Pengat Ubikayu II (Tapioca Dessert II)

 Here comes a simple dessert but never get outdated even after a century.....LOL.... simply delicious natural tapioca taste flavoured with creamy coconut milk and slightly sweetened with palm sugar.

By: Roz@HomeKreation
INGREDIENTS:
Tapioca
125ml Milk
125ml Coconut Milk
3 tbsp Palm Sugar
3 tbsp Sugar
1/2 cup Water
1 Pandan Leaf
Salt

METHOD:
1. Peel, wash & cut the tapioca.
Boil with 1/2 tsp salt until tender and drain.
2. Heat up milk, coconut milk & a dash of salt.
Cool.
3. Boil sugar, palm sugar, water & pandan leaf until dissolved.
Discard pandan leaf & let it cool.
4. Serve boiled tapioca with milk & sugar syrup.
Adjust the sweetness by amount of palm sugar syrup.

BAHASA MALAYSIA VERSION
Orang Melayu mesti semua pandai makan ni kan.... ubikayu kan makanan di Malaysia sebelum zaman Jepun lagi... silap2 zaman batu dulu pun dah ada kot...hehe. Tapi pengat ada macam2 cara terpulang pada selera masing2. Dulu Along ada kongsikan cara Emak Along buat kat sini. Kali ni pula, Along buat versi yg lebih mudah tanpa perlu memasak tapi di hidangkan ubi, santan & gula secara berasingan. Bagi yg tidak suka manis, senang nak adjust banyak mana nak letak sirap gula tu.

TQ sista Hanifah for sharing the raw tapioca with me....!

By: AlongRoz@HomeKreation
BAHAN2:
Ubikayu
125ml Susu Segar
125ml Santan
3 sb Gula Pasir
3 sb Gula Kabung/Merah
1/2 cwn Air
1 helai Daun Pandan
Garam

CARA2:
1. Kupas kulit ubikayu dan di basuh serta di potong2.
Rebus dgn sedikit garam sehingga lembut.
2. Panaskan susu, santan & sedikit garam.
Sejukkan.
3. Didihkan gula, air & daun pandan sehingga gula larut.
Buang daun pandan & sejukkan.
4. Hidangkan ubikayu dgn susu & gula mengikut manis yg di kehendakki.

Selebih ubi rebus tu Along goreng pula dgn tepung pedas.... wooo.... sedap nya makan panas2 waktu petang dingin dengan kopi O!

Gubahan Pulut Kuning Lapis Serunding (Decorated Glutinous Rice)

 I made this yesterday as an engagement tray gift for my hubby's relative. I didn't have much experience in vegetable craft.... but did it trial & error in the past helping my chef brother decorating dishes for wedding presentation. This time I took a braver step to do a more challenging decorated glutinous rice for engagement tray.... I call it challenging because it will attract so many eyes on it during the occassion...... I did some homework by searching for photo samples on websites and my favourite reference is from K1@Citarasawan. Thanks K1 for the inspiration.

By: Roz@HomeKreation
Yield one heart shape
INGREDIENTS:
7 cup Glutinous Rice (170ml cup) 
3 tsp Turmeric Powder
1 Tamarind Piece
1 bowl Coconut Milk + Salt
Serunding
One 12" diameter Board
Craft Vegetables - Capcicum, Cucumber, Onion, Red/Green Chilies, Carrots, Eggs, Cherry Tomatoes

METHOD:
1. Wash glutinous rice and soak with turmeric powder & tamarind piece overnight.
2. Drain excess water, discard tamarind piece and steam for about 10 minutes.
3. Sprinkle coconut milk & mix well.
Steam further until cooked.
4. Press cooked glutinous rice into tin while it is still hot.
Fill half full, spread Serunding and top with another layer of glutinous rice.
Let it cool before unmould it onto a cake board.
5. Decorate with crafted vegetables.
(Vegetables can be crafted a night before & keep in fridge)

BAHASA MALAYSIA VERSION
Kali ni Along mencuba nasib buat hiasan untuk hantaran pertunangan saudara hubby kelmarin. Tangan ni memang keras dan selalu nya bab2 mengukir atau menggubah ni bakat nya lebih terserlah dalam diri Emak,  my younger sister Nani and my chef brother Ayed. Apa pun kalau tak praktis akan bertambah keras ler tangan ni kan, so waktu tengah ada semangat sedikit ni dan Along pun dah janji dengan sedara maka terhasil lah juga bagi julong kali nya setalam ukiran hantaran.... alhamdulillah lega pula rasa nya. Memula tu tak confident, so Along tanya pendapat kat FB.... Terima-kasih buat kawan2 FB yang memberi galakan dan hadiah2 bintang yang tidak di sangka.....hehe. Yang best nya K1 pun kata pass, siap kasi bintang lagi. Along banyak cari ilham dari blog K1@Citarasawan yg memang professional bab2 menggubah pulut kuning.

 Kot2 ada yg nak resipi pulut kuning, di sini Along kongsikan resepi nya, cukup2 untuk setin bentuk hati. Resipi Serunding Ayam akan Along kongsikan kendian.

By: AlongRoz@HomeKreation
Saiz: 1 tin bentuk hati
BAHAN2:
7 cwn Beras Pulut (cwn 170ml) 
3 st Serbuk Kunyit
1 Asam Keping
1 mangkuk Santan + sedikit Garam
Serunding Ayam/Daging/Ikan/Udang
1 Papan Kek Bulat 12"
Hiasan Sayuran - Capcicum, Timun, Bawang, Cili Merah/Hijau, Karot, Telur Ayam/Putuh, Tomato Ceri

CARA2:
1. Basuh beras pulut dan rendam dgn kunyit dan asam keping semalaman.
2. Tapis air, buang asam keping dan kukus selama ~10minit.
about 10 minutes.
3. Gaulkan dgn santan sehingga sebati & kukus lagi sehingga masak
4. Tekankan ke dlm tin sewaktu pulut masih panas.
Apabila separuh penuh, taburkan serunding & tutupi dengan pulut sehingga penuh.
Keluarkan ke atas papan kek setelah pulut betul2 sejuk.
5. Hiasi lah dengan sayur2an yg telah di ukir.
(Along dah ukir sayur2an tu sehari sebelum dan di simpan dlm petisejuk supaya tak lah kelam-kabut nak buat semua nya pagi tu).

Undecorated piece

Konsep gubahan Along ialah " Two Loving Doves in Flower Garden"......

Dodol Labu Sarawak (Pumpkin Dodol)

 Sarawak has many varieties of dodol which are very unique to the state.... Pumpkin Dodol is one of the many famous Sarawak Dodol like Durian Dodol, Red Beans Dodol, Green Beans Dodol, Cucumber Dodol, Tapioca Dodol, Sweet Potato Dodol, etcs. I feel so lucky to be married to Sarawakian and been in this land to treasure all the delicious heritage.... My MIL and relatives have the best recipes of all and very generous to teach me.

Making dodol traditionally is very time consuming process. It takes hours of stirring until the mixture becomes oily and non-sticky. During the cooking process, the dodol mixture is rapidly boiling and spitting out hot steam and therefore need to use a long wooden spatula to avoid arm burning. After half way cooking process, the mixture get real thick and require strong man to do the stirring job. This is the reasons why dodol is treasured very much apart from the unforgettable taste.

In my case, I only made small portion and with the help from Noxxa, cooking time was cut to less than half. My lovely hubby was there to help too, doing the stirring job!

BAHASA MALAYSIA VERSION
Dodol asli Sarawak amat berbeda dari dodol di Sememenanjung Malaysia. Ia nya di pelbagaikan dengan campuran sayur2an. Dodol labu adalah salah satu dodol yg amat terkenal dan di jamu setiap kali musim perayaan. Banyak lagi dodol yg sedap2 seperti Dodol Kacang Merah, Dodol Kacang Hijau, Dodol Durian, Dodol Timun, Dodol Ubikayu, Dodol Keledek, dll. Kesemua nya sedap2 belaka dgn keenakan yg amat istimewa.

Along pun tak mau ketinggalan belajar buat dodol. Untung nya bersuamikan org Sarawak yg kaya dgn ilmu2 masakan yg unik dan tersendiri. MIL dan sedara hubby yg ajarkan Along buat dodol ni. Tiada sukatan yg tepat sebab orang kampung buat memang main agak2 je. Kalau sukat pun guna gelas tapi Along agak2 je pun jadi. Resipi ni guna labu lebih banyak dari tepung dan sebab tu amat sedap sekali.

Kalau dulu, nak kacau dodol berjam2 lama nya tapi sekarang amat mudah jika anda memiliki periuk Noxxa. Along dapat idea nak guna periuk Noxxa nak buat dodol selepas tengok Zana buat dodol dia hari tu kat sini. TQ ya Zana tolong ajarkan cara nak guna periuk Noxxa tu. TQ juga hubby tersayang yg tolong kacaukan sehingga siap!

Shared by: AlongRoz@HomeKreation
Saiz tin: 8" persegi
BAHAN2:
1 biji Labu seberat 2kg - kopek, bersihkan, kukus/rebus & lecek 

Gula Apong

1 gelas Tepung Gandum
4 sudu mkn Tepung Pulut
½ gelas Gula Apong
½ kg Kelapa - perah santan nya 
Gula - secukup rasa (Along buat versi kurang manis, amat sedap sekali) 
1 st Garam

CARA2:
1.  Gaul kesemua bahan2 sehingga sebati.
2. Kacau di atas api sederhana sehingga pekat & pecah minyak.
Dodol tidak melekat di senduk apabila telah masak sempurna.
(Jika menggunakan periuk Noxxa, mula2 masak function Steam 20 minit.
Tukar kpd StirFry and kacau sehingga  pekat & pecah minyak... kira2 sejam juga)
3. Tuangkan ke dalam tin yg telah di lapik dgn daun pisang.
Biarkan sejuk sebelum di potong.
NOTA: Dodol ni tahan banyak hari & tidak mudah berkulat. 

Labu lecek

Dodol dalam proses memasak

Dodol yg di tekan ke dlm tin

 Tengok ni..... lemak berkilat dodol Along.... nyummmm!

Ada sebiji lagi labu.... murah beli kat kampung hari tu.... kalau rajin boleh lah kacau dodol gak lagi ni....hehee

Baked Mung Bean Kuih (Bingka Kacang Hijau)

 This is my favourite & I ate most of it by myself.... packed some for AngahRuz to bring back to KL, Liana & hubby ate some and UsuRaz coundn't bother.... I enjoyed every bite of it and took me days before I can clear all the remainings.

The taste is lovely.... rich with green beans taste and moderate sweetness.... I didn't regret I got to eat most of them....LOL!

I used the recipe from the Red Bean Kuih from here.

By: Roz@HomeKreation
Source: modified from this link
Size: 8": square
INGREDIENTS:
1½ cup boiled Green/Mung Beans*

1 cup Water*(* blend till fine) 

1½ cup Flour
½ cup Rice Flour
2 cup Coconut Milk
1 cup Sugar
3 tbsp Butter
2 Eggs
½ tsp Salt
1 tsp Green Colour
Sesame Seeds - for sprinkling (I skipped)

METHOD: 
1. Blender all ingredients except sesame seeds until fine and well mixed.

Stir above small fire for about 5 minutes until slightly thicken.

2. Oil the tin & heat up in oven for 5 minutes.
3. Pour the batter & sprinkle sesame seeds.

Bake at 180C for 60 minutes or until cooked.

4. Cool completely before slicing.
*****************************************************

BAHASA MALAYSIA VERSION

 Along memang suka sangat makan bingka kacang, tak kira lah kacang merah ke hijau. Takda gang nak makan sebab AngahRuz je yg pandai makan kuih2 bingka ni. UsuRaz pandang pun takmo. Nasib sempat pack sikit untuk AngahRuz bawa balik KL. Lebih nya hubby & Liana makan sedikit dan Along lah yg habiskan sedikit2 hari demi hari.... tapi tak jemu makan ni.

By: AlongRoz@HomeKreation
Source: modified from this link
Saiz: 8" persegi
BAHAN2:
1½ cwn Kacang Hijau* (yg telah di rebus) 

1 cwn Air*(* di kisar bersama) 

1½ cwn Tepung Gandum
½ cwn Tepung Beras
2 cwn Santan
1 cwn Gula
3 sb Butter
2 biji Telur
½ st Garam
1 st Pewarna Hijau
sedikit Bijan - utk tabur (Along tak letak)

CARA2:
1. Kisar kesemua bahan di dalam blender kecuali bijan sehingga sebati.

Masak sebentar sehingga berwap guna api kecil selama 5 minit.
2. Panaskan oven 180C, sapukan minyak di sekeliling loyang dan masukkan dlm oven sebentar.
3. Keluarkan loyang dan tuang adunan tepung tadi dan taburkan bijan di atasnya.
Bakar selama 60 minit atau sehingga masak.
4. Biarkan betul2 sejuk barulah di potong.

Buah Melaka III

 A must do menu for Ramadhan..... made it specially on request from an office mate LEL. This delicacy is an unforgettable bite.... such soft springy texture bursting melting palm sugar in mouth is really enjoyable that ones can gulp tens of them in one serve!

By: Roz@HomeKreation
See earlier post here and here
Yields about 50 pieces
INGREDIENTS:
250g Glutinous Flour
2-3 tbsp Coconut Milk Powder
1 tbsp Pandan Paste
Water
Malacca Palm Sugar - chopped into small cubes
Freshly Grated Coconut + a pinch of salt - steam 1 minute in microwave

METHOD:
1. Mix glutinous flour, coconut milk powder, pandan paste, a pinch of salt and enough water to form soft firm dough.
Divide dough into small balls of a marble size.

 
2. Fill each ball with a piece of palm sugar & wrap it firmly.
3. Boil water, half full in a pot.
Drop Buah Melaka into the boiling water & let it float to the surface.
Lift out & roll onto desicated coconut.
4. Cool them slightly before serve.
Do not consume while they are hot because the melted sugar filling can burn your tongue.

BAHASA MALAYSIA VERSION
Kuih yg wajib di bulan Ramadhan.... memang syok makan kuih ni selepas berbuka untuk menghilangkan pahit mulut.... kuih yg kenyal2 manja dan inti gula melaka yg cair memang mengasyikkan... berpuluh biji pun boleh ngap sorang2 kalau buat comel2 camni....hehehe.

By: AlongRoz@HomeKreation
See earlier post here and here
Bilangan 50 biji
BAHAN2:
250g Tepung Pulut
2-3 sb Santan Serbuk
1 sb Pandan Paste
Air
Gula Melaka - potong kecil2
Kelapa Parut + secubit garam - kukus 1 minute dlm microwave

CARA2:
1. Campurkan tepung pulut, santan serbuk, pandan paste, garam dan air secukup nya sehingga mendapat doh yg lembut.
Bahagikan doh kepada guli2 kecil spt gambarajah di bawah.

 
2. Isikan geguli tepung dgn gula melaka & bulatkan supaya kemas.
3. Panaskan 1/2 periuk air sehingga mendidih.
Masukkan Buah Melaka & rebus sehingga ia timbul ke permukaan.
Angakt & golekkan ke atas kelapa parut.
4. Biar sejuk sedikit sebelum di hidangkan kerana isi gula melaka yg panas boleh melebur lidah anda.

Good quality and cute size Malacca Palm Sugar

Talam Sagu Gula Melaka

 This delicate categorised locally as "Kuih Talam" [Talam is literally translated as tray and kuih is Malay steamed cake i.e. the combined words means steamed Malay cake and typically made in two/more layers of different ingredients combined to produce succulent bites]. This particular one has fragrant Malacca palm sugar flavour with silky texture on top layer and matched with bottom layer of springy plain sago coconut layer.... I love every bite of it...! 

By: Roz@HomeKreation
Source: YatieMemories (original by ChefAsma)
Translated into English by HomeKreation
The portion is halved from the original recipe
Yields 8" square
BOTTOM LAYER:
150g Sago - rinse & soak 30 minutes then drained 
30g SooHoon - soak in warm water 30 minutes then drained  & cut into short strips 
50g Freshly Grated Coconut
50ml Coconut Milk
150ml Water
1/2 tsp Salt
TOP LAYER:
100g Malacca Palm Sugar*
50g Malay Brown Sugar*
25g Sugar*
250ml Water*
1 Screwpine Leaf*
75g Flour
1/2 tbsp Cornflour
1 Egg
125ml Coconut Milk
1/4 tsp Salt

METHOD:
1. Combine all bottom ingredients and place in a lined tin.
Steam 30 minutes.
Press surface lightly to ensure even layer.
2.  Combine ingredients marked* and stir on fire until sugar is dissolved.
Cool slightly.
3. Combine all bottom layer ingredients and heat up slightly.
4. Pour onto the first layer and steam 30 minutes.
5. Cool kuih completely at room temperature before slicing
****************************************************************

BAHASA MALAYSIA VERSION
Sedap nyaaaa kuih talam ni..... lapisan atas nya tu amat wangi harum gula melaka, sedang2 manis di gandingi dgn lapisan sagu yg kenyal2 di gigitan.... amat menepati citarasa Along! Along bawa setalam ke pejabat dan abis licin seketul pun tak tinggal! Pada peminat kuih talam, kuih ni memang wajib cuba...!

Terima-kasih Yatie dan juga pemilik resepi asal yg sudi menengahkan resipi yg sgt sedap ni.

By: AlongRoz@HomeKreation
Source: YatieMemories (original by ChefAsma)
Resipi di bawah ni Along dah separuhkan dari sukatan asal
Resipi di taip semula untuk mudah rujuk
Saiz tin: 8" persegi
LAPISAN BAWAH:
150g Sagu halus - bilas, rendam 30 minit & tapis
30g SooHoon - rendam dlm air suam 30 minit, tapis & potong pendek
50g Kelapa Parut
50ml Santan pekat
150ml Air
1/2 st Garam
LAPISAN ATAS:
100g Gula Melaka*
50g Gula Merah*
25g Gula*
250ml Air*
1 helai Daun Pandan*
75g Tpg Gandum
1/2 sb Tpg Jagung
1 bj Telur
125ml Santan
1/4 st Garam

CARA2:
1. Satukan kesemua bahan2 lapisan bawah & ratakan ke dlm tin yg di lapik.
Kukus 30 minit.
Tekan permukaan supaya rata.
2. Satukan bahan2 yg di tanda* & masak sehingga gula larut.
Sejukkan sebentar.
3. Campurkan kesemua bhn2 lapisan bawah & masak sehingga naik wap.
4. Tuangkan ke atas lapisan bawah tadi & kukus selama 30 minit.
5. Sejukkan kuih sebelum di potong.

Coconut Pie (Pai Kelapa Muda)

 I made these mini size pies out of coconuts plucked from our own yard. The coconut flesh is not too matured and just nice to turn into dessert. The aroma and taste was good but not as I expected and not like what I saw in the website. The crust did not magically self-formed as claimed. I guess I made mistake somewhere because I saw few other people successfully achieved it.

 Anyway, I still share the recipe herewith because it tastes good.... may be you will have better luck than me.

By: Roz@HomeKreation
Source: link and link
Size: 9"/10" round pan (I made seven 5" tart pan)
INGREDIENTS:
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick mix
1/4 cup butter or margarine - softened 
2 cups milk
1 1/2 teaspoons vanilla
4 egg

METHOD: 
1. Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
2. In medium bowl, stir all ingredients until blended. Pour into pie plate.
3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Homemade Bisquick:
Blend 2 cups flour, 1 tsp. baking powder, 1 tsp. sugar, 1/2 tsp. salt.
Cut in 1/2 cup butter in a food processor until blended.
Store it in a Ziploc bag in the freezer until you need some.
If you don’t have a food processor, you can do it by hand with a pastry cutter or whisk.

BAHASA MALAYSIA VERSION
Along buat ni sebab ada kelapa yg hubby petik dari sebelah rumah. Isi kelapa tu sedap di buat kuih sebab belum tua betul. Jadi Along pun cuba lah resepi yg nampak mudah ni.... rasa nya sedap cuma Along punya takda crust kat bawah nya.... tak taulah kat mana silap. Walau bagaimana pun, Along kongsikan resepi nya di sini sebab rasa nya sedap.

By: AlongRoz@HomeKreation
Source: link and link
Saiz: 9"/10" bulat (Along guna tujuh biji 5" tart pan)
BAHAN2:
1 cwn Kelapa parut/flake
3/4 cwn Gula
1/2 cwn Bisquick mix
1/4 cwn butter or margarine - softened 
2 cwn Susu
1 1/2 tsp vanilla
4 bj Telur

CARA2: 
1. Panaskan oven 350°F. Grease pai tin 9-inchi.
2. Campurkan kesemua bahan sehingga sebati & tuangkan ke dlm tin pai.
3. Bakar 50-55 minit sehingga masak & permukaan garing.

Homemade Bisquick:
Blend 2 cwn tepung, 1 st baking powder, 1 st gula, 1/2 st garam.
Process 1/2 cwn butter ke dlm adunan sehingga peroi spt serbuk roti.
Simpan dlm freezer sehingga di kehendaki.

Pandan Bread Pudding (Bingka Roti Pandan Bakar)

 I had more than a loaf of stale bread leftover from the week.... bread pudding is always a solution to it! This time I made it with pandan flavour.... wow.... really nice aroma!

By: Roz@HomeKreation
Adapted from MR_Joayee Kuih Bakar
Yield 8" square
INGREDIENTS:
1 cup Sugar
1 cup Coconut Milk
2¼ cup Pandan Juice (blend 8 leaves with water & sieve) 
2 tbsp Butter
3 Eggs
1/2 tsp Salt
1 tbsp Pandan Paste
14 slices (520g) Bread - cubed 

METHOD:
1. Blend all ingredients, except bread, until well mixed.
Pour onto bread & soak for 5 minutes.
2. Pour 1 tbsp oil into tin & pre-heat in oven.
Rub the mixture with fingers & pour into tin.
3. Sprinkle sesame seeds & bake 180C for 1 hour.

BAHASA MALAYSIA VERSION
 Assalamualaikum kekawan..... meh buat binga roti pandan ni.... sedap nya.... sangat harum dan rasa nya lemak2 sederhana manis, sesuai untuk sarapan atau minum petang.

Ada lebihan roti... entah camna teringin nak makan perisa pandan... dapat idea nak convert Kuih Bakar pandan Joayee jadi bingka roti... so Along gantikan tepung gandum tu dgn roti dan modify sedikit sebanyak resepi nya. Thanks Joayee sebab resepi Kuih Bakar tu mmg Along dah buat byk kali.


By: AlongRoz@HomeKreation
Adapted from MR_Joayee Kuih Bakar
Saiz: 8" persegi
BAHAN2:
1 cwn Gula
1 cwn Santan
2¼ cwn Air Daun Pandan Juice (blend 8 helai dgn air & tapis) 
2 sb Butter
3 bj Telur
1/2 st Garam
1 sb Pes Pandan
14 keping (520g) Roti -potong kecil

CARA2:
1. Blend kesemua bahan, kecuali roti, sehingga sebati.
Tuangkan ke atas roti & rendam sebentar selama 5 minit.
2. Tuangkan 1 sb minyak ke dlm tin & panaskan di dlm oven.
Ramas adunan tadi & tuangka ke dlm tin.
3. Tabur biji bijan & bakar 180C selama 1 jam.

Kuih Som Som II

This is my favourite Malay traditional pudding which is plainly made of rice flour and coconut milk, served with either black or rose syrup. I chose rose syrup this time just the way my Emak and my 2nd brother like it. It was dessert for my breaking off fast two days ago.... so all long gone! LOL...

By: Roz@HomeKreation
Source: Nana
Translated into English by HomeKreation and with slight modification
Makes: 9 pcs
INGREDIENTS:
50g Rice Flour
50g Corn Flour
800ml Coconut Milk
1 Pandan Leaf
1/2 tsp Salt

METHOD:
1. Mix all ingredinets into a pot & stir until thickened and shiny.
2. Pour into small moulds and cool.
3. Chill and serve with syrup.

SYRUP 
150g Sugar
100ml Water
1 Pandan Leaf
3 tbsp Rose Syrup
- Boil until sugar is dissolved. Chill before served.

BAHASA MALAYSIA VERSION
Ni kuih tradisi lama yang tetap jadi kegemaran ramai.... walau pun bahan2 nya simple tapi tak kurang dari segi rasa.... resepi yg baik akan menghasilkan kuih yang lembut seperti puding.... Kali ni Along cuba resipi Nana dan tidak menghampakan..... amat puas hati dan hilang mengidam berpuasa..... Terima-kasih Along ucapkan kepada Nana. Along memang suka sirap rose tapi sirap gula merah pun Along suka gak (ada buat ni dulu).


By: AlongRoz@HomeKreation
Source: Nana
Resipi di bawah ni Along sudah separuhkan dari asal & buat sedikit perubahan
Bilangan: 9 biji
50g Tepung Beras
50g Tepung Jagung
800ml Santan
1 helai Daun Pandan
1/2 st Garam

CARA2:
1. Campur sebati kesemua bahan2 dan masak sehingga pekat & berkilat.
2. Tuangkan ke dlm acuan2 kecil & sejukkan dlm petisejuk.
3.  Hidangkan dengan sirap.

SIRAP 
150g Gula
100ml Air
1 helai Daun Pandan
3 sb Sirap Ros
- Didihkan sehingga gula hancur. Sejukkan dlm petisejuk sebelum di hidangkan.