Mini Malysian Cakes and Desserts. Rohani Jelani
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Название: Mini Malysian Cakes and Desserts
Автор: Rohani Jelani
Издательство: Ingram
Жанр: Кулинария
Серия: Periplus Mini Cookbook Series
isbn: 9781462911110
isbn:
Use the scissors to snip the loose ends to make a brush.
Use the pandanus brush for greasing baking pans or cake moulds.
Bubur Ca Ca
1 small taro, about 200 g (7 0Z)
1 small sweet potato or yam, about 200 g (7 oz)
1 pandanus leaf, tied into a knot
750 ml (3 cups) water
250 ml (1 cup) thick coconut milk
100 g ½ cup) sugar or chopped palm sugar
Pinch of salt
2 ripe bananas, peeled and sliced diagonally
1 Peel the taro and sweet potato or yam and cut into small cubes. Rinse well.
2 Place the taro and sweet potato in a medium-sized saucepan with the pandanus leaf and water and bring to a boil. Reduce the heat to medium and cook until the taro and sweet potato are tender, about 15 to 20 minutes.
3 Add the coconut milk, sugar and salt and return to the boil. Add the sliced bananas and cook for a further 5 minutes. Serve warm or cold.
Serves 4
Preparation time: 20 mins
Cooking time: 30 mins
Sago Pearls may be added to the bubur ca ca to give it an interesting texture. Rinse 1 tablespoon sago in a sieve and add at the end of step 2. Then cook the mixture for 5 minutes before adding the coconut milk.
Black Rice Pudding
150 g (¾ cup) black glutinous rice (pulut hitam)
1 litre (4 cups) water
1 pandanus leaf, tied into a knot
120-140 g (½ cup or slightly more) sugar (depending on sweetness desired)
250 ml (1 cup) thick coconut milk
¼ teaspoon salt
1 Pick the rice over for husks and any foreign particles. Wash in several changes of water and then cover with fresh water. Leave to soak for 30 minutes.
2 Drain the rice and add 1 litre (4 cups) fresh water. Bring to a boil together with the pandanus leaf; then reduce the heat to low and simmer until the grains are soft and most of the liquid has evaporated, about 1 hour. (The final consistency should be creamy and porridge-like; if it looks dry, add more water.) 3 Add the sugar and cook for another 10 minutes then remove from the heat.
4 Combine the coconut milk and salt in a small pan. Heat gently, stirring constantly, until it reaches boiling point. Remove immediately from the heat. Serve the porridge in small bowls with a spoonful of coconut milk swirled over the top.
Serves 4 to 6
Preparation time: 40 mins
Cooking time: 1 hour 10 mins
Sweet Red Bean Soup with
Dried Tangerine Peel
150 g (¾ cup) dried red beans (azuki beans)
1½ litres (6 cups) water
5-cm (2-in) piece dried tangerine peel
100-140 g (½ cup or more) white sugar (depending on sweetness desired)
Serves 4 to 6
Preparation time: 35 mins
Cooking time: 1-1½ hours
1 Pick the beans over for any foreign particles and wash well in several changes of water. Cover with water and leave to soak for 30 minutes.
2 Drain the beans and replace with l½ litres (6 cups) fresh water. Bring to a boil, reduce the heat to medium and cook until the beans are soft, about 1 hour.
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