Panci-Centong@Minie's World

Ingredients:

* 1 ripe black-skinned plantain or 4 small finger banana (make sure that the banana is sweet)
* 1 egg
* 1 tsp. sugar
* 6 Tbs. flour
* water
* a pinch of salt
* vegetable oil for deep frying

Instructions:

* Place flour in a deep mixing bowl. Make a well in the middle of the flour, and add egg, sugar and salt. Add water little by little. Whisk vigorously until batter is evenly smooth for coating and not too thin. If it is too thin, add more flour.
* Peel plantain or banana and cut in half lengthwise and then cut again with 4-inch width. Dip into batter to coat generously.
* Heat oil in a wok or deep fryer until moderately hot. Place coated plantain or banana in the wok or deep fryer and fry slowly until golden brown and crispy. This usually take approximately 10-15 minutes. Remove bananas from oil, drain on paper napkins and dry well.
* Serve while still warm

Makes 4 servings.

Ingredients:

* 1¾ cup black glutinous rice
* 2 pandan leaves
* 5 cups of water
* ½ cup palm sugar syrup
* Pinch of salt
* 1½ cups fresh squeezed thick coconut milk

Instructions:

* Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes.
* Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool. Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut milk.

Helpful hints: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to preserve it for a few hours.

Makes 4 servings.

Tips :
You can also mix this bubur ketan hitam with bubur kacang hijau and serve it with bread and hot tea


sources : ??

Ingredients:

* 260 gram rice flour
* 150 gram granulated sugar
* 4 eggs
* ½ tsp. cinnamon powder
* 450 cc coconut milk from 1 coconut
* cooking oil for greasing

Instructions:

* Mix the flour and sugar thoroughly. Add beaten eggs, stir well. Pour the coconut milk and cinnamon into the flour mixture. Stir well.
* Heat the cookie mold over a low flame, grease with cooking oil. Put 2 Tbs. of dough into mold and smooth out with the back of the spoon. Close the mold by joining the two halves. Bake over a low flame on each side for about 5 minutes. After the dough is golden brown, roll it right away. Cool on a rack.

Note:

* The cinnamon cookie mold usually has carvings in different shapes on both inner sides of the iron sheet. These shapes usually are circles with lace like edges.
* When pouring in the mix, keep the mold flat to ensure that the dough does not spread. Smooth the dough out on the circle shape section of the mold.
* Roll the dough when it is still hot. If not, the cookie will dry out and will not be able to be rolled. To be safe, roll while the cookie is still in the mold over heat. Start by hand, then roll again with the help of a small spatula. Remove and let cool.
* Keep the dough not too thin but not too thick. If it is too watery or thin, the dough will not be able to stick to the mold, and will spread out of place. Because the dryness of rice flour varies, do a test: if it is too watery, add flour. If it is too thick, add water.

Makes 50 rolls.

hmm...crsipy..yummy


sources : Minie forgot where she found this recipe ^^ , and for picture, Minie uploaded from www.flikr.com