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Monday, January 21, 2019

Bingka Tepung Pulut (Glutinous Rice Bingka)

 Malay bingka (wet traditional cakes) range from sweet to savoury with countless varieties. This is one of my favourites with unique taste and bouncy texture (I must mention that my favourite part is the crispy crust). The aroma from glutinous rice filled up my whole kitchen while it was being baked that tickled everybody's tummy in the house.... LOL. Serve it for morning or evening tea.

By: Roz@HomeKreation
Yields: 8" square
INGREDIENTS:
56g Unsalted Butter - melted
1 cup Sugar
2 Eggs
1 tsp Vanilla Essence
226g Glutinous Rice Flour
1 tsp Baking Powder
170g Evaporated Milk
200g Coconut Milk

METHOD:
1. Hand whisk butter & sugar until smooth.
Add in egg + VE + flour + BP + milk + coconut milk - mix well each addition.

2. Bake 180C for 1 hour.

BAHASA MALAYSIA VERSION
 Ini adalah salah satu bingka kegemaran Along... Keunikan nya sebab menggunakan tepung pulut dan tentu nya hasil nya tekstur yg kenyal2 lembut. Aroma tepung pulut yg di bakar amat lah harum menggoda sesiapa sahaja di rumah ni. Keluar jer dari oven dah bising suruh potong... makan panas2 memang sedap tapi boleh lebur lidah kalau tak sabar.... heheee. Yang best nya makan panas2 ni sebab waktu panas kerak nya rangup dan wangi, fooooh memang syok!

Kalau anda suka boleh tambahkan pewarna tapi Along sengaja tak letak sebab nak cuba kurangkan bahan2 kimia dalam makanan, kecuali apabila perlu sahaja.

By: AlongRoz@HomeKreation
Hasil: 8" persegi
BAHAN2:
56g Unsalted Butter - cairkan
1 cwn Gula Pasir
2 bj Telur
1 st Esen vanilla
226g Tepung Pulut
1 st Baking Powder
170g Susu Evaporated
200g Santan Kotak

CARA2:
1. Hand whisk butter & gula sehingga sebati.
Masukkan telur + EV + tepung + BP + susu + santan - gaul rata setiap campuran.

2. Bakar 180C selama 1 jam.



Saturday, January 19, 2019

Sardin Gonggok (Sardine Rolls)

 Let's have fun creating beautiful sardine rolls shaped like croissants. More interestingly these freeze well and quickly ready for unexpected walk-in guests.

By: Roz@HomeKreation
Source: rasa (Translated into English by HomeKreation)
Yields: ~40 pcs
INGREDIENTS:
4 cups Flour*
1 tbsp Rice Flour*
tbsp Cornflour*
2 tsp Sugar*
1 tsp Salt* (* mix)
¼ cup Oil**
2 tbsp Margarine** (** heat up together)
~1 1/3 cup Water

Sardine Filling

METHOD:
1. Pour hot oil mixture** into flour mixture* to produce crumbly dough.
2. Add in water slowly until a firm dough is formed.
3. Knead for 5 minutes (is ok if still unevenly mixed). 
4. Cover and rest 15 minutes (mus do).
5. Knead until smooth for about 2 minutes.
6. Divide dough into ~40 pcs.
7. Roll a piece of dough into a pear shape, slice the top part, place filling at the bottom & roll - refer to the photo below.
8. Deep fry until crispy.
9. Alternatively, bake 180C for 10 minutes and cool it before freezing. Thaw before deep frying.


BAHASA MALAYSIA VERSION
Along nak kongsikan satu resipi untuk minum pagi atau petang. Kuih ni boleh di sediakan awal dan di bekukan.... goreng bila perlu. Bentuk yg menarik sesuai untuk di hidangkan kepada tetamu. Bagi yg tak suka nak klim karipap, boleh cuba gulung pula.

By: AlongRoz@HomeKreation
Source: rasa
Hasil: ~40 ketul
BAHAN2:
4 cwn Tepung Gandum*
1 sd mkn Tepung Beras*
2 sd mkn Tepung Jagung*
2 sk Gula*
1 sk Garam* (* Campur semua)
¼ cwn Minyak**
2 sd mkn Majerin** (** panaskan)
~1 1/3 cwn Air

Inti Sardin yg telah di masak

CARA2:
1. Tuangkan minyak panas** kedlm campuran tepung* sehingga rata dan seperti serbuk roti.
2. Masukkan air sedikit demi sedikit sehingga menjadi doh.
3. Uli sebentar ~5minit, tak perlu sampai licin.
4. Tutup dgn kain lembab/plastic & rihatkan 15 minit (must do).
5. Uli sehingga licin ~2minit.
6. Bahagikan doh ~40 ketul.
7. Canai seketul doh berbentuk bujur spt pear, toreh di atas nya, letak inti sardin & gulung spt foto di bawah.
8. Goreng sehingga garing.

9. Untuk sejuk-beku, bakar 180C selama 10 minit.





Monday, January 14, 2019

Kek Horlicks Sarawak

 This is my first entry this year and let's pray that I could do more entries than the past years... Life is good and 'relaxing' and yet too little time to do many things that need to be done in life....

I made this cake quite some time ago but it is so good that I thought I should share here. I made a little blunder when I left the steamer until really dry that I had a burn crust at the bottom. Luckily it does not affect the texture and taste.

By : Roz@HomeKreation
Source: Forum ResipiMamaKent (recipe below has been modified to smaller portion and converted to metric measurements)
Yields: 8" round
INGREDIENTS:
225g Butter
50ml Sugar
5 Eggs
200ml Condensed Milk
100ml Sekaya
100ml Flour
1sk Ovalet
1 sk Vanilla Essence
200ml Horlicks


METHOD:
1. Beat butter & sugar until fluffy & white.
Add in egg one by one while beating.
Add in milk, sekaya, flour, ovalet, VE & horlicks - mix well each addition.

2. Steam 2 hours until done.

*************************************************************
BAHASA MALAYSIA VERSION
 Assalamualaikum buat para pembaca yang tetap setia melawat blog Along yg dah kusam2 ni. Semuga tahun ini Allah izinkan Along dgn keberkatan waktu untuk berkongsi lebih banyak lagi resepi2 yg di sediakan di dapur Along ni. Semenjak pencen ni Along luangkan lebih waktu untuk aktiviti2 yg Along rasa penting dan sebab itu lah kurang nya waktu untuk berblogging. Bagaimana pun, insyaallah Along takkan kuburkan blog kesayangan Along ini semuga peminat2 Along tetap setia menunggu.

Kek ni dah lama Along buat tapi sayang kalau tak di kongsikan sebab rasa nya lemak dan lunak... typical kek Sarawak yg kaya berperisa dan di kukus untuk mendapat tekstur yg lembab. Sebab waktu untuk mengukus yg lama sampai Along terlupa air dah kering... itu yg terhangus sedikit di bahagian bawah tapi tetap sedap.

By : AlongRoz@HomeKreation
Source: Forum ResipiMamaKent (Along dh modify resipi ni utk adunan 8" bulat dan convert kpd sukatan metrik)
Yields: 8" bulat
Yields:
BAHAN-BAHAN:
225g Mentega
50ml Gula
5bj Telur
200ml Susu Pekat
100ml Sekaya
100ml Tepung Gandum
1sk Ovalet
1 sk Esen Vanilla
200ml Horlicks

CARA-CARA:
1. Pukul Mentega & Gula sehingga kembang.
Masukkan telur satu-persatu.
Masukkan susu + sekaya + Tepung + ovalet + EV + Horlicks - gaul rata setiap campuran.

2. Kukus selama 2 jam sehingga masak.



Tuesday, December 4, 2018

Bingka Kacang Hijau Kukus

 I had been craving for this Malay kuih and made it many times in the past using the recipe in here, which is my favourite recipe. I just don't need to try other recipe because it is very good already for my taste bud. However, I cannot stop the curiosity in me to try this other recipe that calls for tapioca flour... I imagined it must be chewy and sticky... The outcome was really surprising and I'm so glad that I did try it. The texture is soft and bouncy (just like mochi) and the taste is delicious with lovely aroma of coconut cream. It is gluten free so I could eat on and on without feeling any guilt!

By: Roz@HomeKreation
Source: MyResipi (modified)
Translated into English by HomeKreation
Yields: 8" round
INGREDIENTS:
320g boiled Green beans
200g Sugar
180g Tapioca Flour
50g Cornflour
200ml Coconut Cream
7 pcs Screwpine Leaves – blend with water to produce 75ml juice

METHOD:
1. In food processor, blend all ingredients (except green beans) until smooth.
Add in green beans and pulse blend and well mixed.
2. Grease and heat the pan.
3. Pour batter into the tin and steam 45 minutes until done.
4. Cool before slicing.

BAHASA MALAYSIA VERSION
 Along and hubby suka sangat Bingka Kacang Hijau dan banyak kali dah buat guna resipi yg di kongsikan di sini dulu. Malas dah nak cuba resipi yg lain sebab dah puas hati dgn resepi yg itu. Tapi kan, curious pula nak cuba resepi yg ini sebab ia guna tepung ubi... dok terbayang mesti kenyal2 kan. Bila dah siap masak, tak sabar nak rasa.... aduhai sedap nyaaa.... memang kenyal tapi kenyal2 manja gitu dan tak melekat di jari.... lembut jer tak liat pun. Rasa nya pun cukup rasa lemak, harum kacang hijau dan lemak santan.

Jom kawan2 cuba buat... rugi tau kalau tak rasa.

By: AlongRoz@HomeKreation
Source: MyResipi (Along dah ubahsuai sedikit resepi)
Hasil: 8" bulat
BAHAN2:
320g Kacang Hijau (yg telah di rebus)
200g Gula
180g Tepung Ubi
50g Tepung Jagung
200ml Santan Pekat (kotak)
7 helai Daun Pandan – blend & hasilkan Pandan Jus 75ml


CARA-CARA:
1. Masukkan kesemua bahan2 ke dalam food processor / blender (kecuali kacang hijau) blend sehingga sebati.
Masukkan kacang hijau & blend sebentar.
2. Masak dgn api kecil sehingga pekat (Along skip step ni).
3. Lenserkan Loyang dgn minyak dan panaskan sebentar.
4. Tuang adunan ke dlm Loyang & kukus 20 minit (Along kukus 45 minit).

5. Sejukkan sebelum di potong.



Saturday, December 1, 2018

Pavlova Nests

   Entertained my niece's request... These beautiful little nests are melt-in-the-mouth dessert which will be fast gone before your guilt... Although it is sugar based dessert, don't you worry about the calories... it is far lower than any other cakes that I've ever made so far. Try it and it will worth all the effort... once your teeth clench into it you will be allured by the crunchiness and yet soft like marshmallow in the inside. It is air light that you hardly taste the sweetness... enriched with well balance taste of whipped cream, assorted fruits and organic sourish jam sauce. So irresistible and one piece is definitely not enough for me.... LOL!

By: Roz@HomeKreation
Yields: ~16 nests
INGREDIENTS:
90g      Egg Whites
½ tsp   White Vinegar
85g      Granulated Sugar*
½ tsp    Cornstarch*
            Vanilla Bean Extract* (* mix)
            Whipped cream, Fruits, Jam sauce

METHOD:
1. Preheat oven to 200C (+fan).
2. Beat egg whites on medium-low until foamy.
Add in vinegar and then slowly add in sugar mixture*.
Whisk until soft peaks and glossy.
3. Pipe into mini nests.
4. Reduce temperature to 100C (+fan) and bake at bottom rack for 80 minutes.
5. Once done, off the oven & let it sit until cool to room temperature.
6. Keep in an air-tight container until needed. Fill with cream & fruits just before serving.


BAHASA MALAYSIA VERSION
   Siapa tak pernah rasa Pavlova, angkat tangaaannnn..... Uiiiihhhhh, rugi nya.... Jom belajar buat Pavlova... mesti teruja dapat makan buatan sendiri yg rangup2 manja, lembut cam buih isinya, di gandingkan pula dgn cream dan hirisan buah2an dan sos jem masam2 manis... Walaaa.... Masuk jer mulut terus hilang cair.... tak terkata nikmat nya..... heheeee

By: AlongRoz@HomeKreation
Yields: ~16 nests
BAHAN2:
90g      Putih Telur
½ tsp   Cuka
85g      Gula Halus*
½ tsp   Tepung Jagung*
            Vanilla Bean Extract* (* Campurkan)
            Whipped cream, Buah2an, Sos Jem

CARA2:
1. Panaskan oven 200C (on kipas oven).
2. Pukul putih telur sedehana laju sehingga berbuih.
Masukkan cuka sambil di pukul dan masukkan campuran gula* sedikit demi sedikit.
Pukul sehingga kental berkilat dan bertanduk.
3. Paipkan seperti bentuk sarang (lihat gambar).
4. Turunkan suhu oven kpd 100C (+kipas) dan bakar rak bawah selama 80 minit.
5. Padamkan oven dan biarkan pavlova diam dlm oven sehingga sejuk.
6. Simpan dlm bekas kedap udara sehingga di perlukan.
7. Isi dgn whipped cream, buah2an dan sos jem.