Cucur Cake

Ingredients:

• 200 grams of rice flour
• 200 grams of flour
• 250 grams of brown sugar
• 2 tablespoons of sugar
• 460 ml of water
• 1/2 tsp salt

How to make:

1. Cook sugar, brown sugar and water until boiling and sugar dissolves. Strain and cool.
2. Mix rice flour, flour, and salt. Pour the cold sugar water and stir with whisk until the mixture is mixed and does not clot.
3. Heat cooking oil (not too much), pour 1 tablespoon of vegetable mixture into the oil over low heat. Fry with occasional flush the top with oil. Lift and drain.

Klepon Pasta Pandan

Ingredients:

• 100 grams of white sticky rice flour
• 100 grams of brown sugar
• 1/4 grated coconut
• 1/8 tsp salt of sufficient water

How to make:

1. Stir the coconut with a little salt, steam for about 15 minutes.
2. Coarse comb brown sugar, set aside.
3. Prepare sticky rice flour, give pasta a look, salt and warm water a little bit. Knead until smooth and can be formed.
4. Take the dough as big as jackfruit seeds, flatten and give brown sugar slices and round. Do it until the dough runs out, and sprinkle a little sticky rice flour to keep it from sticking.
5. Bring to the boiled water, boil the klepon balls until cooked and float. Lift and roll over grated coconut, serve.

Cubit Green Tea Cake

Ingredients:

• 2 eggs
• 100 grams of sugar
• 100 grams of flour
• 75 grams of margarine,
• melt 1 vanilla pack
• 1/2 tsp of baking soda
• 1/2 tsp baking powder
• 1 teaspoon of green tea dissolved with 1 tablespoon of hot water Toping according to taste

How to make:

1. Add the eggs and sugar, shake until it expands. (Can use mixer).
2. Add the flour little by little and melt the butter until it continues to stir.
3. Add baking soda, baking powder, vanilla and green tea solution. Mix well and let stand for 5 minutes until it expands.
4. Heat the pinch cake mold and spread a little butter. Pour the mixture and leave it until the mixture is cooked and expanded.

Lepet Corn

Ingredients:

• 4 sweet corn, blended with a little water
• 1 cup of white sticky rice flour
• 1/2 cup of sugar
• 1/2 grated coconut
• 1 tsp salt to taste Pandan leaves to taste Red sugar to taste

How to make:

1. Heat steaming, wrap the lid with a napkin to avoid the steam falling into the mixture.
2. Mix the sweet corn that has been blended with sticky rice flour, grated coconut, sugar, and salt.
3. Prepare the wrapper, with plastic or banana leaves or a baking sheet. Alasi with enough pieces of pandan leaves.
4. Pour the corn mixture, tuck the pieces of brown sugar and steamed until cooked for about 40 minutes.
5. Serve loosely while warmed, when using a baking sheet, cut corn paste into pieces first.

Dadar Gulung Chocolate Banana Contents

Ingredients:

• 250 grams of flour
• 1 tsp salt
• 1 egg
• Enough water
• Adequate food coloring
• Adequate margarine
• Cheese to taste
• Chocolate messes to taste
• 2 bananas, thinly sliced

How to make:

1. Mix flour, salt, margarine, then add the flour little by little while stirring evenly.
2. Add the beaten egg and stir again and add enough food coloring.
3. The dough should not be too thick, so the skin is not too thick. Heat the Teflon and apply it with margarine.
4. Print the mixture until done, and lift.
5. For filling, 2 small slices of banana can be steamed, or cooked half-cooked.
6. Take the cooked omelet, fill it with bananas and brown messes, sprinkle with cheese. Roll neatly like making risoles, roll omelet is ready to serve.

Wajik Kletik cake

Ingredients:

• 500 grams of sticky rice
• 2 packs of thick coconut milk + 600 ml of water
• 200 grams of brown sugar Pandan leaves

How to make:

1. Wash clean sticky rice and soak for 2 hours.
2. Add all the ingredients in a multipurpose pan, stirring constantly and if the sugar is sweet add sugar.
3. Print on a tray, and after chilling cut to taste.

Kue Talam Ubi Ungu

Bahan-bahan:

• 200 ml santan encer
• 100 gram tepung beras putih
• 1 sdm sagu
• 100 gram gula pasir
• 1/4 sdt garam
• 250 gram ubi ungu, kukus dan haluskan

Bahan lapisan atas:

• 200 ml santan kental
• 80 gram tepung beras
• 20 gram sagu
• 1 sdt garam

Cara membuat:

1. Siapkan dandang, panaskan airnya. Campurkan semua bahan, aduk sampai tidak ada bahan yang menggumpal. Siapkan cetakan dan masukkan sepertiga adonan ke dalam cetakan, kukus selama 5 menit.
2. Tambahkan adonan lapisan atas, sampai cetakannya penuh. Kukus selama 5 menit, dan keluarkan dari cetakan.

Kue Pukis

Bahan-bahan: 1 kg tepung terigu cakra 11 gram fermipan 600 gram gula pasir 8 gelas santan masak (rebus lalu dinginkan) 8 butir telur Vanili secukupnya Garam secukupnya Pasta pandan secukupnya 100 gram mentega

Cara membuat: 1. Kocok telur, dan gula sampai rata. Kemudian masukkan terigu yang sudah dicampur dengan ragi, garam, dan vanili bergantian dengan santan sedikit demi sedikit dan aduk hingga tercampur rata. 2. Lelehkan margarin, kemudian campurkan ke dalam adonan tadi, aduk rata dan diamkan sampai mengembangkira-kira 1 jam. Kemudian panggang dengan cetakan kue pukis sampai matang.

Wingko Babat

Bahan-bahan:

• 1/2 kg tepung ketan
• 1 butir kelapa parut
• 4-5 sendok margarin
• 1/2 kg gula
• 3 sachet susu kental manis

Cara membuat:

1. Cairkan margarin sampai meleleh.
2. Campur semua bahan dan aduk rata, lalu panggang di cetakan kue lumpur sampai matang dan berwarna kecoklatan. Wingko babat siap disajikan.

Purple Sweet Potato Cake

Ingredients:

• 250 grams of rice flour
• 100 grams of sago flour
• 1000 ml of coconut milk
• 2 pieces of pandan leaves
• 1 tsp salt
• 250 grams of purple sweet potato, steamed and puree
• 300 grams of sugar
• 1/8 tsp vanilla powder
• 2 tsp chocolate paste

How to make:

1. Add coconut milk and salt, mix well until boiling.
2. After the coconut milk is warm, blender with purple sweet potatoes until smooth and evenly mixed.
3. Stir the mixture of coconut milk, sweet potatoes with rice flour, sago, sugar, and vanilla until blended and there are no lumps.
4. Take 1/3 of the mixture and mix it with chocolate paste. Add 1 tablespoon of chocolate mixture to a 24x10x7 pan smeared with oil. Steam for 3 minutes over medium heat.
5. Add 2 tablespoons of purple dough on the vegetable mixture over the chocolate mixture, steam for 5 minutes. Do it until both dough runs out.
6. For the final layer steamed for 15 minutes. After cooking, lift and cool.
7. After the cake is cold, cut the cake with a knife coated with plastic and serve.

Tofu Martabak

Ingredients:

• 5 medium white tofu
• 1/4 teaspoon of ground pepper
• 1/4 teaspoon of powdered broth
• 1/4 tsp salt
• 2 leeks,
• sliced 1 chicken egg Cooking oil to taste
• 5 cayenne fruit,
• finely sliced 13 pieces of spring roll skin

How to make:

1. Pulverize tofu, add chicken eggs, give pepper powder, broth and salt. Stir well. Give chives and chili slices, mix well.
2. Take a piece of spring roll skin, add the stuffed tofu and fold it like an envelope. Do it until the spring rolls run out. Fry until golden yellow, lift and serve.

Apem Cake

Ingredients:

• 1 cup of rice
• 1 glass of flour
• 1 cup of rice flour
• 3/4 gram of sugar
• 1 1/2 cups of boiled water
• 1 tsp femip
• 1/2 teaspoon salt Adequate food coloring

How to make:

1. Blend sugar, rice and water until smooth.
2. Mix flour, rice flour and fermipan. Pour the blended rice and stir until well blended.
3. Add salt and mix well, give enough food coloring and mix well. Let stand for 1-2 hours.
4. Heat the steaming until boiling, pour the mixture into the mold that has been oiled and steamed for 20 minutes until done.
5. After cooking, remove and remove from the mold.

Mud cake

Ingredients:

• 600 grams of potatoes
• 250 grams of sugar
• 3 eggs
• 2 egg white grains
• 1 teaspoon of Vanilla salt powder to taste
• 500 ml of coconut milk
• 250 grams of flour
• 100 grams of margarine, melt the walnuts with enough powder for sprinkling

How to make:

1. Steamed potatoes, peeled and puree.
2. Beat sugar, eggs, salt, and vanilla until white and expand. Pour the coconut milk, mix well.
3. Add the potatoes and flour gradually and alternately while stirring evenly.
4. Pour margarine, melt it.
5. Heat the mud cake mold, melt it with butter. Pour the mixture until 3/4 of the mold. Cover and leave until 1/2 cooked. Sprinkle walnuts, and let stand until cooked.

Gemblong Cake

Ingredients:

• 250 grams of sticky rice flour
• 1/2 grated coconut grains
• 100-150 ml of warm coconut milk to taste
• 100 grams of brown sugar
• 100 grams of sugar
• 1 leaf of pandan leaves
• 150 ml of water

How to make:

1. Stir the sticky rice flour, coconut, salt, and coconut milk until blended. Print a little oval using a spoon and fry.
2. Cook brown sugar, granulated sugar, pandan leaves and water until boiling. Add the fried fry, stir well until the sugar water shrinks. Lift and serve.

Putu Ayu Cake

Ingredients:

• 2 eggs
• 1 egg yolk
• 1/2 tsp SP 125 grams of Salt sugar to taste
• 150 grams of flour
• 150 ml of coconut milk
• 1/2 tsp pandan paste
• 1/2 tsp vanilla old Coconut powder grated to taste

How to make:

1. Mix enough coconut with salt, then put 1/5 into putu ayu mold.
2. Egg, sugar, and sp mixer until expanded, then add flour and coconut milk with low speed. Pour a little pandan paste, vanilla powder and salt.
3. Add the mixture to the putu cake mold until it is full and steam it over medium heat for 25 minutes until it is cooked and ready to serve.

Amber Vegetables

The ingredients that will be used in cooking violet vegetables

• 250 gr long beans, cut approximately 2 cm
• 500 gr of cork fish, the meat is taken and cut into pieces
• 150 grams of violet leaves
• 200 cc of thick coconut milk and 200 cc of thin coconut milk from coconut
• 1 lemon, the water is taken

Seasonings that need to be mashed

• 8 red onion cloves
• 2 cloves of garlic
• 5 red chili
• 1 teaspoon of powdered pepper
• 2 segments of ginger
• 2 turmeric segments
• salt to taste

How to make

1. cut fish smeared with lime juice and set aside
2. dilute coconut milk is heated, then mashed herbs are immediately added. After boiling coconut milk and violet are added.
3. after the leaf of mauve is withered, long beans and fish pieces are immediately included
4. all ingredients are cooked again until the beans are half cooked. Then thick coconut milk is poured and cooked until all the ingredients are cooked.

Saute Papaya Plus Teri Leaves

The ingredients that need to be prepared are

• 5 pieces of young papaya leaves, boiled until cooked and squeezed
• 250 gr anchovy, fried dry
• 4 red onion cloves
• 3 garlic cloves
• 10 cayenne fruit
• 2 red chilies
• salt to taste
• enough brown sugar
• taste enough

How to make

1. Papaya leaves that have been boiled and squeezed are immediately sliced
2. Shallots, garlic, red chili, sugar salt and shrimp paste are mashed and then sauteed for a while. Cayenne pepper is inserted until it withers and is followed by fried anchovies, sliced papaya leaves. all mixed until smooth
3. dishes are served with flat plates.

White Mustard Salad and Shrimp

The ingredients used include

• 200 grams of chicory, cut into approximately 3 cm
• 100 grams of skinless shrimp, boiled and drained
• 2 tablespoons of onions
• 1 tablespoon of chopped red chili
• 3 tablespoons of chopped fried beans
• 1 tablespoon of lime juice
• 1 teaspoon of fish sauce
• 100 cc of boiled coconut milk

how to make

1. Onions are sauteed until fragrant and then put in chili. After the ingredients are wilted, they are immediately removed and set aside
2. Mustard shredded with salt until limp and set aside
3. White mustard, sauteed onions and chili, hotcakes, orange juice, fish sauce, and boiled coconut milk mixed and stirred evenly.
4. Salad is served on a flat plate sprinkled with fried onions and chili on top.

Rendang cassava leaves

The ingredients that need to be prepared to make cassava leaves are Rendang

• 10 stalks of cassava leaves, boiled until tender
• 2 cups thick coconut milk
• 15 shallots cloves
• 5 garlic cloves
• 10 red chilies
• 1 laos thumb is crushed
• 1 ginger thumb is crushed
• 3 sheets of greetings
• 3 orange leaves
• 2 sticks of lemongrass, crushed
• salt to taste

how to make

1. Shallots, garlic, red chili, and salt are mashed and sauteed until they smell nice. After that, the bay leaves, orange leaves, lemongrass, laos and ginger are added.
2. Liquid coconut milk is inserted and cooked until boiling
3. Boiled cassava leaves are inserted followed by coconut milk then cooked again until boiling. In order not to break the coconut milk, it must be stirred frequently
4. This dish is served with a sprinkling of fried red beans

How to make Jackfruit Juice

The ingredients needed to make Jackfruit Juice

• 200 gr of ripe jackfruit
• half a cup of orange syrup or just like the maker
• half a cup of white milk
• How to make

Jackfruit is boiled, then the water is extracted. Mix with syrup and milk white, shake in a blender. then serve with crushed ice cubes