Showing posts with label Traditional Indonesian Food. Show all posts

KLEPON (Glutinous Rice Balls with Palm Sugar)

Posted by Lisa on Tuesday, July 16, 2013. Filed under: , , ,
4 Comments


Klepon  is a traditional rice cake, popular in Indonesia and Malaysia. It is a boiled rice cake made from glutinous rice powder, stuffed with liquid gula jawa (palm sugar), and rolled in grated coconut. Klepon is green because it is flavored with a paste made from the pandan or dracaena plant whose leaves are used widely in South East Asian cooking. In other parts of Indonesia, such as in Sumatra and in neighboring Malaysia, klepon is called as onde-onde.

KLEPON

Ingredients:
200 grams glutinous rice flour
180 ml water
2 drops pandan paste or essence
75 g gula Jawa (palm sugar), finely chopped
1 cup freshly grated coconut
1/2 teaspoon salt

Directions:
Place the glutinous rice flour in a mixing bowl and slowly add the water and pandan paste, mixing with your hands. Stop adding water when the dough forms a ball that pulls away from the sides of the bowl but doesn't stick to your hands.
Pull off about 1 teaspoon of dough and flatten into a disc. Place about 1/2 teaspoon of sugar in the middle. Fold up the edges and seal completely. Roll into a ball about 2 to 3 cm in diameter with the palms of your hands. Place on an oiled plate. Repeat until all the dough or sugar is finished.
Heat a large pot of water until it starts to boil. Prepare a large bowl of cold water. Combine the grated coconut and salt on a plate.
Drop the balls one by one into the boiling water, making sure not to overcrowd the pot. When they float to the surface, let them cook for one more minute.
Remove the balls with a slotted spoon and dunk them in the cold water. When they are cool, remove and drain well before rolling in the coconut-salt mixture. Serve immediately




Bolu Sakura (Caramel Steamed Cake)

Posted by Lisa on Friday, November 16, 2012. Filed under: , ,
5 Comments

So, here I am updating this blog after more than 5 years break! LOL
I start to do my old hobby of baking lately but never thought of continue to document it in this blog, until some friends asked me to. I have my oven back in my kitchen, even though I don't have anymore baking tools collections like I use to have few years back.  I'm not planning to bake everyday anyway.  So, let's see what I can do.

I made this steamed cake a week ago, and then I found out that Miss B from Everybody Eats Well in Flanders is hosting Aspiring Bakers #25 - Steaming Hot Cakes (November 2012).  I decided that this could be one of the right reasons to start to write again, LOL.

Bolu Sakura (Caramel Steamed Cake) is one of Indonesia's popular steam cake.  We can find it in almost every part of Indonesia.  This is my first time to make my own Bolu Sakura, and I am really happy with the result.  


Ingredients:
500 grams granulated sugar
500 ml of boiled water
220 ml chicken eggs (4 eggs medium size)
100 melted butter/ margarine
1 tsp vanilla
Butter/veggie oil to spread

Sift together:
450 grams all-purpose flour
1 tablespoon baking powder
1 tablespoon of baking soda
1/4 tsp salt

Direction:
1. Prepare some small sakura/ flower cake molds, spread with butter/vegetable oil. Set aside. Heat up water in a steamer to boil. Wrap the steamer lid with a cloth napkin.
2. Place 250 grams sugar into a pan and and cook until it turn brown and caramelized. Pour the water gradually, do not stir instantly. Let it cook until boiling then have it a stir. Put a side.
3. Beat eggs, vanilla with the remaining sugar until thick and fluffy. Pour the caramelized sugar while keep beating at low speed until blended. Turn off the mixer.
4. Stir in the sifted-flour until well blended. Add melted butter/margarine gradually, stirring gently with a spatula until well blended.
5. Pour the batter into each mold up to 3/4 full. Steam for 15 minutes until cooked. Take it out from steamer. Let it cool slightly then remove from mold. Serve.

PS: If you don’t have those small molds, you may use a cake/pudding mold (made from plastic).

servings: 40pcs (small molds)

Bubur Sumsum

Posted by Lisa on Friday, January 19, 2007. Filed under: , ,
10 Comments

Finally, I got the mood to write down the recipe of Bubur Sumsum, one of all-times favorite appetizer of many Indonesians. Well, actually I'm not quite sure this bubur is an appetizer. We usually don't eat appetizer, just straight to the Main Dish... !

Bubur is a term we use for 'Porridge'. The most common ingredient for making porridge in Indonesia is rice. Bubur sumsum is porridge made from combination of white rice powder and coconut milk, served with jaggery sauce. It has a very soft texture. Most children love to have it for their breakfast. I like it too ;-p. But believe it or not, even though it is not hard to prepare this dish, I never made my own Bubur Sumsum before. Don't blame me. Why should I spent time in kitchen to make this while I can buy it easily... hehehehe. Yes, we have an old lady who will bring the bubur in her basket and sell it door to door every evening.


Making this bubur is not diffcult thing to do in Kerala. We have all the ingredient here. However, Indonesia and Kerala share commons of food together. Rice powder and coconut milk is the main ingredients for both Idonesia and Kerala. So I think the taste will not be that strange for Kerala people. Lets start with the recipes....


for the porridge:
100 grams white rice powder
750 cc coconut milk
1 tsp salt
2 sheets of pandan leaves

For Sauce:
250 gram jagerry
1 cup of water
2 sheets of Pandan leaves.

In a Pan, mix together white rice powder, salt and coconut milk to form a very smooth batter. Tear the Pandan leaves then add to the batter. Cook the batter along with coconut leaves in medium hot flame. Stir continousely until it became thick and cooked.

For the sauce: Mix all the ingredients in a pan then bring them to boil and let the jaggery dissolved. Strain it and the sauce is ready to serve.

Put 2 - 3 ladle of bubur in a bowl then pour the sauce over it. Serve it hot... Yummy...

Kue Lapis Tepung Beras

Posted by Lisa on Wednesday, December 27, 2006. Filed under: ,
5 Comments

Kue in Indonesia is a word given to a lot of variety of food such as cakes, breads, cookies, puddings, savoury snacks etc. This Kue Lapis means Layers Cake. But it is not a baked cake. Most common method to prepare traditional snacks and appetizers in Indonesia are steam and fry. Just like this Kue Lapis.

There are 2 kinds of traditional Kue Lapis. First is the one made from rice flour (Kue Lapis Tepung Beras) and the other is made from Sagoo flour (Kue Pepe). Both Kue lapis have the same method of cooking.

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.

Ingredients:
3 glass rice flour
1 1/2 glass sagoo flour
1 1/2 glass white sugar
6 glass coconut milk from 1 big size of coconut
Pandan Leaves, torn and knotted
1/2 tsp salt
few drops Pandan Pasta (or food color)

Combine sugar, coconut milk, salt and pandan leaves in a saucepan. Bring to a boil and stir constantly to dissolve the sugar. Strain and set aside until it become lukewarm.

Put rice flour and sagoo flour into a large mixing bowl. Pour in the coconut milk gradually and mix well. Strain the batter if needed to make sure there are no lumps in the batter.

Divide the batter into 2 Add few drops Pandan Pasta (or food color) to the half part of the batter and leave the other part white (I divide it into 1/3 part green and 2/3 part white).

Heat an oil greased 25 x 25 cm pan inside a hot steamer for 5 minutes. Pour 50 ml (1 ladle) of white batter into the pan. Cover the steamer and steam for 5 minutes until it getting firm. Open the steamer and pour 50 ml (1 ladle) green batter over the white, and steam for 5 minutes.

Repeat the procedure, alternating white and green batter until all the batter is used up. After the final layer is set, steam for a further 20 minutes. Remove from steamer and let it cool. Serve by cutting the kue with an oil greased knife.

Onde-onde Ketawa

Posted by Lisa on Monday, December 25, 2006. Filed under: ,
3 Comments

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.

I'm not quite sure from which part of Indonesia this food is originally come. But when I lived in Bumiayu, a small city in Central Java, this food can be found easily. So lets say, it's Central Java...

Actually, Onde-onde is an Indonesian snacks made from white glutious (sticky) rice powder with sweet moong dal paste as filling. The differences between the real Onde onde I mention above and this Onde-Onde ketawa is that the latest one is made from all purpose flour instead of glutinous rice powder. And it doesn't have anything as filling. It makes Onde onde ketawa taste more crunchy and not sticky like the other one.

The cooking method is quite easier. It doesn't take much time to make the batter. But we have to be carefull with the frying method. Use a lof of oil with medium heat only. The balls should be deep-fry in medium hot oil to let them bloom (sorry, I still cant find the right world to decribe it... ;-p) perfectly.

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.



Cireng

Posted by Lisa on Saturday, December 23, 2006. Filed under: ,
4 Comments

Cireng is a short name of Aci Goreng, which means Fried Aci (Kanji). Actually I'm still a little bit confused which one Aci (Kanji) is. Is it Tapioca or Sagoo starch. In this recipe, I used Tapioca for 2 reasons. First is because actually both starch are similiar. And second one is because that's the only starch I have in my kitchen... ;-p

In Indonesia, we can find this fried snacks easily in 'Tukang Gorengan' (I dont know how to translate it to English, sorry ;-p). Thats how we call someone who sells Fried Snacks in Indonesia. If you want to know the taste of this Cireng... well, just imagine how it will be when you bite a rubber... ;-p. I mean, the food is very elastic, especially when it is alerday cold. So eat them when they are stilll hot... By the way, I really enjoy chewing it when it's cold.. hehehe

100 grams Aci (kanji) --> Tapioca Starch
1 tbsp all purpose flour
75 ml water
1/2 tsp white pepper powder
1 tsp salt
1 garlic clove, pasted
30 grams soya beans, soak in water until tender
1 stick of spring onion, finely chopped.

Mix all the ingredients until well-combined. Heat oil in a pan. Deep fry 1 tbsp of the batter until become golden yellow and dry. Do it to the remaining batter. Remove from oil.
Enjoy it when it is still warm.
Recipe Source: Dapur Bunda

Lemet (Ketimus)

Posted by Lisa on Friday, December 15, 2006. Filed under: , ,
4 Comments

The third and also will be the last entry for "Proyek Cinta untuk Bunda Inong" is this recipe below. Bunda Inong called it as Lemet, but I knew it as Ketimus. This is one of Indonesian Traditional Snacks. Normally, it contains of tapioca, coconut and jaggery. But in this recipe modified by late Bunda Inong, using banana as filling.


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

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