Beautiful as the name!  There is a secret to checking moles that don’t come out of sugar water, bulging
Beautiful as the name! There is a secret to checking moles that don’t come out of sugar water, bulging

Beautiful as the name! There is a secret to checking moles that don’t come out of sugar water, bulging

Kuih Cek Mek Molek, a traditional East Coast favorite. I usually use sweet potatoes and just mix them with wheat flour and a little salt.

The recipe is simple, but you need to know how much flour to put so that the cake does not become too soft or too hard. During the kuih forming process, apply a little flour to your hands so that the kuih dough is easy to shape.

MIXTURE

***this part is difficult to measure because it depends on the “condition” of the yam. yam is ok Sometimes luck is not good, you get a soft potato even if it’s the same type. The one I use is a sweet potato with RED ORANGE skin (orange filling).

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~ Boil the yams with a little salt until soft – make sure the water is dry (don’t put too much water).
~ Cooling the front of the fan😁 * make sure the fan is clean and has no mesh
~ Mash the sweet potato, I just mash it with the base of a glass (you can also use a mortar and pestle to mash it)
~ It is kneaded when the jam is cold. Add the degreased wheat, knead until the flour does not stick to your hands (I’m not good at measuring πŸ™πŸ»πŸ™πŸ»πŸ™πŸ»πŸ™πŸ»). Make sure not to add too much flour. Hard later. I want to use this sweet potato flour to make dough. Just use the skit.

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***Some tips put baking powder, others put margarine. For the mixture I use, I only use wheat flour. There is nothing left. Salt was added while boiling the potatoes. But if it is not salty enough, you can add more kneading time.

The secret of the Beauty Check Mek cake

Tip 1: Knead the dough at night, make it round, put it in the fridge. Just fried tomorrow. The flour will be beautiful later. No wheat smell.

(**empty circle without sugar, if you want to fry it, add sugar later).

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Tip 2: When you first put the Cek Mek in the oil, turn up the heat a little. Roll the outer layer to become SKIN. After that, reduce the fire.

*This technique we want to avoid the Check Mek becoming puffy and releasing sugar water when frying due to slow heat.

*Put sugar to fry. After you put the sugar, shape it directly into the pan.

** It’s up to you to add a lot of sugar. I put a lot of sugar in it, when I want to eat it I throw a little sugar water because it is very sweet.

Source: Ju Mohammad