KUE DADAR GULUNG

Kue dadar is the traditional cake and a snack cake market. Cake based on flour it feels really delicious in tongue, with tastes sweet, very hard layer and make tongue want to continue to feel and how to make it also easy enough to use kitchen tools will suffice.

The ingredients are :
1. Wheat flour 250 gr.
2. Coconut milk coconut 300 ml of 1 coconut.
3. 1 whole chicken eggs.
4. 1 piece of shredded coconut.
5. Red Sugar 250 gr.
6. Sugar 100 gr.
7. pandan leaves to taste
8. 1 / 2 tsp salt.
9. Valini taste.

The process are :
1. To make dadar, pandan leaves soft crushed or can be blended, filtered water grab. Enter the flour little by little into the coconut milk that has been prepared. Enter also a solution of pandan leaf and chicken eggs. If you prefer to season salt. Stir until smooth and checks already diluted or not, if it is watered can be directly made pancakes in a Teflon little by little until the finish
2. To make the Contents: Coconut same name is the core of this sugar sweet, and there is also the core salty. Dissolve brown sugar with add a little sugar. Then cooked with grated coconut. Stir until cooked and abrasive. It could be vanilla if desired.
3. Once created omelet, take a tablespoon sweet core. Roll.
4. So, the cake is ready to be served.

Posted by Yuniarti Fitaloka

KUE LEMPER

lemper created a unique way to begin the presentation. Lemper can be presented in pieces, layers, coils, even resembles a pizza to attract children. Contents lemper can also be varied, ranging from fish, corned beef, chicken, vegetables, curry, to spice opor and also abon.

The ingredients are :
600 gr of white glutinous rice, soak for 2 hours, drained
500 ml coconut milk
2 pandan leaves LBR
1 teaspoon salt
2 eggs, beaten off
Butter to taste, for greasing
Banana leaves to taste, to wrap
and also abon.


The process are :

1. Steamed glutinous rice for 15 minutes, remove from heat.

2. Boil coconut milk, pandanus leaves, and salt, stir until boiling, remove from heat. Enter the already steamed sticky rice, stir to mix, let stand for 15 minutes until all the coconut milk is absorbed by the sticky rice.
3. Steamed sticky rice again for 30 minutes until cooked, remove from heat. For the sticky rice into 2 parts.
4. input shredded as the content and wrap with banana leaf. after that the fuel for half an hour and burn the contents of shredded lemper ready serve.

Posted by Yuniarti Fitaloka

KUE LUPIS

Lupis is one of the traditional cakes made of glutinous rice. This cake also similar with lemper cakes, because they are also made of glutinous rice. This cake are delicious and yummy, for you guys who are like to eat this cake or may be want to make it but you don't know how to make it. you can following this recipe and let's have try it.....


 the Ingredients:
• 1 liter of glutinous rice, washed, drained
• 1 tablespoon water whiting
• ½ shredded coconut fiber direction
• ¼ tsp fine salt
• Banana leaves for wrapping
• Banana leaves, cut into pieces as wide as 8 cm
the ingredients of Sugar Syrup:
• 300 grams brown sugar
• 3 tablespoons granulated sugar
• 125cc water
• 1 pandan leaves
How to make sugar syrup:
• All materials are boiled sugar syrup until thickened and then filtered
The procass are :
• glutinous rice that has been washed, whiting sprinkled water and stir well.
• two banana leaves, cone-shaped, on one side, fill with glutinous rice about 2 tablespoons, turn the rest of the leaf next to cover the opening and insert to form s. Tie with raffia rope so as not to rupture.
• Boil the water for 4 hours. Drain and chill.
• Serve with grated coconut with sugar syrup.
Posted by Yuniarti Fitaloka

kue wajik

wajik is one of the traditional cakes that made of glutinous rice.it is delicious and sweet. if you want to try to make it you can following this steps :

The ingredients :
800 g of fine white glutinous rice
250 g sugar Java, comb
100 g white sugar
750 ml coconut milk from 11 / 2 grated coconuts
½ teaspoon salt
3 pieces pandan leaves, cut into pieces

The process is
Wash the glutinous rice and soak in cold water for 3 hours. Drain.
Steamed glutinous rice in a hot steamer for 30 minutes until half cooked.
Remove. Cook the Java sugar, white sugar, coconut milk, salt and pandan leaves to boil. Remove and strain. Jerangkan back until hot. Enter the half-cooked glutinous rice, stirring until the coconut milk sucked out of glutinous rice. Remove. Steamed in grooming heat for 45 minutes until cooked.
Remove. Prepare a baking sheet, Cover banana leaves, basting with oil. Pour the glutinous rice into the baking sheet and flatten with press it until solid. Let it until it is cold.
Cut into pieces and serve

Getuk Ubi

Do you know that cassava can be a delicious cake? For you who like eat cassava, you can try to make a cake that is called 'Getuk Ubi'.you can make it by seeing this steps :

Ingredients:
1 kg sweet cassava
150 g white sugar
50 g butter
1 teaspoon vanilla
Grated cheese to taste

Method:
- Steamed sweet cassava until cooked then crushed until soft. If
need to be mashed with a pestle for the texture of sweet cassava really smooth.
- Mix white sugar, vanilla and grated cheese into the sweet cassava that have been
pulverized. Mix until blended
- Enter in the mold with a pressed-press. After a solid right, cut into pieces according to taste and serve with a sprinkling of grated cheese on top
- getuk eaten with coconut Urap

Posted by ; Yuniarti Fitaloka

Mendoan Kering (Tempeh Fritters)

Mendoan is traditional snack from Banyumas, Central Java. It's literally mean half deep fried tempeh in Javanese dialect. The key for making mendoan is fried the tempeh slices in very hot oil and remove it as soon as possible when the batter is cooked through. This is not a crispy kind of snack. Mendoan kering (crispy mendoan) is modification of mendoan since mostly people prefer crispy fritters

 

Ingredients:
1 pack tempeh, thinly sliced
2-3 stalks scallion, finely chopped
1 tsp ground corriander
2 cloves garlic
3 shallots
4 oz rice flour
1 tbsp all purpose flour
1/2 cups water
oil for deep frying
1 tsp salt or as desired

Method:

• In a mortar or food processor pound the garlic and shallots.
• Put rice flour, all purpose flour, garlic and shallots paste, scallions, ground corriander, salt and water in a big bowl. Mix and stir well to form medium thick batter.
• Dip tempeh pieces into the batter.
• Heat oil in a large wok or deep fryer. Deep fry the tempeh pieces until golden brown and crispy. Remove from heat and drain well. Serve with sambal kecap manis(sweet soy sauce chili).

by : nanda eka pratiwi

Pukis

Today, pukis can be found anywhere. Almost all cities in Indonesia have pukis with many kinds of flavors and ingredients. Some pukis makers also begin trying to combine the original ingredients with modern ones, such as sprinkling of chocolate, cheese, strawberries, and others in order to fulfill the desire of the pukis lovers.