CARABIKANG CAKE | Happy Cake

CARABIKANG CAKE :)                                                                                                                         

:) MATERIAL:
• 340 grams of rice flour
• 50 grams of cake flour
• 150 grams of sugar
• 1/2 teaspoon salt
• 700 ml coconut milk from 1 1/2 coconut
• 3 drops of red dye
• 3 drops of green dye

:)MATERIAL  SPREAD:
  • 100 ml coconut milk from half coconut, boiled

:) HOW TO MAKE :
  • Prickly: cook rice flour and coconut milk, stirring
until bubbling. Lift.
  • Heat-heat, pour into a mixture of rice flour, wheat flour, sugar,
and salt. Stir well with a wooden spoon.
  • Once warm, pour the coconut milk while diuleni and dikeplok-keplok 30 minutes.
  • Take 2 tablespoons of batter. Add red coloring.
Take another 2 tablespoons of batter. Add green dye. Stir well.
  • Heat the mold way bikang 1 hour while filled coconut shavings.
Pour batter as high as 3/4 mold. Put the dough red and green.
  • Bake until holes. Pry the bottom center of the dough.
Hold up broke. Lift.
  • Rub the surface of the cake and the bottom of the cake with a smear materiaL.

GOOD LUCK :)

GREEN PANCAKE ROLLS | Happy Cake

GREEN PANCAKE ROLLS :)                                                                                                                 

Materials >>> Skin:

      • 250 g cake flour / cap blue triangle
      • 1 tbsp cornflour
      • 300 ml thick coconut milk from ½ coconut
      • ½ tsp pandan paste / green dye
      • 60 ml of the juice of the leaves suji
      • 3 eggs, beaten off
      • ½ tsp fine salt


>>> Material Contents:

      • 300 g of coconut and a half old, peeled, grated lengthwise
      • 100 g red Fula, finely sliced
      • 3 tbsp sugar
      • 50 ml of water
      • 1 sheet of pandan leaves, cut into pieces
      • ½ tsp fine salt


>>> How to Make:

      • Contents: Mix the grated coconut, sugar, salt and pandan leaves and stir well.
     Cook in saucepan until slightly dried coconut texture. Remove, let cool.
      • Skin:-Mix flour, starch, egg, pandan paste and salt. Stir well.
     -Pour the coconut milk, the juice of the leaves suji slowly, stirring constantly until blended. Filter.
    - Heat a non-stick griddle that has been smeared with a little cooking oil.
     -Pour half a ladle of dough, make a thin omelette until done. Repeat until dough runs out.
     -Take one sheet of dough skin, put a tablespoon of the content material.
     -Fold the right and left sides, then roll. Arrange in a serving dish.

GOOD LUCK :)