Minggu, 26 April 2009

Serabi Betawi

serabi … serabi ….
sapa yang mauu …
saya buat dalam rangka IFW,
resep dari blog mba’ Riana (http://pennylanekitchen.blogsome.com/) *mba’ saya izin ya*,
cetakannya saya pakai cetakan kue apem,
lumayann untuk menghibur kerinduan akan serabi.


Source: Kue-Kue Indonesia by Yasa Boga
250 gr rice flour
150 gr grated coconut from half of rather young coconut
1/2 tsp salt
600 ml light coconut milk
1-2 candle nuts, finely ground until it exctracts its natural oil, to grease the wok
Coconut Milk Sauce:
500 ml coconut milk from 1 coconut
200 gr coconut sugar
1/4 tsp salt
2 sheets pandan leaves, tear, tie up in one knot
Mix together rice flour, grated coconut and salt with your bare hand, while pouring the coconut milk a little at a time, until all blended well. Beat the batter with your palm for about 10 to 15 minutes until the batter feels light and soft.
Preheat the clay wok until very hot. Wrap the grounded candle nuts with a sheet of thin cloth, like muslin, and use it to grease the wok.
Spoon 3-4 Tbsp of batter into the wok. Cook uncovered until it bubbles up and holes are formed on the surface. Cover the wok, continue cooking until done. Take out the cooked Serabi from wok. Serve with coconut milk sauce.
Coconut milk sauce:Boil together coconut milk, coconut sugar, salt and pandan leaves while stirring it continuosly to prevent separation. When it reaches boiling point, turn off the heat and let it cool. Serve over anything!
Dilaporkan oleh Vie

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