Saturday, March 26, 2011

TEPUNG GOMAK

This is a Malay kuih made of glutinous rice flour with coconut or mung bean fillings, dusted with mung bean powder. I have been trying to mill my mung beans to make it into flour, first for my kole-kole kacang and second for this kuih, but unfortunately I couldn't find any mill shop within my vicinity so I decided to make  a new twist to this kuih. Instead of using mung beans I used coconut, to be frank it taste better, it tastes like the coconut candy. For the dusting and the skin of this tepung gomak I used my "mochi" recipe. I dusted the kuih with the glutinous rice flour and for the skin I used 1/2 hot water and 1/2 the normal water. It made the skin betters. Believe me try this new twist you will sure love it


 

For the skin
2 cups Glutinous rice flour / 2 cawan tepung pulut
1/4 tsp Salt/ 1/4 tsp salts
95-100ml Water  1/2 hot water and 1/2 normal water/ 100 ml air bahagikan dua separuh air panas aeparuh air biasa.

Combine all ingredients and knead into dough. / Campur dan adunkan semua bahan.

For the Fillings
1 whole white grated coconut / 1 biji kelapa parut putih
3/4 cup sugar/ 3/4 cawan gula
5 tbsp water / 5 sdb air
pinch of salts / secubit garam
red coloring/ perwarna merah

Caramalised sugar with screwpine leave then add in coconut, salts and coloring. Constantly stir until coconut dried and thick. leave aside to cool. Once cook make a small ball shape and set asie./ Masak gula dengan air. Masukkan kelapa, garam dan perwarna. Kacau di atas api sehingga agak kering dan pekat. Angkat dan sejukkan. Bila sejuk kepal-kepalkan menjadi bebola kecil dan letak sebelah.

 To assemble the dough
Equally divide dough into small balls. Flatten dough and put the fillings. Seal and round up like a ball./ Bahagikan adunan kepada beberapa bebola kecil. Leperkan bebola dan masukkan inti. Lekatkan dan bentuk seperti bebola balik.

In another pot boil water. Add in the complete dough. Boil till dough appear on the surface, just like we do the onde-onde. Remove and place in cold water. Dust dough with glutinous rice flour or mung bean flour. Please ensure that you dry fry the glutinous rice flour first. You need 1 cup glutinous rice flour for this purpose. Once dusted, flatten the kuih by using your hand. / Dalam periuk yang lain didihkan air. Masukkan kuih dan biarkan ia masak. Kuih akan timbul apabila masak. Angkat dan masukkan ke dalam air sejuk seketika. Golekkan ke atas tepung pulut yang disangrai terlebih atau pun tepung kacang hijau. Leperkan kuih.



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Tepung gomak cara saya. Tekak ni teringin sangat nak makan tepung gomak. Hajat tu nak gunakan cara tradisi menggunakan inti kacang hijau dan serbuk kacang hijau, tapi dek kerana susah nak cari tempat memesin kacang hijau, saya olah cara saya. Saya gunakan inti kelapa dan serbuknya saya gunakan tepung pulut yang disangrai. Untuk kulitnya saya gunakan cara membuat Kuih Ku dan Mochi, saya gunakan separuh air panas dan separuh air biasa. Menarik juga cara ini 2-1 inti rasa maca kandi kelapa manakala kulitnya rasa macam kulit mochi.

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Next Post - Buttermilk Substitutes / Gantian Buttermilk
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