Buttersweet Homemade Cakery

Batik Kenyalang
Choco Horlicks
Peppermint Chocolate
Chocolate cheese
Pandan Cheese
Strawberry Chocolate
Yam Delight
Lapis masam manis
Pandan oreo
Durian Delight
Prune

Ok ni Resepi Agar2 yang SangatSangatSangat
sedap masa Bulan Ramadhan yang ada dijual kat
BaRam (Bazaar Ramadhan).. Agar2 ni dinamakan
sebagai...... wah gitu Hahaa :D >_< ;)

--> [Agar-agar Santan Gula Melaka]

Nak resepi x?? Hehee...
Sedap ni... Lebih2 lagi masa nak minum petang..
Wah mengancam rasa dia.... Kuih Tradisional je...
"Bak kata org... Kalau xda yang lama ,xda la yg baru Kan?
Owkeyh.... Ni Resepinya....
Selamat Mencuba Uuuoowwllss :D

[ RESEPI KUIH LOPES ]
Bahan-bahan :

2 cawan beras pulut
2 cawan santan cair
1/2 st garam
beberapa titik pewarna hijau
kelapa parut yg di gaul dengan sedikit garam

*** air gula ***
2 ketul gula melaka
3 sb gula
1/4 cawan air

Cara-cara
Cuci beras pulut,rendam beras pulut dgn air selama 1 jam, masuk santan & pewarna hijau.
Masukkan dalam loyang. Kukus selama 30minit.

Biarkan sejuk,kemudian potonglah ikut bentuk yg anda s**a. Kemudian golekkan dalam kelapa parut.

Semasa kukus pulut,boleh buat air gula. Masukkan semua bahan dalam periuk,bila dah mendidih kecilkan api dan masak hingga agak likat. Bila dah sejuk boleh dimakan bersama pulut.

===============================
Homemade Crispy Candy Bars Recipe
===============================
;) Selamat Mencuba semua :D

Yield: 30
Prep time: 30 min
Ingredients

14 oz chocolate chips
3 oz (6 tbsp) unsalted butter
2 cups crispy rice cereal
3/4 cup + 1/3 cup smooth peanut butter
1 cup granulated sugar
1/2 cup + 2 tbsp heavy cream
1 1/2 cups marshmallow cream (1 7-oz jar)
1 1/2 cups roasted salted peanuts, coarsely chopped
14 oz soft caramels
3 tbsp light corn syrup

Combine 1 cup of chocolate chips with 1 tablespoon of butter in a microwave-safe bowl. Microwave in 30 second increments until the chocolate is melted and smooth.

Add 1/2 cup of peanut butter and all of the crispy rice cereal. Stir until the peanut butter melts into the chocolate and the cereal is totally covered with the chocolate mixture.

By the way, here’s my favorite tip about baking with peanut butter. Line your measuring cup with cling wrap before you measure out the peanut butter. It keeps your cup clean, and it’s easy to pre-measure the peanut butter and have it ready to go. When you need to use it, just flip the cling wrap upside down and the peanut butter will fall right out! No more scraping it from measuring cups then washing them afterwards!

But back to the recipe. Line a 7×11-inch pan with foil, and spray the foil with nonstick cooking spray. (If you don’t have this size, you can use a 9×13 pan and just have thinner bars, or you can try using two loaf pans or smaller square pans.) Scrape the cereal mixture into the pan and smooth it into an even layer. Refrigerate the pan to set the chocolate while you prepare the nougat layer.


In a medium pan, combine 4 tablespoons of butter, the sugar, 1/4 cup of heavy cream, and 1 tablespoon of light corn syrup. Place the pan over medium heat and stir until the sugar melts. Bring the pot to a boil, then cook it for five minutes, stirring occasionally as it boils.

After five minutes, take the pan off the heat and add the marshmallow cream and 1/3 cup of peanut butter. Stir until everything is well-mixed, then spread the nougat on the chocolate layer.

Immediately take the chopped peanuts and sprinkle them over the nougat, then press down gently to embed them in the top of the nougat. Refrigerate the tray again while you prepare the caramel.

Place the unwrapped caramel candies in a microwave-safe bowl, along with 2 tablespoons of heavy cream and 1 tablespoon of butter. Microwave the caramels, stirring after every 30-40 seconds, until they’re melted and smooth.

At first the caramels will resist melting, but keep heating and stirring them and they will eventually break down. The caramel is ready when it flow smoothly from the spoon.

Pour the caramel over the peanut and nougat layer, and–you guessed it!–smooth it into an even layer. Refrigerate the tray for about 30 minutes, until the caramel is fairly set.

Time for the last layer! Combine the remaining 8 oz chocolate chips, 4 tablespoons peanut butter, and 2 tablespoons corn syrup. Microwave them all together in 30-second intervals until everything is melted. Add the remaining 1/4 cup of heavy cream and whisk it in until your mixture is shiny and smooth.

Pour the chocolate on top of the pan and smooth it into an even layer. Refrigerate the pan until everything is completely set, another 30-45 minutes.

To cut the bars, lift them out of the pan using the foil as handles. Use a large sharp knife to cut them into small squares to serve.

These beauties will get soft if they’re left in warm temperatures for too long, so store them in an airtight container in the refrigerator. They should last 2 weeks, if you can resist eating them for that long. Enjoy!

★★★★★★★★★★★★★★★★★★★★
-- Resepi Lidah Kucing Rainbow --
★★★★★★★★★★★★★★★★★★★★

❣ 250 gm butter
❣ 175 gm gula kastor
❣ 100 ml putih telur
❣ 200 gm tepung gandum
❣ 50 gm tepung jagung
❣ 1/4 sudu teh emplex
❣ 6 warna berbeza (merah,oren,kuning,hijau,biru,purple)

Cara-cara
1. Griskan loyang dengan sedikit butter

2. Ayak tepung jagung, tepung gandum dan emplex, ketepikan.

3. Dalam mixer pukul mentega dan gula hingga berkrim.
Masukkan putih telur sedikit demi sedikit dan putar hingga sebati.
Masukkan tepung dan kaup balik dengan spatula hiungga rata.

4.Bahagikan adunan kepada beberapa bahagian.Letakkan pewarna untuk setiap bahagian.Letak setitik kecil sahaja kerana warna akan memekat pada biskut yg telah masak.

5.Masukkan dalam piping bag atau bag plastik untuk setiap warna berlainan.
Potong hujung muncung bag plastik atau piping bag kecil.
Paipkan atas loyang lidah kucing.
Jangan paipkan terlampau penuh kerana aduna akan mengembang bila dibakar.

6. Bakar dalam oven pada suhu 150 C selama 15 ~ 20 minit.
Jaga jangan sampai keperangan dan hangus.
Biarkan sejuk sebelum di simpan di dalam bekas kedap udara.

*Selamat mencuba uuuoowwllss ;)