Monday, September 19, 2011

LADY'S FINGER / JEJARI WANITA

This is the second recipe from the cookbook KUIH - LOCAL PASTRY that I've tried. This kuih has the similarity of Cenil the traditional Indonesia kuih. Is made of a combination of glutinous rice flour and rice flour. Coated with grated coconut and serve with syrup and coconut milk. The texture of kuih is chewy and the syrup and coconut milk made the kuih creamy. Perfect for Tea.

INGREDIENTS
50 g rice flour / 50 g tepung beras
150 g glutinous rice flour / 150 g tepung pulut
180 g boiled water / 180 g air panas
50 g toasted sesame / 50 g bijan panggang
red and green coloring
200 g grated coconut / 200 g grated coconut

 PREPARATIONS
  1. Combine both flour. Pour in boiled water and knead into a dough / Satukan kedua-dua tepung. Masukkan air panas dan uli menjadi doh.
  2. Divide doh into three and color it red, green and original. / Bahagi doh kepada tiga bahagian dan warnakan doh, merah hijau dan warna asal.
  3. Shape the dough accordly into 3 x 1 x 0.5 cm long and thin strips/ Bentukkan doh memanjang 3 x 1 x 0.5
  4. Scald the dough strips in boiling water until it float up. Remove and drain./ Masak doh seperti memask buah melaka. Angkat dan toskan.
  5. Coat with grated coconut, sprinkle sesame on top and pour syrup and boiled coconut milk /Golekkan doh dengan kelapa parut. Taburkan bijan dan hidang bersama sirap dan santan yang dimasak
COCONUT SYRUP
120 g sugar / 120 g gula
150 g coconut milk / 150 g santan

Boil sugar and coconut milk over low heat till sugar dissolves/ Masak santan dan gula sehingga gula hancur.

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Ini adalah resipi yang kedua saya cuba dari buku resipi KUIH-LOCAL PASTRY. Rasa dan cara membuatnya sama dengan CENIL dari Indonesia. Dimakan bersama dengan santan masak bersama air gula. Sedap ...juga... ala...ala puteri berendam.

Next Post - Breakfast Menu

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