Kole kacang

KOLEH KACANG-

 loyang 10x10x2 inciSumber: Kelas Chef Asma

BAHAN2(A)

400gram gula merah

100gram gula halus

300ml air

1 helai daun pandan

BAHAN(B)

300gram tepung kacang hijau

1tsp garam

400ml santan pekat

1300ml air

Cara2:

1. Masak bahan2 (A) sehingga mendidih hingga gula hancur, tapiskan menjadi 500ml ( jgn sampai air gula pekat)2. Satukan bahan (B), kacau hingga sebati tapiskan dalam kuali.3. Masukkna bahan (A) ke dalam bancuhan (B), kacau diatas api sederhana besar sehingga pekat dan tak melekat di periuk.jgn terlebih pekat sgt nanti jadi kuih plastik(Masukkan 1 ½ tbsp minyak supaya berkilat)4. Bila masak tuang kedalam loyang yang telah dilapik kertas & disapu marjerin.5. Tabur tahi minyak ketika adunan masih panas supaya tahi minyak melekat di atasnya.

TAHI MINYAK & CARA2NYA

300ml santan pekat + 1/8tsp garam(dimasak dengan api perlahan hingga menjadi tahi minyak & warna kekuningan, tapis supaya tahi minyak tidak hitam & tabur di atas kertas).*minyaknya jangan dibuang, guna 11/2 tbsp masuk ke dalam adunan supaya berkilat **Yatie masak adunan kuih koleh kacang selama 40 minit guna api sederhana je. Sentiasalah di kacau supaya adunan tak bergentel Bila dah siap, tutupkan api dan tuangkan dlm loyang yg telah di gris dngn minyak/marjerin. Taburkan tahi minyak ketika masih panas lagi.

Pineapple tart

B8NGKA AMBON..AMBON HONEY COMB

KUIH BINGKA AMBON (KUE BIKA AMBON; AMBON HONEYCOMB CAKE)
Source: Adapted from The Best of Singapore Cooking
(Recipe for 8 pieces)

85 g sago or tapioca starch
¼ tsp salt
½ tsp instant yeast
145 g eggs
170 g undiluted freshly squeezed coconut milk
85 g sugar
20 g young, light green pandan leaves

ImageMy recipe is different from other kueh ambon recipes in three ways: it doesn't use a starter dough; it has much less yeast; and the coconut milk is hot rather than at room temperature when it's added to the batter. The extra heat speeds up the fermentation, so there's no need for a starter dough or huge amount of yeast.

Thoroughly mix tapioca starch, salt and dry yeast. Add eggs and whisk till smooth.

Stir coconut milk with sugar over medium heat till slightly hotter than hand-hot, i.e. pot is too hot to hold but not too hot to touch.

Stir batter and, at the same time, slowly pour coconut milk into batter.

Wash pandan leaves and cut into small pieces. Pound finely and strain to yield 1 tsp pandan juice. Discard pulp. Add juice to batter. Mix thoroughly. Set aside, covered, till batter is full of small bubbles, 2½-3 hours if you're in the tropics. Loosen starch in bottom of bowl and stir till just evenly mixed.

Preheat oven to 160°C with only bottom heat turned on. Oven should be ready at the same time as batter. Line 15 x 15 x 5 cm cake pan with 25 x 25 cm parchment paper.

Pour batter into cake pan. Bake in bottom of oven till batter doesn't jiggle when shaken, about 35 minutes. Increase temperature to 180°C. Turn on top heat. Move cake to middle of oven. Continue baking till golden brown, another 15 minutes or so. Remove from oven. Unmould by lifting parchment paper. Leave cake on wire rack till cold. Cut into 8 pieces and serve.

Biskut y

Kelas Roti presint 9..

MY STEPS N SUCCESS BEGINS HERE