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?

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?

CUCUR CAKE

Cucur cake is a kind of fried cake made of rice flour, wheat flour and brown sugar or palm sugar. This cake is simple food that is easy to find on the sidewalk in the traditional markets and pastry shops in almost all regions in Indonesia because this food is one of typical traditional Indonesian food. How to make it ? Easy and simple. You want to try to make it yourself ? This is the recipe.

INGREDIENTS :

• 350 grams of rice flour

• 150 grams wheat flour

• 200 grams of brown sugar, thinly sliced

• 100 grams granulated sugar

• 550 ml of fresh water

• 350 ml cooking oil or to taste

METHOD :
1. Cook fresh water until boiling, put sliced brown sugar and white sugar, stirring until all brown sugar and white sugar dissolves. Turn off heat, removed, and filtered to a solution of sugar water clean of debris. Set aside.

2. In a medium bowl the wheat flour and rice flour mixed and stirred till become a homogeneous mixture, pour the sugar solution slowly, stirring until the sugar solution all gone, stirring constantly, until batter (for the cake) is smooth and well blended. Then the mixture being patted for about 5 minutes so the batter is completely unified. After that the mixture let stand about 20 minutes.

3. Preheat 50 ml oil in a frying pan with a small concave.

4. Stirred the batter (for the cake) then take a vegetables spoon into the hot oil. During frying, the center of the batter flush of hot oil in order to mature evenly. Cake does not need to be reversed. Once cooked, removed and drained.

5. Perform the four step so that all the fried dough out. For the material of the above we can make the cake as much as 30 cucur cake.

6. It is easy, is not it ? It is recommended to serve while warm with a bitter tea.

7. For variation, you can add, into the batter for the cake, smooth shred of durian fruit, or small pieces of jackfruit, which can lead to cucur cake with a distinctive taste.

8. Happy cooking. Best wishes for your family. Thanks.

CUCUR CAKE

Cucur cake is a kind of fried cake made of rice flour, wheat flour and brown sugar or palm sugar. This cake is simple food that is easy to find on the sidewalk in the traditional markets and pastry shops in almost all regions in Indonesia because this food is one of typical traditional Indonesian food. How to make it ? Easy and simple. You want to try to make it yourself ? This is the recipe.

INGREDIENTS :

• 350 grams of rice flour

• 150 grams wheat flour

• 200 grams of brown sugar, thinly sliced

• 100 grams granulated sugar

• 550 ml of fresh water

• 350 ml cooking oil or to taste

METHOD :
1. Cook fresh water until boiling, put sliced brown sugar and white sugar, stirring until all brown sugar and white sugar dissolves. Turn off heat, removed, and filtered to a solution of sugar water clean of debris. Set aside.

2. In a medium bowl the wheat flour and rice flour mixed and stirred till become a homogeneous mixture, pour the sugar solution slowly, stirring until the sugar solution all gone, stirring constantly, until batter (for the cake) is smooth and well blended. Then the mixture being patted for about 5 minutes so the batter is completely unified. After that the mixture let stand about 20 minutes.

3. Preheat 50 ml oil in a frying pan with a small concave.

4. Stirred the batter (for the cake) then take a vegetables spoon into the hot oil. During frying, the center of the batter flush of hot oil in order to mature evenly. Cake does not need to be reversed. Once cooked, removed and drained.

5. Perform the four step so that all the fried dough out. For the material of the above we can make the cake as much as 30 cucur cake.

6. It is easy, is not it ? It is recommended to serve while warm with a bitter tea.

7. For variation, you can add, into the batter for the cake, smooth shred of durian fruit, or small pieces of jackfruit, which can lead to cucur cake with a distinctive taste.

8. Happy cooking. Best wishes for your family. Thanks.

POTATOES BINGKA CAKE

POTATOES BINGKA CAKE is one kind of Kalimantan.food. It’s made of main ingredients potatoes, wheat flour, coconut milk, sugar and eggs. It was known very sweet. If you do not like too sweet, granulated sugar can be reduced sufficiently. Well, if you want to try to make it yourself, this is the recipe.

INGREDIENTS:
• 300 gr potatoes, washed
• 125 gr wheat flour
• 165 grams granulated sugar or to taste you
• ¼ teaspoon salt
• 6 chicken eggs
• ½ grated coconut
• 200 ml warm water

METHOD:
1. Grated coconut mixed with 200 ml of warm water, knead thoroughly, and then filtered while being blackmailed to take the coconut-milk.

2. Boil potatoes until cooked and tender. Peel potatoes while warm. Prepare a large bowl (as needed), and mashed potatoes in a bowl.

3. Into a bowl, with potato was fine, put the flour, sugar and salt. Stir until all ingredients were evenly mixed. Pour coconut milk little by little, stirring the dough constantly until all of them together and smooth. Set aside.

4. Shake the eggs until thickened and swell. Pour the egg mixture slowly into the dough in step 3, stirring constanly until all ingredients are mixed evenly.

5. Prepare the pan, round cookie shape diameter 20 cm, smear the inside with margarine. Pour the cake batter into the pan slowly while shaked to mixing evenly.

6. Preheat oven to 1800 C. Enter the pan containing the batter in the oven, bake for 40-45 minutes, until cake solid and colored, bingka potatoes cakes cooked. Remove pan from oven, allow to cool.

7. After cool, the cake is cut and ready to be served with a cup of coffee or black tea.

It’s easy, is’n it.. Good luck and thank you.

POTATOES BINGKA CAKE

POTATOES BINGKA CAKE is one kind of Kalimantan.food. It’s made of main ingredients potatoes, wheat flour, coconut milk, sugar and eggs. It was known very sweet. If you do not like too sweet, granulated sugar can be reduced sufficiently. Well, if you want to try to make it yourself, this is the recipe.

INGREDIENTS:
• 300 gr potatoes, washed
• 125 gr wheat flour
• 165 grams granulated sugar or to taste you
• ¼ teaspoon salt
• 6 chicken eggs
• ½ grated coconut
• 200 ml warm water

METHOD:
1. Grated coconut mixed with 200 ml of warm water, knead thoroughly, and then filtered while being blackmailed to take the coconut-milk.

2. Boil potatoes until cooked and tender. Peel potatoes while warm. Prepare a large bowl (as needed), and mashed potatoes in a bowl.

3. Into a bowl, with potato was fine, put the flour, sugar and salt. Stir until all ingredients were evenly mixed. Pour coconut milk little by little, stirring the dough constantly until all of them together and smooth. Set aside.

4. Shake the eggs until thickened and swell. Pour the egg mixture slowly into the dough in step 3, stirring constanly until all ingredients are mixed evenly.

5. Prepare the pan, round cookie shape diameter 20 cm, smear the inside with margarine. Pour the cake batter into the pan slowly while shaked to mixing evenly.

6. Preheat oven to 1800 C. Enter the pan containing the batter in the oven, bake for 40-45 minutes, until cake solid and colored, bingka potatoes cakes cooked. Remove pan from oven, allow to cool.

7. After cool, the cake is cut and ready to be served with a cup of coffee or black tea.

It’s easy, is’n it.. Good luck and thank you.

PANCONG CAKE OF JAKARTA

Pancong cake is one of the kinds of speciality cakes from Betawi (Jakarta). It is one of the favorite snack cakes popular in the community. This cake is also suitable for serve at family gatherings. It is made of grated coconut and rice flour as main ingredients. If you are interested and want to try to make it yourself. Here you are, how to make it.

INGREDIENTS:

• 150 gr rice flour
• 200 ml warm water
• 1 old coconut fruit, scrape out the skin and then grated
• 2 sheets of pandanus leaves
• ½ teaspoon salt
• 200 ml of raw water
• 1 egg chicken

METHOD :

1. Make coconut milk of half of grated coconut with 200 ml of warm water, flitered.

2. Heat coconut milk over low heat, stirring, stirring constantly until steaming. Input 50 gr flour rice little by little, stirring constantly, until merged / dissolved. Add the pandan leaves and salt. Cook the coconut milk-flour mixture until boiling and thickened. Remove and set aside.

3. Prepare a medium bowl, input remaining rice flour and remaining grated coconut and stir well. Then pour the coconut flour dough (stage 2), stirring constantly until all of them together and smooth. Add 200 ml of water and chicken egg that have been shaken apart. Continue to stir until all ingredients well blended.

4. Prepare pancong shape-cookies. (If you do not have it, this pancong shape-cookies can be bought at the supermarket or at the regular grocery store). Heat the shape-cookies over medium heat while smeared evenly with a little cooking oil so the cake will not stick.

5. Pour 2 tablespoons of dough into each mold until all the boxes filled and closed mold (shape cookies). Bake on medium heat (approximately 10 minutes) until done, usually marked by dry out and get peeled off the cake edge of the mold and the top of cake has full of holes. Remove the cake in a way pried (dipancong, maybe that's why ir’s call as pancong cake), while still hot sprinkle with granulated sugar to taste. Repeat this step until all the ingredients out.

6. Now, your pancong cake ready to served. It’s better served immediately while warm.

Thank you very much.

PANCONG CAKE OF JAKARTA

Pancong cake is one of the kinds of speciality cakes from Betawi (Jakarta). It is one of the favorite snack cakes popular in the community. This cake is also suitable for serve at family gatherings. It is made of grated coconut and rice flour as main ingredients. If you are interested and want to try to make it yourself. Here you are, how to make it.

INGREDIENTS:

• 150 gr rice flour
• 200 ml warm water
• 1 old coconut fruit, scrape out the skin and then grated
• 2 sheets of pandanus leaves
• ½ teaspoon salt
• 200 ml of raw water
• 1 egg chicken

METHOD :

1. Make coconut milk of half of grated coconut with 200 ml of warm water, flitered.

2. Heat coconut milk over low heat, stirring, stirring constantly until steaming. Input 50 gr flour rice little by little, stirring constantly, until merged / dissolved. Add the pandan leaves and salt. Cook the coconut milk-flour mixture until boiling and thickened. Remove and set aside.

3. Prepare a medium bowl, input remaining rice flour and remaining grated coconut and stir well. Then pour the coconut flour dough (stage 2), stirring constantly until all of them together and smooth. Add 200 ml of water and chicken egg that have been shaken apart. Continue to stir until all ingredients well blended.

4. Prepare pancong shape-cookies. (If you do not have it, this pancong shape-cookies can be bought at the supermarket or at the regular grocery store). Heat the shape-cookies over medium heat while smeared evenly with a little cooking oil so the cake will not stick.

5. Pour 2 tablespoons of dough into each mold until all the boxes filled and closed mold (shape cookies). Bake on medium heat (approximately 10 minutes) until done, usually marked by dry out and get peeled off the cake edge of the mold and the top of cake has full of holes. Remove the cake in a way pried (dipancong, maybe that's why ir’s call as pancong cake), while still hot sprinkle with granulated sugar to taste. Repeat this step until all the ingredients out.

6. Now, your pancong cake ready to served. It’s better served immediately while warm.

Thank you very much.