pisang tanduk (plantain bananas), lemongrass, a Sarawak pineapple, some calamansi & whole lot of bird eye chilies to bring home with me. And this is what I did with the pisang tanduk. Actually, deep frying is the best recipe for pisang tanduk but its not healthy to consume often then. So, I finally decided to make something out of steaming and here it is bananas folding in banana leaf. This is one of the many tradition Malay food made out of steaming in coconut mixture which is so delicious. And suitable for all range of people.
125gm rice flour
70gm tapioca flour
1 cup thick coconut milk
2 cups water
3 pandanus leaves
or a few drops of pandanus essence
*1 banana plantains (pisang tanduk), sliced into pieces
* 12 pieces banana leaves, soften it with hot water then wipe dry
* cooking oil for coating the leaves (optional)
(1) combine all ingredients and whisk till smooth.
(2) add in pandanus leaves and cook over medium heat till mixture became thick. Off the heat once the mixture starting to thicken and keep stirring till mixture turn into smooth thick paste. Discharge the pandanus leaves.
Place a tablespoon of thick paste onto
banana leaf then in a slice of banana and cover it with another spoon of
thick paste. Wrap banana leaf by folding one side to the other, then
fold both end to secure leakage ,looking like a parcel. Finally, steamed parcel for 15 minutes and cool for 30 minutes before serving.
Friday, March 27, 2015
Monday, March 16, 2015
So, without wasting time please do allow me to show you the recipe.>o<
1/2 cup all purpose flour
1 tspn yeast
1 TB sugar
1 cup warm water
(combine & let to rest for 30 minutes)
2 cups all purpose flour
1 tspn salt
4 TB cooking oil
Ingredients for topping :
1/2 cup monzerella cheese
1/2 cup cheddar cheese
2 TB parmesan cheese powder
1 TB garlic powder (optional)
* 1/2 cup semolina flour & extra salt for coating
* 2 TB salted butter, softened
(1) mix together ingredients (A) & (B) to form a soft dough then let to rest for an hour or till double in size.
(2) punch & knead dough to release air bags then place dough to working table & divide into 2 portions.
(3) roll dough into oblong shape then fill in both monserella & cheddar cheese, flip the long side of dough over to form half moon shape.
(4) next, place the filled dough to baking tray lined with parchment paper with a sprinkle of semolina flour.
(5) then brush on some butter and top with some parmesan cheese & garlic powder & some semolina flour, again let to rest for 30 minutes.
(6) finally, bake at preheated oven 180'C for about 20 minutes or till brown.
The crust is absolutely addictive and love the garlic flavouring especially. Super yummm..... Bet you guys will love it too. Hey.... what can I say more !!!! Its DOMINOS & its homemade !
Enjoy & have a great week ahead everyone ! Blessings.
Thursday, March 12, 2015
5 egg whites
1/2 cup milk
1 TB coconut essence
2-1/2 cup all purpose flour
2 TB corn flour
1-1/2 cup sugar (actual 2-1/3 cups)
4 tspn baking powder
1/2 tspn salt
230gm butter, softened at room temperature
1 cup coconut milk
(1) whisk egg white till foamy then beat in milk & coconut essence, set aside.
(2) now, cream ingredients (C) till well mixed then fold in ingredients (B) mixture till well combined.
(3) next beat in mixture (A) till well mixed.
(4) pour batter to a 8" baking tray lined with parchment paper then bake at preheated oven 175'C for about an hour or till the cake set.
(5) let cake cooled in tray for 10 minutes before removing it out on the rack.
(6) finally, divide the cake into half then frost the cake as desired and cover with coconut flakes.
250gm cream cheese, at room temperature
125gm butter, at room temperature
3 cups icing sugar, sifted (actual 4 cups)
3 TB coconut powder
1 tspn coconut essence
1/2 cup whipping cream (do not whipped)
*100gm coconut flakes for coating
Combine everything into mixing bowl and beat till creamy white then keep refrigerated for an hour before used. (Note : this frosting recipe is perfect for 3 layers cake)