CINTA MAWADDAH: KELANTAN TRADITIONAL CAKE RECIPES

Kelantan state is famous for the variety of menu and cooking recipes.This day we learning a little of the cakes that is quite famous in Kelantan. Today Arenah just want to share for friends to trying a traditional pastry recipe of Kelantan. Among the quite famous Kelantan pastry is Akok, lompat tikam, jala mas, cek mek molek, kuih bunga tanjung and other.

Let us together learn to make traditional cakes of Kelantan.

Kuih Akok

It is also known as "Akok Kelantan" because its sweet aroma. The ingredient are eggs and "gula melaka".

Ingrediant :

8 biji telur itik

2 biji telur ayam

600 gm gula melaka

2 cawan tepung gandum

6 kuntum bunga cengkih

2 helai daun pandan

1 1/2 biji kelapa

Method :

-Telur dipecahkan ke dalam satu mangkuk dan kacau hingga hancur.

-Kelapa diperah dan diambil santan 2 kali sahaja (pekat).

-Gula melaka diracih-racih, kemudian campurkan telur dengan santan, gula melaka dan tepung gandum. Kacau dan selepas itu ditapis dengan tapisan supaya tidak berbuku-buku.

-Daun pandan dikoyak-koyak, bunga cengkih dimasukkan ke dalam campuran tadi, pukul dengan senduk serta kacau campuran tadi.

-Panaskan acuan baulu, kemudian masukkan adunan tadi mengikut lubang baulu. Bakarlah dengan api atas dan bawah.

Tepung Pelita

This food is based on flour, coconut milk and sugar. It has two layers. The first layer is coconut milk and for the second layer is flour and sugar. It is put into banana leaf which has been made as its cup.

Ingredients

Bottom layer:

1 cup rice flour

1 cup sugar

5 cup water

pinch of salt and lime (kapur makan)

Top layer:

4 level tbsp rice flour

4 cups thick coconut milk

Pandan juice (4 pandan leaves blended with a little bit of water)

pinch of salt

Methods :

-Prepare banana leaf boat by cutting into 9×12 cm rectangles and folding it into boats. Fasten

with stapler or toothpicks.

-Arrange banana boats onto a tray. Place 1 teaspoon of sugar in each boat.

-For bottom layer, place rice flour, water, pandan juice, salt and lime in pan a saucepan and mix well. Cook over a medium heat until thick and translucent. Spoon the mixture into banana boat until 3/4 full. Set aside.

-For the top layer, put all ingredients into a pot and stir until smooth. Cook over low heat until mixture thickens. Spoon the cooked top layer over the green bottom layer.

-Set aside to cool.

Lompat Tikam

It can be prepared on daily dish or served during special occasions. This tasty food not only attracted the locals but also as well as from outsiders

Ingredients:

3 kampit kecil tepung beras

5 cawan air

3 cawan santan

3 keping manisan (gula) kelapa

1 cawan gula

3 helai daun pandan

1 sudu garam

1 sudu kapur makan

3 cawan beras pulut

1 sudu kecil warna merah

1 cawan santan kelapa

Method:

-Campurkan tepung beras, air biasa, air daun pandan dan kapur ke dalam kuali dan kacau atau adun sehingga sebati.

- Panaskan adunan di atas api yang sederhana dan kacau sehingga masak.

- Angkat adunan dan sejukkan ke dalam loyang.

-Masukkan santan, tepung beras dan sedikit air di dalam bekas yang berasingan dan sejukkan.

- Beras pulut yang telah direndam, ditos dan dikukus bersama santan sehingga masak.

- Ambil tepung pulut, santan dan masukkan ke dalam bekas kesukaan anda, kemudian curahkan manisan (gula) kelapa secukup rasa.

Kuih Jala Mas

This is very popular kuih in Kelantan. It is based on eggs and sugar and it is also known as Royal Cake. It can only found in this state.

Ingredients:

12 biji telur itik @ telur ayam – ambil kuningnya sahaja

2 gelas besar air

500 gm gula

sehelai daun pandan

daun pisang @ acuan roti jala

Method :

-Panaskan air dalam periuk, masukkan gula bersama daun pandan.

-Biarkan mendidih sehingga gula cair sepenuhnya.

-Pukul kuning telur itik @ telur ayam dan masukkan ke dalam acuan roti jala @daun pisang digulung, hujung daun pisang biar menjadi lubang kecil. Perlahan-lahan goncang acuan hingga kuning telur tadi tenggelam ke dalam air gula.

-Kuning telur akan membentuk jaringan. Gunakan lidi untuk menyatukan jaringan tadi membentuk jala.

-Tos dan hidangkan.

Onde-onde

The cute little onde-onde–also spelled as ondeh-ondeh–are infused with pandan (screwpine leaf) juice and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut. The palm sugar that’s in it literally bursts in your mouth when you take a bite. They are sweet and delicious.

Ingredients:

250 g Glutinous Rice Flour

200 ml Pandan Juice

150 g Gula Melaka (Palm Sugar), finely chopped

100 g Grated Coconut

A Pinch Of Sea Salt

Methods:

-In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.

-Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.

-Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly.

-Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.

-Coat the rice balls with grated coconut and serve immediately.