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Friday, June 1, 2012

Bingka Ambon

 My first attempt in making this kuih was successful.... I defined it successful because the expected honeycomb texture was very obvious whether through vertical or horizontal cross cut section! In term of taste... well will depend on individual taste bud... the kafir lime fragrant is quite dominant and will not attract small kids (at least mine) but probably more for those who traditionally been eating this. Need to add more sugar.... a bit bland. Texture is soft & chewy which I don't mind.
 I used takoyaki mold because I don't have the original mold which is bigger & deeper holes. I imagined the texture will be more beautiful with the proper mold.

By: Roz@HomeKreation
Source: Ayu@curlybabesatisfaction (ex Majalah Sedap)
Source II:  Faeez
Resepi di taip semula untuk mudah rujuk sendiri
Makes >100 small pieces
INGREDIENTS:
100g Plain Flour*
125ml Water*
1 packet Instant Yeast*
(* mix & leave to ferment for 15 min) 
300 ml Coconut Milk
½ tsp Pandan Paste
15 Kafir Lime Leaves - torn
2 Lemon Grass crushed
- I skipped
2 Pandan Leaves
1 tsp Salt
300g Sugar
(recommend to increase)
225g Tapioca Flour
25g Glutinous Rice Flour

7 Eggs

METHOD:
1. Combine coconut milk, tumeric powder, kafir leaves, lemongrass, pandan leaves, salt & sugar in a pot & cook, stirring continuously, until mixture boils. 
Remove from fire & strain mixture - set aside 450ml.
 

2. Combine tapioca, glutinous rice flour & yeast mixture using whisk.
Add in warm coconut mixture in several additions.

Continue mixing for about 15 minutes.
Leave mixture aside for 2 hours.
 

3. Heat up mold on a stove using low fire & oil well.
Pour mixture into the mould until 3/4 full (stir mixture thoroughly before pouring).
Cover the mould once little holes start to form on the surface of the bingka until cooked.
Remove bingka from mould & repeat process.


horizontal cross cut look

BAHASA MALAYSIA VERSION
Wow... teruja nya Along dgn hasil yg pertama kali mencuba.... cantik lubang2 nya walaupun Along hanya menggunakan acuan takoyaki & saiz yg sangat kecil. TQ Ayu share resipi yg sangat terbaik dan juga Faeez yg menginspirasi semula semanagat Along. Memang dah masuk list dari awal lagi tapi semangat tetiba tertiup semula setelah sekian lama... 

Along buat separuh dari adunan di bawah ni.

Mula2 tu ingatkan tak jadi sebab selepas 2 jam, adunan tak mengembang pun tapi alhamdulillah, cantik naik apabila di masak.

Source: Ayu@curlybabesatisfaction (ex Majalah Sedap)
Source II:  Faeez
Resepi di taip semula untuk mudah rujuk sendiri
Bilangan: >100 biji kecil
BAHAN:
100g Tepung Gandum*
125 ml Air*
1 bungkus Yis Segera*
(* campur & biar 15min) 
300ml Santan
½ st Pes Pandan
(resipi asal letak serbuk kunyit) 
15 helai Daun Limau Purut - dicarik-carik
2 batang Serai - dititik (Along tak bubuh) 
2 helai Daun Pandan
1 st Garam
300g Gula Pasir
(pd pendapat Along kena tambah lagi) 
225g Tepung Sagu (Along guna Tpg Ubikayu) 
25g Tepung Pulut
7 biji Telur

CARA2:
1. Rebus santan, serbuk kunyit, daun limau, serai, daun pandan, garam dan gula pasir sambil dikacau sehingga mendidih.
Tapis dan sukat sehingga 450ml.
 
2. Campurkan tepung sagu, tepung pulut dan bahan yis dgn mixer.
Masukkan telur satu persatu sambil di pukul perlahan sehingga rata.
Masukkan rebusan santan suam sedikit demi sedikit sambil dipukul perlahan dengan mixer selama 15 minit.
Biarkan selama 2 jam.
 
3. Panaskan acuan kuih lumpur & di minyakkan.
Kacau adunan yg mengembang tadi sebelum di masak supaya tidak terlalu banyak buih.
Tuangkan adunan sehingga 3/4 penuh & masak dgn api kecil (kuih akan mengembang penuh apabila masak).
Biarkan sehingga kelihatan berlubang-lubang.
Tutup dan biarkan sehingga masak.

10 comments:

  1. salam along
    lubang2 tu yg buat cantik ..mesti sedap..zila x pernah try lg nie..keep resepi la..:)

    ReplyDelete
  2. rajinnya kamu buat..tapi berbaloi jika sedap.
    Happy belated birthday Liyana..comelnya dia sekarang
    anak kamu balik bercuti ker?

    ReplyDelete
  3. faa agak kompius..mcm mne rasa kuih manis + daun limau purut ye?hihi..

    ReplyDelete
  4. Salam Along, k.gee dh lama teringin nk buat kuih ni...suka tengok teksturnya yg bersarang2 tu, cantek... gerenti sedap ni kan...

    ReplyDelete
  5. as salama along kk ana dah 4 kali cuba dri resepi indonesia tapi semua nya hampa mungkin kk nan pakai acuan 4 segi besar ke?along ada teknik yg spacel ke nak buat kuih ni?ajarkan lah ya tq

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  6. salam along....chantik dah tuh texture dia...teringin nak buat tapi takut tak dak sapa makan..my kids pun tak brapa gemar bau daun limau purut!

    ReplyDelete
  7. Salam. Kak Alongroz, terima kasih atas ucapan dan doamua. Suka sangat..

    Mana ada rahsia, hadiah tu Nur dah terima iaitu menunaikan umrah.. Nur dah add akak kat fb.. K take care..

    ReplyDelete
  8. Assalam Along,
    tudia bingka ambon dah sampai ke miri..
    thanks along sudi cuba..guna acuan takoyaki pun boleh ya...would like to link this post to mine ya along..for those yang nak gunakan acuan takoyaki pula..

    ReplyDelete
  9. Along,
    Hmmm... binka ambon hijau, colour kegemaran Faeez. Cantik texturenya eh... Faeez memang puas hatilah dgn resepini.....

    ReplyDelete
  10. Zila Norazila,
    Wsalam. Silakn cuba, no problem.

    KakInaKL,
    Wsalam. TQ wish Liana. Ya, AlongRiz balik cuti 3 bln, sempatlah raya kat Msia thn ni.

    Faa,
    Takda rasa daun limau pun, cuma bau jer... sedap, kena cuba baru tau.

    Gee,
    Wsalam. Along pun dah lama simpan respi ni semenjak Ayu tayangkan dulu. Alhamdulillah, dapat juga mencuba & hasil nya amat memuaskan.

    Dapur Usang,
    Cuba lah resepi ni pula, ikut jer step-by-step tu pasti jadi, insyaallah sebab yg lain cuba resepi ni pun jadi cantik - cuba lihat link yg Along sediakan tu.

    MokWo,
    Wsalam. Boleh cuba buat separuh adunan macam Along buat tu, tak lah banyak sangat nak habiskan.

    Nur-nba,
    Ooooo... alhamdulillah. Best nya adiah tu.

    Ayu,
    Wsalam. hehee... dapt gak org Miri merasa bika Ambun. TQ Ayu sudi link post Along.

    Faeez,
    Along saja bubuh pes pandan sbb Along suka aroma nya. Mmg best resepi ni, baik-hati betul penyumbang nya & tq Ayu sudi share dgn kita semua.

    ReplyDelete

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