Apem Cake Recipe

Materials:

     * 500 ml coconut milk, from 1 / 2 coconut
     * 1 / 2 teaspoon salt
     * 250 grams of rice flour
     * 50 grams of wheat starch
     * 125 grams granulated sugar
     * 1 / 4 teaspoon salt
     * 2 teaspoons instant yeast
     * oil to spread

Areh: cook over the fire, stirring frequently until boiling

     * 150 ml thick coconut milk
     * 1 / 4 teaspoon salt
     * 1 / 2 pieces of pandan leaves, cut into pieces

How to make:
1. Boil coconut milk and salt until boiling, remove, set aside. Put rice flour, wheat starch, sugar and salt in a container, stir. Mix yeast into the flour mixture, stirring until blended.
2. Enter the coconut milk, stir until blended and dough is smooth. Let stand in warm place for about 1 hour.
3. Heat a heavy skillet with a lid with a diameter of 12 cm him over medium heat. Brush with cooking oil, pour about 50 ml of batter into the skillet, lightly press the middle with the back of a spoon for the dough slightly widened. Cover the pan. 
4. Cook over medium heat for approximately 5-6 minutes until half cooked. Open the lid frying pan, add 1 tablespoon areh above apem. Cook continues with the pan covered until cooked and areh dry, remove from heat.

Yogurt Recipe

Material:
1. starter / stater yogurt (can buy diswalayan, plain / fresh) 50ml
2. UHT milk or powdered milk 500ml

Steps to make yogurt:
1. Prepare the milk that was diluted with 1 liter of boiled water and add the milk cream as much as 15%.
2. Cook over low heat, stirring continued for 30 minutes but do not boil. It is only intended to evaporate the water so that later will form lumps or solid yogurt.
3. If you have, solid yoghurt then removed and cooled approximately until lukewarm then add the yogurt seed as much as 2-5% of the amount of yogurt that has been thickened earlier. Seeds of yogurt is not sold in the market freely but can you earn in one store. Or are we simply can use the plain yogurt (no flavor added), no sugar and no flavor as the seeds of yogurt. 
4. Let stand for 24 hours in a closed container to produce a sour taste and a condensed form.  
5. The higher the total community bond, the remaining clear liquid the less, and yoghurt produced the better. Solid yogurt that has not been given this extra flavor yogurt can also be used as seeds for further manufacture.
6. After the yogurt can be added in the form of syrup or sugar for which no strong acid, even with additional flavorings can be added to flavor foods such as oranges, strawberries and lychees we can get in pharmacies. Yogurt can be served not only as a beverage, but also can be served with fruit salad as a dressing or as a mixture of ice pieces. 
7. Yogurt that is so can be placed in a plastic container or glass. Even if we want to use plastic containers should be a bit thick, but if you want to save the yogurt for a longer time should use a glass container.

Note: 
1. Choose a thick yogurt.
2. Choose yogurt stored at cold temperatures outside do that because usually been sterilized again so mikroorganismenya gone.
3. Label observed that plain yogurt or yogurt drinks tailored to our needs.
4. Observed date of expiration.

Chocolate pudding

Material:
2 pcs white gelatin, the brand that you like of course
250 grams of chocolate, chocolate blocks better, his shaved chocolate and let melt
250 grams granulated sugar
1 litter of milk, which is pure milk
25 grams of cocoa powder and then dilute with enough hot water
Vanilla to taste

Additional Materials chocolate pudding (optional)
800 cc of milk this same pure milk
100 grams granulated sugar
1 pc egg yolk take
Vanilla to taste

How to make chocolate pudding
- Combine all ingredients chocolate pudding all material
- Heat over medium heat. Continue stirring until boiling
- The dough is kept stirred, stirring until smooth, remove from fire.
- Refrigerate until steaming mengilang not to freeze
-Pour in mold.

How fla pudding:
- Beat the egg yolks
- Combine ingredients tanbahan pudding, milk, sugar and vanilla, heat over medium heat, stirring frequently until boiling
- then pour two tablespoons of vegetable milk into beaten egg, mix until smooth after that input egg mixture into the boiling milk over the fire continued to stir briefly.
- The lift of the fire continue to stir until slightly cool fla fla this so do not be broken.

Classic Red Velvet Cupcakes

Classic Red Velvet Cupcakes

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) red food color
2 teaspoons vanilla
Preheat oven to 350°F. Prepare muffin tins with liners. 

Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

Cream butter and sugar in large bowl with electric mixer on medium speed 5 minutes. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.

Spoon batter into prepared muffin cups, filling each one 2/3 full. Bake 16-20 minutes, checkingfrequently after 16 minutes. Cool completely.


Vanilla Cream Cheese Frosting
1 package (8 ounces) cream cheese - room temp
1/4 cup (1/2 stick) butter - room temp
2 tablespoons sour cream
2 teaspoons vanilla

Beat cream cheese, butter, sour cream & vanilla in large bowl until light and fluffy. Gradually beat in 4 cups confectioners' sugar until smooth.

Agar-agar Red Sugar

Red Sugar Agar-agar is similar to the order-order reef where both wearing brown sugar as a sweetener.

Recipe Ingredients Sugar Red Agar-agar:

• 1 packet gelatin powder white 
• 750 ml coconut milk from 1 coconut 
• 125 grams of brown sugar 
• 50 grams sugar 
• 1/2 teaspoon salt 
• 2 pieces of pandan leaves, torn, make a knot

How to Make Red Sugar Agar-agar:

1. Mix all ingredients in a saucepan, stirring until gelatin dissolves. Bring to a boil while stir over low heat. 
2. Prepare the pudding mold, pour the batter. 
3. Remove from mold when cool and harden.

Cake Decorating

ASSORTED BUTTERCREAM RECIPE

ORDINARY buttercream
Material: 

• 1 kg of white butter (shortening)  
• Simple syrup 600 ml  
• Method:  
• Whisk all ingredients until smooth. 

 Source : Monica
Buttercream PARTIES 
Material: 

• 800 gr Shortening  
• 200 gr Hollman softcream (royal margarine)  
• 1 klg Sweetened condensed milk  
• 50 g Milk powder  
• Simple syrup 600 ml  
• 3 tablespoons rum 

Source : Monica
Soft buttercream
Material: 

• 500 gr Merry whip 
• 500 g Shortening 
• 500 g Simple syrup 
• 25 gr full cream milk 
• 2 tablespoons rum

Source : Monica
EGG WHITE buttercream
Material: 

• 400 gr sugar 
• 150 gr Water 
• 200 ml egg white 
• 750 gr Shortening 
• 250 gr softcream Hollman 
• Sweetened condensed milk ½ klg

Method:

1. sugar + water Cook until thick. 
2. Beat the egg whites until stiff, add sugar water, beat until cool. 
3. Enter shortening, hollman, shake. 
4. Add sweetened condensed milk, beat until smooth.

Source : Monica

Cake Banana

Cake Banana

Material:
     * 150 grams of rice flour
     * 100 grams sugar
     * 700cc coconut milk from 1 coconut
     * ½ teaspoon salt
     * 1 pandan leaves
     * 75 grams of flour hunkwee
     * 2 bananas cut into pieces
     * Banana leaves for wrapping

Directions:

1. Mix the rice flour, sugar, coconut milk, salt and pandan leaves. Cook and keep stirring until well into  thick dough. Remove from heat, leave until warm.
2. Enter hunkwee flour gradually, stirring evenly.
3. Take a banana leaf, put 2 tablespoons of dough, fill the middle with a piece of banana. Wrap, and steam up to 30 minutes until cooked.