Tuesday, 31 January 2017

KLAPPERTART, coconut custard



KLAPPERTART, coconut custard

Resep ini adalah modifikasi sedikit dari resep 30 IKTI 

Ingredients:
150 g scrape of young Coconut
100 g Flour
100 ml Water
1200 ml Fresh Milk
15 tsp Condense Milk
¼ tsp Vanilla
100 g Margarine
125 g Butter
150 g Sugar
6 Egg yolk
2 White Egg, beaten
250 ml Rum (optional)

Topping:
Cinnamon Powder
100 g Almond, minced, lightly toasted
100 g Raisin, soaked in hot water (or Rum for better taste) strained

Method:
Mix Flour and 100 ml of Water until dissolve.  Add all ingredients in the cooking pot except Rum.  Put it on the low heat.  Stir slowly until boil.  Turn off heat on the first boiling.
Stir constantly until cold.  Add Rum and stir.  Ladle into aluminum cup, place white egg on top of it and sprinkle with Almond and Cinnamon Powder.  Put it into the oven for 10 minutes.  Take out and keep it cold in the refrigerator.

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