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Sweet Striped Cookies
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» Mud Cakes
» Multi-Layered Butter Cake » Steamed Sponge Cake » Sticky Rice Cake in Brown Sugar Sauce » Sticky Rice Rolls with
Palm Sugar Syrup » Stuffed Pancake Roll » Sweet Coconut Rice Balls
» Sweet Thick Crepes
Black Rice Pudding (Bubur Ketan Hitam)
Ingredients:
1¾ cup black glutinous rice
2 pandan leaves
5 cups of water
½ cup palm sugar syrup
Pinch of salt
1½ cups fresh squeezed thick coconut milk
Instructions:
Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes. Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of
salt. Remove from heat, allow to cool. Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut milk. Helpful hints: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to preserve it for a few hours. Makes 4 servings.
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Coconut Sweet Potato Cake (Getuk Lindri)
Ingredients:
2 lbs. cassava
200 gram granulated sugar
½ tsp. vanila
1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
100 cc water
food color
Instructions:
Put in sugar and vanilla in a large stockpot with water and bring it to a boil. Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well. Use the equipment as shown on the left hand side to mould the
mixture. Then put them onto a serving platter, and sprinkle with grated coconut. Serve at room temperature, or refrigerate for an hour and serve chilled. Makes 10-12 servings
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Crisp Sweet Striped Cookies (Kuping Gajah)
Ingredients:
500 gram wheat flour
150 gram granulated sugar
½ tsp. salt
½ tsp. vanilla
2 eggs, lightly beaten
1 Tbs. cooking oil
100 cc water
½ Tbs. cocoa powder
800 cc oil for frying
Instructions:
Thoroughly mix sugar, salt and vanilla. Add the beaten eggs and stir well. Add oil, stir once more, and then divide in half. Divide the flour in half as well. Take 1 Tbs of flour from one part and add it to the other. Mix the flour with each half of the sugar and egg mixture. Add cocoa powder to
the smaller mix. Add 50 cc of water to each half. Knead until smooth and not sticky to the touch. There will be two types of dough, white and brown.
Separately, roll both pieces of dough out on a plastic covered cutting board until they are about 1 mm thick. Place the two together, then roll up. Wrap with plastic and place in the refrigerator for approximately an hour or until the dough hardens. With a sharp knife, cut the dough vertically into
flat cylinders about 2 mm thick. Flatten once more with a rolling pin. Fry in hot oil until crisp. Remove, drain. Makes 700 gram cookies
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Curry Puffs (Pastel Kari)
Ingredients:
200 gram flour
1 tsp. salt
125 gram margarine, cut in small pieces
25 ml water
Stuffing Ingredients:
½ chicken
1 Tbs. margarine or butter
50 gram chopped onions
6 shallots, minced
1½ tsp. curry powder
¼ tsp. ground pepper
salt to taste
1 Tbs. cornflour
Instructions:
Mix the flour, salt and margarine together. Add the water slowly while mixing the dough. Roll out the dough to a thickness of about 2mm and cut out circles with a diameter of 12 cm. Put 1½ Tbs. of the stuffing in the middle of each circle of dough. Fold in a half moon form and pinch close. Deep-fry
until curry puffs are golden brown.
Stuffing Instructions:
Boil the chicken until it's half done. Bone and shred the meat. Set aside 125 ml of the broth. Heat the margarine/butter and saute the onions and shallots until fragrant. Add curry powder, pepper and salt. Continue cooking until the chicken is done. Finally, add the cornflour that has been
dissolved in 1 Tbs. water. Remove and set aside. Makes 12 curry puffs.
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Fried Banana (Pisang Goreng)
Ingredients:
1 ripe black-skinned plantain or 4 small finger banana (make sure that the banana is sweet)
1 egg
1 tsp. sugar
6 Tbs. flour
water
a pinch of salt
vegetable oil for deep frying
Instructions:
Place flour in a deep mixing bowl. Make a well in the middle of the flour, and add egg, sugar and salt. Add water little by little. Whisk vigorously until batter is evenly smooth for coating and not too thin. If it is too thin, add more flour. Peel plantain or banana and cut in half lengthwise and
then cut again with 4-inch width. Dip into batter to coat generously. Heat oil in a wok or deep fryer until moderately hot. Place coated plantain or banana in the wok or deep fryer and fry slowly until golden brown and crispy. This usually take approximately 10-15 minutes. Remove bananas from oil,
drain on paper napkins and dry well. Serve while still warm Makes 4 servings.
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Mixed Fruit Drink (Es Teler)
Ingredients:
1 avocado, spooned out
5 jack fruit, sliced in small pieces
¼ young coconut meat
¼ lb. sugar palm fruit
Condensed milk
Shaved ice
Instructions:
In a glass or a bowl, place all the fruity ingredients. On top of the fruits, put the shaved ice and then pour the condensed milk as much as you like it. Makes 2-3 servings. Note: Some people like to also pour a little bit of light coconut milk.
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Mud Cakes (Kue Lumpur)
Ingredients:
75 gram margarine/butter
250 ml water
150 gram flour, sifted
100 gram sugar
¼ tsp. salt
1 tsp. vanilla
6 eggs
450 ml thick santan from 1 coconut
100 gram raisins
½ of a young coconut, the flesh scraped out in thin slivers
Instructions:
Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down. Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by
little and beat until batter is smooth.
Heat the mud cake moulds, oil them and fill them ¾ full. Cover with their heated kurds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top. Cover again and continue cooking for about 5 minutes. Un-mold
and serve. Makes 26 cakes
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Multi-Layered Butter Cake (Lapis Legit)
Ingredients:
570cc or 30 egg yolks
525-600 g butter, whipped or melted
100 g flour, sifted
300 g granulated sugar
3 Tbs. sweetened condensed milk
1 Tbs. special layer cake extract (optional)
15 g powdered milk
½ tps. powdered vanilla extract
Instructions:
Place the egg yolks, granulated sugar and vanilla into mixing bowl. Beat to very high soft peak. Stir in the layer cake extract, flour and butter. The batter should be very thick. Place wax paper at the bottom of a 8x8x8 inch buttered baking pan. Spread butter on top of the wax paper as well. Pour
3-4 Tbs. of batter into the wax covered pan and bake in a preheated 350°F oven (gas oven is better than electric oven) for 5 minutes.
Remove from oven and press the cake evenly and then spread butter (not to much, just for flavoring) on cake top. Pour another 3-4 Tbs. of batter and bake it again for five minutes. Keep doing this step until the batter is finished. Serve when cool. Makes 30 slices.
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Steamed Sponge Cake (Bolu Kukus)
Ingredients:
5 egg yolks
4 egg white
250 gram granulated sugar
300 gram flour
½ tsp baking soda
175 cc soda water (Sprite/7Up)
½ tsp vanilla
1 Tbs cocoa for coloring
Instructions:
Cover approx. 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water. Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of
them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well. Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups. Close the steamer lid, let
it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes. The cake is ready to serve if it looks like the above picture. For 20 tin cup cakes.
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Sticky Rice Cake in Brown Sugar Sauce (Biji Salak)
Rice Cakes Ingredients:
1 cup glutinous rice flour
½ cup tapioca starch
¾ cup water
¼ tsp. salt
Instructions:
To make Rice Cake:
Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center. Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry. Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length. Bring 8 cups of water to a
oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.
Sauce Ingredients:
3 cups water
1 cup coconut milk
½ cup palm sugar syrup
1 pandan leaf
Pinch of salt
To make the sauce:
Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil. Add rice cakes and simmer for 20 minutes. Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut. Helpful hints: When preparing the rice cakes, use the
amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking. Makes 3 servings.
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Sticky Rice Rolls served with Palm Sugar Syrup (Lupis)
Ingredients:
200 gr. glutinous rice flour
1 Tbs. slaked lime water
banana leaves
¼ grated coconut
pinch of salt
Palm sugar syrup
Instructions:
Soak the glutinous rice in water for an hour and drain. Add the slaked lime water to make the rice rolls more solid, and stir. Take a piece of banana leaf and fill it ¾ full with glutinous rice (just like making rice rolls). Secure the ends and tie rolls with string so that they will not burst
during the boiling. Put the rolls in a saucepan and cover with water. Boil for 4 hours, drain and allow the rolls to cool. Add more hot water during the cooking when necessary. Serve the rolls by cutting it into 2 cm thick slices. Sprinkle the grated coconut which a pinch of salt has been added on
top of the rolls and pour the palm sugar syrup over them.
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Stuffed Pancake Roll (Dadar Gulung)
Stuffing Ingredients:
2 cups fresh-grated coconut
10 Tbs. grated Java dark brown sugar
1 Tbs. granulated sugar
1 3-inch cinnamon stick, broken in half
¼ tsp. salt
Instructions:
Stuffing:
Mix the grated coconut, grated Java dark brown sugar and granulated sugar, cinnamon and ½ tsp.salt together. Fry the mixture in a dry pan over medium/low heat, constantly stirred for approximately 5 minutes, or until the mixture is dry. Remove the cinnamon stick, and set it aside.
Pancake Ingredients:
1 cup rice flour
½ cup cornstarch
1¾ cups coconut milk
½ tsp. salt
1 egg, beaten
3 drops green food coloring (optional)
Vegetables oil
Pancake:
Mix the rice flour, cornstarch, coconut milk, ½ tsp. salt, green food coloring and egg into a smooth batter.
Lightly oil an 8-inch frying pan, and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute. Remove and set aside. Place 2 Tbs. of the coconut
mixture on the near edge of the pancake. Fold over once, then tuck in the left and the right sides and fold over once more. Press gently to distribute the filling evenly. Serve at room temperature. Makes 10-12 servings.
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Sweet Coconut Rice Balls (Klepon)
Ingredients:
1½ cups glutinous powder
¾ cup lukewarm water
2-3 drops green food coloring
8 tsp. grated Java dark brown sugar
1 cup fresh-grated coconut, mixed with ½ tsp. salt
Instructions:
Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough. Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter. Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of
the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside. Prepare a pot half filled with water and bring it to a boil. Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface
and then roll the balls in the grated coconut. Serve at room temperature. Makes 30 rice balls.
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Sweet Thick Crepes (Martabak Manis/Terang Bulan)
Ingredients:
250 gram all purpose flour
1 tsp. instant yeast
150 gram granulated sugar
375 cc warm coconut milk
2 eggs
¼ tsp. baking soda
Filling Ingredients:
Grated fried nuts
Sesame seeds
Granulated Sugar
Chocolate Sprinkler
Grated Cheddar Cheese
Condensed Milk
Instructions:
Pour in the yeast into the warm coconut milk, stir until well mixed and foamed up, set aside. Mix flour and sugar, then pour in the eggs in the middle of the batter. Keep stirring the mixture until all ingredients are well dissolved. Then put in the baking soda and stir the mixture again until well
mixed. Set it aside in a room temperature for approximately 15-20 minutes. Heat up the non-stick pan that has been smeared with butter/margarine. Pour the mixture in and let it cook until the surface dried up and the outer layer become crispy brown. Remove the thick crepe and put on a cutting
board. Pour granulated sugar on the crepes as well as the condensed milk. Up to your liking, you can pour grated cheese, grated fried nuts, chocolate sprinkler or sesame seeds on the crepe. You can also combine the filling. Fold the crepe in to two then cut the crepe into 10-12 pieces. Makes 10-12
pieces
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