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.

Fruit Tart

 

I was asked to do this for my hubby's niece engagement...this was one of the item for exchange between the couple.....i had never done the tarts this big coz usually my tarts are bite size....so i did something very simple with the help from my hubby of course...he is so much better at deco & crafty things than me...lol...



Tart base
1 kilo flour
500g butter
1 egg
2 tbsp cold water

Custard
2 tbsp custard powder
1 tbsp sugar
250ml fresh milk
1 egg

Fruits:
As your desire

2 tbsp apricot glaze
2 tbsp hot water (mix with the glaze)

Method :

(For the tart base)
1. Mix the flour and butter till it become like breadcrumbs. Then add in the egg, mix well.

2. Finally the cold water. Mix thoroughly. Ready to use

3. Mould it in any tart shell as desired

4. Bake blind till golden brown.

Custard:

1. Mix all ingredients into a saucepan.

2. Over small flame whisk till mixture thickens.

3. Pour into a piping bag and let it cool.

Fruit Tart:

1. Pipe in the custard into the tart base.

2. Arrange the fruits as desire.

3. Glaze with apricot gel.

4. Ready to serve.

Bubur Cha Cha

Ini my favourite....bubur cha cha, Tapi ayu suka tambah nangka...nangka itu mesti masukkan last jadi tak jadi terlalu lembik.

Bahan bahannya :

500ml santan
2/3 cawan gula
1 biji keledek - kopek kulit dan potong kecil kecil
1 paket nangka - potong kecil kecil
1 paket jeli bubur cha cha


Cara cara:
1. Rebus jeli bubur cha cha hingga kembang,angkat & tos.

2. Masukkan santan & keledek ke dalam periuk, buka api kecil. Masak hingga keledek empuk

3. Masukkan gula & sedikit garam. gaul rata.

4. Massukkan nangka & jeli yang telah di rebus tadi.

5. Gaul rata dan siap di hidang sejuk ataupun panas.

Inilah cara ayu menbuat bubur cha cha....lain orang pasti lain caranya tapi tak salahkan kalau kita semua berkongsi cara & teknik masing masin......