Layer cake is a kind of cake that comprises some layer, 3, 4 or 5 layer where each layer has a different color. Type the colors chosen so interesting and tempting. To make this cake we need rice, sago flour, coconut milk, gtanulated sugar, sea salt and pandanus leaves. If you are interested and you decide to try to make this cake ? Here is the recipe.
INGREDIENTS:
• 300 gr of rice flour
• 100 gr of sago flour
• 1000 ml thick coconut milk
• ½ tsp salt
• 400 gr granulated sugar
• 2 pandanus leaves
• green food coloring to taste (or other colors according to your taste)
• cooking oil to smear the cake pan
HOW TO MAKE;
1.Using a medium-size stewpan, heat the thick coconut milk over low heat, stirring constantly until boiling. After boiling, put the pandan leaves and salt, stirring constantly until boiling again. Then it is lifted and taken up to warm.
2.Using a medium-size bowl, mix rice flour, sago flour and granulated sugar, stirring until evenly mixed. Pour warm coconut milk (point 1) into the bowl little by little while stirring until the warm coconut milk poured up. Continue stirring until dough soluble sugar and cake batter evenly mixed (homogeneous).
3.The batter (the number 2) is divided into two parts. The first part was given a green food coloring and the second part allowed to remain white.
4.Prepare a steamer with steam. Prepare a cake square steam pan, basting with the cooking oil so the cake will not stick to the pan, and then inserted into the steamer. Allow a moment until the pan is hot enough.
5.The first white batter is poured as much as two vegetables spoons to the pan, let it be steamed for 5 minutes until the dough becomes a bit crowded. Then for the second layer is poured as much as two vegetables spoons green batter as well, steamed for five minutes left. Then to the third layer of white batter again pour two tablespoons of vegetables, five minutes and let the subs do so on alternately until all the batter out. After the dough runs out, the cake was steamed for 30 minutes until cooked.
6.After steaming for 30 minutes and the cakes cooked, steam pan cakes is taken from the steamer to cool until warm.
7.After the cake is warm, the cake is cut square or rectangular, as desired, then each cake wrapped in clear plastic. Allowed to continue cake cooling and compact.
8.Now the layer cake of rice ready to serve.
It’s easy and simple, is not it?
Tampilkan postingan dengan label rice. Tampilkan semua postingan
Tampilkan postingan dengan label rice. Tampilkan semua postingan
Selasa, 11 Mei 2010
LAYER CAKE OF RICE
Layer cake is a kind of cake that comprises some layer, 3, 4 or 5 layer where each layer has a different color. Type the colors chosen so interesting and tempting. To make this cake we need rice, sago flour, coconut milk, gtanulated sugar, sea salt and pandanus leaves. If you are interested and you decide to try to make this cake ? Here is the recipe.
INGREDIENTS:
• 300 gr of rice flour
• 100 gr of sago flour
• 1000 ml thick coconut milk
• ½ tsp salt
• 400 gr granulated sugar
• 2 pandanus leaves
• green food coloring to taste (or other colors according to your taste)
• cooking oil to smear the cake pan
HOW TO MAKE;
1.Using a medium-size stewpan, heat the thick coconut milk over low heat, stirring constantly until boiling. After boiling, put the pandan leaves and salt, stirring constantly until boiling again. Then it is lifted and taken up to warm.
2.Using a medium-size bowl, mix rice flour, sago flour and granulated sugar, stirring until evenly mixed. Pour warm coconut milk (point 1) into the bowl little by little while stirring until the warm coconut milk poured up. Continue stirring until dough soluble sugar and cake batter evenly mixed (homogeneous).
3.The batter (the number 2) is divided into two parts. The first part was given a green food coloring and the second part allowed to remain white.
4.Prepare a steamer with steam. Prepare a cake square steam pan, basting with the cooking oil so the cake will not stick to the pan, and then inserted into the steamer. Allow a moment until the pan is hot enough.
5.The first white batter is poured as much as two vegetables spoons to the pan, let it be steamed for 5 minutes until the dough becomes a bit crowded. Then for the second layer is poured as much as two vegetables spoons green batter as well, steamed for five minutes left. Then to the third layer of white batter again pour two tablespoons of vegetables, five minutes and let the subs do so on alternately until all the batter out. After the dough runs out, the cake was steamed for 30 minutes until cooked.
6.After steaming for 30 minutes and the cakes cooked, steam pan cakes is taken from the steamer to cool until warm.
7.After the cake is warm, the cake is cut square or rectangular, as desired, then each cake wrapped in clear plastic. Allowed to continue cake cooling and compact.
8.Now the layer cake of rice ready to serve.
It’s easy and simple, is not it?
INGREDIENTS:
• 300 gr of rice flour
• 100 gr of sago flour
• 1000 ml thick coconut milk
• ½ tsp salt
• 400 gr granulated sugar
• 2 pandanus leaves
• green food coloring to taste (or other colors according to your taste)
• cooking oil to smear the cake pan
HOW TO MAKE;
1.Using a medium-size stewpan, heat the thick coconut milk over low heat, stirring constantly until boiling. After boiling, put the pandan leaves and salt, stirring constantly until boiling again. Then it is lifted and taken up to warm.
2.Using a medium-size bowl, mix rice flour, sago flour and granulated sugar, stirring until evenly mixed. Pour warm coconut milk (point 1) into the bowl little by little while stirring until the warm coconut milk poured up. Continue stirring until dough soluble sugar and cake batter evenly mixed (homogeneous).
3.The batter (the number 2) is divided into two parts. The first part was given a green food coloring and the second part allowed to remain white.
4.Prepare a steamer with steam. Prepare a cake square steam pan, basting with the cooking oil so the cake will not stick to the pan, and then inserted into the steamer. Allow a moment until the pan is hot enough.
5.The first white batter is poured as much as two vegetables spoons to the pan, let it be steamed for 5 minutes until the dough becomes a bit crowded. Then for the second layer is poured as much as two vegetables spoons green batter as well, steamed for five minutes left. Then to the third layer of white batter again pour two tablespoons of vegetables, five minutes and let the subs do so on alternately until all the batter out. After the dough runs out, the cake was steamed for 30 minutes until cooked.
6.After steaming for 30 minutes and the cakes cooked, steam pan cakes is taken from the steamer to cool until warm.
7.After the cake is warm, the cake is cut square or rectangular, as desired, then each cake wrapped in clear plastic. Allowed to continue cake cooling and compact.
8.Now the layer cake of rice ready to serve.
It’s easy and simple, is not it?
Kamis, 11 Maret 2010
. FRIED SALTED FISH RICE
There are several types of fried rice. The following fried rice is a typical fried rice of West Java. This dish is made from white rice with “ikan jambal roti”(it is term that represent the salted-dried catfish), red onions, scallion, red pepper, green pepper etc.. You want to try to make your own? This is the recipe.
INGREDIENTS :
• 1 plate of white rice
• 1 slice of “jambal roti” (salted-dried catfish), cut into small cubic, fried till done
• 6 clove red onions, peeled and thinly sliced
• 1 stalk welsh’ onion, thinly sliced
• 2 red pepper, or to your taste, cleared of it’s seed and thinly sliced
• 3 green pepper, or to your taste, cleared of it’s seed and thinly sliced
• 1 chicken egg
• 1 tbsp ketchup, or to taste
• ¼ tbsp white pepper powder
• 2 tbsp cooking oil for frying and sauté
• salt to taste
• chips and sliced lettuce (option)
METHOD :
1. Preheat the cooking oil, saute sliced onion until fragrant, put sliced red pepper, sliced green pepper, stir well, removed and set aside.
2. Break the eggs in the pan used for frying and scrambled, put sauté one (point 1), then put rice, ketchup, pepper powder and salt to taste, then stir well.
3. Inputs that have been salted fish fried, continue cooking until cooked. Removed, and fried rice ready to serve.
4. Served warm with chips and a sprinkling of sliced lettuce.
5. It is easy, isn’t it. Happy cooking.
INGREDIENTS :
• 1 plate of white rice
• 1 slice of “jambal roti” (salted-dried catfish), cut into small cubic, fried till done
• 6 clove red onions, peeled and thinly sliced
• 1 stalk welsh’ onion, thinly sliced
• 2 red pepper, or to your taste, cleared of it’s seed and thinly sliced
• 3 green pepper, or to your taste, cleared of it’s seed and thinly sliced
• 1 chicken egg
• 1 tbsp ketchup, or to taste
• ¼ tbsp white pepper powder
• 2 tbsp cooking oil for frying and sauté
• salt to taste
• chips and sliced lettuce (option)
METHOD :
1. Preheat the cooking oil, saute sliced onion until fragrant, put sliced red pepper, sliced green pepper, stir well, removed and set aside.
2. Break the eggs in the pan used for frying and scrambled, put sauté one (point 1), then put rice, ketchup, pepper powder and salt to taste, then stir well.
3. Inputs that have been salted fish fried, continue cooking until cooked. Removed, and fried rice ready to serve.
4. Served warm with chips and a sprinkling of sliced lettuce.
5. It is easy, isn’t it. Happy cooking.
. FRIED SALTED FISH RICE
There are several types of fried rice. The following fried rice is a typical fried rice of West Java. This dish is made from white rice with “ikan jambal roti”(it is term that represent the salted-dried catfish), red onions, scallion, red pepper, green pepper etc.. You want to try to make your own? This is the recipe.
INGREDIENTS :
• 1 plate of white rice
• 1 slice of “jambal roti” (salted-dried catfish), cut into small cubic, fried till done
• 6 clove red onions, peeled and thinly sliced
• 1 stalk welsh’ onion, thinly sliced
• 2 red pepper, or to your taste, cleared of it’s seed and thinly sliced
• 3 green pepper, or to your taste, cleared of it’s seed and thinly sliced
• 1 chicken egg
• 1 tbsp ketchup, or to taste
• ¼ tbsp white pepper powder
• 2 tbsp cooking oil for frying and sauté
• salt to taste
• chips and sliced lettuce (option)
METHOD :
1. Preheat the cooking oil, saute sliced onion until fragrant, put sliced red pepper, sliced green pepper, stir well, removed and set aside.
2. Break the eggs in the pan used for frying and scrambled, put sauté one (point 1), then put rice, ketchup, pepper powder and salt to taste, then stir well.
3. Inputs that have been salted fish fried, continue cooking until cooked. Removed, and fried rice ready to serve.
4. Served warm with chips and a sprinkling of sliced lettuce.
5. It is easy, isn’t it. Happy cooking.
INGREDIENTS :
• 1 plate of white rice
• 1 slice of “jambal roti” (salted-dried catfish), cut into small cubic, fried till done
• 6 clove red onions, peeled and thinly sliced
• 1 stalk welsh’ onion, thinly sliced
• 2 red pepper, or to your taste, cleared of it’s seed and thinly sliced
• 3 green pepper, or to your taste, cleared of it’s seed and thinly sliced
• 1 chicken egg
• 1 tbsp ketchup, or to taste
• ¼ tbsp white pepper powder
• 2 tbsp cooking oil for frying and sauté
• salt to taste
• chips and sliced lettuce (option)
METHOD :
1. Preheat the cooking oil, saute sliced onion until fragrant, put sliced red pepper, sliced green pepper, stir well, removed and set aside.
2. Break the eggs in the pan used for frying and scrambled, put sauté one (point 1), then put rice, ketchup, pepper powder and salt to taste, then stir well.
3. Inputs that have been salted fish fried, continue cooking until cooked. Removed, and fried rice ready to serve.
4. Served warm with chips and a sprinkling of sliced lettuce.
5. It is easy, isn’t it. Happy cooking.
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