This is an old snack I used to have, obviously it is not that popular anymore. I can hardly find it anywhere. The taste of my childhood. Have the time this afternoon and voila....here is kuping gajah which literally means "elephant's ears". I like a hint of cinnamon or even five spice when I bite. And I make it smaller than what it use to be, so it is a small bite with rich flavour.
Rindu makanan jaman dulu yang satu ini, silahkan mencoba resep ini...., saya membuatnya ukuran kecil tapi kalau suka silahkan membuat ukuran yang diinginkan. Silahkan mencoba.
Bahan-bahan / Ingredients
Untuk adonan putih / the white dough
300 gr tepung terigu, diayak halus (segitiga biru)
300 gr all purpose flour, sieved
50 gr tepung kanji (Sanghee)
50 gr tapioca flour or maize starch
75 gr mentega
75 gr butter or margarine
90 gr gula tepung
90 gr icing sugar
1/2 sdt garam
1/2 tsp salt
1/2 sdt vanili bubuk
1/2 tsp vanilla
1 butir telur
1 egg
75 ml santan kental
75 ml thick coconut milk
Untuk adonan coklat / Chocolate dough
100 gr tepung terigu, diayak halus (segitiga biru)
100 gr all purpose flour, sieved
10 gr tepung kanji (Sanghee)
10 gr tapioka flour or maize starch
25 gr mentega
25 gr butter or margarine
30 gr gula tepung
30 gr icing sugar
1/4 sdt garam
1/4 tsp salt
1/4 sdt vanili bubuk
1/4 tsp vanilla essence
1/2 butir telur
1/2 egg
25 ml santan kental
25 ml thick coconut milk
15 gr coklat bubuk
15 gr ducth process cocoa powder
1 sdt kayu manis bubuk
1 tsp cinnamon powder or 5 spice powder
Minyak untuk goreng
Oil for frying
Persiapan untuk adonan putih adalah sama dengan adonan coklat
The preparation for white dough is the same for the chocolate one.
Campurkan bahan-bahan margarin, tepung terigu, gula, garam, dan vanili (tambahkan juga bubuk kayu manis dan chocolate untuk adonan coklat) aduk hingga adonan tercampur rata bisa dengan tangan atau menggunakan mesin.
Mix well, margarine, flour, sugar, salt and vanilla (cinnamon and chocolate powder for the chocolate dough), you can do it manually or use standing mixer.
Masukkan telur, tuang dengan santan sedikit-sedikit sampai adonan kalis
Put in the eggs and gradually add in the coconut milk until the dough is smooth
Istirahatkan adonan selama 30 menit.
Leave the dough to rest for 30 minutes
Gilas/pipihkan tipis masing-masing adonan kira-kira setebal 2 mm.
Roll each dough to approximately 2 mm thick sheets
Letakkan lapisan adonan cokelat di atas lapisan adonan putih, gulunglah kedua adonan sambil padatkan secara perlahan-lahan.
Put the chocolate sheets on top of the white one and then roll tightly
Istirahatkan adonan selama 2 jam dalam kulkas sampai adonan mengeras, tetapi tidak terlalu keras, karena sewaktu dipotong akan rusak/patah
Put the rolled dough in the fridge for approximately 2 hours or until the dough hardened for easy slicing but not too hard
Potong-potong adonan gulung dengan tebal kira-kira 2 mm dengan pisau tajam lalu tipiskan lagi dengan gilingan
Slice the dough into 2 mm thick with a sharp knife and flatten with rolling pin to make it thinner.
Goreng dalam minyak yang banyak dengan api kecil - sedang sampai matang dan berwarna kuning kecoklatan. Tiriskan.
Deep fry the slices on low - medium heat until golden and ready. Drain from excess oil.
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