Peppers Temple

Yumm, eat it with ulekgarlic sambal hot white rice.Ingredient:Tempe
(fried), shallotpete (sator)Terasi rung (jawa of shrimp paste)Gula
(salamlaos of sugar)daun of palm (galangal)

Bánh Inside (Cakes Of "Impression")

I made this cake to day, in my home town there is similar cake but inside the filling is coffee, so I change the filling with Nescafe instant coffee, just crush the the instant coffee add this as a filling instead of mung beans, the one with coffee in not as sweat as the original recipe. This wonderful recipe is from here.

The word "in" means print in vietnamese, thus gives us reason to make this cake "Print Cake".

For the Crust:

-450g koh fun (fried glutinous rice flour)

-350g sugar-175g water-

1 1/2 tbs mali flavor

**Boil sugar and water together until sugar dissolves. Remove from heat and let cool completely. Stir or whisk cooled syrup until it becomes milky (stirring will crystallize the sugar thus it will turn "milky").

You want the sugar to be semi-crystallized which means white in color but still a "liquid", if it turns solid just add in about a tbs of water.

Lastly, add in mali flavoring, stir until mixed.

Sift flour onto a work surface and add syrup “rub” sugar and flour together, use a rolling pin to crush and roll out the large chunks of sugar (if necessary). Dough should be dry and crumbly but moist enough to hold together.

Filling:

-300g mung beans (peeled and split)

-250g sugar-75g candied melon (tong tung kwa)

-50g candied lotus seeds

-3 tbs oil + 2 tbs koh fun

-1 tbs mali flavor or durian-12 egg yolks (washed in wine and steamed)

**Rinse, soak, cook and mash beans add in sugar, lotus seeds (split in half), and candied melon (chopped into small pieces). Stir fry over medium heat until thicken, then add oil, koh fun and mali flour, mix everything together and let cool divide into portions and add egg yolk in the middle.

To Make the Cakes:

Line bottom of mold with a piece of paper fill ring ½ full with crust, then add filling and add more crust to completely cover, then press with lid tightly. Carefully remove ring, and then lid, let cake sit still for 15 mins to harden before touching.

Let the cakes “cure” for a day before eating.Note:Salted egg yolks, candied melon, and candied lotus seeds are optional.

This type of cake usually comes in 3 flavors: durian, mali flower, and plain.

If you can’t get a mould then use a baking sheet press half the crust in the bottom then add filling and cover with remaining crust, cut cake into “bar” when done. The most important part of making this cake is the sugar, it should be crystallize (very fine crystals) yet still moist and syrupy. If it’s too dry then the curst will not hold together (stir in some hot water).

If the sugar is too moist then the dough will be lumpy.

Lapis lazuli traditional Legit of the kueh lapis lazuli

I made this for my friends who celebrate Eid Mubarak, I hope they will like it, also made Ras malai and Briani chicken rice. This wonderful recipe is from this side, Thanks Florence. To Everyone who celebrate I wish you a happy Eid Mubarak/ Ramadan.

Ingredients:

(17cm square cake pan)

250g butter at room temperature

60g castor sugar

10 egg yolks

60g castor sugar

1 tbsp rum/brandy

2 tbsp condensed milk

66g cake flour

1 tsp mixed spice

1/4 tsp baking powder

4 egg whites

30g sugar

1/2 tsp cream of tartar

Method:

1. Preheat oven to 170C - 180C. Line the baking tin with baking paper and grease it well with butter.

2. Cream butter with 60g sugar till creamy.

3. Beat egg yolk with 60g sugar till thick. Stir in rum/brandy and condensed milk.

4. Sieve flour, baking powder and mixed spice onto a plate.

5. Mix butter and egg yolk mixture well. Fold in flour mixture by thirds and mix well. (I use the beater on low speed to mix this).

6. Beat egg white till big bubbles form, add in cream of tartar, beat till white in colour then add in sugar and beat till stiff (about 7 -10 minutes).

7. Fold egg white into egg yolk mixture and mix well.

8. Turn on the top fire only, grill baking pan for 1 minute and spoon 2/3 tbsp batter into baking pan. Spread the batter evenly, put to grill at top fire in the oven. Grill for about 4.5 - 5 minutes or till brown. Remove from oven, use a cake tester or toothpick to prick holes on the top of cake. Repeat this layer by layer till batter finish.

9. Unmould cake immediately and turn on to wire rack to cool.

Notes & Tips:

1. Best to use oven with top and bottom fire. Please adjust oven temperature and check cooking time required for each layer according to your oven.

2. Do not grease the sides of the baking tin.

3. Make sure the lined paper fits the baking tin exactly.

4. Do not put too much batter for each layer, else the centre of the cake will not be cooked.

5. Adjust sweetness and flavour of cake by increasing or decreasing amount of sugar and spices.

6. Make sure you use the same spoon and same amount of batter for each layer, so that the layers will be even.

7. Bake each layer till quite brown before adding new layer (the browning should be like the very top layer of my baked kek lapis).

This way when the whole cake is baked, the layers will be explicit.

Malai de Ras

I did this for my friends who celebrate "Eid Mubarak". I hope that
they will like it. The original receipt is from here. Happy Eid
Mubarak with each one which celebrates really well 2 boxes of
powderHygiene tip:Wash of cardamome of almondspinch of the quarter
milk8-10 pistachios2-3 of the rasgullas1 of Haldiram your hands out of
hot water cos that you handle food and to him will not be made to you
cook once are play made with him. Alternatively, employ the sterile
milk of food gloves.Empty in your bowl of dessert. Take a rasgulla and
tighten as much sugar syrup outside of him like possible without
leaving the rasgulla crumble.Dunk the rasgulla crushed completely in
milk and hold for a couple of the seconds and then release slowly, to
make it possible the rasgulla to assume it is original form and size.
While it does this, it absorbs milk in each spongy air-pocket. Repeat
this for each rasgulla until you have all the rasgullas to float in a
milk bed and perhaps, a couple which did not do it in your bowl of
dessert, arranging comfortably in your tummy.Add 6-8 soup spoons of
syrup of sugar to milk and the mixture well.Taste it and does not
adjust softness on your please your soft toast of tooth.Lightly the
pistachios and the almonds.Allow to cool and then to hammer or rectify
in a powder.Mix gross the powder of cardamome with the powder nuts and
does not furnish the rasmalai.Chill during one hour, if you have
patience, or to eat immediately!

Moci

I did this yesterday, the original receipt is from here. I made a
certain adjustment with the receipt according to my taste, defect of
the sound reproduction which it is so easy to make, just used your
microwave, viscous tbsp of the tsp sugar1 of the rice flour3 of the
tasse.Ingredients:1 of yumm... making cook the cup of the corn
starch1/2 of tbs of the banana essenceCoating:2 of tbsp of coconut
milk60 ml water1 of oil100 ml of the cup peanuts1/4 ground roasted
crossed fine granulated viscous rice flour roasted by tsp of seed of
sesame sugar1 Method:Mix, sugar, milk of coconut, oil, gasoline and
water of banana in a basin and a microwave microwavable on the high
one to minute.Stir well and cook on the high one for another minute.
Stir up well, it should be made cook but if you have a lower microwave
of power in Watts could have to you to make cook an other more.Let
minute the fresh paste with the assistance of the oiled scissors, end
in smaller pieces and coat well with corn starch, adds groundnuts,
seeds of sesame, sweetens (if by not serving the whole part, remove a
small piece enough to eat, and put in the coating, cross of a blow of
scissors then from there. Remove the paste coated for the portion and
leave the coating for the remainder of the paste).

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Kueh of layer of Tapioka (pepe of kue)

I made this kueh tapioca of layer (pepe of kue), the receipt at the
origin from here, the owner of the receipt after left last year,
blessed for his kindness sharing this only half made by recipe.I nice
of the receipt and I twisted the receipt of the bitIngredients: A.130
gasoline pandan of sheet of the gr. leafB.50 of kafir leaf2 lemon
grass5 of coconut milk1 of the gr. sugar200 DC of tapioca starch50 DC
of coconut milkC.75 of gr. of tapioca starch50 of gr. of rice flour1/2
of the tsp salt150 DC of coconut milk1 of green pandan of tbs * sweep
vegetable oil in the pan of treatment the furnace, heat the empty pan
of treatment the furnace in the vapor. Method:-Mix A, cook plow
boil.-Mix B, until smooth.-Mix A with B until smooth.-Add C with
mixture A+B, slowly, until smooth paste of smooth.-Divide in 3 parts,
color of elasticity to each part, green, red, and the white, cook each
layer for minute 5-6, the last vapor of layer approximately 20
minutes.

Groundnut biscuits

I made this groundnut biscuit, yumm, found the receipt of the blog of
Florence, thanks Florence for dividing the tsp on the ground salt100g
- few coarsely crossed the groundnut 150g (or yellow for glazing
sugar1/4 treatment the furnace powder100g tsp the groundnut powder200g
flour1/2 groundnut oil recipe.Ingredients:200g more)100g or egg oilEgg
wash:1 more/corn slightly beaten with 1 tsp waterMethod:1. Put the
groundnuts 200g in a wok and dryness make fry the low heat finished
until crunchy.Remove the thin membrane and put in a mixer and mix
until powderform.2. Mix the flour, baking powder, the ground groundnut
powder, andsalt of sugar freezes in a large basin of mixture until
good compound. Jet in the air in the little and the well.3 mixture of
choppedpeanut. Add out of groundnut oil 100g or more and mixes until a
paste piable is formed.4. Form as you wish. For me, I use a bottle
cap.5 distilled water of Watson. Apply the egg wash.6. Make cook with
the furnace on a plate striped with 165C during 20 minutes or until
gold brown.Notes:1. Do not add in all oil in one go. If the paste is
too dry, you canadd more oil. If the paste is too wet, you can add
more flour.2. For the formation, you can do it in the round model of
balls but the don' tlike of I it, thus I used a capsule in the place.
Put a piece of happy capsule of overthe of envelope and insert enough
paste - about 9g for this Watson' scap. Raise to the top the happy
envelope and release biscuit formed on thebaking tray.3. Employ the
corn oil if you are a "waist-watcher".4. Employ sugar freezes instead
of the sugar of caster to obtain a finer texturized biscuit.

Baked Donut

The original need for receipt fried with oil, trying to be in good
health, at least a little, it, it,:P it is thus hard so that I eat
healthy, thus I made this toric thrust, yumm, always gently. Here the
bond of the original receipt. Instantaneous margarine of gr. of the
gr. egg440 ml water150 of the gr. vanilla100 of the treatment the
furnace powder1 of gr. of the gr. yeast15 salt15 of the gr. flour120
of gr. of the bread flour300 of the gr. Ingredients:700 of the caster
sugar40 of gr. of general-purpose gr. of milk powder15 (I employed
ghee)Method:I used my bread machine to carry out work:)Mix all the
ingredients in the bread machine, leave the paste went am made, make
it cook with the furnace during 15 18 minutes at 180 C.