DAILY ACTIVITY (English Version) #11

Halloo friends ^^

Well this morning I will make Glazed Root Vegetables, i cant say its hard or easy.. but actually it's easy just because we have to cut it into a turning form that's where the difficults comings  ... hehehehehewwww

For those of you who don't know the Glazed Root Vegetables Recipe, you can see it on my blog before


Because there I explained how to make Glazed Root Vegetables ...

So after my team gathered I was immediately sautee Glazed Root Vegetables at 10 A.M. After we finish sautee, we serve it with the Fillet of Sole Meuniere and Potatoes Au gratin

In the afternoon, my team and I continued to prepare again with a different menu, namely the Indonesian menu, and my team was assigned to handle dessert, which is to make Doko Doko Cangkuning.


 What is Doko doko Cangkuning?

Doko-doko Cangkuning is commonly referred to in the Bugis area, and in the Makassar area it is commonly referred to as Cangkuning Roko-roko. Made from sticky rice flour, starch, siric water, suji leaves mixed into one mixture. Then for the contents it is made of red sugar and grated coconut. Then finally wrapped in cone-shaped banana leaves. Nowadays, many snacks are sold as ingredients for breaking fast in the city of Makassar.


Well this time I will share a recipe for how to make Doko Doko Cangkuning for you

Doko-doko Cangkuning
Ingredients :
Half of the grated coconut is cooked with thick brown sugar water and pandan leaves to dry.
Ingredients I:
125 gr glutinous rice flour
1/2 teaspoon of salt
125 g thick coconut milk
1 table spoon  green food coloring
Ingredients  II:
250 gr of rice flour
50 gr glutinous rice flour
150 gr of sugar
1/2 teaspoon of salt
1/2 tsp vanilla
800 ml thick coconut milk
2 pandan leaves
banana leaf

How to make:

1. Ingredient I: mix the glutinous rice flour and salt, mix well. Pour a small amount of thick coconut milk into the pan and give it a green food coloring 

2. Turn the dough over, give the mixture. Cover again and round in shape. Finish all the dough. Set it aside.

3. Material II: mix rice flour, glutinous rice flour, sugar, vanilla and salt. Stir well.

4. Pour the coconut milk. Stir using a whisk until blended.

5. Cook on medium heat with pandan leaves while stirring constantly so the bottom does not burn.

6. Cook until the mixture is thick and not throbbing.

7. Take banana leaves, fold the cone shape.

8. Give rice flour.

9. Add sticky sticky paste while pressed slightly.

10. Add more rice flour on top while compacting it.

11. Fold the banana leaves from the bottom, left and right.

12. Finally fold fold down when tucked in the fold.

13. Steam in boiling water for 30 minutes.

14.Lift and serve