WEEK 12(BUAH MELAKA, PIZZA DOUGH, KUIH BAKAR JAGUNG)
In this week we learned to make buah melaka and pizza dough. Onde-onde cake or also known as "buah melaka" refers to a kind of cake made from ingredients such as glutinous rice flour, confectionery, grated young coconut, salt, water and pandanus leaves. Onde-onde cake is a popular dish in Malaysia. While pizza dough is a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven. It is commonly topped with a selection of meats, vegetables and condiments.
KUIH BAKAR JAGUNG
Ingredients:
√ 450g- Sweet corn
√ 665ml- Coconut milk
√ 240g- Soft flour
√ 195g- Castor sugar
√ 4 nos- Eggs
√ 1 tbsp- Margarine
√ 1tsp- Vanilla essence
√ a little- Margerine for greasing
Methods:
1. Put sweet corn and a little coconut milk into a blender. Blend until fine then set aside
2. Sift flour into a mixing bowl, add sugar and stir in remaining coconut milk, a little at a time, until smooth . If batter is lumpy, put it through a strainer
3. Stir in eggs, blended sweet corn, melted margarine and vanilla essence
4. Grease individual 'kuih bakar jagung' patty tins with margarine. FIll patty tins with batter and bake in an oven until tops are lightly browned
5. Allow to cool before turning out. Loosen by running a round-bladed knife along edge of patty tin. 'Kuih bakar jagung' will sink slightly at the center with cooling.
RECIPE
"BUAH MELAKA RECIPE"
Ingredients:
√ 250 gm- Glutinous rice flour
√ 2 tbsp- Soft flour
√ ½ tsp- screwpine leave flavoring
√ ½ tsp- Green coloring
(Filling)
√ 1 no- Palm sugar, chopped
(Coating)
√ 1 cup- Grated coconut
√ A pinch if salt
Methods:
1) Mix water,flavoring and coloring into flour unti soft dough is form.
√ Take a small portion and flat it intoa ball shape of a marble size.
√ Boil 3/4 a full of water in a pot. Boil "buah melaka" until they float.
√ Roll onto coconut and serve.
PIZZA DOUGH RECIPE
Ingredients:
√ 300gm- Bread flour
√ 6 gm- Dry yeast
√ 10 gm- Castor sugar
√ 4 gm- Salt
√ 170 ml- Water
√ 10 gm- butter
Methods:
1) Mix all the bread flour, dry yeast, castor sugar and sakt together.
2) Add water and knead to form a dough.
3) Add butter and continue to knead to form a smooth and elastic dough.
4) Let the dough prove for 50-60 minits or till it double its size.
5) Portion secind proofing, topping and bake at 190C° for 10-15 minutes.
KUIH BAKAR JAGUNG
Ingredients:
√ 450g- Sweet corn
√ 665ml- Coconut milk
√ 240g- Soft flour
√ 195g- Castor sugar
√ 4 nos- Eggs
√ 1 tbsp- Margarine
√ 1tsp- Vanilla essence
√ a little- Margerine for greasing
Methods:
1. Put sweet corn and a little coconut milk into a blender. Blend until fine then set aside
2. Sift flour into a mixing bowl, add sugar and stir in remaining coconut milk, a little at a time, until smooth . If batter is lumpy, put it through a strainer
3. Stir in eggs, blended sweet corn, melted margarine and vanilla essence
4. Grease individual 'kuih bakar jagung' patty tins with margarine. FIll patty tins with batter and bake in an oven until tops are lightly browned
5. Allow to cool before turning out. Loosen by running a round-bladed knife along edge of patty tin. 'Kuih bakar jagung' will sink slightly at the center with cooling.
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