Lapis Surabaya

Recipe Ingredients: 
Material Yellow:

• 20 egg yolks 
• 150 grams of granulated sugar
• 15 grams of sweetened condensed milk and white
• 40 grams of wheat flour
• 15 grams of milk powder
• 200 grams of margarine, melted
• 1 tablespoon brown pasta

Chocolate Ingredients:

• 10 egg yolks 
• 75 grams sugar
• 1 tablespoon of sweetened condensed milk
• 20 grams of wheat flour
• 15 grams of cocoa powder
• 1 tablespoon of milk powder
• 100 grams of margarine, melted 
• 3 pieces of 22 cm square baking pan

Recipe Ingredients:

1. Yellow  Layer: Beat egg yolks with sugar until thick, add condensed milk. Whisk again until smooth. Turn off the mixer and put the flour and milk powder as he sifted and mix evenly. 
2. Pour margarine has melted, stirring gently. Pour batter into two square baking pan 22 x 22 x 4 cm and covered the spread with margarine paper.
3. Do the same for chocolate dough, by adding cocoa powder. Pour dough into a square baking pan size 22 x 22 x 2 cm that have been covered with paper and spread with margarine. The third oven pan in oven until cooked. Remove and let cool. 
4. Rub the surface of the cooled cake with strawberry jam. Stack in yellow - brown - yellow

Pukis

Recipe Ingredients: 

• 1/2 tablespoons instant yeast 
• 5 tablespoons warm water
• 4 egg yolks
• 2 egg whites
• 100 grams sugar
• 175 gr wheat flour
• 1/4 teaspoon vanilla
• 1/4 teaspoon baking soda
• 1 tablespoon milk powder
• 175 cc thick coconut milk cooked 
• 1 tablespoon cocoa powder

How to Make:

1. Mix the instant yeast and warm water, stir until dissolved. 
2. Beat eggs and sugar until smooth. Enter vanilla together flour, baking soda and powdered milk, mix well.
3. Add coconut milk that has been cooked and thawed yeast and stir well. Let stand for 2 hours.
4. To make the chocolate dough, take 150 cc batter, add the cocoa powder and stir well.
5. Prepare the mold (pan) cake pukis, basting with a little margarine. After the mold (pan) heat, pour the batter until 3/4 full of mold, add chocolate batter. 
6. 6. Bake until the dough rises and cooked, remove from heat. Pukis chocolate cake more delicious when served warm. 

Martabak Manis (Terang Bulan)

Recipe Ingredients: 
Material Leather:

• 250 grams of wheat flour 
• 1 teaspoon instant yeast
• 150 grams sugar
• 375 cc of warm coconut milk
• 2 eggs
• ¼ teaspoon baking soda

Fill Material According to Taste:

• Peanuts, roasted, peeled, chopped 
• Sesame seeds, toasted
• Granulated sugar
• Brown
• Grate Cheese
• Sweetened condensed milk 
• Bananas

How to Make:

1. Insert the yeast into the warm milk, stirring until dissolved and frothy, set aside. 
2. Mix the flour and sugar, make a hole in the middle, put the eggs into it. Knead the solution was poured with coconut milk, until the sugar dissolves, put baking soda and stir again until well mixed. Allow approximately 15-20 minutes in a warm place.
3. Heat the pan and basting with margarine martabak. Pour the batter into it to go up and the surface dried, and the exterior to brown.
4. Pick up and put up telenan pieces.
5. Sprinkle with granulated sugar until blended martabak to the surface. Followed with sweetened condensed milk. According to taste, sprinkle with your favorite ingredients and topping ingredients can be combined. 
6. Fold martabak to 2, cut according to taste. 

Keciput

Recipe Ingredients: 

• 1 egg 
• 2 tablespoons granulated sugar
• 200 g glutinous rice flour
• 130 ml thick coconut milk
• 1 teaspoon salt
• 1/2 tsp baking powder
• 1/2 teaspoon baking soda
• 1 cup of boiled water
• 5 tablespoons sesame
• cooking oil to taste

How to Make:

1. Mix the eggs and sugar, and shake until the sugar dissolves. Enter the glutinous rice flour that has been sifted with baking powder and baking soda. 
2. Enter the coconut milk and salt, stirring until well blended.
3. Create keciput round shape, dip it in boiled water and roll in sesame seeds. Perform on all materials.
4. Heat oil and fry until golden, remove and drain, then cool.
5. Heat the oil again, fry until dry, remove and drain. 
6. Store in a sealed jar and serve

Bika Ambon

Materials Prickly Dough:

• 10 gr instant yeast
• 15 grams sugar
• 10 gr flour
• 4 tablespoons water

Materials Batter Flour:

• 150 gr corn starch farmer
• 250 grams sugar
• 10 egg yolks
• vanilla to taste
• 300 cc coconut milk, boiled with salt and pandan leaves
• cooking oil for greasing
• 1/2 teaspoon grated lime skin

How to Make:

1. Prepare the mold bika ambon 25 ml size oval or rectangle, spread with oil and preheat the oven.
2. For Prickly: Mix all prickly ingredients, let stand for 15 minutes, set aside.
3. Beat eggs with sugar, low speed with electric mixer until sugar is dissolved.
4. Mix corn starch farmer with coconut milk  boiled, stir well. enter in the beaten eggs, add grated orange zest and stir well.
5. Pour the batter into the mold and bake in the oven. Leave the oven in an open state. Use the fire below.
6. After the bubble and the bottom is rather mature, move to the top of the oven and bake until done. Remove and when cool, serve bika ambon with cut to taste.

Bakwan Sayuran

Recipe Ingredients:
Ingredients Dough:

• 100 gr wheat flour 
• 100 grams of rice flour
• 1 egg

Vegetable Materials: 

• 100 g carrots, cut into matchsticks 
• 50 grams of bean sprouts
• 50 ounces cabbage, thinly sliced
• 2 leeks, thinly sliced
• 2 stalks celery, sliced

Seasoning Ingredients:

• 5 red onions 
• 4 cloves garlic
• 1/2 tsp pepper
• 1/2 grilled knuckle of turmeric
• salt to taste

Materials Complement:

• cooking oil to taste 
• cayenne pepper 

How to Make:

1. Mix the dough ingredients with spices, and stir into a soft dough. Enter the vegetables and stir well. 
2. Heat enough oil over medium heat, fry per two tablespoons of vegetable mixture until cooked. Remove and drain. Bakwan ready to eat, it would be delicious if eaten with cayenne pepper. (optional)

Putu Mayang

Recipe Ingredients: 

• 300 g of rice flour 
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 100 g starch
• 550 ml coconut milk from 1 coconut
• banana leaves for mats
• 1 tsp red coloring (can use strawberry paste)
• 1 teaspoon green dye (can use pandan paste)

Mateial Sauce:

• 200 gr palm sugar / brown sugar, chopped fine 
• 25 grams sugar
• 500 ml coconut milk from 1/2 coconut
• 1 pandan leaves, cut into pieces
• 1/2 tsp fine salt
• 1 tbsp rice flour 
• 2 cm cinnamon

How to Make:

1. Cook the rice flour, coconut milk, sugar and salt, stirring until lumpy. Lift. 
2. Transfer the dough of rice flour into a large bowl, while hot add the flour until the dough while diuleni average. Set aside.
3. For those of dough become three sections. Were each given a dye a red (pasta strawberries) and green (pasta pandan) on every section. Let the white on the other. Stir well.
4. Put the mixture into the mold putu Mayang. Press while housed in a banana leaf that has been spread cooking oil. Do so until the dough runs out.
5. Steam the dough for 15 minutes or until cake is cooked. Remove and let cool.
6. Syrup of palm sugar sauce: Dissolve the rice flour, brown sugar, granulated sugar and salt in the coconut milk. Add pandan leaves and cinnamon. Boil, stirring constantly until boiling. Lift, strain, and chill. Syrup of palm sugar sauce ready for use. 
7. Serve with sauce putu Mayang syrup.