can see that Kuih keras is like small noodles. nowadays, people can also buy it everywhere in keddah if they want an instant Kuih keras.
so, if you wanna try at home, it is easy actually
Ingredients:
1 packet rice flour
2 cups of sugar
3 cups of water
oil to fry
how to make:
1.Sift the flour and mix with sugar
2.then add water, Stir well
3.Heat oil in a wok
4.Spoon the mixture into the cake mold Kuih keras(such as bread acu nets)
5.pour the batter in the pan, such as bread making long strip
6.When the color is golden brown, remove immediately and fold, Drain
7.Once cool, store cookies Kuih keras in an airtight container to prevent the caketo be stale or cold
i think i will try to make it by my self hahah but the point is i will post it in my blog website.
2nd cake = KUIH BAKAR
actually i have taste this cake and for whom doesnt like sweet or too sweet it will be one of alternative. Traditional Malay cake Kuih baka pandan, is most commonly available during the Ramadan period. Sweet, creamy and perfumed with pandan leave juices, this kuih or kueh, is the perfect dessert to round off your meal.
and here is how to make KUIH BAKAR
Ingredients:
1 cup sugar
2 cups all purpose flour + 1/2 tsp salt (mix)
2 1/4 cups of coconut milk
4 large eggs
2 tbsp of melted butter
1 tsp of pandan paste + 1 cup water (mix)
sesame seeds - as much as you want
Method:
1. Pre-heat oven to 325F. and greased a baking pan.
2. Beat the eggs, then add milk, butter and pandan paste mixture. Stir until well combined.
3. Pour into the flour + sugar mixture and use a whisk to mix the ingredients till smooth.
4. Grease the muffin pan.
5. Pour the mixture to fill 3/4 of the muffin pan. Sprinkle with sesame seeds.
6. Bake for 30 minutes or until the edges are golden brown and a skewer comes out clean.
7. Remove from the pan and serve warm or at room temperature.
Brass moulds are beautiful. And it distributes heat evenly. However, it has become quite impossible to acquire these lovely brass moulds today. They have been replaced by aluminium ones which not only look flimsy and cheap, are insubstantial in weight but are also rather rough around the edges. And they have a very peculiar finish. With a look like they have been given a coat of paint ....aluminium paint. I harbour a fear that they may be toxic
3rd cake: Dangai
The materials required are glutinous rice flour, grated coconut to be the only white, salt and sugar to spread. To do this, ramaskan rice flour, grated young coconut and salt.
TRADITIONAL DANGAI KUIH
Ingredients:
3 pieces of coconut, young coconut should
1 package of glutinous rice flour (500gm)
* Dah confirm with SIL, I use 1kg 500gm packet ... not my first rinn flour should dangai
pinch of salt
2 tablespoons granulated sugar
for distribution
White sugar to taste
Sugar to taste
Ways:
1. Mix grated coconut, rice flour, pinch of salt and 2 tablespoons sugar.
2. Divide into 2 parts.
3. Press one portion into the pan I was dilengser little cooking oil.
4. Sprinkle white sugar and brown sugar to taste follow their tastes.
5. Pour half the batter and hit solid.
6. Bake in oven at 175 degrees Celsius until slightly golden brown. Burn did not need
a long time. So, always on the look out ye gentlemen ... Posted first until crisp
The materials required are glutinous rice flour, grated coconut to be the only white, salt and sugar to spread. To do this, ramaskan rice flour, grated young coconut and salt.
TRADITIONAL DANGAI KUIH
Ingredients:
3 pieces of coconut, young coconut should
1 package of glutinous rice flour (500gm)
* Dah confirm with SIL, I use 1kg 500gm packet ... not my first rinn flour should dangai
pinch of salt
2 tablespoons granulated sugar
for distribution
White sugar to taste
Sugar to taste
Ways:
1. Mix grated coconut, rice flour, pinch of salt and 2 tablespoons sugar.
2. Divide into 2 parts.
3. Press one portion into the pan I was dilengser little cooking oil.
4. Sprinkle white sugar and brown sugar to taste follow their tastes.
5. Pour half the batter and hit solid.
6. Bake in oven at 175 degrees Celsius until slightly golden brown. Burn did not need
a long time. So, always on the look out ye gentlemen ... Posted first until crisp
Fermented glutinous rice(tapai pulut)
Since the age-old, Malay stock with many food traditions that the identity of the Malay archipelago. One is fermented. Special lounge for it.
There are two types of rice wine in general, the Lounge Lounge Sweet and sticky rice. Glutinous rice wine is more popular than the Sweet Lounge.
preparation of fermented
Preparation of yeast is not complicated. Lounge is made from glutinous rice or sweet and a little yeast. Materials ratio is 1 / 2 pieces of the yeast with 1 kg of finely ground glutinous rice. Measures glutinous rice equal to the water using the same measure (cup).
'Tanak' rice to a boil. After cooking, let cool down before you up the rice with yeast until smooth and well blended.
Which have been packaged Lounge (rubber leaves or banana leaves) will be included in a large container and closed. Normally processed and fermented rice wine for two or three days. After that period the yeast will cook and then eat. Lounge that has been cooked to produce a very sweet water.Good to eat it cold with grated coconut.
material:
1 kilo of rice sticky rice [washed and toskan]
1 seed yeast [big money 50 cents] - [smash and ayakkan]
banana leaf or leaf sap or guava leaves the sea [there is only kat terengganu kot]
stick to the leaves sepitkan
500 ml of water to splatter / pour on pulut
ways:
1. Enter the sticky rice in a pot so that the sticky rice steamer and kukuskan up wap.
2. Remove the sticky rice and pour with water and gaulkan flat.
3. Then the original so steamed up wap again.
4. Remove the sticky rice and put in a tray [tray] and selerakkan pulut.
5. Let pulut really cool [within 2-3 hours] in a temperature chamber.
6. Sprinkle yeast rata2 who has diayakkan earlier.
7. Gaulkan flat and let sit.
8. Clean and lapkan leaves.
9. Clench pulut bebola for fish and enter the leaf.
10. Klipkan by a stick and insert in the former.
11. Save over 24 hours old tu new eat lah
Fermented sticky rice is a kind of traditional food in Malaysia is highly favored by residents of the East Coast of Peninsular Malaysia especially in Kelantan and Terengganu. Tapai pulut becomes mandatory when a celebration of food. For those who want Cuba to make your own fermented sticky rice
For yeast, a yeast mash until it becomes smooth. Filters. Get powdered yeast only.
When I really glutinous cool, sprinkle with powdered yeast had fermented glutinous rice in the upper and lower. Sprinkle with the average all rice. Use a spoon, do not also hands. Then enter into banana leaves or plastic containers. Close tightly and wrap in a thick cloth I could ... (I use the 3 pieces of towel). Put in a cupboard. I buh in the boiler room .. like usual. Wait for 2-3 days .. until it looks watery.
Glutinous rice wine is a traditional food in Malaysia and are very popular among the people of the east coast, especially in Terengganu, and Kelantan.
The main materials used to make fermented glutinous rice is, glutinous rice and yeast. Glutinous rice is first steamed and then mixed with yeast powder. Then, yeast is mixed with glutinous rice wrapped in special leaves and then fermented a few days to produce a sour taste.
In Terengganu, especially, fermented glutinous rice is often served at festive seasons.
Apart from glutinous rice wine, there is also a sweet rice wine.
Since the age-old, Malay stock with many food traditions that the identity of the Malay archipelago. One is fermented. Special lounge for it.
There are two types of rice wine in general, the Lounge Lounge Sweet and sticky rice. Glutinous rice wine is more popular than the Sweet Lounge.
preparation of fermented
Preparation of yeast is not complicated. Lounge is made from glutinous rice or sweet and a little yeast. Materials ratio is 1 / 2 pieces of the yeast with 1 kg of finely ground glutinous rice. Measures glutinous rice equal to the water using the same measure (cup).
'Tanak' rice to a boil. After cooking, let cool down before you up the rice with yeast until smooth and well blended.
Which have been packaged Lounge (rubber leaves or banana leaves) will be included in a large container and closed. Normally processed and fermented rice wine for two or three days. After that period the yeast will cook and then eat. Lounge that has been cooked to produce a very sweet water.Good to eat it cold with grated coconut.
material:
1 kilo of rice sticky rice [washed and toskan]
1 seed yeast [big money 50 cents] - [smash and ayakkan]
banana leaf or leaf sap or guava leaves the sea [there is only kat terengganu kot]
stick to the leaves sepitkan
500 ml of water to splatter / pour on pulut
ways:
1. Enter the sticky rice in a pot so that the sticky rice steamer and kukuskan up wap.
2. Remove the sticky rice and pour with water and gaulkan flat.
3. Then the original so steamed up wap again.
4. Remove the sticky rice and put in a tray [tray] and selerakkan pulut.
5. Let pulut really cool [within 2-3 hours] in a temperature chamber.
6. Sprinkle yeast rata2 who has diayakkan earlier.
7. Gaulkan flat and let sit.
8. Clean and lapkan leaves.
9. Clench pulut bebola for fish and enter the leaf.
10. Klipkan by a stick and insert in the former.
11. Save over 24 hours old tu new eat lah
Fermented sticky rice is a kind of traditional food in Malaysia is highly favored by residents of the East Coast of Peninsular Malaysia especially in Kelantan and Terengganu. Tapai pulut becomes mandatory when a celebration of food. For those who want Cuba to make your own fermented sticky rice
For yeast, a yeast mash until it becomes smooth. Filters. Get powdered yeast only.
When I really glutinous cool, sprinkle with powdered yeast had fermented glutinous rice in the upper and lower. Sprinkle with the average all rice. Use a spoon, do not also hands. Then enter into banana leaves or plastic containers. Close tightly and wrap in a thick cloth I could ... (I use the 3 pieces of towel). Put in a cupboard. I buh in the boiler room .. like usual. Wait for 2-3 days .. until it looks watery.
Glutinous rice wine is a traditional food in Malaysia and are very popular among the people of the east coast, especially in Terengganu, and Kelantan.
The main materials used to make fermented glutinous rice is, glutinous rice and yeast. Glutinous rice is first steamed and then mixed with yeast powder. Then, yeast is mixed with glutinous rice wrapped in special leaves and then fermented a few days to produce a sour taste.
In Terengganu, especially, fermented glutinous rice is often served at festive seasons.
Apart from glutinous rice wine, there is also a sweet rice wine.
SAGON
Kuih SAGON or kuih putu Java that was traditional in the name put forwardthis time,
Ingredients (8 persons and more)
• Coconut grated
• Rice flour to taste
• Sugar (went like)
Method:
1. Fry grated coconut in a pan without oil
2. Use a simple fire small.
3. When the coconut is almost dry and yellowish, to taste rice flour entry ...not too much ..
4. fry until just cooked and do not let too long later forfeited.
5. turn off heat and let cool coconut was instantly ...
6. In the former, enter the sugar and eaten with durian so-so ...
coconut halwa
Ingredients:
2 nuts
700 gm sugar
3 cups water (for cooking sugar)
1 teaspoon whiting
A little food coloring
Method:
Coconut finely sliced thinly and then cut in length.
Soak the coconut in lime water and make sure everything submerged in water.
After half an hour, remove and wash until clean. drain
Cook syrup until thick and divide into three parts.
Enter your choice of coloring into each part.
Cool and add coconut into the syrup overnight.
Drain the oil and cook the remaining contents of water immersion to more viscous sugar separately.
Put all the coconut and mix in water concentrates the sugar. Use a fork and lift.
Circular shape. Drying in the sun to dry. Cover with a thin white cloth during the drying
chicken scratch (CEKER AYAM)
Ingredients:
½ kg potatoes, peeled skin
1 teaspoon lime feed
300 grams sugar
enough water
Oil for frying
Preparation:
Clean the potatoes and very fine lengthwise.
Soak in lime water for an hour.
Drain until dry and fried. Remove and drain oil.
Take another saucepan, add sugar and water. Cook sugar until completely dissolved.
Enter potatoes fried in sugar. Mix well.
Quickly adopted and put into a round mold.
Press aloud to compress. Cool.
Once cool, store cookies Aquilaria in an airtight container to prevent the cake to be stale or cold.
cakar ayam
Halwa kelapa
sagon
Kuih SAGON or kuih putu Java that was traditional in the name put forwardthis time,
Ingredients (8 persons and more)
• Coconut grated
• Rice flour to taste
• Sugar (went like)
Method:
1. Fry grated coconut in a pan without oil
2. Use a simple fire small.
3. When the coconut is almost dry and yellowish, to taste rice flour entry ...not too much ..
4. fry until just cooked and do not let too long later forfeited.
5. turn off heat and let cool coconut was instantly ...
6. In the former, enter the sugar and eaten with durian so-so ...
coconut halwa
Ingredients:
2 nuts
700 gm sugar
3 cups water (for cooking sugar)
1 teaspoon whiting
A little food coloring
Method:
Coconut finely sliced thinly and then cut in length.
Soak the coconut in lime water and make sure everything submerged in water.
After half an hour, remove and wash until clean. drain
Cook syrup until thick and divide into three parts.
Enter your choice of coloring into each part.
Cool and add coconut into the syrup overnight.
Drain the oil and cook the remaining contents of water immersion to more viscous sugar separately.
Put all the coconut and mix in water concentrates the sugar. Use a fork and lift.
Circular shape. Drying in the sun to dry. Cover with a thin white cloth during the drying
chicken scratch (CEKER AYAM)
Ingredients:
½ kg potatoes, peeled skin
1 teaspoon lime feed
300 grams sugar
enough water
Oil for frying
Preparation:
Clean the potatoes and very fine lengthwise.
Soak in lime water for an hour.
Drain until dry and fried. Remove and drain oil.
Take another saucepan, add sugar and water. Cook sugar until completely dissolved.
Enter potatoes fried in sugar. Mix well.
Quickly adopted and put into a round mold.
Press aloud to compress. Cool.
Once cool, store cookies Aquilaria in an airtight container to prevent the cake to be stale or cold.
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