OW TO BIKANG
By
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Material:
š¹ 500 grams of rice flour
š¹ 100 grams of tapioca flour
š¹ 50 grams of wheat flour
š¹ 400 grams of sugar
š¹ 1200-1300 ml of medium coconut milk
š¹ 3 pieces of pandan leaves
š¹ 3/4 tbsp white butter
š¹ 3/4 tsp salt
š¹ 1 egg
š¹ Pasta / Red and green dye (green color I use original pandanus leaf deposits)
š¹ 1 cup water mixed with salt
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How to make:
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š Mix rice flour, flour, tapioca, and sugar
š Boil the coconut milk with pandan leaves, white butter and salt. After boiling lift from the stove
š Take half of coconut milk, pour the heat into the flour. Stir quickly using a wooden spatula until smooth. Add another 200 ml of coconut milk, stir again until blended. At this stage the wooden spatula may be replaced with whisk. If there is no whisk dikeplok2 also can ....
š After warmly enter the egg, stirring constantly until smooth. š Enter the remaining coconut milk little by little while adjusting its viscosity. The final dough is not thin but not too thick either (if it does not sound)
š Mixer for 20 minutes at medium speed. š Take a few spoonfuls of dough and color
š Heat the carabikang mold until it is completely hot with medium heat. Sprinkle with salt water. This is a crucial stage, even if the dough is good and correct if the mold is not hot, the fiber will not be formed. But the fire should not be too big too tar charred. Indeed, this one cake is easy for him
š Pour 1/3 green dough, wait until the edge comes out pore / hole. Then enter the white dough, wait for the last pore enter the pink batter. After the surface is ripe lift.
š Place the print on a damp cloth. Wait until the new cold is removed from the mold with the help of a spoon. š Put the bikang on the base and put the bottle cap in the middle of the cake while pressed (ignore the brand close the cap of the bottle). The side scissors then bend with the help of the hands.
š Ready to serve
