By: Zura Rahman

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Friday, 29-Jun-2007 01:08 Email | Share | Bookmark

 
Semalam beriya-iya nk cuba resepi kak nina iaitu Carrot Muffin... sbb bahannyer mudah dan cara pon mudah... bese laa.. resepi mudah wajib dicuba.... ... Hasilnyer... mabeles sunggguhhh... cedapppp... makan masa panas lg sedap... zura suka bakar lama skit biar ada crust kat tepi dan atas muffin tu... enak dong

Pehtu, memandangkan muffin tu sekejap aje penyediaannyer... sementara dok menunggu muffin masak... zura teringat lebihan jagung tin buat Apam balik aritu.. so apa lagi... Puding Jagung ler... .. Zura amik resepi dari fp kak rin... Thanks kak rin for sharing a nyummy receipe... Tak potong lagik sebab nk buat minum petang nie.. biar dlm peti sejuk.. baru sedap... nyum nyum nyum

Quote:
Carrot Muffin

A
100 gm mentega
100 gm gula castor

B
200 gm tepung gandum
1 sudu teh baking powder
60 gm karot - disagat halus (zura taruk 80g sbb sagat sebijik karot dpt bnyk tu.. malas nk simpan lebihan)
60 gm buahan campuran/kismis (zura guna kismis aje)
60 ml susu segar
2 biji telur

Putar bahan A dengan menggunakan paddle sebentar sahaja sehingga sebati. Masukkan telur satu demi satu dan kacau biar ia sebati. Kaup balikkan tepung gandum yg telah diayak dengan baking powder. Masukkan karot dan susu segar. Kacau sebati. Masukkan buahan campuran dan bakar selama 25-30 minit pada suhu 180'C


Just copy and paste Kak Rinn nyer resepi...

Quote:
Corn Pudding

Ingredients:
4 cups water
1/2 packet coconut powder ( Or thin coconut milk using the 4 cups of water)
1 1/4 cups custard powder
1/2 to 3/4 cups sugar, adjustable to your taste buds
1 cup cream style sweet corn
a pinch of salt
Screwpine leaves (Daun pandan)

Method :
1. In a large casserole, combine all ingredients and put over medium heat.
2. Stir all the way until mixture thickens and produced bubbles on the surface. Continue stirring so as not to let the mixture crumble at the bottom of casserole.
3. When mixture turns shiny add in daun pandan. Occasionally stir for another 5 minutes and you are done.
4. Pour into mould tray or mould cups of your favourite. Leave to harden at room temperature. Do not chill when hot


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