How to make pukis

Material:  
150 grams of wheat flour  
100 grams sugar  
150 ml coconut milk  
3 eggs  
1 tablespoon yeast (15 grams)  
6 tablespoons warm water

How To Cook :
1. Mix the yeast with warm water until dissolved, set aside 
2. Beat the sugar and eggs until well blended (using whisk) 
3. Add flour in small increments, while stirring continuously until exhausted.  
4. Enter the yeast, stir again and finally enter the coconut milk, stirring until blended.  
5. Let stand the dough for 20-30 minutes.  
6. Heat pukis cake mold, pour the batter in the mold approximately 1 / 3. cap  
7. Once the holes appear on the surface of the cake, put chocolate toppings or cheddar cheese slices, cover again. 

8. Or you can add strawberry jam in the cake9. Cook until surface of cake is dry, remove and serve. 

How to make bakpia pathok

Ingredients:
for pastry #1

• 125gr all purpose flour
• 65gr bread flour
• 2 tbsp caster sugar
• 1/2 tsp salt
• 100ml water
• 50ml vegetable oil
• 150ml vegetable oil

for pastry #2

• 65gr all purpose flour
• 25ml vegetable oil
• 1 tsp butter

for the filling

• 100gr mungbean (soak in the water overnight)
• 150ml coconut milk
• 25gr caster sugar
• 50gr palm sugar / soft brown sugar
• a pinch of salt
• 1 pandan leaf / few drops of the essence
• 1 tbsp cooking oil

How to:

• For the filling: Steam mung bean for about 20 minutes. Take off. While the beans are still hot, transfer into a small non stick pan. Use wooden spatula to mash the bean. add sugar, coconut milk, pinch of salt and pandan leaf. When everything is well combined, add cooking oil. Mix again. Set aside to cool down.
• For the pastry #1: Warm up the water (until it almost reach boiling point). Take off from the heat. Add sugar, stir.
• Place flour and salt in a mixing bowl. Pour warm water into the bowl. Knead until it holds together. Add 50ml oil, and knead it some more until nice and smooth. Divide and weigh the dough into 10g each. Set aside.
• For the pastry #2: Mix all the ingredients. Divide it into as many pastry #1 you have.
• Assemble: Take one 10g dough, flatten it using rolling pin. Take 1 part of pastry #2 and spread it on the pastry #1. Fold it. And form into ball shape.
• Pour 150ml oil into a tray, and place the pastry balls into the oil. Let it rest for 15 minutes.
• After 15 minutes, take 1 pastry ball and flatten it again using rolling pin. Take 1 tsp of mung bean filling. Shape it into ball again and flatten it a bit.  Place the messy part downside in the baking tray.
• Bake in the oven 200°C for around 15 to 20 minutes (until light brown). You can also flip them over after 7 to 10 minutes in the oven.

How to Make This Traditional Food, Gudeg from Yogyakarta

Usually I always post about tourism place in Jogja, but in this post I wan to tell you about the traditional food from this city, this is a “Gudeg”, this food is well known in Jogjakarta. We can find a lot of food seller offer this food. We can feel the exotic taste from this food. And, okay, come on , I want tell you how to make a GUDEG,

gudeg

candlenut(kemiri)

But before that, prepare these ingredients :

1.       1 ½ kg jack fruit, slice

2.       1 tablespoon of tamarind, added with a little hot water

3.       2 tablespoon of brown sugar, liquefy with a little hot water

4.       6 sheet salam leaf

caraway(jinten)

5.       1 liter coconut milk

6.       1 teaspoon salt

7.       8 onions

8.       4 garlic

9.       ¼ teaspoon corianders

10.   ¼ teaspoon caraway (jinten)

11.   10 candlenut

12.   2 tablespoon frying oil

Step:

1.       boiled young jackfruit up to ripe, lift, leak, then cast aside

2.       dulcify the onion, garlic, coriander, caraway,  and candlenut, then

     cast aside.

3.       heat oil, then insert ingredient that refined, tamarind water,

brown sugar,  and salam leaf, cooked up to ripe.

4.       insert jackfruit, stir, then add the salt, stir again.

5.       Pour the coconut milk, stir, then ripe until sauce coagulates and

stir sometimes,

6.       And at last, gudeg ready to serve

jack fruit