Kuih bahulu
Generally cookies TasteSpotting consists of 3 types of
cookies TasteSpotting TasteSpotting which bears small, and TasteSpotting
TasteSpotting ply rolls. TasteSpotting
TasteSpotting sheeting and rolls quite scarce in supermarkets should be
reserved for the traditional cake maker.
How to make three types of cookies
TasteSpotting is quite easy and simple recipes that require eggs, flour,
sugar,a bit of cooking oil/ghee and add TasteSpotting ply and roll jam or rich.
How to make three type of cookies TasteSpotting is quite easy and simple recipe
that require eggs, flour, sugar, a bit of cooking oil and add TasteSpotting ply
and roll jam or rich.
Jala mas
Jala mas cake
dish is a cake traditional
Malay sweet fat produced using egg yolk cooked in water sugar ,
like cookies
sejemput gold ,
but has a way of preparation and a different look.
Jala mas cake prepared with yellow eggs are
broken down into sugar in boiling water. After
some time, when cooked, the batter is lifted and then ditompokkan on small
parts or can also be placed so only in the former.
Kuih jala mas has a form that dangle like noodle. It is usually only available for special celebration such as a proposal, marriage etc.
This is due to make
a cerewek way and only use egg yolks cause high costs. Duck eggs are usually used because it
has a size larger yolk. In addition,
it is usually produced together with duck
dung cakes as
to not waste the remaining egg whites.
Origin
Jala mas cake is more popular on the east
coast, especially in Kelantan and Terengganu . In the past,
it is usually reserved for kings and nobility dish. This is due to the expensive cost of
production and create a complicated way. Among the common people it is limited
to special events, especially as the event passes wedding, or engagement.
Name
Mas nets name may be taken from a golden
yellow color and shaped like nets. By
tradition, of Malay culture, golden yellow colour is reserved for the kings
only.
Distribution
Jala mas cake is more popular on the east coast, especially
in Kelantan and Terengganu which
are familiar and have a lot of cakes a sweet sheer.
Due to high manufacturing
costs, it is not widely sold just like that, and usually nets mas quality must
be booked in advance, and usually only reserved for special occasions. It is more popular as a wedding meal
for egg yolks and sugar content high energy is said to be a good provider.
Kuih jala mas less popular in other states in Malaysia ,
due to a very sweet taste. It has
a string of threads disira egg yolks in sugar water. As sejemput mas, it is served in the ground (no gravy) and decorated.
In popular culture
Kuih jala mas less known among young people
as it is not sold widely. Most
people only get to see during the wedding ceremony. It is also not suitable as food sebagi
evening or very lightly because it tastes sweet. By the limited taste in certain groups.
Cendol
Cendol (pron.: /ˈtʃɛndɒl/) is
a traditional dessert originating from Southeast
Asia which is popular in Indonesia,[1] Malaysia,[2]Myanmar (where it is known as mont
let saung , Singapore, Vietnam, and Thailand.
Etymology
There is popular belief in Indonesia that
the name "cendol" is related to and originated from the word jendol; in Javanese, Sundaneseand Indonesian, it
means "bump" or "bulge", in reference the sensation of
drinking the green worm-like jelly.
In Vietnam, it is called "bánh lọt," or fall cake. Bánh lọt is a common ingredient in a Vietnamese dessert called chè, or more commonly chè ba màu.
In Thailand it is called lot chong (Thai: ลอดช่อง) which can be translated as "gone
through a hole", indicating the way it is made by pressing the warm dough through a sieve in to a container with cold water.[3]
Ingredients
The dessert's basic ingredients are coconut
milk, jelly noodles made from rice
flour with
green food coloring (usually
derived from thepandan leaf), shaved
ice and palm
sugar. Other ingredients such as red
beans, glutinous rice, grass
jelly, creamed corn,
might also be included.[4]
In Sunda, Indonesia, cendol is a dark-green pulpy
dish of rice (or sago) flour worms with coconut milk and syrup of areca sugar.
It used to be served without ice. In Javanese, cendol refers to the green jelly-like part of
the beverage, while the combination of cendol,
palm sugar and coconut milk is called dawet.
The most famous variant of Javanese es
dawet is from Banjarnegara, Central Java.
The affluence of Singapore, as well as Western influence,
has given rise to different variations of cendol, such as cendol with vanilla
ice-cream or topped with durian.[5]
Selling
Cendol has become a quintessential part of cuisine in Southeast
Asia and
is often sold by vendors at roadsides, hawker centresand food
courts.[6] Cendol vendors
are almost ubiquitous in Indonesian cities, especially Jakarta, Bandung,
and Yogyakarta.
Originally cendol or dawet in Java was served without ice,
however after the introduction of refrigeration technology,
the cold cendolwith shaved
ice (es serut) was available and widely popular.
It is possible that
each country developed its own recipes once ice became readily available. This
explains why it is most popular in Malayan port cities such as Malacca, Penang and Kuala
Lumpurwhere British refrigerated ships'
technology would provide the required ice.
In Indonesia and Malaysia, cendol is commonly sold on the roadside by
vendors. It is even dessert fare in Singapore, found in dessert stalls, food
centres, coffee shops and food courts.[6]
Ais kacang
Ais kacang is
a Malaysian dessert which is also common in Singapore and Brunei.[1] Traditionally
a special ice machine[2] is
used to churn out the shaved ice used
in the dessert, originally hand cranked but now more often motorized.
Formerly, it was made of only shaved ice and red beans,
though the number and diversity of ingredients has since expanded.[3]
Today,
ais kacang generally comes in bright colours, and with different fruit
cocktails and dressings. In Malaysia, almost all variants now contain a large
serving of attap chee (palm seed), red beans, sweet
corn, grass jelly and
cubes of agar agar as
common ingredients. Other less-common ingredients include aloe
vera, cendol, nata de coco, or ice
cream.
A final topping of evaporated
milk, condensed milk, or coconut milk is
drizzled over the mountain of ice along with red rose syrup and sarsi syrup.
Some stalls have even introduced novelty toppings such as durian, chocolate
syrup and
ice cream. There are also versions that shun the multi-coloured syrup and are
served with just a drizzling of gula melaka syrup
instead.
Many Southeast Asian coffee
shops, hawker centres, and food courts offer this dessert. Nowadays, ais kacang
is mostly known as 'ABC' (acronym for Ais Batu Campur, literally meaning
"mixed Ice").
Kueh kochi
Kuih kochi (also known as passover
cake in English) is a Malaysian dumpling made from ground
unpolished glutinous rice. For the Eurasians in Malaysia and Singapore, this snack is
often sold at funerals. The black colour of the unpolished rice symbolises
death, while the sweet filling represents resurrection.
Kuih semperit
Kuih Semperit (also
called Semperit) is a Malaysian traditional
cookie, traditionally served during Hari Raya Aidilfitri (Eidulfitri) to visiting guests.
These ingredients are mixed together to become a dough. Next, the dough is
rolled and cut into small pieces, which are baked until golden yellow. Semperit
is ready to eat once it has cooled to room temperature.
Kuih (plural: kuih-muih) is usually a selection of cakes, pastries
and sweetmeats eaten as a snack during the morning or during midday, and are an
important feature during festive occasions. It is a tradition shared by both
the Malay and the Peranakan communities. Some example include:
Onde onde -
small round balls made from glutinous rice flour with pandan [screwpine] leaves
essence, filled with palm sugar and rolled in freshly grated coconut.
Kuih talam -
steamed layered coconut pudding made of rice flour, sago flour and
Pulut inti -
a kind of steamed 'dry' rice pudding made from glutinous rice & coconut
milk. It is traditionally wrapped in banana leaves folded into a pyramid shape,
and topped with fresh grated coconut sweetened with palm sugar.
Kuih
lapis or layer cake - a sweet steamed cake made from rice flour,
coconut milk, sugar and various shades of edible food colouring done with many
individual layers- wikipedia
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