Recipes around the world

Bahan bahan (ingredients):

4 tin susu beras pulut
1 biji kelapa (ambil santan pekat)
Sedikit garam
Daun palas secukup kegunaan


Cara-cara (Method):

Beras pulut dibersih, kemudian direndam, dibasuh dan toskan airnya. Setelah itu dikukus separuh masak.

Angkat & gaulkan dengan santan yang dicampur garam, kukuskan semula. Bila pulut telah masak angkat & sejukkan setelah itu bungkuskan didalam daun palas & rebus didalam air panas yang telah mendidih sehingga cukup tanak.

Setelah itu keluarkan & gantungkan supaya sejuk.



Cara Hidangan:
Potongkan dan hidangkan bersama rendang daging @ ayam.

Ingredients:

- 1 cup unsalted butter, cut into pieces
- 1/4 cup slivered almonds
- 1 2/3 cups granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon rose water
- 1/4 cup rose jam
- 1 teaspoon almond extract
- powdered sugar, for dusting



Instructions:
- Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking spray and set aside.

- Put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften.

- Grind almonds finely in a food processor or blender and set aside.

- When butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes.

- Add eggs, one at a time, beating well after each addition.

- Stir together flour and salt. Slowly add to the creamed mixture, beating until batter is smooth.

- Remove about a third of the batter and add rose water and jam, stirring until smooth.

- Stir the ground almonds and almond extract into the remaining batter.

- Spoon half of the almond batter into the prepared pan, spreading evenly.

- Spoon all of rose batter into the pan, spreading evenly. Then top with remaining almond batter and spread until smooth.

- Bake cake on center oven rack 50 to 60 minutes or until it tests done. Cool cake in pan 15 minutes, then run a knife around the outside edge and also around the center tube. Invert onto a cooling rack and cool completely.

- Dust with powdered sugar before serving.

This for 12-16 servings.

Ingredients

• 225g cream cheese
• 60g butter
• 80g castor sugar
• 3/4 tsp vanilla essence
• 3/4 tbsp grated lemon zest or rind
• 1 whole egg
• 1 egg yolk
• 80g plain flour
• 3/4 tsp baking powder
• 3 tbsp whipping cream
• 1 egg white
• 1/2 tsp salt
• 1 tbsp castor sugar
• 1 tsp lemon juice
• 2 tbsp apricot gel
• 2 tbsp water
  

Method
Grease, line and grease a 18cm spring-form cake pan. Wrap the outside of the cake pan with aluminium foil to prevent water from seeping into the pan. Preheat oven to 170�C.

Beat cream cheese, butter, sugar, vanilla essence and lemon zest at maximum speed with an electric beater for 5�6 minutes.

Add the egg and egg yolk and continue to beat at maximum speed for 1�1� minutes until mixture is smooth.

Add sifted flour and baking powder to mix, alternating with the whipping cream. (Make sure that the flour is well incorporated before adding the liquid portion.)

Whisk egg white and salt until foamy then gradually add sugar and lemon juice. Continue to whisk until soft peaks form. Fold in the beaten egg white into the cheese mixture until well combined.

Pour the mixture into prepared pan. Place the cake pan in a larger pan filled to about one-third full with hot water. Bake for 1 hour or until firm and golden. Leave the cheesecake in the oven with the door closed for 25�30 minutes. Remove the water-bath from the oven then leave the cake to cool completely in the oven with the door ajar.

Transfer the cake to a rack. Combine apricot gel and water in a small saucepan and stir over low heat until well dissolved. Glaze the top of the cake with apricot glaze and chill the cake before serving.