Kue Lumpur Pandan

I made it when we had angkringan style party at our house. Thinking about some simple traditional snack, my choice goes to kue lumpur pandan from NCC. For the first time, when he saw i made it, my husband looks not too interested in this cake, but when it already cooked and I asked him to try, he said “hmm..it’s yummy mum” sooo…let’s just try it out 😀

KUE LUMPUR PANDAN

Source: NCC

Ingredients:

200 ml thick coconut milk

200 ml water + pandan paste

3 lime leaves

1/2 tsp salt

2 eggs

150 gr potato, steamed, mashed

120 gr plain flour

120 gr sugar

Methods:

Mixed well coconut milk and water+pandan paste. set aside

Using electric mixer, mix eggs and sugar until light and fluffy, add mashed potato. Add coconut milk batter into it gradually.

Preheat the pan. Pour batter into the pan. It supposed to cook using special pan but because i don’t have one then i just cook using muffin pan and cook on the top of our bbq tool.

Close the lid and cook until set.

Buffalo Chicken Wings

BUFFALO CHICKEN WINGS

Source: Pawonike

Ingredients :
500 gr Chicken Wings

Marinated ingredients:
1 Lemon
1 tsp Garlic powder
1/2 tsp Salt
1 tsp Ginger powder

Sauce :
8 tbsp Tomato paste
2 tbsp sweet soy sauce

2tbs oyster sauce
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Garlic chopped
2 tsp Sugar
3 tsp Butter

Methods :
Clean the chicken, then coated chicken with lemon, set aside for about 15 minutes. clean with water.
Marinate the chicken for about 1-2 hours, better if you marinated over night.

Sauce :
Cook all ingredients in low heat. Let it boiled. Quickly remove from the stove and pour on the top of chicken.

Put chicken and the sauce in the oven until cooked for about 30-45 minutes.

Ready to serve

Bubur Sagu Mutiara

 

Bubur Sagu Mutiara

Source: Homemade Heartmade

Ingredients:

For Bubur:

125 gr sago pearl

50 gr sugar

250 ml water

 

For sauce

400 ml light coconut milk

1 pandan leaf

pinch of salt

 

 

Methods:

For Bubur:

Soak sago pearl in water for about 2 hours. Drain.

Put all the bubur ingredients in a pan then cook it until the texture become thick and the sago pearl become translucent in colour.

For sauce

Put all ingredients in saucepan and let it boiled. Remove quickly from the stove.

 

Serve bubur sagu mutiara with coconut sauce on top.

 

One of a thing I need in my lil kitchen checklist :)

Kolak Biji Salak

 

Kolak Biji Salak

Source: NCC

Ingredients:
500 gr    sweet potato, steamed, mashed
3 tbs     sagoo flour
500 gr    coconut/palm sugar
1 ltr        water
500 ml    coconut milk
½ tsp      salt
1  pandan leaf

Methods:

  • Mixed sagoo flour and mashed sweet potato, make ball shape.
  • While making ball shape, boil water and coconut/palm sugar in a pan.
  • Pour the balls into the pan and let until those flowing above the water.
  • For sauce : Boil coconut milk, salt and pandan leaf. Let it boiled and take it quickly from the stove.
  • Serve biji salak with the sauce.

Kue Lapis Pandan

 

Kue Lapis Pandan

Source: Negeri Dongeng

Ingredients:

500 ml coconut milk

200 gr tapioca flour

50 gr rice flour

200 gr sugar

1/4 tsp salt

pandan paste as needed for colouring

canola oil cooking spray for greasing the pan

 

Methods:

  1. Preheat the steamer.
  2. In a big bowl combine tapioca flour, rice flour, salt and sugar.
  3. Gradually add coconut milk and mixed it well using whisk.
  4. Divide batter into 2 parts. Add pandan paste into one part.
  5. Pour 100 ml batter into the pan and steam for about 10 minutes. Do not forget to used napkin on the lid to avoid cake from the vapor.
  6. Repeat the procedure, alternately between the green and white batter until all batter finished.
  7. Remove the pan from the steamer and let it cool.
  8. Ready to serve.