Tapai

Tapai is a kind of snack made of glutinous rice. There are types of rice wine fermented cassava and fermented glutinous rice. Usually fermented glutinous rice more popular than fermented tapioca. Ingredients for making rice wine is not to complicated, Fermented glutinouns rice requires materials such as glutinouns rice, yeast and little sugar. All three of there ingredients should be mixed thoroughly. Then wrapped in small increments using the so called leaf leaves fermented. but at this age, fermented leaves increasingly scare and most of the rice wine wrapped with banana leaves. there is little different between fermented flavor wrapped in leaves fermented and fermented rice wrapped in banana leaves.
Completely packed tapai put in a large crock pot and covered with a cloth. Once fermented and stored for 3 days, fermented it will cook and then eat. Tapai which was cooked remove the water very sweet. This fermented drinkable water and can also be be used as a traditional medicine.
Tapai whice was cooked well can not be stored longer, the time is more or less in 2 days and because it tastes too sweet usually be eaten at midday as dessert, and if you want to add to the pleasantness of ric wine, rice wine coulld be mixed with coconut milk and put a little ice

Ingredients

• 2 cups glutinous rice ( sticky)
• 2 tablespoon tape starter ( ragi yeast )
• 1/2 cup sugar

Instructions

1. soak the rice in one gallon of water overnight
2. steam the soaked rice for 45 minutes and then cool to body temperature. Be careful the rice is not too hot as heat can damage the starter culture
3. spinkle the tape starter on the rice and mix with a clean spoon for a minutes to distribute evenly. Be sure to mix the starter and rice well to reduce the risk of spoilage and improve the amount of time needed for fermentation.
4. mix 1/2 cup of sugar with water. pack the rice in layer into a jar. spinkle each layer with some sugar water, to help start the fermentation process.
5. ferment for 2-5 days. After 2 days you will likely see a bit of liquid in th bottom og the jr and the odor of the rice will change to distinctive tapai smell. At this point the fermentation process is complete but the taste of the tapai will improve if kept in the refrigerator for a few days. The liquid which collects at the bottom of the container is a rise wine called brem. it normally has a very low alcohol content after only a few days but if fermented further, the alcohol content will increase.

* tape starter ca be used with sweet rice to make Tapai ,Ketan, with black sweet rice to make Tape Ketann Hitam or with casava to make Tape Telot

ketayap

Hello friend i'm back. we have prepared this article for you read the information therein. Hopefully fil the post we've written this you acn understand. Well, happy reading.
Cake rolls or also known as kuih ketayap is a kind of cake popular traditional in Kelantan malaysia. it is a type of cake is a cake fillings. it is a cake consisting of palam young and gula melaka / gravestone in it. People say practice make perfect. I try several times to make cakes skullcap also. But portrait i found the recipe to make a cake cup measure ketayap. Kuih ketayap only to be good in my taste buds when we roll it in flour gently. coloring also must be real not pale green.
Most important is the core of our coconut flour park in rolls that must e quite sweet, not too sweet and the color also must be really dark brown or coconut core was pale sort, no matter how i got consented.

 

 Ingredient ( 3-5 people )

Skin

• 1 cup flour
• 2 eggs
• 2 pandan leaves
• 1 1/2 cups coconut milk ( can b replaced with fresh milk )
• 1 1/2 tablespoon salt
•  2 tablespoons cooking oil
• a few drops of green food coloring for core
• 1/2 grated coconuts
• 3/4 cup brown sugar ( be reduced )
• 1 pandan leaves

Method:

   For the core;
Add gated coconut and brown sugar before and pandan leaf. mix thoroughly until the substance was mixed with coconut palm sugar for 10-15 minutes. The core will be golden brown. Lift. Remove pandan leaves earlier.
  
    For skin;
The blend was shreddes coconut with pandan leaves and dairy, take the starch. If you use instant coconut milk, pandan leaf and blend with filter. Take flour in bowl and put a pinch oof salt and mix coconut mix that  has been blended with pandan leaves earlier. Stir until smooth. Then add eggs and stir again. If you want the original color of the kuih ketayap is not necessary to use dyes as pandan leaf color will make the mixture was green but if you want to add a little more colorings, start swinging 2-4 point into your batter. Heat that pan, put a little oil and spoon 1 ladle the mixture and hover round the pan so the mixture. Cook 2-3 minutes, lift not for too lng. After the lift directly enter the nucleus and rolls. ( how to roll; a little folding of both sides and rolls her back ) Repeat until the dough runs out. Ready to be served.

Kuih tepung boko

Kuih tepung boko. "Boko" means  the tray in kelantan and there are 2 types of  Boko Cassava flour and other tepung beras tepung boko. How to steam same as kuih talam commonly made but own blend quite soft and served with coconut head. this cake is quite soft an cannot be cut, when the cakes serving spoon into the bowl and poured along the head of the milk fat salty. this cakes is more delicious is wrapped in a banana leaf with coconut heads because fragrane of banana resurrect comfort of this cake. Tepung boko kelantan are delicious eaten hot or cold. Once tried to feel it with tepung talam to another.
I have never heard the name of this cake even normal purchase jelawat eash time back to village. this is because every time you go back, very much want to eat cake, which i bought so many. In short all pleasing.

Ingredients
1 of cassava a big ( 3 cups grated yum )
1 cup granulated sugar
10- pandan leaves blended with 2 cup of water and take the starch.
little green food coloring if necessary a pinch of salt

Directions

1. potatoes peeled the skin ( do not cut ) and washes clean. 2 sides to remove the center vein. grate the potatoes until exhausted. ( can also be ground using a blender but also ensure that the vein is removed first)
2. squeeze / drain water from the grated potatoes earlier. no need is too dry. squeeze mix in order to ensure that dairy water mix in order to ensure that dairy maslin purple potatoes because too smooth.
3. heat the post steamed
4. mix the grated potato, sugar, water, pandans leaf, salt, and a little green food coloring until smooth
5. put the potato mixture in the pan and steam for 30 minutes
6. serve with gravy / sauce of coconut milk by copping

Coconut milk sauce
ingreadients
 1 box of coconut milk ( 20ml ) ( want more milk fat may prefer more. reduce the amount of water )
500ml water
4-5 tablespoon rice flour
2  tablespoon salt
- knotted pandan leaf

How to preapare

1. mix the rice flour a little water until smooth ( take water from 500ml earlier ) filter.
2. mix the coconut milk, water and air mixing rice flour, salt and pandan leaves in a pot
3. cook on medium heat until the sauce thickens and cook. feel his salt
4. ready to serve with steamed yam cake earlier

KUIH TAHI ITIK

      Kuih tahi itik are a kind of cakke that is popular on the east coast such as Kelantan and Terengganu. it is a cake made with eggs and hot aired in sugar water. it was formed like a duck manure, according to the taste of the author. Kuih tahi itik are usually made concurrently with net mas cake or cookie ascendancy was shown, because both the cake using cake yolk while using egg whiteduck poop.
       Kuih tahi tik made with egg whites that have been isolated from the yolk. After the egg whites that have been  isolated will be aired with cooked in water with sugar poured condensed liter by liter to produce the final shape. Kuih tahi itik usually are not formed in a certain shape because it is usually just a cake incidental to the provision of the cakes. Kuih tahi itik are usually not sold widely and depend for its manufacture there or not egg whites are usually are waste of the preparetion is net of gold and like him. Common kuih tahi itik are available in the market, the sunday market and farmers' market in certain seasons such as school holidays, when many marriages are held.

How to make :

•   5 (about 150gram) egg whites
• 120gram sugar
• 1 1/2 tsp flour
• 2 screwpine leaves / pandan leaves , knotted
• 4 cloves / bunga cengkih

Step

1. Trough  fine sieve, strain egg whites into a mixing bowl. Stir in sugar and flour. Continue stirring until sugar is dissolved. Transfer mixture into small saucepan.
2. Add to saucepan pandan leaves and cloves, then cook over medium heat, stirring with a wooden spoon, until dry and mixture is of custard consistency.
3. Serve hot or cold, spread on toast if prefer

   PULUT PAGI

Morning sticky rice as a breakfast in Kelantan is so famous. Although it consumed on evening its still called morning sticky rice and cannot change its name. Pulut pagi is so famous among Kelantan people,if you cant believe it you can try ask your kelantanese friend . The grated coconut on the top of the sticky rice make it more delicious than anything else.It make you fall in love after one bite in the morning .The easy method to prepared it makes use want to try this recipi. The recipi above is for the guide for who wants to try something new out.Goodluck!

Recipes of Pulut Pagi :
The ingredient that should be have:
Glutinous rice soaked for 1hr ( 2 cup)
Brown sugar (3 cup)
Sugar 1-2 tbsp
Pandan leaves 3 sheet
Coconut white mixed with salt

How to make it:
Method 1: Cooked / steamed glutinous rice as usual with water and pandan leaves the level of the water is from the submerged rice. While rice is cooking, put the brown sugar in. When the rice has cooked, mix together the brown sugar and sweet glutinous friendly to all

BUTIR NANGKA 

Butir nangka is catogerized as sweet porridge in Kelantan. They used to eat this on tea time or anytime . It is so easy to prepared as it only use glutinous rice flour and coconut milk to done it. It is favourite among many people in Kelantan because its sweet and chewy like chewing gum when chew it.The butir nangka mostly sold at bazaar ramdhan during fasting month and any other roadside stall in Kelantan. The sweet is come from the sugar and the beautiful green colour from pandan leaves . It easy to consume and prepared by anyone.Here are guideline and recipi for those who wants to 

try this butir nangka for tea time.Enjoy!

Ingredients sauce

coconut milk
2 pandan leaves - knotted
Sugar and salt - to taste
1/2 teaspoon fenugreek

Cooking method:
Combine all ingredients in a saucepan, cook using medium heat. Stirring constantly so as not to clot. I enter the water surplus pandan leaves into the sauce. Feel the salt and sugar. Stir until boiling. Close fire ...


Jackfruit seeds Ingredients:
1 cup glutinous rice flour
Water pandanus - pandanus leaf blend, filter and take the water
green dye
A little lime water
salt

How to make:
Before kneading, preheat the water in a pot (half water pot). Put all ingredients into a container and knead until smooth.

Enter pandan leaf water little by little until the flour does not stick to hands.

Then shape like jackfruit seeds (approximately sweets). Continue to fill the dough into the pan with the water brewing.

When ripe jackfruit seeds, it would appear on the surface. May lift and insert it into the pot with boiled water if soup is not ready

                                                         
                                                                KOLEH KACANG


Koleh kacang is one of kelantan people's favourite which is well known among old people like my mom . Usually,koleh kacang are sold during fasting month. It can be serve  during tea time or breakfast .The brownish colour made my mom loves to eat koleh kacang and also because it contains grean bean flour and fecal oil inside the ingredient. The  fecal oil and green bean flour made it taste good. Besides that,the smoothness of koleh kacang is because of the coconut milk inside. The good smell come from pandan leaves,and the sweetness come from the brown sugar and white sugar added. To finish the taste,add pinch of salt to balancing the sweetness. The koleh kacang are sold at any cakes stall on the road side in Kelantan. It easy to having it and delicious to eat on your way. Here are the recipe that will easier you to serve koleh kacang in a correct way.

                       
                          

Ingredients: (brass 5 "@ portions 7-8 people)
1 cup coconut milk **
1 cup brown sugar *
2 tablespoons granulated sugar dominates *
1 cup water *
Some pandan leaves * | knot
2 cups coconut milk
1 cup green bean flour
A pinch of salt

Contact:
1.cook the material marked ** so it turns to fecal oil.When ready , put aside the resulting oil and let excess oil in the pan.
2.cook materials marked * until the sugar dissolves, cool and set aside first.
3. Enter green bean flour, milk, salt and brown sugar in a container, stirring until well blended.
4. Enter the mixture in a pan containing excess oil from clotted just now..Masak stirred until it thickens, pour the mixture into a container or pan. ( use a baking sheet 5 ")
5.If the cold dough may be cut but prior sprinkle with fecal oill.it can be served as afternoon tea or breakfast.

     

KUIH LAPIS 

Assalamualaikum..

      Today I want to share a delicious layer cake and easy to make. Before that I would like to introduce layer cake contained in Kelantan. Layer cake has a range of attractive colours. This cake has a layer coated colours such as red, green, yellow and so on. Some people just having breakfast with this alone. This cake is called cake layers or layered rainbow cake.

          In addition, the layer cake is a favorite of many people,  because the colour of this layer cake can attract public attention. For example, children who are not fond of cake, but the cake layers a variety of colours to attract the attention of children who are not fond of these cake. With beautiful colours, people will not miss the chance to buy and taste it. This cake is often sold at fairs or markets in the morning. This cakeis very famous because of its attractive Kelantan. Various colours are placed. With a layer of rainbow colours that look beautiful and delicious to eat.

           Next, layer cake has no substance but it was still delicious and yummy. This is so, this cake is also suitable to eat with their families and appropriate to serve the guests. Normally in Kelantan, cake makers only use two or three colours to make this cake layer. Each layer has a range of attractive colours. If you want to make this layer cake, you can use the colour you like. This cake is very suitable to be served at the event or at home. Many people are fond of these cakes. There are some people, before going to the office, many people of Kelantan have breakfast with this delicious layer cake. Finally, I would like to show bwlow how to make a delicious layer cakes and savory. Lets us together make this cake for your loved ones.

RECIPE :

• 2 cup rice flour
• 1/2 cup flour 
• 1/2 cup cornstarch
• 1 cup granulated sugar
• 4 cups coconut milk ( 1 cup coconut milk mixed with 3 cup water )
• 1/4 teaspoon salt
• little red colouring and flavoring ros

How to make:

1. Preheat steamer and set up an 8-inch baking pan. Add coconut milk to the pot. Heat briefly let me be lukewarm. Close fire.
2. Put rice flour, wheat flour, corn flour, sugar and salt into a bowl. Add coconut milk. Mix well to not clump.
3. Divide the dough into 2 parts. ( This mixture produces approximately 1200ml battery ) divided into +/- 600ml each. Paint one side with red roses and place the flavor.
4. Put pan in a little rub oil into steam. Pour 200ml of the batter into the pan without colour. Steam for 5 minuts with strong fire. After the first layer of cooking., Pour 200ml red blends. Steam again. Repeat the process until the expiry of 6 layers with a layer topped with red. An add little more red dye to final layer so that the colours are more vibrant. 
5. Once ready, refrigerate the cake layers before being cut. A lovely layer cake, edible layer by layer.

 

KUIH KOCI

       Assalamualaikum , met again for the cake Kuih Koci . I eat at home two week ago . So long in fact feel like eating cake and make this koci craft but not enough to try . The diligence themselves can also cause a banana leaf . Here is not met anyone selling banana leaves because they are rarely used in banana leaves . I take a banana leaf at my uncle home's because my home at town , so hard to plant trees . My uncle home at country , various types of trees that he planted . For example , bananas , cotton tree , mango tree ang durian trees . I made this cake with the help of my mother .

       Kuih Koci is a traditional cake that is popular in Malaysia , Indonesia and Singapore . This cake made of glutinous rice flour and coconut fillings mixed sugar sweet tie in it . In Malaysia it is popular mainly in the east coast of Kelantan and Terengganu . It was then coated with milk before wrapped in banana leaves and served . Kuih Koci is quiet soft to .

How to make Kuih Koci :

Untensils

1. Steamer
2. Banana leaf
3. Pot
4. Wok/second pot
5. Mixing bowl
6. Cooking oil for greasing

Ingredients

Dough

• 150g glutinous rice flour
• 50g tapioca flour
• 200ml thin coconut milk
• pinch of salt

Filling

• 3 pandan leaves, knotted
• 200g palm sugar
• 60ml water
• 250g grated coconut
• pinch of salt

Banana leaves - scalded , cleaned and cut into 20cm round shape , greased the surface.

Steps

1. Scald the banana leaves to soften them. The fastest way to do it is to hold it over an open flame. You will see the leaf change from dull to shiny. The alternativemethod is to scald it in hot water. Cut into round shape, 20cm in diameter. Grease the surface with oil.
2. In a pot, add in palm sugar, water, and pandan leaves. Bring to a boil and sieve the mixture. Pour it back to the pot.
3. Add in grated coconut and salt and cook until mixture is moist and shining. This take about 10minutes. Dish out to cool and shaped into lime-sized balls.
4. In a mixing bowl, sieve glutinous rice flour and tapioca flour. Add in salt and mix well.
5. In a small pot, heat up the coconut milk but do not boil it. Once the coconut milk is heated up, pour the mixture into the flour. Knead until a soft dough is formed. Leave aside.
6. To assemble the kuih koci : Take some dough and roll it into round ball. Flattened the ball and place a piece of filling in the center. Then reshape the dough to cover up the filling. The thickness of the dough should be inconsistent, with some parts almost showing the filling within.
7. Arrange the dough into the steamer tray and steam for about 10 minutes, then allow to cool.
8. Grease the inside of banana leaf and form a cone with it. Put the cooled dough ball into the cone, then fold in the sides of the banana leaf to enclose it. Then return the Kuih Koci to the steamer and steam for 5 minutes. 

                                                                        KUIH SAGU

Assalamualaikum,

If we want to create a cake that is simple and quick, no matter for breakfast or afternoon tea, cookies may be trying to create a fun and yummy sago. Many are like cakes take consolation but less know how to make. Sometimes that if you're ready to buy, good luck to you not stale coconut quandary is made.
         Today I want to introduce sago cake are available in Kelantan. This cake has a variety of colours such as red, green and so on. This cake has a lot of interesting flavors. Next, the cake is also very soft've eaten by people. Many who love to make this cake recipe is easy because the material is easily made and the materials sought. This cake is also good to eat if placed in the refrigerator.

         In addition, the advantages of this cake is easy to make. For example, how to make this cake is very simple and easy to produce the material. Second, sago after baking, the cake should not be placed in the oven for the cake to put in the refrigerator so that it taste better. This cake is also coated with oil in order to better taste and odor. Many people are fond of these cakes. Th sold cakes in the morning. After breakfast, some individuals make sago cake as dessert. This cake should be coated with oil.

      Next, this sago cakes have many fans. This cake tastes delicious. Sago cake is also suitable to be served to guests and is perfect for evening meal with their families at home. There are also some communities have breakfast with the cake in the morning. The cake can make people satisfied even the breakfast with rice. Finally, I want to show the necessary ingredients and how to make a delicious cake for the public.


RECIPE :

• 1 cup of consolation

• 2 1/2 cups water

• 3/4 cup sugar

• 1/2 teaspoon of red dye

• 1 pandan leaves - dicarikkan and knot

•  1 cup shredded coconut white - mixed with a pinch of salt

How to make :

1. First put the water and pandan leaves and red dye.
2. When the water is boiling add the starch and sugar. Sago to cook untill clear and thickenend.
3. Remove the leaves and put the batter into the baking pan that has been lined with plastic into a mold or small according to your taste.
4. Steam for 20 minutes.
5. After that, the cake is cooled and then cut or remove from the mold.
6. Stir in coconut and white that have been in the mix with a little salt and may be served. For coconut durable and slow steaming casserole may be a while before mixed with sago cakes.

KUIH BUAH TANJONG

Kuih Buah Tanjong or Bunga Tanjong is a Malay traditional cakes. This cake is popular in Kelantan and this  is a special dish. It is the cake made with egg and flour mixed aired sugar water.Buah Tanjong shaped cake and yellow colored water droplets. It is formed by using molds and molded according to the tastes of the author in sugar water. Kuih Buah Tanjong made quite fussy, so usually it does not create and is widely sold as other pastries. It's more of a special cake to celebrate special occasions such as weddings. The remaining egg whites are used typically used for making Kuih Tahi Itik .Let try....

Materials needed

10 egg yellow

1 kg of sugar

500ml water

250gm Glutinous rice flour

100gm rice flour

2 pandan leaves

5 cloves

1 teaspoon orange color - if like

How to made

- Combine flour and glitinous rice flour. Then ,bacchhu without oil until soft, Remove and set aside.

·         -Cook the sugar with water until it boils,  add pandan leaves and cloves and let half thick. Remove the pandan leaves.

·         - Beat the egg yellow until light and fluffy . Put it in the disangai flour little by little and knead into a soft dough. Pinch the dough with 3 fingertips and from like Kuih Tanjong.

·         -Then add the sugar into the water so diffuse then removed and ready to served.

kuh asam gumpul

Kuih asam gumpul is a traditional Malay cakes dishes that sweet fat that produces using tapioca / starch grins with core and cooked in coconut milk. kuih asam gumpul preapared with sago seeds which have been boiled in water mixed with salt to taste, stir. After the sago cooked core will be filed in the corner and picked up by hand to the final shape. This will typically save kuih asam gumpul into save a round lumps of one hand. It will then be cooked in coconut milk until thick. Mix brown sugar, ginger and fenugreek also be added t enchance the flavor. Kuih asam gumpul save customarily sold widely and how to make its easy and cheap. Kuih asam gumpul is usully sold at farmer's markets, the sunday market

How to make kuih asam gumpul

• 500gram tapioca 
• 1seed heed ( 3 cups coconut milk )
• 1 fenugreek
• 2cm ginger ( sliced )
• 2 cloves garlic ( sliced )
• 1 cup green beans
• 1 cup sugar

Green beans boiled until tender and visibly broken. When visibly dry add the sugar and stir until completely dry. Turn off the heat and let cool. Core circle of green beans and set aside. Sago soak and drain. Pour hot water and stir well. Clench sago and enter the core of green beans. Put in a steamer. Sago and steam until tender ( about 20 minutes ) simmer together coconut milk with ginger, fenugreek, onion over low heat until boiling. When sago and simmer briefly. Refrigerate and serve

KUIH CEK MEK MOLEK

Cek mek molek petite known as cek mek is a traditional delicacy that is popular in kelantan and terengganu. it is made with mashed sweet pottoes and wheat flour as the dough, sugar as the core, then fried. Should not be eaten with caution easily spilled sugar core / squirt.

How to make cek mek molek

• 5 sweet potato pieces + large spoonful of salt the book *potatoes washes, boiled in its skin until tender *powdered sugar and half a bowl.

tubers are already preapared tender skin peeled and then mashed potato until blanded flatten the dough in a bowl, add the flour by 1/4 of the potato dough so let's how to sticky fingers. if still attached to the finger can add a little more flour CAUTION but do not advance

KUIH NEKBAT

Kuih Nekbat is a traditional dessert cake made of rice flour and eggs,which are popular in Malaysia, especilly in the east coast of Kelantan anf Terangganu. Kuih Nekbat isusually prepared in two phases. In the first phase, baked and cooked flour mixture until fluffy like bahulu but fresh and harder. Kuih Nekbat cooked dry stored or sold to customers who will provide in before serving. This dry Nekbat lasts longer and can be stored in the refrigerator.

In the second phases, will be aired nekbat sugar cooked in the water with the pandan leaf and clove to provide fragrance , and left Jelira before serving gravy with the sugar water. When in turns yellow flowers it is ready to be served. Kuih Nekbatthat have aired can not be long, because in will be soggy and ruined.We tried traditional repecies in Kelantan this Nekbat necessarily sweet cakes. Let's try.

The material of Nekbat

-500gm rice flour
-12 eggs
-1 teaspoon orange coloring(power)-if like

The matarial of Sira

-500ml water
-150gm sugar
-2 pandan leaves
-6 cloves

How to make

• Heat the muffin tins thant have be rubbed with oil for 5 minutes
• Rice flour in sangai medium heat until dry.Let dry
• Beat the eggs until fluffy and frothy, than add coloring and flour
• Pour the better into the pan and bake with top and bottom heat at 180C until golden brown . Remove from oven and leave too cool first
• Boil water and the sugar to a boil
• Enter pandan leaves, clovs and nekbat
• Cook untill 6-8 minutes, cover the pot with a lid
• Reduce the heat and let the sugar water to seep into the nekbat
• Picl up and ready to serve.

KUIH TOPI

Kuih Topi - A traditional cakes in the state of Kelantan .Cake rather unique and also called Kuih Topi because of the shape similar to the cap when fried, some people are calling Kuih Cucur and Kuih Jawa.Normally, in the market ,we can see how the saller have some seed pans on the table stall to easy them to fry Kuih Topi if there is to buy.

Recently,I got this recipe from a friend it can also be made the evening dish.Just wanted to share with you all ,do not loss to try, it is easy and delicious.

Material:
2 cup rice flour
2 2/3 cups flour
1 tsp salt
1 cup sugar
3 @ 4 cups of water depends on the concentration (not too liquid)


-Mix all the ingredients and leave overnight
-Then fry in a small crock with a little oil with a simple fire
-Take the dough pour middle a little the last high-lift (like made a pulled tea)
-let dry side  not too burn.

PULUT BAKAR KELANTAN

     Pulut bakar kelantan is a kind of blank that is wrapped in banana leaves and baked in a circular shape on the coals fire.Delicious eaten hot and normally sold in most shops and markets as breakfast.There is also a  pulut wrap with coconut sauce and stuffing sweet sira.The taste is different from  the version Terangganu with aroma of cloves and halba. The fragrance  smell when burned in coals fire. A cake tradition in Kelantan which  a choice of village to have breakfast.

      I also tried it feel when my aunt made it when he was in the village. It smells very fragrant. Pulut bakar  is also delicious eaten alone. All perfect sense no less no more. But the way it is food that is easy to prepare.

  How to made Pulut Bakar;                                                                                                          

-500 gm of glutinous rice (soaked overnight)                                                                              

-180 gm sugar                                                                                                                               

-300 ml coconut milk                                                                                                                    

-1 teaspoon salt                                                                                                                             

-1/4 teaspoon fenugreek                                                                                                               

-10 cloves                                                                                                                                    

     

1-Coconut milk, sugar and salt to a boil .Enter fenugreek and cloves. Turn off the fire and leave to cool.

2-Steamed glutinous rice for 35 minutes or until cooked.

3-Enter into the container and mix with coconut milk until smooth. Let stand for 2-3 hours to absorb into the rice milk.

4-Frozen Mop and banana leaf on fire. cut round according to the desired size.

5-Round mold put on a banana leaf, take a little sticky and compact press, lifting out of the mold. Glutinous rice wrap neatly.Baked in the embers of the fire to banana leaves on fire.