how to make kuih bangkit

kuih org dulu2.. kalau betul caranya, memang menjadi dan sedap, cair di mulut walaupun tanpa majerin dan bahan penaik. cost nya pun murah saja..

Bahan-bahan ( +- 100 biji )

* 3 cawan rata tepung ubi (+-300g)
* 1/2 cawan tepung gandum(+-50g)
* 1 cawan atau lebih pati santan dari sebiji kelapa(tak campur air)
* 1 cawan rata gula ising(+-130g) – ( yg ni utk manis sedang2. kalau nk manis btol gunalah gula halus/gula kisar)
* 2 biji kuning telur grade B
* sehelai daun pandan disiat & disimpul
* sedikit bijan utk hiasan

Cara-cara

1. campur kedua2 jnis tepung lalu digoreng tanpa minyak(sangrai) dlm kuali hingga ringan. lpastu ayak dan sejukkan.
2. masak santan bersama daun pandan hingga mendidih – ketepikan.
3. ayak gula ke dalam mangkuk. campur kan telur lalu dikacau hingga sebati. mula2 memang sukar.. lps tu ok. kacau dgn pemukul telur manual jer hingga sebati.tp, kalau dienjut hingga kembang lagi baik hasilnya.
4. gaul tepung bersama telur rata2, tambah santan sedikit2 sambil diuli hingga menjadi doh. kuihni kena banyak uli. uli dgn tapak tangan macam uli doh roti canai. x mainlah lembut2.. agak2 doh tu boleh di canai ok lah tu. santan x smestinya habis digunakan yer..
5. ambil seketul doh, gelek dgn penggelek antara dua helai plastik. celup acuan dlm tepung sebelum menerap kuih. susun atas loyang yg telah dilenser dgn majerin dan ditabur sedikit tepung. setiap kali nk canai & gelek doh kena diuli lagi spaya kuih jd rangup.
6. sapu dengan nipis ditengah2 atas kuih dgn putih telur lalu ditabur sedikit bijan. puth telur brtujuan utk lekatkn bijan saja, jgn sapu berlebihan, takut serap pd doh yg akn mnyebabkan biskut jd keras.
7. bakar dlm oven yg telah dipanaskan terlebih dulu dgn suhu +- 160c selama 30 mnt atau hingga masak. ikutlah kepanasan oven masing2 yer..

 

how to make kuih badak berendam

BADAK BERENDAM

Ingredients :

The skin :

200 g glutinous rice flour (tepung pulut)
Enough water to make a soft dough
a bit of salt
1/4 teaspoon screwpine leaves juice

The Gravy :

1 1/2 cup thick coconut milk (from 1 1/2 coconut)
* I added a bit of salt

The filling :

1/2 coconut ~ grated
1/2 cup water
1/2 cup brown sugar
1 piece palm sugar
2 screwpine leaves ~ knotted

Method :

1. Prepare the steamer.
2. To prepare the filling : Place all ingredients in a pot and cook till thickens. Remove from heat and leave to cool.
3. To prepare the skin : Place the glutinous flour in a bowl. Make a hole in the middle and pour the screwpine leaves juice and enough water mixed with salt. Mix together to form soft and smooth dough.
4. Roll into small balls and flatten it. Place a bit of filling and cover.
5. Arrange the prepared dough with filling onto a banana leave on the steamer. I put them in a pyrex bowl.
6. Pour the gravy and steam for 20 – 30 minutes.

 

how to make kuih lompang

This is steamed rice cakes with grated coconut topping. For better and more interesting presentation, gula melaka or coloring can be added to the batter mixture.

Ingredients:

140 gm rice flour
1 heaped tbsp tapioca flour
285 gm coarse sugar
1/2 tsp potassium carbonate & sodium bi-carbonate solution
1/2 tsp pandan paste
green coloring
18 fl oz/485ml water
455 gm coarsely grated coconut, mixed with a pinch of table salt

Method:

Mix the rice and tapioca flour in 3 fl oz/75 ml water. Stir well.

Boil sugar with 15 fl oz/425 ml water until sugar dissolves.

Pour the syrup gradually through a strainer into the flour mixture, stirring all the time.

Add in potassium carbonate & sodium bi-carbonate solution(kan sui) and the pandan paste , mix well, add green coloring to enhanse the green.

Place small chinese tea cups in a steamer over rapidly boiling water to heat for 5 minutes.

Fill cups with flour mixture and steam for 10 minutes.

Remove cups and allow cakes to cool for about 20 minutes before removing with a blunt knife.

Top the cake with the grated coconut.

 

how to make kuih cek mek molek

Ingredients:
2 c mashed sweet potato
1 c flour
sugar (for the filling)
oil (to grease your hand and to fry :P)

Method:
1. Just add flour to the mashed sweet potato and mix well. You know it’s done when it can be shaped.
2. It will still be slightly sticky so you need to grease your hand (I use cooking oil but u can also use shortening, mergerine, butter etc)<—-this tip was brought to u by Izan's mom *thank you mak cik! :D*
3. Shape the dough into 1 1/2 inches balls and flatten it on your palm.
4. Then add about 1/2 tbs sugar (put according to your liking) on the flatten dough. Meet both ends and it will turn into oblong shape and if it doesn't just make it until it becomes oblong! *sorry I'm a bit bossy there*
5. Heat about 3/4 c oil in the wok and fry until it turns golden brown 🙂

Tips and tricks:
1. After going through all the recipes on the net, one thing I saw that all the recipes have incommon is that the ratio of mashed sweet potato and flour is 2:1. So for example, if you have 1 cup sweet potato, use 1/2 c flour. I wouldn't recommend you to use more or less because of the above mentioned experiences T_T
2. Grease you hand after you're done with the dough and before you start shaping it. I should say this tip is the most essential of all. Again, I am so thankful to Izan for sharing this tip. Or else I will forever and ever left with "cek mek molek gone wrong" 😦
3. Make sure the sugar in the centre is well-covered or else it will leak and burn when u fry the cek mek molek

There you go. Delicious cek mek molek ready to eat! This kuih may look simple I mean you just have to mash the potato-throw in flour-mix,mix,mix-put in sugar-fry. But you will be surprise to know it can sometimes turn out terribly horrible *that's mean* when you don't know for example when to stop kneading, how much sugar should you place on the center. But fret not, these tips and tricks I've given you will sure help you a lot!

 

how to make kuih lompat tikam

ingredients

A – GREEN LAYER:

1) 125gm rice flour

2) 1325ml coconut milk or fresh milk

3) 125ml juices pandan leaves

4) 1/4 salt

5) 1 alkaline water (optional)

B – WHITE LAYER:*

1) 50gm rice flour

2) 1200ml coconut milk or fresh milk

3) 1/4 salt

4) 1/2 alkaline water (optional)

Topping with syrup:

1) 500gm Palm sugar

2) 1 pandan leaf

3) 2 cups of water

method

1) Blend all ingredients in blender until smooth. Sieve.

2) Cook with low fire and continuously stir until batter cooked and thick.

3) Pour cooked batter inside small containers or any desire moulds. Put aside to cool.

4) keep inside fridge and serve cold.

WHITE LAYER SAME METHOD AS GREEN LAYER*

 

how to make milk samprit

Here are the ingredients:

1 can on sweetened condensed milk (12 oz I think). Original recipe called for Nespray powdered milk

2 stick of unsalted butter

1 cup confectioners sugar (you could use 1 1/2 cups if you like it sweeter)
3 cups flour

1 cup cornstarch

1 tablespoon essence vanilla
1 egg yolk

This recipe yield lots of cookies. I did not count. But I was feeling weak the next day because too long standing in the kitchen.

Method:

In a big bowl, cream butter and sugar.

Then add 1 egg yolk. Cream it more.

Add milk and cream it smooth.

Beat with vanilla well.

I use the pressed cookie cutter as shown in the picture above.

Pressed one straight line on baking sheet. Use knead flour cutter to cut about 2 inches in length.
Bake in the oven for about 10 to 12 minutes on 350F degree. Do watch the cookies so that it will not get too brown.

One of the batch, I fill in with m&m and then cover it with another layer of the cookie dough. Then I cut it 2 inches long as shown in the picture below.

Let the cookies cool completely before storing it in air tight container. This cookies can last for months.

I must say my darling love this cookies so much that he ate 20 pieces already. So I have to hide the rest of the cookies or else it won’t make it till Raya day.

 

how to make honey cornflakes

Ingredients :
40g butter
1 tbsp sugar [omitted sugar and replaced with honey]
1 tbsp honey
2 cups corn flakes
1/2 cup nuts (optional)
Raisins (optional)

Method :
1. Melt butter over low heat. [I helped her melt it in the microwave, on high just for a few seconds will do. Do not let it bubble.]
2. Add in sugar and honey, stir till sugar is dissolved.
3. Add in corn flakes, nuts or raisins and mix well.
4. Spoon into small paper cups and bake at 180 degrees for 10 mins.

 

how to make tat nenas or pineapple tart

Hello!! Its time for the best kuih raya recipe in town! What else if not Tat Nenas or Pineapple Tart. This resepi kuih raya is devided into two parts, one for making the jam, and two for making the pastry. If you have a different version of resepi tat nenas, do drop it in the comments section ok? Good luck!! 🙂

kuih tat nenas gulung

PINEAPPLE TART GULUNG
INGREDIENTS:
Makes about 150 tarts

Pineapple jam:
2 medium-size pineapples, grated
300g sugar
Some cinnamon and star arise (optional)

METHOD:
1. Cook grated pineapple in a pot with sugar for about 1 hour, stirring occasionally.
2. Cook until the pineapple jam starts to leave the sides of the pot. Remove from stove and set aside to cool.
3. Roll jam into small balls, as shown in Pic. 1.

Tart pastry:
300g butter
130g margarine
100g icing sugar
80g milk powder
1 egg
600g cake/superfine flour
30g custard powder

METHOD:
1. Preheat oven at 170-180 deg C.
2. Cream butter and margarine in a large mixing bowl until light and fluffy.
3. Add egg and beat well.
4. Sift icing sugar, milk powder, flour and custard powder into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough.

For pineapple rolls:
1. Place some pastry dough into mould. Using your thumbs, pipe dough of about 5cm in length. Place a jam ball on it and roll the pastry up to enclose the jam (Pic. 5).
2. Brush tarts with egg wash. Bake in a greased, lined baking tin (Pic. 6) for 20 minutes, or until golden brown.
3. Cool the tarts on wire rack.

NOTES:
1. Amount of sugar is for guidance only. Please adjust this amount according to size and sweetness of your pineapples.
2. For the preparation of pineapple jam, what I did was cook the jam a day before I wanted to make the tarts. Set the jam aside to cool and then refrigerated the jam overnight. I found the jam was much easier to handle and roll (not too sticky) the next day

 

how to make kuih siput

Yes, it is time to start baking and cooking some of those delicious Raya cookies and cakes. To begin with, I am frying this kuih siput (shell shape snack). Growing up, I never miss having this spicy, curry and oniony flavor of this snack during Raya season. As I am kneading the dough, I was thinking about mom. Mom used to knead the dough and I will do the shell shaping. As I am shaping this cracker, I keep thinking mom’s advice. She will make sure that I shape the siput small, thinly and all in even shape. Unlike me, Mom was always particular about her food presentation.
As you can see from the picture above, I do not have the shape as thinner, smaller or in even size as Mom thought me. After frying and this cracker is cooling down, I realize that the thicker kuih siput is too doughy. That means it will not stay fresh for a long time in container.
I will definitely make another batch and the next time it will be thinner and hopefully in even size.
The ingredients for this kuih is perfect. I will not change a bit.

Ingredients:
1 1/2 cups all purpose flour
1 tablespoon sugar
1/6 teaspoon salt
1 tablespoon finely chopped fresh curry leaves
2 tablespoon ground fried onion ( I am using the ready to use fried onion that I bought from the Asian store)
1 tablespoon thick coconut milk ( I am using Coco King brand)
1 egg
1 tablespoon butter
Olive oil or any cooking oil for deep frying.

Method:
In a bowl add flour, sugar, salt, chopped curry leaves, ground fried onion.
Mix this dry ingredients well.
Add butter. Crumble it into the flour.
Add 1 egg and start kneading.
Add coconut milk and knead.
If your dough is still sticky, add half teaspoon flour.
Let the dough rest for 10 minutes.
Using the siput mould, start shaping the siput by taking a small pinch of the dough.
Press it on the board and roll it out.
This dough is not sticking to the mould.
Deep fry this kuih siput until golden brown.
Let it cool completely before storing.
This kuih siput is addictive. You will want to keep eating it until they are gone. 🙂

 

how to make almond london

almond london is the famous kuih raya.every house must have this kuih for served when eid-fitri.so i want to shared how to make almond london.

THE INGREDIENT

250gm butter
1 cup of custor sugar
1 egg
1/2 tea spoon esen vanilla
3 cup of wheat flour
1/2 cup of corn flour
1/2 cup of baking powder
toasted almond
cook chocolate

HOW TO MAKE IT

1. blend sugar and butter become well
2. put egg and esen vanilla than mix
3. put all the flour and mix the flour
4. take a dough as big as thumb and flat
5. put the almond in the dough
6. bake the dough in 180 C until it was already
7. let it cold and dip in melt chocolate
8. cold it first before putting in tupperware