{"id":1468,"date":"2016-06-22T16:29:13","date_gmt":"2016-06-22T08:29:13","guid":{"rendered":"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/?p=1468"},"modified":"2016-06-22T16:29:13","modified_gmt":"2016-06-22T08:29:13","slug":"bubur-biji-nangka","status":"publish","type":"post","link":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/bubur-biji-nangka\/","title":{"rendered":"BUBUR BIJI NANGKA"},"content":{"rendered":"<div class=\"_xlr\">\n<div class=\"text_exposed_root text_exposed\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1469\" src=\"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/bubur-biji-nangka.jpg\" alt=\"bubur biji nangka\" width=\"460\" height=\"345\" srcset=\"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/bubur-biji-nangka.jpg 960w, https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/bubur-biji-nangka-300x225.jpg 300w, https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/bubur-biji-nangka-768x576.jpg 768w\" sizes=\"auto, (max-width: 460px) 100vw, 460px\" \/><\/div>\n<div id=\"id_576a49f477a413a72024486\" class=\"text_exposed_root text_exposed\">BUBUR BIJI NANGKA<\/p>\n<p>Bahan-bahan:<br \/>\n1 1\/2 cawan tepung pulut<br \/>\n1 sudu besar tepung beras -k.An letak agar kuih tidak terlalu kembang, tak letak pun tak apa<span class=\"text_exposed_show\"><br \/>\n3\/4 cawan air suam dicampur sedikit pewarna hijau<br \/>\n1\/2 sudu teh garam<br \/>\n1\/2 sudu teh air kapur cair<br \/>\n4-5 biji nangka- dibuang biji dan gunting kecil-kecil<br \/>\n1 helai daun pandan- carik dan simpul<\/p>\n<p>Untuk kuah:<br \/>\n2-3 cawan air<br \/>\n1\/2 cawan gula pasir<br \/>\n1 cawan pati santan<\/p>\n<p>Cara membuatnya:<br \/>\n1 Masukkan tepung pulut, tepung beras, garam dan air kapur ke dalam mangkuk. Campurkan air beserta pewarna hijau sedikit demi sedikit sambil diuli hingga menjadi doh yang lembut.<br \/>\n2. Ambil sedikit tepung, dan bentukkan menjadi bulat bujur seperti di dalam gambar. Susun di atas pinggan\/ talam yang ditabur sedikit tepung. Buat hingga habis.<br \/>\n3. Didihkan 2-3 cawan air bersama daun pandan. Masukkan kuih yang siap tadi dan masak hingga timbul seperti memasak buah melaka.<br \/>\n4. Apabila masak kesemuanya, masukkan gula, nangka dan pati santan. Perlahankan api. Masukkan sedikit garam dan kacau hingga pengat mendidih sekali lagi. Matika n api dan sejukkan sebelum dihidang.<\/span><\/div>\n<div id=\"fbPhotoSnowliftProductsTagList\" class=\"pts fbPhotoProductsTagList\"><\/div>\n<div id=\"fbPhotoSnowliftLegacyTagList\" class=\"pts fbPhotoLegacyTagList\"><\/div>\n<div id=\"fbPhotoSnowliftOwnerButtons\" class=\"mvm fbPhotosPhotoOwnerButtons stat_elem\"><\/div>\n<div id=\"fbPhotoSnowliftOriginalStory\" class=\"_56lj\"><\/div>\n<\/div>\n<div id=\"fbPhotoSnowliftViews\" class=\"_4p3v\"><\/div>\n<div id=\"fbPhotoSnowliftFeedback\" class=\"fbPhotosSnowliftFeedback\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>BUBUR BIJI NANGKA Bahan-bahan: 1 1\/2 cawan tepung pulut 1 sudu besar tepung beras -k.An letak agar kuih tidak terlalu kembang, tak letak pun tak apa 3\/4 cawan air suam dicampur sedikit pewarna hijau 1\/2 sudu teh garam 1\/2 sudu teh air kapur cair 4-5 biji nangka- dibuang biji dan gunting kecil-kecil 1 helai daun pandan- carik dan simpul Untuk kuah: 2-3 cawan air 1\/2 cawan gula pasir 1 cawan pati santan Cara membuatnya: 1 Masukkan tepung pulut, tepung beras, garam dan air kapur ke dalam mangkuk. Campurkan air beserta pewarna hijau sedikit demi sedikit sambil diuli hingga menjadi doh <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[60],"tags":[],"class_list":["post-1468","post","type-post","status-publish","format-standard","hentry","category-bubur"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p88if4-nG","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/1468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/comments?post=1468"}],"version-history":[{"count":1,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/1468\/revisions"}],"predecessor-version":[{"id":1470,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/1468\/revisions\/1470"}],"wp:attachment":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/media?parent=1468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/categories?post=1468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/tags?post=1468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}