Bubur Pulut Hitam (Black Rice Dessert)
Yield: 4 servings/ Preparation: 15 minutes/ Cooking: 1 hour
- 240 g Black glutinous rice (washed & drained)
- 60 g White glutinous rice (pulut) (washed & drained)
- 7 c Water
- 2 Pandan leaves, knotted
- 1/2 c Sugar
- Pinch of salt
- 1/2 T Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste
- 1/2 c Thick cocnut milk
- Pinch of salt
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.
Coconut Sweet Potato Cake (Getuk Lindri)
- 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
Put in sugar and vanila 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 mold 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.
Kue Mangkok (Cup Cakes)
- 350 grams rice flour
- some water
- 150 grams all purpose flour
- 200 grams fermented cassava / tapioca (tape singkong)
- 400 grams sugar
- 200 cc warm water
- 2 Tsp baking soda
- 250 cc club soda
- 1 Tsp vanilla
- food coloring (your choice of 3 or 4 colors)
- salt to taste
Add enough water to the rice flour so that its weight increases to 500 grams.
Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth.
Rujak Medan (Spiced Fruit Salad)
- 1 small cucumber, sliced thin
- 1 cup thinly sliced jicama
- 1 cup cubed firm ripe papaya
- 1 star apple (carambola), sliced
- 1 to 2 cups cubed fresh or canned ripe pineapple
- 1 firm green pear, cubed
- 1 firm tart apple, cubed
FOR THE SAUCE
- 3 tablespoons dry roasted peanuts
- 1 or 2 hot red chilies, sliced and seeded
- 1/2 cup brown sugar
- 1 tablespoon tamarind paste, dissolved in 1/2 cup water and strained
- 1 small green banana, sliced (optional)
Arrange the cucumber and any 3 or more of the fruits in separate heaps on a serving platter.
In a food processor chop fine the peanuts, then blend in the chilies, brown sugar, tamarind, liquid, and banana (if used) to form a paste. It is traditional to serve the sauce and fruit separately. Each diner may then select the fruit and dip it into the thick sauce. The modern method is to toss the fruit and sauce together and serve the salad at room temperature.
Multilayered Butter Cake (Lapis Legit)
- 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
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.
Pisang Goreng (Banana Fritters)
Yield: 2 servings
- 4 Eggs
- 12 T Flour
- 4 Ripe bananas
- Oil for deep frying
- Cinnamon sugar
Slightly beat eggs and mix with flour and half cup water.
Mash bananas with fork and mix thoroughly with flour and egg mixture. Deep-fry banana and flour mixture by the tablespoonful in hot oil until golden brown.
Crisp Sweet Striped Cookies (Kuping Gajah)
- 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
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.
Sticky Rice Cake in Brown Sugar Sauce (Biji Salak)
- Rice Cakes
- 1 cup glutinous rice flour
- ½ cup tapioca starch
- ¾ cup water
- ¼ tsp. salt
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.
- 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.
Sticky Rice Rolls served with Palm Sugar Syrup (Lupis)
- 200 gr. glutinous rice flour
- 1 Tbs. slaked lime water
- banana leaves
- ¼ grated coconut
- pinch of salt
- Palm sugar syrup
Soak the glutinuous 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 glutinuous 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.
Stuffed Pancake Roll (Dadar Gulung)
- 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
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.
- 1 cup rice flour
- ½ cup cornstarch
- 1¾ cups coconut milk
- ½ tsp. salt
- 1 egg, beaten
- 3 drops green food coloring (optional)
- Vegetable oil
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.
Sweet Coconut Rice Balls (Klepon)
- 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
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.