Ingredients:
3 large eggs
120 g (4 oz) ground almonds or, in Indonesia, ground kenari nuts
90 g (3 oz) brown sugar (in Indonesia grated gula Jawa)
1 or 2 pieces of daun pandan about 1 cm long (optional)
Beat the egg until creamy, add the sugar and continue beating for 2 minutes more. Whisk in the ground almond. Mix well. Pour the mixture into a well-oiled 16 cm (6.5″) cake tin or souffle dish-or indeed any suitable tin or dish that will fit into your steamer, remembering that the mixture will rise in cooking just like a cake. Steam for 30 minutes. Serikaya can be cut and served hot, or can be allowed to cool and then served just as if it was an ordinary sponge cake.
The daun pandan is used in the same way as a vanilla pod, to give a faint characteristic flavour and aroma to the cake. If you have some of this leaf, put it on the bottom of the cake tin and pour the mix over it. After cooking, throw it away. It will leave a green stain on the underside of the cake, but this does not affect the flavour.
Ingredients:
250 g (8 oz) glutinous rice flour
2 tbs cocoa (optional)
90 g (3 oz) gula Jawa or Demerara sugar
Pinch of salt
1 cup water
1/2 fresh coconut
In Indonesia onde-onde are always a pleasantly fresh green colour, since they are made with the fragrant leaf called daun pandan. I have tried making onde-onde in England with green colouring, but they didn’t look so nice; so, as an alternative, I use cocoa to give the coclour, and a mild flavour, of chocolate.
Sift the flavour and the cocoa into a mixing-bowl, with a pinch of salt. Add the water a little at a time, mixing and then kneading the pastry until it is soft and smooth. Take a knob of pastry about as big as a small marble, flatten it on the pastry board, and fill with a small pieces of gula Jawa or 1/3 teaspoonful of demerara sugar. Shape the pastry into a ball, with the sugar inside. Repeat until all the pastry is used up.
(more…)
250 g (8 oz) rice flour
60 g 92 oz) cornflour
2 large bananas
2 cups thick santen (coconut milk)
4 tbs granulated sugar
Pinch of salt
Sift the rice flour and cornflour together into a mixing-bowl, and add a pinch of salt. Heat the santen in a saucepan with the sugar; stir until the sugar is dissolve d, but do not let the santen boil. Peel the bananas and cut each one into three, crosswise. Then cut each piece of banana lengthwise in half. Mix the warm santen into the flour to make a smooth batter.
This is another of those Indonesian dishes that should be cooked in banana leaves. However, you can manage perfectly well with a heatproof souffle dish or pudding basin. (more…)
Ingredients:
2 chicken breasts
1.5 cups thick santen (coconut milk)
4 shallots
4 cloves garlic
1 tsp ground coriander
1 Kaffir lime leaf (optional)
1/2 tsp cumin
1/2 tsp brown sugar
3 kemiri (candlenuts)
Salt and pepper
Vegetable oil
Boil the chicken breasts with a little salt for 40 minutes, and allow them to cool. Crush the garlic and kemiri to a paste, add the cummin, sugar and all the ground ingredients, and mix well. Slice the shallots and shred the chicken finely; saute the shallots in a little oil, add the garlic-and-kemiri paste, and continue to saute for a further minute. (more…)
3 large bananas
250 g (8 oz) rice flour
60 g 92 oz) cornflour
3 cups santen (coconut milk)
100 g (3 to 4 oz) brown sugar
Pinch of salt
Sift the rice flour and cornflour into a mixing-bowl, and add a pinch of salt. Heat the santen in a saucepan, taking care not to let it boil. Put about half a cup of santen into a small saucepan and use it dissolve the sugar. Use the rest of the santen, with the flour, to make a smooth, fairly thick batter. Mix the dissolved sugar into this. Peel the bananas and cut into thin rounds. Spoon the batter into small baking cups, leaving room to put several rounds of banana on top of each. then steam these for 25-30 minutes, until the batter is set and cooked. Serve warm or cold.
90 g (3 oz) rice flour
300 ml (1/2 pint) thin santen (coconut milk) or water
60 g (2 oz) brown sugar
Pinch of salt
For the cream:
30 g (1 oz) rice flour
240 ml (8 fl oz) thick santen (coconut milk)
Salt
Mix the rice flour, thin santen, brown sugar and salt to make a smooth batter. Cook this slowly until it thickens. Pour it into buttered cake tin, and steam for 8 minutes.
While it is remaining, make the cream by mixing 30 g (1 oz) of rice flour with the thick santen-and it should be very thick santen. Add a little salt to taste. Cook, stirring continuously, until thick. Pour over the brown cake, which is still steaming, and go on steaming for a further 5 minutes, making a total of 13 minutes steaming.
(more…)
250 g (8 oz) glutinous rice flour
1.5 cups santen (coconut milk)
Pinch of salt
For the filling:
120 g (4 oz) grated coconut, fresh or desiccated
90 g (3 oz) brown sugar
1 tbs glutinous rice flour
1 cup water
For the cream:
1 cup very thick santen (coconut milk)
Pinch of salt
Put the rice flour in a saucepan and pour in the santen carefully, stirring continuously. Add a pinch of salt. Cook this mixture, stirring occasionally at first but then, as it thickens, stirring continuously. It will begin to look very porridge. go on cooking for 5 more minutes. (more…)
Ingredients:
