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.