HANDICRAFT: Cake 'layer of rice'

Cake 'layer of rice'

Cake 'layer of rice'

 Material:

250 grams of granulated sugar
1250 ml thick coconut milk
300 grams of rice flour
25 grams of flour hunkwee
half a teaspoon of vanilla
half a teaspoon of salt
pink food coloring
25 ml of water leaves suji from 20 leaves 5 ​​suji and pandanus leaves are crushed

 How to make:

• Mix the sugar and half the coconut milk and mix well. Enter the rice flour, flour hunkwee, vanilla, and salt, stirring until blended. Pour remaining coconut milk, stirring frequently.

• The dough into 2 parts. Each part is mixed with pink and green dye, and mix well.

• Preheat the steamer. Basting with pan size 20 x 20 cm with oil. Heat the pan in the steamer for 5 minutes, then remove from heat. Pour the red dough, steamed for 10 minutes. Pour batter green again and steam again for 10 minutes. and so on until the dough runs out. Then steamed again all after 15 minutes and then removed.

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Cake 'eye wheels'

Cake 'eye wheels'

Cake 'eye wheels'

 Material:

 
1 kg of cassava, grated, mashed
Half a coconut, grated
175 grams of granulated sugar
Half a teaspoon of salt
Half a teaspoon of vanilla
Red and green food coloring
6 pieces of plantain
Half a coconut, grated
Taste banana leaves for wrapping

 How to make:

• Mix grated cassava, grated coconut, sugar, salt and vanilla and mix well.

• For cassava into 2 parts. Were each given a red and green dye.

• Prepare a banana leaf. Cassava dough put some red in color, then trimmed. then by his side most of the green dough, then trimmed up into strips lengthwise with two colors, then put a banana on it.

• Roll the dough green, then red dough. Pinned at both ends by a stick. repeat for remaining batter.

• Preheat the steamer, and steam for 30 minutes until cooked. Then remove and let cool, cut into pieces according to taste.

• Serve with grated coconut.

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Bugis Mambo Sauce Durian

Bugis mambo sauce durian

bugis mambo sauce durian

Material:

1 tablespoon corn starch

400 ml coconut milk
350 grams glutinous rice flour
30 ml of water suji
food coloring to your liking

To content:
A young coconut, grated

50 grams sugar
150 grams of brown sugar
half a teaspoon of salt
half a teaspoon of vanilla
2 tablespoons rice flour

For durian sauce:

500 ml coconut milk
100 grams of brown sugar, finely sliced
50 grams sugar
2 pieces of pandan leaf
2 tablespoons cornstarch
2 tablespoons water
100 grams of durian fruit flesh

How to make:

• Make filling: cook all ingredients except rice flour over low heat until cooked. Enter the glutinous rice flour, and stir until blended. Lift, then set aside.

• Cook corn starch and 100 ml coconut milk until thick and set aside. Mix glutinous rice flour, corn starch liquid, and 300 ml coconut milk, stirring, stirring to prevent sticking.

• The dough into 3 parts, each part are colored red, green (water suji) and 1 part remains white.

• Take 1 tablespoon of dough, give 1 teaspoon of dough content, then round it off. Do until the dough runs out.

• Boiled water to the boil. Enter the dots before, and cook until bubbles are floating. Remove and set aside.

• For durian sauce: cook all ingredients over low heat until thickened. lift, strain.

• Serve 'Buginese' in banana leaf with flush durian sauce.

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