With Love 122 - Martabak Keju

Ingredients:

300 gr Flour

5 gr Yeast

75 gr Sugar

3 Eggs

1/2 teaspoon Salt

500 cc Milk

Garnish:

Condensed Milk

Cheese

Directions:

1. In a large bowl, mix the flour, yeast, and sugar

2. Add eggs and salt, mix it well

3. Add the milk, and keep it for 2 hours until the dough developed

4. Heat the pan, and cook it until all the dough finished

5. Garnish

Malaysia, March 2011

Homemade 75 - Pulut Isi

Ingredients:

300 gr Sticky Rice, soak it for a night

Salt

Pandan Leaf

150 ml Coconut Milk

Pandan

Filling (check the previous recipe - homemade 37)

Banana Leaf 4x4cm, 10x14cm (12 sheets)

Directions:

1. Mix salt and coconut milk, pour it at the sticky rice and add some pandan leaf.

2. Steamed it for 30 minutes.

3. Put 2 tablespoon of sticky rice at the top of banana leaf (10x14cm), put the other banana leaf (4x4cm) and take 1 tablespoon of filling. Wrap.

Padang, February 2011

Homemade 74 - Lupis

Ingredients:

250 gr Sticky Rice, soak it for 6 hours

Kapur Sirih

Banana Leaf

Grated Coconut

Sauce:

300 gr Palm Sugar

3 tablespoon Sugar

125 cc Water

Directions:

1. Insert the sticky rice into the triangle shape banana leaf.

2. Fold and tie it.

3. Boil for 1 hours

4. Roll it at the top of grated coconut

5. Boil the sauce until it thick

6. Serve the lupis with sauce.

Homemade 73 - Serabi

Ingredients:

A:

1 tablespoon Flour

1 teaspoon Yeast

4 tablespoon Water

B:

200 gr Glutinous Rice Flour

50 gr Tapioca Flour

1 teaspoon Salt

1 teaspoon Baking Powder

600cc Coconut Milk

Coconut Sauce:

150 gr Palm Sugar

50 gr Sugar

500cc Coconut Milk

1 teaspoon Salt

Pandan

Directions:

1. Mix A ingredients, leave it for 30 minutes

2. Mix A, rice flour, tapioca flour, salt, and baking powder.

3. Pour the coconut milk, stir it continuously for 30 minutes.

4. Leave it for 1 hour and it ready to cook.

5. Serve with coconut sauce.

Padang, February 2011

Homemade 39 - Nagosari

Ingredients:

8 Banana, steam and cut

125 gr Tapioca Flour

200 gr Sugar

1250 cc Coconut Milk

Banana Leaf

Directions:

1. Mix tapioca flour, sugar and coconut milk.

2. Heat it and stir it continuously until it boil and thick.

3. Take 1 tablespoon of the batter and put it at the banana leaf, and a banana slice and put the 1 tablespoon of batter on it.

4. Wrap it, do it again until all of the batter finish.

Padang, January 2011

Homemade 37 - Dadar Enten

Ingredients:

Wrap:

150 gr Flour

1 Egg

1/4 teaspoon Salt

25 cc Suji Juice

200 cc Coconut Milk

Filling:

150 gr Grated Coconut

50 gr Palm Sugar

Pandan

2 tablespoon Sugar

Salt

Directions:

1. Heat all the filling ingredients, fry until it dry and fragrant.

2. Mix all the wrap ingredients.

3. Heat the pan and pour the batter (wrap), cook it for 2 minutes (around 15 sheets)

4. Fill the wrap with 2 tablespoon of filling, fold it.

Padang, January 2011

Homemade 36 - Ongol-ongol

Ingredients:

200gr Tapioca Flour

800cc Water

200gr Palm Sugar

125 gr Grated Coconut

Salt

Directions:

1. In a large bowl, mix tapioca flour, water, and palm sugar.

2. Heat it, and stir it continuously until it boiled.

3. Shape it round, and roll it at the top of grated coconut.

Padang, January 2011

Homemade 35 - Lapek Pisang ala Padang

Ingredients:

250 gr Banana, crushed

125 gr Glutinous Rice Flour

125 gr Flour

5gr Salt

125cc Water

25 gr Grated Coconut

Banana Leaf

Filling:

300 gr Grated Coconut

300 gr Palm Sugar

2 Pandan

1 teaspoon Salt

Directions:

1. Mix all the banana ingredients.

2. Heat the filling ingredients until it dry and fragrant.

3. Put 1,5 tablespoon of banana dough on the banana leaf, add 1 tablespoon filling.

4. Add the other 2 tablespoon of banana dough at the top of it.

5. Wrap it, and do it again until all the dough finished.

6. Steamed it for 15-30minutes.

Padang, January 2011

Homemade 21 - Godok Pisang aka Banana Fritters

Ingredients:

Banana:

300 gr Banana

Salt

30 gr Flour

Sauce:

150 gr Palm Sugar

50 gr Sugar

Butter

Directions:

1. Mix all the banana ingredients, shape it oval.

2. Fry it.

3. Heat the pan and add the sauce ingredients.

4. Add the fried banana. Mix it well.

Padang, December 2010

Homemade 19 - Bubur Pulut Hitam

Ingredients:

150 gr Black Sticky Rice

1 lt Water

1 Pandan

150 gr Sugar

250 gr Coconut Milk

Directions:

1. Boil the rice, water, and pandan with small heat around 20 minutes.

2. Add sugar and heat for the other 10 minutes

3. Garnish and serve with coconut milk

Padang, December 2010

Homemade 11 - Klepon

Ingredients:

250 gr Glutinous Rice Flour

5gr Salt

Suji and Pandan Juice

Water

Palm Sugar

Grated Coconut

Directions:

1. Mix flour, salt, and suji & pandan juice

2. In a large pan, boil the water

3. Take around 25 gr of the dough, fill it with palm sugar and shape it round.

4. Boil it

5. Roll it at the top of grated coconut.

Padang, December 2010

Homemade 8 - Martabak Coklat Keju

Ingredients:

300 gr Flour

5 gr Yeast

75 gr Sugar

3 Eggs

1/2 teaspoon Salt

500 cc Milk

Garnish:

Condensed Milk

Cheese

Chocolate Sprinkles

Directions:

1. In a large bowl, mix the flour, yeast, and sugar

2. Add eggs and salt, mix it well

3. Add the milk, and keep it for 2 hours until the dough developed

4. Heat the pan, and cook it until all the dough finished

5. Garnish

Padang, December 2010

Homemade 7 - Manisan Kedondong

Ingredients:

10 Kendodong

1lt Water

Salt

1/4 kg Sugar

250cc Water

Direction:

1. Bring the water and salt to the boil.

2. Add the kedondong and keep it for 3 days

3. Remove all the water, set aside

4. Bring the water and sugar to the boil.

5. Add the kedondong and chilled it for 2days.

Padang, December 2010