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.