Kuih Kaswi

Dah lama tak buat kuih. Rasa macam dah keras pulak tangan nie. hehehe Petang semalam, buat kuih kaswi. Beria mintak mak tolong tanya kat jiran makcik tingkat 5 tue cara-cara nak buat kuih kaswi. Almaklumlah, anak dara baru belajar.

Bahan-bahan A:

•  1 cawan gula merah /perang
•  1 cawan gula pasir
•  5 cawan air
• daun pandan, disiat dan simpul

Bahan-bahan B :

• 21/2 cawan tepung gandum
• air
• 1 sudu kecil kapur makan

Bahan-bahan C :

• 1/2 biji kelapa parut putih(kelapa muda)
• Secubit garam 

Cara-cara:
1. Satukan bahan2 A dan masak atas api sederhana hingga semua larut.
2. Satukan bahan2 B dalam satu bekas. Kacau rata dengan wisk
3. Satukan no1 dan no2. Kacau rata dan tapis ke dalam loyang yang telah disapu dengan sedikit minyak masak.
4. Panaskan kukus. Kukus lebih kurang 30 minit.
5. Selepas masak, tunggu hingga sejuk baru dipotong.
6. Gaulkan kelapa muda dengan sedikit garam.
7. Lumurkan kuih yang telah dipotong dengan kelapa yang telah digaram.

Dah siap kuih kaswi untuk minum petang.

Apam Mekar

Bahan-bahan
• 250 gm gula (aii kurangkan gula supaya tak manis sangat)
• 2 biji telur
• 1 sudu kecil esen vanilla
• 200 ml susu segar
• 300 gm tepung gandum
• 1 sudu kecil ovallate
• Pewarna (ikut suka)
• Acuan

Cara-cara
1. Panaskan kukusan. Sebaik-baiknya, bungkus penutupnya untuk mengelakkan air dari jatuh ke atas bahan kukusan nanti.
2. Pukul telur bersama gula hingga kembang dan gebu.
3. Masukkan esen vanilla dan pukul lagi.
4. Masukkan ovallate dan pukul lagi.
5. Masukkan tepung dan susu berselang-seli sambil dipukul sehingga gebu.
6. Bahagikan adunan kepada 2 bahagian
7. Masukkan pewarna dalam setiap bahagian dan kaupbalikkan hingga warna sekata.
8. Masukkan setiap bahagian warna kedalam piping bag yang berasingan(atau plastik bersih dan potong sikit bucunya).
9. Picitkan setiap bahagian warna ke dalam acuan apam tersebut.
10. Kukus selama 10 - 15 minit
11. Siap untuk dihidangkan sebagai minum petang ataupun sarapan.

psstt: ada sesetengah apam nie merekah tapi ada gak setengah elok sopan je takmau merekah.. hehehe alhamdulillah, lembut gebu dan sedap.


**sumber resepi:  Hanieliza's cooking

Badak berendam

This is one of my favourite kuih. Sometimes, I called it Penyu Berendam... hehehe

Ingredients :

The skin (kulit) :
1kg glutinous rice flour (tepung pulut)
Enough water to make a soft dough
a bit of salt
green colouring (artificial/daun pandan)


The Gravy (kuah) :
1 1/2 cup thick coconut milk @ santan (**kalau beli kat kedai lebih kurang RM1)
* Added a bit of salt

The filling (inti) :
1 coconut ~ grated (kelapa muda tau..)
Enough water to make it thicken
1/2 cup sugar /brown sugar


Method :

1. Prepare the steamer.

2. To prepare the filling : Place all ingredients in a pot and cook till thickens & browny. Remove from heat and leave to cool. Then, roll them into small balls.




3. To prepare the skin : Place the glutinous flour in a bowl. Put enough water, a bit of salt and few drop of green coloring. Mix together to form soft and smooth dough.



4. Roll the dough into small balls and flatten it. Place a bit of filling and cover.

5. Make some line on top of the dough ball. (so my badak berendam wont look so plain..& also why i called this kuih as 'penyu berendam'. bcoz sometimes they look like turtles hahahaha)


6. Arrange the prepared dough with filling onto a banana leave(i dont have banana leave this time) on the steamer. Steam for 5-7 minutes.



7. Then pour the gravy and steam for another 5-10 minutes.



8. Ready to eat

Choc Strand Donut

Dough ingredients
1. 1 sachet of yeast *contains approximately 7 g yeast*
2. 3-4 cups plain flour
3. 1/4 cup warm water *37 degC*
4. 3/4 cup warm milk *37 degC*
5. 1 egg
6. 2 tbs sugar
7. 1/4 stick of butter *softened to room temperature*
8. cooking oil *to fry the doughnut*


Methods
1. Dissolve yeast in 1/4 cup of water
2. add warm milk, egg, sugar, butter & flour > mix well
3. cover dough, allow it to rest and rise for at least 1 hour
4. on a lightly floured surface, roll out the dough about 1/2 inch thick
5. cut doughnut with a cutter and use smaller cutter to make the centers *here I used mug and bottle cap respectively*
6. let the doughnuts rest for another 1/2 hour *while waiting the dough to rise, you can prepare the glaze*
7. fill up the pan with 1/2 inch cooking oil, preheat using medium heat
8. fry the doughnut until it turns golden brown and flip it to brown the other side
9. drain the doughnuts using paper towel
10. dip one side of doughnut into the glaze and sprinkle it with choc strands

eggmilkbuttersugarflour mix well

rest & rise the dough at least for an hour

on a lightly floured surface roll out the dough about 1.5 inch thick

cut the dough using mug

use the smaller cutter for the doughnut's center. put aside the doughnut about 30 mins

preheat the cooking oil and fry the doughnut until it turns golden brown

flip the doughnut to brown the other side

Choc glaze ingredients
1. 1/4 stick butter
2. 1 cup powdered sugar *I used icing sugar instead*
3. 1/2 tsp vanilla essence
4. 2 tsp water *for clear glaze* or milk *for white glaze*
> melt butter, add to powdered sugar, vanilla & water
> mix well and ready to coat the warm doughnuts

for the sugar glaze, mix butter and icing sugar

add in also the cocoa powder and milk mix well

deep the doughnut into the sugar glaze and sprinkle it with choc strands

they are now ready to eat

**credit to RZE for the recipe