Monday, October 08, 2012

KUE MANGKUK INDONESIA - EVON KOW RECIPE


This is another recipe by Chef Evon Kow. Kue Mangkuk if you notice is the reminiscent of our Chinese Fatt Koh and the Malay Apam Beras. Kue Mangkuk is what they call in Indonesia. Basically they are the same..made of rice flour using fermented rice or fermented cassava. The important of these cake is that it has to "smile" or "blossom" and it's always make your heart  pump hard the moment you wanted to open the steamer. If the cakes smile..the you will smile too..ha..somtimes it could be stressful if it don't "smile". Anyway let's see Chef Evon Kow recipe here. She used fermented rice "tapai" and she also shown the step of making "tapai". You can use the store bought "tapai" if you like. So here's the recipe :-






INGREDIENTS
Igredients A
250 g rice flour / 250 g tepug beras
75 g flour / 75 g tepung
100 g tapai - fermeted rice / 100 g tapai
200 ml water / 200 ml air
210 g sugar / 210 g gula
250 ml  boiling water /250 ml air panas

Ingredients B
1 tsp double action bakig powder / 1 sdk daouble action bakig powder
1 tsp eno / 1 sdk eno
Coloring / Perwarna

Mix first 4 ingredients 'A' in a mixing bowl until sugar dissolve. Keep aside. / Campurkan 4 bahan pertama A dan kacau sehingga gula hancur dan letak sebelah.


Add hot water ad mix well. Strain the batter / Masukkan air panas kacau dan tapis


Then add double action baking powder, eno ad coloring  and keep mixing it. / Sebelum mengkukus masukkan double action baking powder, eno dn perwarna


Preheat the mould by placing it inside the steamer. Then pour the batter into the mould approximately 3/4 of height. / Panaskan kukusan dan kukuskan mangkuk dahulu. Tuangkan adunan 3/4 penuh dan kukus


Steam for 20 minutes. Remove the from steamer, chill, and served./ Kukus selama 20 minit. Sejukkan dan keluarkan dari acuan

Fermented Rice Recipes / Cara Membuat Tapai
500 g cooked rice / 500 g nasi
4 tsp ragi (wine biscuits) / 4 sdt ragi (ditumbuk halus)
5 tbsp water / 5 sdb air
2 tbsp sugar / 2 sdb gula

Mix all ingredients cover and keep for 2 days / Campur semua bahan da perap selama dua hari)
Ini adalah Apam Beras versi Indonesia., sama juga dengan Fatt Koh yang masyarakat Cina selalu buat semasa perayaan mereka. Cara membuatnya sama menggunaka tapai ubi atau tapai pulut. Diperap beberapa minute dan sebelum megkukusnya dimasukkan double action baking powder dan eno. Memag sedap dan bagi orang Melayu kita lebih suka makan dengan kelapa parut.

Next Post - Lapis Surabaya

4 comments:

Marsita yahya said...

Salam Kak,
very nice blossom....

Mas said...

cantikknya apam tu mekar kak..
nampak pun lembut gebuu jerk...

Paty's Kitchen - Cook with passion. said...

Salam Marsita..may be because of the tapai kot

Paty's Kitchen - Cook with passion. said...

Salam Mas..memang gebus dan syokya rasa masam2 tapai

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