DAILY REPORT ENGLISH VERSION PART 11

DAILY REPORT ENGLISH VERSION
DATE : 02/27/2019

Bismillahir rahmanir Rahim
Assalamualaikum warahmatullahi wabarokatuh

How are you guys, may we all be protected by Allah. Don't forget to be grateful today, because being grateful will make us better understand life. I will tell you about my activities today in the kitchen.

Actually today I don't cook too much or prepare because today it is my group's turn to get dessert. So what we did was only to help other groups first to prepare, because the ingredients for making dessert were not complete. While waiting for the material we better help other groups to prepare.

I help the main course group to prepare the goods and materials to be used tomorrow. I also didn't help too much just cutting materials, wrapping materials, and cutting ducks, because the main course group was confused about how to cut it so I was told to cut it.

After I finished I continued to make dessert, dessert that I made today is doko doko cangkuning. Which is a traditional Bugis food, A dessert made from rice flour, coconut milk and coconut wrapped in banana leaves. This one food is a very good food to enjoy especially when it's still fresh.

The first step is to prepare the materials and tools to be used. Dry banana leaves under the sun for about 30 minutes until wilted, not too long because it can affect the quality of the leaves. The purpose of the drying is to make the banana leaves not stiff when folded or formed later.

After that mix 1 ingredient namely glutinous rice flour, salt, thick coconut milk and dissolve the green food coloring. Stir all ingredients first until all ingredients are well mixed and no lumps occur. If it has been flat and the dough has been made then make a second mixture. The first mixture of dense texture is different from the second dough we will make

Now go to ingredient 2, which is rice flour, sticky rice flour, granulated sugar, salt, vaili, coconut milk, and pandan leaves. Unlike the first mixture, the second mixture is liquid but after cooking it thickens and is shaped like marrow porridge or like green banana sauce. This liquid texture will harden if it has been steamed again.

Continue to the next process, which is making filling dough or commonly referred to as coconut core dough from doko doko cangkuning. The first mixed is brown sugar, water, grated young coconut, cinnamon and pandan leaves. After that is cooked, but enter one by one the ingredients should not be included at once.

Melt brown sugar first by cooking water and brown sugar or in Javanese called Kinca brown sugar. If it has been poured, add the grated coconut into the pan, cook until the red sugar juice seeps into the coconut. Then add cinnamon and pandan leaves to the mixture so that the resulting aroma is more fragrant.

Next, take and cut the dried banana leaves to make it easier to fold and shape later. Form the first mixture and fill it with coconut core, then form it into a round shape. Make it until all the dough runs out or you can also directly fill the banana leaves with the second mixture.

By the way, after the first mixture is filled with the core and in a rounded shape into the banana leaf then add the second mixture then fold the banana leaves, or it could be by mixing the first mixture that has been formed into the second mixture but this method can be at risk of worrying the first mixture will break.

After filling and folding then enter the steaming stage, steam the doko doko for about 20-30 minutes until the mixture in the banana leaves is cooked. To check whether the doco is cooked by opening one doko doko and checking whether all the dough is cooked or not.

If done, lift all doko doko, and place it in the tray. Cool it first after that the doko doko wrap will not be infested by insects, or contaminated by the bacteria that make the doko doko stale. After making doko doko, it's a bit complicated, but that's the traditional food of Bugis.

while the floor are getting dry, we went back to our rest place. When the floor is dry we can back again to check everybody is at work / check the attendance list. Later on we wait the advice from Mr. Ical which is followed by preparing the class for the daily pray session. To finish our day we go back home.

RECEIPE :

1. DOKO DOKO CANGKUNING

Ingredient :

ingredient 1

250 gr sticky rice flour

1 teaspoon of salt

250 gr thick coconut milk

pinch food coloring

material 2

250 gr of rice flour

50 gr sticky rice flour

150 gr of sugar

1/2 teaspoon of salt

1/2 teaspoon of vanilla

800 ml of coconut milk

2 pieces of pandan leaves

core material

1 kg of brown sugar

500 ml of water

1 kg of grated coconut

cinnamon pinch

1 sheet of pandan leaves

procedure:

1. Material I: mix sticky rice and salt flour, mix well. Pour a small amount of thick coconut milk while stirring until smooth.

2. Flatter the mixture, fill it with cangkuning. Cover again and round shape. Finish all the dough. Set it aside.

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

Pour coconut milk. Stir using whisk until smooth.

4. Cook over medium heat with pandan leaves while stirring constantly so the bottom doesn't burn.

5. Cook until the mixture is thick and not crushed.

6. Take banana leaves, fold the cone shape.

7. Give rice flour ingredients.

8. Add the contents of the stick while pressing a little.

9. Add more rice flour ingredients on top while pressed.

10. Fold the banana leaves from the bottom, left then right.

11. Finally fold the top part down while tucking in the folds.

13. Steamed in a cage which has boiled the water for 30 minutes.

14. Lift. Cool it down.