Bingka Ubi

Malam ini terlebih rajin sebab dah lama tak post apa apa.....so malam ini nak share lagi satu recipe...Bingka Ubi. Actually selama ini tau makan aje, bila dah ada orang mintak buatkan kelam kabut sekejap cari resepi tapi alhamdulilah my mom ada simpan resepi bingka ubi yang sedap dan senang, tak perlu timbang timbang....hehehehehe

Bingka Ubi

1 kilo ubi parut - ditos dahulu, buang air yang ditos itu dan ambil kanji ubi
sedikit kelapa parut tanpa kulit
2 cawan gula pasir
100ml santan
1 tsp garam
3 tbsp minyak sapi
warna kuning

Cara :

1. Lenserkan loyang dengan mentega and panaskan oven pada suhu 160c.

2. Masukkan ubi parut, kelapa parut, gula dalam mangkuk dan gaul rata.

3. Kemudian masukkan santan dan gaul.

4. Akhir sekali bubuh warna kuning dan gaul rata.

5. Tuang ke dalam loyang yang sudah dilenser dengan mentega.

6. Bakar selam 40 minit

Pulut Inti

Hello hello all.....it's been days since i upload something here...been very busy lately with orders of Pulut Kuning...finally today i have some free time to share something with everyone....today i want to share a very simple traditional kuih...Pulut Inti...

Ingredients
1 1/2 cups glutinous rice
1/2 tsp salt
150ml water coconut milk
1 pandan leaf, tied into a knot

Coconut filling
100g palm sugar or gula Melaka
1/4 cup water
1 pandan leaf, knotted
1 cup grated coconut

Banana leaves - cut into 4 x 6 inch, blanched in hot water to soften for folding

Directions
Wash the glutinous rice and strain. Place in a shallow heafproof dish. Mix salt and coconut milk and pour over the rice. Add pandan leaf in the rice and steam till it is cooked for about 20-25 minutes. Check from time to time and stir. Remove from heat.

Coconut filling
Dissolve sugars and simmer until liquid starts to thicken and become syrupy. Add grated coconut and pandan leaf. Cook till the mixture is soft and dry about 10 to 15 minutes. Most of the liquid should have evaporated. Remove from heat and let it cool.

Place 1 tablespoon cooked glutinous rice on banana leaf. Add 1 teaspoon filling on top of the rice. Fold the leaf on either side and tuck both ends under, to enclose the rice, ensure that the top is slightly open to show a bit of the filling.