Friday, June 5, 2015
Pudding Tape Hijau recipe
Pudding tape hijau ( fermented glutinous rice pudding ) is really refreshing during a hot day like now.
Ing :
2 packs agar-agar powder ( green or white color )
1600 ml coconut milk
sugar to taste
400 gr green tapai ketan ( fermented glutinous rice )
a pinch of salt
Method :
Put agar-agar, sugar, salt and coconut milk in a pan, mix well and bring it to boil. If using the white agar-agar, you may add a drop of pandan paste. Off the heat, add tapai ketan mix well. Pour into small glasses. Wait until room temperature then put in the fridge.
Serve chilled with chilled milk sauce.
Milk sauce :
500 ml milk and 1 tbsp corn flour, 5 tbsp sugar mix well and bring to boil.
Ing :
2 packs agar-agar powder ( green or white color )
1600 ml coconut milk
sugar to taste
400 gr green tapai ketan ( fermented glutinous rice )
a pinch of salt
Method :
Put agar-agar, sugar, salt and coconut milk in a pan, mix well and bring it to boil. If using the white agar-agar, you may add a drop of pandan paste. Off the heat, add tapai ketan mix well. Pour into small glasses. Wait until room temperature then put in the fridge.
Serve chilled with chilled milk sauce.
Milk sauce :
500 ml milk and 1 tbsp corn flour, 5 tbsp sugar mix well and bring to boil.
Tuesday, June 2, 2015
Tuesday, May 26, 2015
After school's meal
Chicken cajun wrap, cherries, vegetable springroll and tape ketan for my darling daughter after school's meal
Friday, May 22, 2015
Indonesian fried rice
For today's breakfast, I made nasi goreng from the left over. The spicy rendang. It tastes too good.
Thursday, May 21, 2015
Morning tea
Had some lovely friends joined me for morning tea.
Ontbijtkoek with vanilla butter, cheese scones with strawberry jam, arem-arem, bolu tape, pisang goreng, cube cheese ( grape, raspberry, cut cheese on a cute skewer ) and risoles are served.
Saturday, May 9, 2015
East meets West. Crème brûlée recipe.
Crème brûlée rasa tape. Made this crème brûlée with fermented cassava. Too good..😋
Ing : 4 eggs
200 ml cream
300 ml coconut milk
sugar to your taste
tapai (fermented cassava) 150 gr, take the string out.
Method : bring to boil cream and coconut milk, set aside.
Beat sugar and eggs till pale and foamy then add cassava, mix it, then add the coconut mixture, mix well. Bake in the preheat oven (350 F) using a water bath method for 40 min.
Remove from oven and cool to room temperature.
Preheat oven to broil. Sprinkle sugar over the custard evenly then place under broiler till sugar melts about 2 mins. Watch carefully so as not to burn. Remove from heat. You may using a torch to caramelized the sugar.
Served chilled.
Ing : 4 eggs
200 ml cream
300 ml coconut milk
sugar to your taste
tapai (fermented cassava) 150 gr, take the string out.
Method : bring to boil cream and coconut milk, set aside.
Beat sugar and eggs till pale and foamy then add cassava, mix it, then add the coconut mixture, mix well. Bake in the preheat oven (350 F) using a water bath method for 40 min.
Remove from oven and cool to room temperature.
Preheat oven to broil. Sprinkle sugar over the custard evenly then place under broiler till sugar melts about 2 mins. Watch carefully so as not to burn. Remove from heat. You may using a torch to caramelized the sugar.
Served chilled.
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