Glossary T
Tepung Ketan is the Indonesian term for "Glutinous or Sticky Rice Flour"; a rice flour made by grinding Glutinous or sticky rice into powder form to make a Tepung Ketan.
Tepung Ketan is a type of flour made from short -grained sticky rice. This variety of rice is very common in Asia. Tepung Ketan is used as a sauce thickener or as a binding agent in baked goods. Tepang Ketan or glutinous rice flour is known for its ability to withstand both refrigeration and freezing with no breakdown of the product. The flour is powdery, white and unparalleled in absorption. The chewy, elastic quality of the dough made from Tepung Ketan makes it a popular base for the creation of pastries and sweets throughout Asia, as it is able to withstand the heat and humidity common throughout the Southeast Asia and the bitter cold that can be found in the Northwest. As a gluten-free flour, it is gaining popularity in the Western world, particularly for those who are required to maintain a wheat-free diet.
Tepung Ketan which is known Glutinous rice flour is also known as sweet flour or waxy rice flour. It is frequently used in Asian recipes to thicken sauces or bind ingredients. Tepung Ketan is in Asian markets across the United States, this flour is known for its ability to absorb any liquid it comes into contact with, resulting in the creation of a slightly rubbery, clay-like ball of dough. The flour is created by crushing whole grains of rice and processing them until they have reached the consistency of a fine powder that is ultra white in color and slightly sweet.
Glutinous rice flour is the choice of many for a number of reasons. It is easy to digest and is therefore a common ingredient in baby food or for dishes to be given to the elderly or infirm. Because it contains no wheat, it can be used to create products for those who follow a gluten-free diet. It is also used to bind ingredients in rice-based, lactose-free ice cream. Additionally, while the flour is known for its ability to take up moisture, it is also well-known for its ability to retain it, making it a wise choice for products that need to be frozen and then thawed, as these processes generally result in an overall loss of moisture when products are made with traditional flour.
Tomatenmark is the German word for "tomato paste" or "tomato puree". Tomatenmark is a concentrated paste made from tomatoes that is used in cooking various dishes and in making sauces, dips and dressings. It is usually available in small cans, but in Germany, it is usually sold in tubes, like that of toothpaste tubes.
It is known in French as Concentre de Tomates, Italian - . Concentrato di Pomodoro, and in Spanish as Conserva de Tomate (Tomate Concentrado)
While cooking any green-leafy vegetables, add a pinch of sugar. This will help maintain the bright green color of the leaves.
Tips and Hints: How to cook rice the Malaysian way
Weigh the amount of rice needed. Allow 50-75 gms rice per serving. Wash the rice well to remove husk and stones, then drain well. Put the rice in a pot and cover with double the amount of water and a pinch of salt.
Bring to the boil then reduce heat and cook gently covered until all the water has been absorbed. Stir with a fork or chopsticks just before serving so that the rice will not be lumpy.
How To Enjoy/Prepare Ice Cream
1. Always chill glasses before preparing the ice cream in it. This way it will stay stiff longer.
2. If making an ice cream, use aluminium containers instead of steel to set the ice cream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.
3. Never try to refreeze ice cream which has melted completely due to reasons like electricity breakdown. The result will taste disastrous. Instead, add a favourite flavour or fruit and run in a mixer to make delicious milk shake.
4. For simple but decorative looking ice cream topping, take strawberries. Make incisions vertically from tip to base, to form slices, do not cut fully. Stop just below the base. Press sideways gently, to form a fan shaped strawberry. Crush nuts (any nut of your choice), nougat are also good as ice cream toppings. Fresh fruits eaten with ice cream, like bananas, berries, melons are very good additions to ice cream, too.
4. It is best to defrost the fridge before making ice cream, so that the base of the container is not jammed, as also the ice cream will set faster and better.
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