Cheese Rolling

Material:
- 10 egg yolks
- 2 items egg white
- 70 grams of wheat flour
- 100gram white sugar

Vla Material:
- 400cc liquid milk
- 160gram cream cheese
- 100gram white sugar
- 40gram cornstarch
- Salt to taste
- Grated cheese (for garnish) to taste

Cream:
- 100gram whipped Cream
- 150cc of cold water


How to Treat:
1. Beat eggs with sugar until thick. Enter a flour sifter with cornstarch and stir well. Pour the melted butter, then stir again.
2. Pour the batter into the mold roll 22cm size which has been covered baking sheet and spread with butter and sprinkled with flour.
3. Fuel that has been heated in the oven first.
4. While waiting, you can make it custard. Cook the liquid milk with cornstarch, sugar and salt while stirring continues to explode - letup. While hot, put cream cheese, mix well.
5. Take a cake that has been cooked, roll with compacted. Wrap the baking paper to cool.
6. Open the cake after it is cold, spread with custard filling, roll back as he compressed. Beat the cream with cold water until thick. Brush the entire surface of the cream on the cake. Garnish with grated cheese and pour.

from : http://www.anekaresepmasakan.com/rol-keju/#more-205

Layer cake

Material:
- 1 ½ cups flour
- 1 ½ cups flour
- 1 ½ cup sugar
- 1 ½ cup thick coconut milk
- 1 tablespoon salt
- ½ teaspoon vanilla
- Red food coloring and green enough


How to Treat:
1. All the ingredients are mixed into the dough.
2. Divide the dough into three parts. Give dye on each part of the red, green, and white.
3. Boil water in a saucepan (cormorant) and enter an already buttered baking pan.
4. Enter the red dough, wait until five minutes just enter another colored dough. Enter until the batter is out.
5. Cool and cut - cut before serving.

Recived from : http://www.anekaresepmasakan.com/kue-lapis/#more-209

Klepon

Material:
- ½ kg of glutinous rice flour
- 2 ounces brown sugar
- 1 tablespoon whiting
- 1 ounce grated coconut
- 10 leaves suji
- Salt
- Warm water

How to Treat:
1. Suji leaves finely ground, pour whiting. Squeeze and strain the water.
2. Knead flour with warm water and juice of suji leaf.
3. Shape dough round - a round with the optional sugar Java in it.
4. Boil water in a saucepan and bubuhi salt. Put the mixture one by one
5. If klepon've seen floating, remove and drain.
6. Klepon Roll over the grated coconut before serving.
Recived from : http://www.anekaresepmasakan.com/category/resep-kue/

Mud Cake

Material:
- 350gram flour
- ½ liters of coconut milk
- 350gram white sugar
- 3 tablespoons butter
- 10 chicken eggs
- 250gram young coconut
- 100gram raisins
- Salt

How to Treat:
1. Whipped eggs and sugar until thickened.
2. Enter the flour and butter, mix well.
3. Add coconut milk and stir again.
4. Heat the mud cake mold with cooking oil. If you already smoke, pour batter.
5. Give raisins and a little grated coconut.
6. Grill over medium heat.

Bikang

Material:
350 gram good quality rice flour
2 teaspoon plain flour
900 ml coconut milk from 11 / 2 grated coconuts
125 gram sugar
1 / 2 teaspoon salt
dye cake according to taste
1 tablespoon vegetable oil to spread
50 ml areh / coconut milk stew

Method:
# Take a 200 ml coconut milk, mix with 2 tablespoons rice flour until dissolved.
# Cook over low heat while stirring, stirring until boiling. Lift.
# Pour into large bowl. Add sugar, salt, flour and remaining rice flour. Stir-mix well with a pour half the remaining coconut milk until the batter is smooth.
# At-at the dough with your palms for about 30 minutes until dough is elastic and lightweight.
# Pour the remaining coconut milk, stirring until blended.
# Rest your dough for 1 hour. Take a little dough, give coloring to taste.
# Heat mold bikang way over medium heat. Lightly butter a little oil.
# Pour the batter into the molds until the hole is almost full. Tetesi little colored dough. Cook until done. Tetsi surface with little areh.
# Remove the cake with a gouged the underside until the cake broke. Lift.
# Serve warm.

For 20 pieces