Peach Bread Pudding

    


   If you prefer a soft, bread pudding is perfect for you. Soft bread flavors blend with sweet and sour peaches. Delicious eaten warm or cold.

ingredients:
6 pieces of dinner rolls, cut into 4 parts
3 eggs
75 g sugar
400 ml fresh milk
1 tsp vanilla powder
100 g canned peaches, drained and thinly sliced
Topping:
1 tbsp sugar
2 tablespoons chopped peanuts

How to make:


     Arrange the bread slices in small bowls.
     Beat eggs and sugar until dissolved.
     Add milk and vanilla.
     Pour into a bowl with the bread.
     Give Topping ingredients.
     Bake in hot oven 30 C for 30 min.
     Remove and serve immediately.

For 6 pieces

Peach Bread Pudding

    If you prefer a soft, bread pudding is perfect for you. Blend with the soft bread taste sweet and sour peaches. Eaten warm or cold.

ingredients:
6 pieces of dinner rolls, cut into 4 parts
3 eggs
75 g sugar
400 ml fresh milk
1 teaspoon vanilla powder
100 g canned peaches, drained and thinly sliced
topping:
1 tablespoon granulated sugar
2 tablespoons chopped peanuts

How to make:


     Arrange the bread slices in small bowls.
     Beat eggs and sugar until dissolved.
     Add milk and vanilla.
     Pour into a bowl with bread.
     Give Topping ingredients.
     Bake in hot oven 30 C for 30 minutes.
     Remove and serve immediately.

For 6 pieces

Italian Rice Croquettes

    This Italian-style croquettes made ​​of rice with extra cheese and eggs. Of course it was tasty. The exterior was crispy and dry it gently savory. Enjoy a delicious snack in warm puff!

ingredients:
1 tablespoon butter
30 g onion, finely chopped
2 tablespoons flour
200 ml of liquid milk
300 g white rice
1 egg
1 teaspoon salt
1 tsp sugar
1 teaspoon Dijon mustard
1/2 teaspoon pepper
1 leek, green part, chopped
100 g cheddar cheese, grated
layers:
100 g bread flour
1 egg
Oil for frying

How to Make:

     Heat butter, saute onions until onions wilt.
     Enter the flour, stir well, add milk, stir well until a slurry.
     Add rice, salt, sugar, mustard, and cheese, stir well, add eggs, stir, remove from heat.
     Divide the dough into 20 parts, form a long round.
     Dip balls into egg and coat with flour panir, store in refrigerator for 1 hour.
     Heat oil and fry until browned.
     Remove and serve warm.

For 20 pieces

Putu Ayu Ketan Black

    

 
  Putu ayu with black glutinous rice flour is sweet, savory. I usually make a snack for the afternoon and sometimes for breakfast with a cup of coffee.

ingredients:
150 g grated coconut rough
1/4 tsp salt
3 eggs
1/4 tsp salt
75 g of brown sugar, fine comb
25 g sugar
1 tsp SP (emulsifier)
100 g flour proteins were
50 g black glutinous rice flour
100 ml coconut milk from 1/2 coconut

How to Make:

     Grease a mold putu ayu with a thin layer of oil.
     Stir grated coconut and salt, flatten the bottom of the mold putu ayu.
     Whisk eggs, salt, brown sugar, granulated sugar, and SP until fluffy.
     Add flour and black glutinous rice flour little by little alternately with coconut milk, stir while.
     Pour in mold which is coated with grated coconut.
     Steamed in heat over medium heat for 10 minutes until cooked.
     Remove and let cool.

Koyabu

   
  
  Wander in the land of make miss everything from their own country. One of these koyabu. Koyabu are typical snacks Ambon. In Manado there are also koyabu from rice flour. Makes it very easy because it often makes me miss home as a drug.

ingredients:
2 pieces of cassava medium, peeled, grated, squeeze a bit dry
100 g grated coconut
200 g brown sugar, fine comb
1 teaspoon salt
1 teaspoon vanilla powder
Several strands of pandan leaf width, funnel or bowl shape

How to Make:

     Mix the grated cassava, grated coconut, brown sugar, salt and vanilla.
     Stir until well blended.
     Take 1 tablespoon of the mixture of cassava.
     Place the funnel into the pandan leaves.
     Fold and pin with a stick.
     Steam in the steamer pans for 30 minutes

For 10 pieces

Klepon

    The secret delights of glutinous rice balls are located on the liquid brown sugar in it. Feel the sweet surprise batter wrapped in shredded coconut chewy and delicious!

ingredients:
250 g glutinous rice flour
1 tbsp pandan leaf suji
1 teaspoon water whiting
½ tsp salt
150 ml of boiled water
contents:
150 g brown sugar, fine comb
layers:
150 g grated coconut elongated

How to make:

     Stir in flour glutinous rice with pandan leaves water, whiting and salt water until blended.
     Pour water gradually while stirring until the dough can be formed. Let stand for 15 minutes.
     Take 1 teaspoon dough, round, flatten, fill it with a little brown sugar, round it off again.
     Boil in boiling water to float. Remove and drain.
     Roll in grated coconut until blended.
     Serve in a bowl of banana leaves (refused)

To 10 bowls

Jongkong Young Coconut

 
  


    Cake this one is rarely sold in pastry shops. Once the sample might be addicted. A soft dough interspersed with fragrant sweetness of brown sugar plus juicy chewy coconut. Hmm ... delicious!

ingredients:
Flour Dough:
100 g of rice flour
100 g glutinous rice flour
50 g starch
½ tsp salt
100 ml pandan leaf suji
650 ml coconut milk
contents:
100 g of refined coconut dredge
100 g brown sugar, chopped fine
complement:
500 ml thick coconut milk
complement:
pandan leaves
banana leaf

How to make:


     Stir in rice flour, glutinous rice flour and cornflour until smooth.
     Suji leaves mixed with water and 250 ml coconut milk, stirring until dissolved.
     Cook the remaining coconut milk to boil.
     Pour the flour mixture while stirring until blended and cooked. Lift.
     Take a piece of banana leaf, give a piece of pandan leaf.
     Give 2 tablespoons of flour mixture, lightly brown sugar and coconut.
     Pour the coconut milk until slightly flooded.
     Wrap the form of piles, with a stick pin.
     Steam heat until cooked in the steamer. Remove and let cool.

For 10 pieces

Layer Cassava

    Cake this one is simple but sweet taste and can be addictive Springy. Moreover, looks beautiful with a savory dressing shredded coconut. Suitable for a festive treat social gathering.

ingredients:
1 kg of cassava, peeled, grated
1 packet of jelly white powder
300 ml coconut milk
150 g sugar
Food coloring, optional
Topping, steamed them together:
100 g peeled coconut, grated lengthwise
½ tsp salt

How to make:


     Squeeze cassava, set aside.
     Prepare a 20 cm rectangular pan, basting with oil.
     Combine coconut milk, sugar and agar-agar, mix well.
     Enter the grated cassava and stir well.
     Divided into 3 parts, give the coloring to taste.
     Pour the batter in the pan.
     Steam heat until cooked in the steamer.
     Cover with second dough.
     Steamed and do the same with the third batter.
     Steam until cooked wholly.     Remove and let cool.
     Cut into slices 1.5 cm thick. Sprinkle with shredded coconut.
     Serve.

For 30 pieces

Vermicelli Corn Putu Mayang Tread hare

 
  


    This fragrant sweet snacks and delicious served to break later. Putu from the fragrant rice noodles layered dough is chewy jelly sweet. More delicious when eaten cold.

Materials I:
400 ml coconut milk is thick.
100 ml of water leaves suji (20 Suji leaves and pandan leaves 4)
2sdt salt.
75 g sugar
1/4 tsp vanilla powder
275 g dry Vermicelli Corn Mother Options or 2 boards.
Materials II:
3 tablespoons corn starch / cornstarch.
2 bananas horns that have been steamed.
600 ml liquid milk strawberry.
In order to taste 1 packet Crystal Strawberry.
Materials III:
100g grated coconut with salt rather young and steam.

How to Make:


     Boil the coconut milk to the boil, add the water leaves suji, vanilla, and salt.
     Put Corn Noodle, let stand until fluffy, add sugar gradually to absorb and chill.
     Corn Vermicelli Mix with corn starch, add the cookie-cutter bowl, fill the middle with the bananas, steamed for 15 minutes.
     Boil the milk, crystal order, and sugar.
     Put the steamer into a small bowl, then pour the liquid jelly already mixed with milk, and wait until hardened.
     Sprinkle with shredded coconut. Serve.

For 12 pieces