This Kue Lapis I post here is my mother's recipe. Normally, she will use fresh Pandan Leaves and Suji Leaves to get the green color and the aroma. But we can use Pandan Pasta instead. Because it's kind a difficult to find the leaves here in India. If Pandan pasta is not available, replace it with green food color (or any color you like) and a little vanilla ekstract to get the good aroma.

Onde-onde ketawa. It means Laughing Onde-onde (!?). No, better not to translate it to English.... ;-p. It sounds better if we call it just like it should be : Onde-onde Ketawa.

Ingredients:
100 ml water
175 grams white sugar (I used only 150 grams)
1 egg
2 tbsp cooking oil
300 grams all purpose flour
1/2 tsp baking powder
1/4 tsp soda powder
100 gram white sesame seeds
oil for frying

Boil water and sugar in a pan until the sugar dissolved. Let it cool. Beat cooking oil together with egg in a low speed mixer until well combined (2 -3 minutes). Add sugar syrup little by little and beat them for another 1 minute. Sift together flour, baking powder and soda powder into the sugar mixture. Mix well with a spatula.

Make balls (10 grams each) from the batter. Drop it into water, then roll it over a bowl of sesame seeds. Deep fry the balls in medium hot oil with medium flame until golden brown. Remove from pan. Drain it with kitchen towel.

Ingredients:
500 grams tapioca, finely grated (or make a paste of tapioca)
100 grams fresh grated coconut
200 grams jaggery, finely chopped
1 tsp salt
1 tsp vanilla powder (optional)
2 - 3 banana, cut into long pieces
banana leaves as required

Mix all the ingredients until well-combined. Take one sheet of banana leaf. Put one tablespoon of tapioca mixture and add one piece of banana. Wrap them by rolling the banana leaf and fold in both end of the leaf. Repeat wrapping process to the remaning mixture. Put all the wrapped lemet into a hot steamer, and steam for 40 - 50 minutes. Let it cool before serve.

Tips:
- To make the work easier with the banana leaves, heat the surface of the leaves over a small flame. It will make it more soft and easy to fold without breaking it.
- To make the tapioca paste, you can cut them to small pieces and put it in a blender (food processor) instead of grate it.

Recipe Source: Lemet Pisang a la Bunda

For myself, I like it plain. Without chocolate topping, sprinkles, or some powdered sugar. But when you have time, and like to see them in pretty look... just dress them with anything you desire. Crushed roasted peanuts work the best for me. My daughter loves the chocolate, and my husband will eat anything I give him on his plate... ;-p

Ingredients:

500 grams bread flour (I used all purpose flour instead)
100 grams granulated sugar
11 grams instant yeast
1/4 tsp baking powder
1/2 tsp salt
2 egg yolks
100 grams butter
250 ml fresh milk

Directions:

1. Mix together in large bowl: wheat flour, granulated sugar, yeast instant, Baking Powder and salt. Stir them until well-combined
2. Add the egg yolk, and followed by butter. Knead until well-blended.
3. Pour in the cold milk in batches. Mix to form a soft dough. Knead the dough for about 1/2 an hour (if you use hands), until the dough become smooth, light and elastic.
4. Form the dough into a ball, place it in a large bowl and cover it with wet and clean cloth. Set aside for 1 hour.
5. Divide the dough into equal size small balls. Make wholes on the balls using your finger. You can use Donuts shaped cutter if it's available.
6. Deep dry it in hot oil with low-medium flame until it's golden brown and rise.

Tips:

- If you use Active Dry Yeast, dissolve it first in 50 ml warm water before you mix it with the flour. Don't forget to reduce the milk until 200 ml
- Use a wooden chopstick to spin the donuts while you fry it. It will helps you to keep the shape of the whole.
- Let them cool before decorate them with chocolate and sugar