Coconut Cake Pancong
Coconut Cake Pancong 2 cups (200 g) freshly grated coconut, or 11/2 cups (120 g) unsweetened desiccated coconut moistened with 3/4 cup (185 ml) warm milk 1/3 cup (50 g) glutinous rice flour 1/3 cup (50 g) rice flour 1/4 cup (50 g) sugar 1/2 teaspoon salt 1 Combine all the ingredients in a mixing bowl and knead for 3 minutes until the dough is smooth and pulls away from the sides of the bowl. 2 Preheat the oven to 350°F (180°C). 3 Dust a cake pan with a little rice flour and press the dough into it with your fingers. Bake in the oven for about 35 minutes until the cake is golden brown and cooked. Remove from the heat and set aside to cool. 4 To remove the cake from the pan, run a knife between the pan and the sides to loosen, then place a platter over the pan and invert it. Slice the cake into serving pieces and serve at room temperature. Serves 6 to 8 Preparation time: 10 mins Cooking time: 35 mins Glutinous Rice Cakes with Palm Sugar Wajik There are many variations on this popular cake, which can be stored in the refrigerator for several days. It is normally served at room temperature, but can be served warm topped with coconut cream. Another variation adds diced ripe jackfruit or raisins when the rice is partially cooked. 1 cup (200 g) uncooked glutinous rice 1/2 cup (90 g) shaved palm sugar 1/2 cup (125 ml) water 1 pandanus leaf, tied in a knot, or 1 drop pandanus extract 1/4 cup (60 ml) thick coconut milk Pinch of salt 1 Rinse the glutinous rice in several changes of water until the water runs clear, then soak overnight. 2 Line a steamer basket with a cheesecloth and spread the soaked glutinous rice evenly on the cloth. Steam the rice for 15 minutes, then turn and fluff it up with a fork and steam for 10 more minutes until cooked. 3 In a saucepan, bring the sugar and water to a boil over medium heat and then simmer uncovered, stirring occasionally, until the syrup has reduced to half, about 15 minutes. Add all the other ingredients and mix well. Continue to simmer for 3 to 5 more minutes and remove from the heat. 4 Combine the cooked glutinous rice and coconut milk mixture in a large saucepan and mix well, then cook over low heat, stirring from time to time, until the mixture thickens and becomes sticky, 10 to 15 minutes. Remove from the heat and discard the pandanus leaf, if using. 5 Transfer the cake to a lightly greased shallow cake pan or tray (about 7 in/ 17 cm across), smoothing the surface with the back of a wet spoon, and set aside to cool. Cut the cake into squares or diamond shapes and serve at room temperature. Note: To speed up the soaking process, pour boiling water over the glutinous rice after rinsing and allow it to stand for 1 hour. Drain, then pour more boiling water over the rice and soak for another 30 minutes. Serves 6 to 8 Preparation time: 10 mins + overnight soaking Cooking time: 1 hour 10 mins
Coconut Cake Pancong best, Cake, Coconut, cooking, eating, food, nice, Pancong, perfect, recipes, super, top http://ift.tt/1LAsW5E November 25, 2015 at 11:25PM from best1ofcookinghttp://best1ofcooking.blogspot.com/2015/11/coconut-cake-pancong.html via http://ift.tt/1IR2iEd















