4 butir telur
3 sdm meises
1. Ayak tepung terigu, lalu campur dengan ragi instan, aduk rata. Kocok telur
dan gula hingga kental dan mengembang. Masukkan campuran tepung
terigu sedikit demi sedikit. Tambahkan santan, aduk hingga rata. Diamkan
adonan selama 30 menit.
2. Panaskan cetakan kue pukis, olesi dengan margarin. Tuangkan adonan ke
dalam cetakan kue pukis hingga tiga perempatnya. Setelah bagian tepi
membeku, taburkan meses atau keju. Biarkan hingga matang. Angkat dan
sajikan dalam keadaan hangat.
Kue Cubit
Bahan:
4 butir telur
150 gr gula pasir
3/4 sdt baking powder
300 gr tepung terigu
50 gr margarin, dilelehkan
1/4 sdt vanilli
100 ml air
meisjes secukupnya utk taburan
Cara mengolah:
1. Kocok telur dan gula sampai kaku, masukkan ayakan tepung dan baking
powder. Aduk rata.
BAHAN-BAHAN:
600 gram kentang, diiris lurus
100 gram daging giling
60 gram jamur champignon (1 butir dipotong jadi 4)
5 sendok makan kacang merah
Krim keju secukupnya
1 sdk makan tomato paste
1 buah tomat segar, direbus, angkat, buang kulitnya, blender
4 sdk makan saus tomat
buah paprika dipotong dadu
40 gram bawang bombay dipotong dadu
10 gram bawang putih diiris tipis
1-2 sendok teh (sesuai selera) lada putih bubuk
Garam sesuai selera
Ingredients:
cup Coconut (grated)
4 cups Coconut Milk
3 cups Rice Flour
1tsp Peanut Oil
1 tsp Sea Salt
1 cup Sugar
How to make Kanom Krok:
Put coconut milk, rice flour, salt and sugar in a large bowl. Whip the mixture till smooth.
Add the finely grated coconut to the above and mix well.
Take a cast iron pan and smear the interior cups with a little peanut oil.
Pour the batter gradually upto two-third the height of the cups.
Cover the pan with a rounded lid and kept it on flame until the pancakes turn golden in
color.
Now gently remove the pancakes with a rounded spoon and re-grease the pan before
making the next batch.
Kanom Krok is ready to eat. Serve hot.
Ingredients
Makes: 50 cakes
1 teaspoon salt
1.
Mix all of the ingredients until the sugar is dissolved. You may have to add more rice flour
after testing the batter.
2.
Heat up the kanom krok pan. When it is hot, wipe the divets several times with a well oiled
cloth.
3.
The pan is ready when the batter is poured and it sizzles. The pan should not be smoking.
Stir the batter and pour in 1 or 2 divets for testers. Cover and let cook for 5 minutes and
check. The cake should be brown around the outside, but not burnt. Carefully take out the
cakes by scraping around them with a spoon. If the cakes stick too much, add a tablespoon
of rice flour and try again.
4.
Stir the batter every time you make a batch, because the rice flour settles to the bottom.
Make sure the divets are well oiled before making a batch.
5.
Add a sprinkle of green onion to the cakes before covering. After the cakes are cooked, the
hemispheres are usually placed on top of each other to make little spheres.