Seri Muka

BAHAN LAPISAN BAWAH :

•  300 gram beras pulut  
• 200 ml santan cair 
•  1 helai daun pandan, disimpul 
• 1 camca teh garam  

BAHAN LAPISAN ATAS: 

• 300 ml santan 3 biji telur 
• 4 helai daun pandan, potong kecil 
• 180 gram gula pasir 
• 4 camca teh tepung jagung 
• 2 camca besar + 1 camca teh tepung gandum 
• Beberapa titik pewarna hijau 

 CARA MEMBUATNYA :

• Pulut dicuci, kemudian rendam semalaman atau sekurang2nya 3 jam. 
• Sementara itu alas loyang bulat berukuran 9 inci dengan plastik bersih, sapu sedikit minyak pada plastik tadi. 
•  Toskan pulut dan alih ke dalam loyang, ratakan. 
• Bancuh santan dengan garam dan kacau rata. 
• Tuang ke dalam pulut tadi dan letak daun pandan. 
•  Kukus selama 25 - 30 minit. 
• Keluarkan daun pandan, gemburkan pulut dengan garfu dan tekan pulut tadi hingga padat, guna kan daun pisang untuk menekan permukaan pulut tadi hingga padat.
•  Sambung kukus untuk 10 minit lagi. 
• Sementara itu, untuk lapisan atas, kisar santan dengan daun pandan, kemudian tapis untuk mendapatkan jusnya. 
• Kemudian bancuh dengan semua bahan2 untuk lapisan atas (custard), kacau perlahan dengan whisk hingga gula larut dan tapis ke dalam bekas tahan panas. 
•  Tenggekkan atas air mendidih dan kacau hingga bancuhan kelihatan pekat sedikit. 
• Berhati2 tuang atas pulut tadi, tutup permukaan loyang dengan aluminium foil dan sambung kukus selama 25 minit lagi. 
• Biar kueh betul2 sejuk sebelum dipotong untuk hidangan....Selamat mencuba!!

 

Courtesy from: http://www.tiffinbiru.com/2011/05/kueh-seri-mukadari1001-resipi.html

Red Velvet Cake

Red Velvet Cake Recipe

2 1/2 cups (250 grams) sifted cake flour (I used normal flour)

1/2 teaspoon salt

2 tablespoons (15 grams) cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk – see recipe below

2 tablespoons liquid red food coloring (I added to 4 tablespoon)

1 teaspoon white distilled vinegar

1 teaspoon baking soda

1 tespoon baking powder (I added this too)

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Buttermilk Recipe

Add 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.

Cream Cheese Frosting

250ml whipping cream

200ml cream cheese

1/2 cup confectioner sugar

Mix everything in a big bowl and whip the cream until stiff peaks formed.

Assemble: With a serrated knife, cut each layer in half, horizontally. You will now have four layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.