Mayuk84

Dodol Negro – Traditional Bugis Steamed Layered Cake

A classic Bugis delicacy featuring a rich chocolate base topped with a soft creamy yellow layer. Sweet, slightly chewy, and beautifully layered — perfect for special occasions or tea time.

CHOCOLATE LAYER

Ingredients
3 egg whites
½ cup palm sugar (grated or finely chopped)
2 tablespoons granulated sugar
2 tablespoons cocoa powder
1½ cups glutinous rice flour
½ cup coconut milk
½ teaspoon vanilla extract
4 tablespoons vegetable oil

Instructions
1.In a bowl, beat the egg whites with granulated sugar, palm sugar, and vanilla until the sugar dissolves.

2.Add coconut milk, glutinous rice flour, oil, and cocoa powder. Mix until smooth.

3.Strain the batter to remove lumps.

4.Lightly grease the molds with oil.

5.Pour the batter into the molds, filling them about ¾ full.

6.Steam over medium heat until the surface is firm.

YELLOW LAYER

Ingredients
3 egg yolks
4 tablespoons sweetened condensed milk
10 tablespoons water
1 tablespoon cornstarch
A few drops of yellow food coloring

Instructions
1.Mix all ingredients until smooth and well combined.

2.Once the chocolate layer has set, gently pour the yellow batter on top.

3.Steam again until fully cooked and set.

✨ Serving Tip:
Let the cake cool slightly before removing from the molds for cleaner layers and better texture.

CRISPY COATED PEANUTS (KACANG KRIBO)

Ingredient 1:
500 g raw peanuts (with skin on)

Ingredient 2:
1 egg
75 ml water
2 sachets Desaku Marinade seasoning
1 tsp Ladaku ground pepper
2 tsp Desaku garlic powder
1 tbsp sugar

Ingredient 3:
125 g glutinous rice flour

Instructions:
1.Wash the peanuts and drain well.

2.Dry-roast the peanuts until half cooked, then let them cool completely (make sure the peanut skins do not peel off).

3.Once cooled, mix all Ingredient 2 (egg, water, Desaku Marinade seasoning, Ladaku ground pepper, Desaku garlic powder, and sugar). Stir well until combined.

4.Add the glutinous rice flour and mix again until everything is evenly coated.

5.Fry the peanuts in hot oil over medium heat, stirring gently and continuously so they separate and do not clump together.

6.Fry until golden brown.

7.Remove immediately once golden brown and drain. The peanuts will continue cooking as they cool, even after being removed from the oil.

Leftover rice crackers

📌Rice Crackers from 1 kg Leftover Rice

Ingredients:
1 kg cooked rice
7 cloves garlic
1 tsp salt
Flavor enhancer to taste
½ tsp ground coriander
6 tbsp tapioca flour (cassava starch)
For spicy flavor (optional):
Chili peppers to taste
½ tsp shrimp paste

Instructions:
1.Blend the garlic, salt, coriander, flavor enhancer, chili (if using), and shrimp paste until smooth.

2. Mix the blended seasoning into the rice. Add a little water to help combine evenly.

3. Add the tapioca flour and mix well until fully incorporated.

4. Steam the mixture for approximately 20 minutes.

5. Shape the dough using plastic as a base. You can press it manually using a mortar/pestle.

6. For evenly thin results, use a wooden dumpling or pastel mold.

BUBBLE GUM FRUIT PUDDING

Ingredients 1:
400 ml liquid milk
2 tbsp sweetened condensed milk
3 tbsp evaporated milk
¼ tsp salt
5 tbsp Bubble Gum syrup (or any syrup of your choice)

Ingredients 2:
3 tbsp granulated sugar
2 sachets plain jelly powder

Ingredients 3:
1 can mixed fruits (Mecy/mixed fruit, longan, rambutan, pineapple)
350 ml fruit syrup from the canned fruit
Custard sauce or evaporated milk for serving

Instructions:
1.Mix all Ingredients 1 until well combined.

2.Combine Ingredients 2, then add them into Ingredients 1. Stir well until evenly mixed.

3.Cook over low heat until it comes to a boil. Immediately add the fruit syrup (from the canned fruit), stir well, and cook briefly until it just starts to boil again. Remove from heat.

4.Arrange the canned fruits in a mold that has been lightly rinsed with water. Pour in half of the pudding mixture and let it set slightly. Then pour in the remaining pudding mixture. (If the mixture thickens, gently reheat until smooth again.)

5.Let it cool at room temperature, then refrigerate until fully set.
Cut into pieces, place in serving bowls, and pour custard sauce or evaporated milk over the pudding.
Serve chilled.

Yang menjadi sorotan saat ini d beberapa wilayah,kira-kira menu seperti ini sudah sesuai anggaran belum makk 🤔