WEEK 12 - KUIH BAKAR JAGUNG, KUIH BUAH MELAKA AND PIZZA DOUGH


For this entire I would like to share the recipe of Kuih Traditional it is Kuih Bakar Jagung and Kuih Buah Melaka and I would like to share the recipe of Pizza Dough.



KUIH BAKAR JAGUNG


1 can – sweet corn (450g)

665 ml – Coconut Milk

240 gm – Soft Flour

195 gm – Castor Sugar

4 nos – Eggs

1 tbsp – Margarine

1 tsp – Vanilla Essence

            Margarine for greasing

METHOD

1.      Put sweet corn and a little coconut milk into a blender. Blend until fine and 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 thorough a strainer.

3.      Stir in eggs, blended sweet corn, melted margarine and vanilla essence.

4.      Grease individual kuih bakar 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 will sink slightly at the centre with cooling.



 
BUAH MELAKA RECIPE

250 gm – Glutinous rice flour2 tbsp – Soft Flour

            Water; as needed

½ tsp – Screw pine leave flavouring

½ tsp – Green colouring

Filling

1 no – Palm sugar; chopped

Coating

1 cup – Grated Coconut

            A pinch of salt

METHOD

1.      Mix water, flavouring and colouring into flour until soft dough is form.

2.      Take a small portion and flat it into a small round shape.

3.      Place a small piece of palm sugar and wrap it into a ball shape of a marble size.

4.      Boil 3/4 full of water in a pot. Boil Buah Melaka until they float

5.      Roll onto coconut.


 PIZZA DOUGH RECIPE

Ingredient A

300 gm – Bread Flour

6 gm – Dry Yeast

10 gm – Castor Sugar

4 gm – Salt

Ingredient B

170 ml – Water

Ingredient C10 gm – Butter

Topping for the pizza dough

1 no – Onion

8 nos – Tomato

5 nos – Sosej (slice)

Mozzarella

Parmesan

A pinch of salt

Castor Sugar METHOD

1.      Mix well ingredient A till well blended.

2.      Add ingredient B and knead to form dough.

3.      Add ingredient C, continue to knead to form smooth and elastic dough.

4.      Let the dough prove for 50-60 minutes or till it double its size.

5.      Portion, 2nd proofing, topping and bake at 190o C for 10-5 minutes.
 



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