Kue Pukis Kacang Hijau

Some days ago, I bought a small packet (about 250 gr) of skin-removed mung bean without knowing exactly what will I do with them. I just followed my feeling to buy it. Then, at home, I washed them and soaked them in hot water for about, maybe, 3 hours or so. After that, I steamed them. When they are cooked, they became 600 gr. I stored them in an airtight container and put them in the fridge for later usage.

Then, I found this kue pukis recipe in Sajian Sedap website. Though I do not have kue pukis molds, I just wanted to try it. Since my daughter really love kue pukis, I thought it would be good to sneak mung bean in her favorite snack, right? Let's use mini kue lumpur molds. Hope it works.

It turned out so good. The texture was just like regular kue pukis, soft and fluffy, menul-menul in javanese. But the taste of the mung bean was so strong. Despite, my daughter gobbled them up without complaining. That's relieved me. Now, I am really thinking of buying kue pukis molds. 

Kolak Ubi non kolesterol

Beberapa hari yang lalu, tiba-tiba saya kepengen makan kolak. Sayangnya di sekitar rumah saya ga ada tuh yang jualan kolak. Padahal gorengan dan jajanan yang lain banyak tersedia, tapi kok ga ada kolak ya. Jadi kalau lagi kepengen ya harus bikin sendiri. 

Saya pernah posting tentang kolak pisang nangka. Kali ini pengen bikin kolak ubi saja, kebetulan punya ubi dan singkong. Tapi kolak saya ini spesial nih teman-teman, non kolesterol. Kenapa? Karena saya pakai santan yang segar, tidak dimasak. Dulu saya pernah bikin bubur sagu mutiara with fresh coconut sauce, dimana kuah santannya dibuat dari perasan kelapa parut dengan air matang hangat dan tidak dimasak. Dan saya suka, karena santannya terasa gurih dan segar.

Kue Keranjang

Happy Chinese New Year

Gong Xi Fa Chai

Wishing all of you a very happy, healthy, and prosperous year 

Lots of good friends and good food

Prol Ubi Kismis

Biasanya prol terbuat dari tape singkong. Saya pernah membuatnya di sini. Kali ini pengen coba yang versi ubi. Resep ini saya dapat dari tabloid koki edisi Juni 2012. Ubi yang saya pakai kali ini yang kulitnya berwarna merah dan dagingnya berwarna jingga.

Saya membuat prol ini dibantu anak-anak saya, Erin 7 th dan Alaina 3 th. Mereka yang menghaluskan ubi, mengocok telur, mengayak terigu, dan mengaduk adonan. Lalu, tugas saya apa? He he... hanya memberi instruksi dan membantu memasukkan adonan ke loyang lalu ke oven....

Mungkin karena terlalu lama dan kuat mereka mengaduk adonan, prol ini jadi mengembang dan retak-retak ketika dipanggang. Sehingga permukaannya tidak mulus rata. It's oke lah ya...yang penting mereka sudah bersenang-senang dan belajar mengenal dan menyukai ubi sebagai pangan lokal Indonesia.

Kolak Pisang Nangka

Ramadan is almost over, my dear friends. I haven't posted anything about foods for iftor as I planned since the beginning. Didn't I make anything for iftor? Mmmm...let me remember...

Bingka Ubi Kayu aka Bingka singkong

I first saw the recipe for this bingka ubi (baked cassava cake) in just try and taste blog when I was googling for cassava recipe. I directly bookmarked it and finally could try it last week when I luckily got yellow cassava from my veggie seller (it is very rare here).  Using yellow cassava will make this bingka beautifully yellow without food coloring. 

This bingka is easy to make. The only thing to be worried is grating the cassava. It was really a good arm exercise. Though mba Endang from Just try and taste processed it in a blender but I prefered the traditional way, grated it using a coconut grater. This bingka turned out so nice, sweet and soft. I never regret to bake one recipe (not a half as usual) because this keep in fridge well for days. I used a round 22 cm silicone baking tin, so it is shorter than the original wendy inkk's one that used a 20 cm one. I didn't make any change to the recipe, only added pandan leaves when boiling sugar to get nicer aroma. After baking for 1 hour my bingka was still golden pale. I baked again for 15 minutes but it was still not brown. Then I decided to take it out and stop baking to prevent it from drying. Next time maybe I will bake it at higher temperature to get the brown crust.

Singkong thailand and Singkong Boja

When I was a kid, my mom liked to boil cassava (singkong) in a thin coconut milk with salt and bay leaf. It made a savory cassava. I like it very much and always think that the coconut milk will best pair with salt to be a savory dishes.  I never knew that cassava can be boiled in coconut milk but taste sweet as what ncc-indonesia made and called it singkong Thailand. Curiously, some days ago I made half of the recipe. But silly me, I forget to divide the maizena in half, that made my sauce became thicker than the original recipe. It tasted good though it was too sweet to me.

When I made this, my assistant who came from Boja district at Kendal, near my house, told me that people in her region will boil cassava with grated coconut and palm sugar instead. Curios again, I asked her to make it for me. She didn't use any measurement, just put the ingredients in a pan and adjust the taste by adding this or that. Honestly, It tasted strange to me. It was good, I liked the sweet and aroma of the palm sugar but still I will vote for the savory one.

Singkong Thailand

Bakwan jagung jamur

Bakwan jagung or corn fritter is one of our favourites. 

I usually make it without measurement. 

Just combine all the ingredients:

flours (all purpose and a little bit rice flour), 

corn kernel, 

grated carrot, 

finely sliced spring onion,

 egg, 

water, 

garlic, 

shallot, 

salt and pepper. 

Then, fry it until golden brown. 

Sometimes I like it thin and crispy but other time I prefer it soft and fluffy.

One thing for sure, eat them hot with chili and a cup of tea...

This time I sneak oyster mushroom to the batter. 

Nothing change. 

My children still gobble them all up. 

I am submitting this post to little thumbs up event this month, organised by Zoe of bake for happy kids, Mui mui of my little favourites DIY, and Joyce of kitchen flavour.

Lapis india

The idfb challenge 10 is about kue lapis traditional. As you know, Indonesia is a home of kue lapis or layer cake, from baked kue lapis like lapis legit or lapis surabaya to the steamed one like lapis beras, kue pepe and a lot more. It is not easy to make a kue lapis. It needs patience and a lot of time. We have to bake or steam one layer at a time for about 5 - 10 minutes and then pour the next layer over the already baked or steamed one and so on until all the batter is all used up.

My only experience making kue lapis is about 2 years ago when I was still living in Perth. I wanted to eat kue lapis beras pandan so badly at that time that make me dare to make it myself. My steamer was so small and even I didn't have a baking pan. I used a small enamel bowl that only fit 1/4 part of the recipe. It was so challenging but the taste was sooo delicious though it was not pretty. It didn't have an even layer, some parts were bumpy. Maybe because the heat was too high or my stove produced uneven fire.  Some layers were also thicker than the others. Maybe because I already pour the next part of the batter while the previous layer was not set yet. Or maybe because I didn't measure the batter before pouring. 

Therefore I am so happy to find this lapis india recipe at mba Hesti's blog. As I read at kompas online and surya online, this lapis india is a favourite and now become an icon from Banjarmasin. It seems simpler than the other kue lapis. We do not need to divide the batter into 2 or more parts. We only use 1 batter and surprisingly the layer forms its alternating color by itself. We also do not need to bother about uneven layer because it is the wavy that make this kue so pretty and special. 

I only made half of the recipe and used a 16 cm square pan. It took 2 and half hours though I used a blender to speed up mixing the batter. The longest time was of course at steaming or layering stage. There is love and attention for every layer. Learning from my experience, I measured the batter and wait patiently until the previous layer set before pouring the next one. But all was paid of when I saw the result. This kue is so pretty, sweet and soft like pudding. Just as Banjar people say: nyaman banarrr...  

Ingredients:

300 ml coconut milk

300 ml water

2 pandan leaves

150 gr palm sugar (gula aren)

1 sachet hunkwe flour

1/4 tin sweet condensed milk (I used 2 sachet@42 ml)

4 eggs, lightly beaten

1/4 tsp salt

Direction:

• Greased all sides of a 16 square baking tin. Line with baking paper and grease again the paper.
• Place on a steamer and heat on high.
• Finely sliced palm sugar. Combine with water and pandan. Boil until the sugar dissolve. Set aside to cool.
• Place coconut milk, hunkwe, sweet condensed milk and salt in a blander. 
• Strain the sugar mixture to the blander. Pulse to dissolve the flour.
• Add in eggs. Pulse again until all well incorporated. Strain it to a bowl.
• Pour 3 laddle (100 ml) of the mixture to the baking tin.
• Cover the steamer lid with kitchen towel and steam for 5 minutes or until set.
• When the previous layer is already set, stir well the mixture and pour again 100 ml over it. Do it until all the batter is all used up. After the last layer, steam it for about 20 minutes.
• Remove from the heat and let it cool.
• Enjoy!

Pisang Goreng Pasir

It is raining almost every day here in semarang. I can't stop thinking of something warm for the always hungry tummies on these cold days. That afternoon pisang goreng (fried banana) sounds a yummy choice, since I saw saba bananas on the basket of the veggie seller.

This time I made pisang goreng pasir. Back about 2 or 3 years ago, this kind of fried banana was so popular in Jakarta. It is a banana that is coated in thick flour batter then breadcrumbs and deep fried. The breadcrumbs gave a crunchy sandy (pasir) texture. From many recipes I found, I chose one from mba Yulyan's blog. It sounds simpler, doesn't need egg and baking powder or soda but milk powder. The result was sooo good. My daughter gave it a thumb. She asked me to fry some again the next morning for her school snack and said that they were still crunchy and crispy at recess time... Bravo!

Ingredients:

Saba bananas, medium ripe

For batter:

200 gr flour

2 tbs milk powder

2 tbs caster sugar

1/4 tsp salt

200 ml water

Enough breadcrumbs for coating

Oil for deep frying (I used coconut oil)

Methods:

Peel banana, put it between 2 plastic sheets, flatten it using a cutting board 

(I thinly slice lengthwise the banana and open it like a fan). Set aside.

In a bowl, mix well all ingredients for the batter until smooth and thick.

Place breadcrumbs on a plate. Set next to the batter.

Heat oil on a wok. Dip a banana in the batter, then coat with breadcrumbs.

Fry until golden brown.

Remove from the heat and drain on a paper towel. 

Enjoy  warm.

Source: Cooking with Love

After taking photos and gobbled up most of the bananas and coffee, thought in my mind to practice low-key lighting photo using the rest of them. Here they are. What do you think? 

Putu ayu ketan hitam

Perhaps this putu ayu ketan hitam (black glutinous rice with coconut steamed cake) recipe is a must for Indonesian foodie blogger... Wherever I blog walking to Indonesian food blogs I found it there... All said that this cake is yummy. And they are true! I tried it this weekend, and it turned out beautiful, moist and tasteful :)

Jadah tempe

Jadah tempe is a traditional yet very popular food from Kaliurang district in Yogyakarta. It is 2 foods, jadah (steamed glutinous rice and coconut cake) and tempe bacem (tempe cooked in palm sugar spice) that is served together. The taste is very unique, savoury from the jadah and sweet from the tempe is combined in harmony at one bite.

Kue ku kentang labu kuning (Potato and pumpkin ku kuih)

This kue ku was the result of googling after I tried the kue ku labu kuning early this month. I found that it was so difficult to release the kue ku from the mold although that I already pour (more than dust ^^) the mold with flour. I must miss something. Because if it is that hard, then no one will want to make and sell kue ku, right?
I added potato and coconut milk to the dough, but still, no change (Unless that it surely became softer and tastier than before). It was still uneasy to knock it out the mold. Then, I greased the mold with oil. Voila! It worked! The kue ku fell to my palm with only one knock...Yes!!!  oil is, then, the answer.

Kue ku labu kuning (Pumpkin ku kuih)

Finally, I made kue ku (or ku kuih), a traditional kue in tortoise shell shape that made of glutinous rice flour and sweet mung bean paste filling. I already have the plastic kue ku mold for so long but never have time to use it because I do not have the food red colouring. After succesfully colouring the klepon labu kuning yellow with the pumpkin, thought in my mind to make yellow kue ku as well ...^^

Dadar gulung

Remember my pandan paste? I tried to use it to make dadar gulung. Literally, dadar means crepe and gulung means roll. So, it is a crepe roll with sweet coconut filling. I added the pandan paste to the crepe batter. Thus, surely, the crepe tasted and smell better than crepe made with shop-bought pandan paste.

Ingredients:

the filling:

Freshly grated coconut from 1/4 coconut

100 gr palm sugar

2 pandan leaves

pinch of salt

1/4 cup water

the crepe:

100 gr flour

200 ml water or cocount milk

1 egg

pinch of salt

2 tbs homemade pandan paste
1 tbs melted margarine or oil

Methods:

The filling:
Place all the ingredients in a saucepan. Cook and stir until all water is absorbed and all the coconut turn brown. Remove, set aside to cool. Discard the pandan leaves.

The crepe:
Mix flour and salt. Make a well in the centre. Put the egg and pandan paste in the well. Pour in the water or coconut milk a little at a time and whisking until there is no lumps. Add melted margarine or oil. Mix well. Heat the non stick crepe pan. Brush with a little oil. Pour a small laddle of the batter. Rotate the pan to spread the batter around the pan. Let the crepe set and flip over. Cook briefly. Remove the crepe to a plate. Continue frying the rest of the  batter.

Serving:
Put about 2 tbs of the filling on the crepe. Fold both sides and roll it up.
Enjoy!

Lumpia sayur

Lumpia is the Indonesian word for spring roll. It is also a favourite snack. Usually the filling of lumpia is vegetables (sayur) that are easily find locally, such as carrot, cabbage and bean sprout. But feel free to use your favourite veggies. Some people may add shredded chicken, chopped shrimp, or scrambled egg to enrich the taste. Indonesian people like to eat lumpia while hot with chillies.

Ingredients

Carrot, peeled and coarsely grated

Cabbage, shredded

Bean sprouts

Spring onions, finely chopped

chicken breast fillet, cooked and shredded (optional)

Garlic, finely chopped

Shallots, thinly sliced

Salt and pepper, to taste

Ready made lumpia wrapper

Egg white

oil for frying

Methods:

Heat about 2 tbs oil on a wok.

Stir fry the garlic and shallot until fragrant.

Add the chicken and carrots, stir fry for about 2 minutes.

Add cabbage, bean sprouts and spring onions. Season with salt and pepper.

Stir fry until all are about half done, soft but still crisp. 

Remove and let to cool.

Place about 2 tbs of the filling in the middle of the wrapper.

Fold both left and right sides of the wrapper towards the middle.

Bring the bottom side up enclosing the filling. Roll it up tightly.

Seal the seam with a little of egg white.

Repeat with the remaining wrapper and filing.

Heat oil on a wok. Fry the lumpia until golden brown.

Remove and drain on kitchen paper towel.

Enjoy!

Cantik manis

Have some left over sagoo pearl from bubur sagu mutiara? Transform it into cantik manis. It is an Indonesian kue (snack) made of sagoo pearl and hunkwe (mung bean flour). Traditionally this easy-to-make kue is wrapped in banana leaves or plastic wrapper, but this time I used jelly mould.

Ingredients
Cooked sagoo pearl
1/2 packet of hunkwe flour (mung bean flour)
1/2 liter coconut milk
75 gr sugar
2 pandan leaves
pinch of salt

Methods:
Dissolve the hunkwe flour in some part of coconut milk.
Boil the rest of the coconut milk with sugar, pandan leaves and salt until the sugar dissolved. Pour in the hunkwe mixture. Stir it constantly until it thickens and smooth. Remove from the heat. Discard the pandan leaves.
Pour in the sagoo pearl. Mix well.
Pour it into jelly mould. Leave to cool.
Enjoy!

kue lumpur pisang

Another way to use leftover bananas...

Ingredients

50 gr margarine

175 ml water (I used 150 ml)

185 gr flour

15 gr cocoa powder

1/8 tsp salt

160 gr sugar (I used 100 gr)

100 gr potato, steamed and mashed

1/4 tsp baking powder

4 eggs

100 gr bananas, mashed 
(I used 2 bananas weighed 190 gr unskinned)

 1/8 tsp banana essence (skipped)

275 ml milk

2 bananas, cut thinly for decoration.

Methods:

Heat margarine and water until it start to boils.

Add the sugar. Stir until the sugar dissolve. Add the flour and salt. Mix well. 

Add the potato. Mix well. Remove from the stove and let it cool.

Transfer to a bowl. Using a handmixer beat in baking powder, eggs, and bananas until all well  incorporated. 

Gradually pour milk. Mix well.

Pour half the dough in another bowl. Dissolve cocoa powder 

in about 2 tbs of hot water. Pour the cocoa in one of the dough. Mix well.

Heat the kue lumpur pan and grease each hole with margarine. 

Spoon the batter into the heated pan and close the lid. 

Cook over a low heat. 

 Add banana sliced when they are about half cooked. 

Source: sajian sedap

Klepon labu kuning

It is always fun to eat klepon. Just remember to close your mouth tightly, and feel the sweet palm sugar burst inside it....

Ingredients
150 gr pumpkin, steamed and mashed
120 gr glutinous rice flour
30 gr tapioca flour
Salt
Vanilla
palm sugar, finely chopped, for filling
Freshly grated coconut, mix with salt, for coating

Methods

• In a bowl, combine mashed pumpkin, flour, salt and vanilla. Using your hand mix well and bring them all together to form a soft dough that does not stick to your finger. Add some more flour if the dough is too sticky. Take a small portion of dough, shape it into a ball. Flatten it, put enough palm sugar in the centre. Gather the dough around so that the filling is covered. Roll it again in your palm to form a perfect ball shape. Repeat for all the dough.
• Heat enough water in a pan until it start to boil. Drop the klepon in it. Boil until they float to the surface. Let it cook for 1 - 2 more minutes until well done. Remove them with a slotted spoon, drain well, and roll them in coconut.
• Enjoy!

Onde - onde kentang

I remembered when I lived in Perth I often came to canningvale to buy groceries. There, in Jakarta Asian store, we could find many Indonesian foods, but my eyes always came to this onde-onde. I don't know why, it was sooo tempting to me. At that time, it reminded me of my childhood, my hometown. It's nostalgic. And now, when I am already here, in my hometown, again this onde-onde reminds me of that canningvale market, of Perth. To me, onde-onde is really nostalgic!

Ingredients

The crust:

250 gr glutinous rice flour

50 gr potatoes, steamed and mashed

65 gr caster sugar

1/2 tsp salt

150 ml warm water

oil for frying

sesame seed for coating

The fillings:

150 gr mung bean, soaked overnight, steamed and mashed

125 ml coconut milk

1/2 tsp salt

130 gr sugar

2 pandan leaves

Methods

For the fillings: 

Cook all the ingredients on a low heat. Stir it constantly until it thickens and smooth.
Set aside. Remove the pandan leaves.

For the crust:

Combine the flour, potato, salt, and sugar. Mix well. Gradually pour the water, knead until the dough is smooth and elastic.

Divide the dough 20 gr each. Shape it into a ball.

Flatten the dough. Put enough filling in the centre. Roll it again.

Dip it quickly in water. Coat with sesame seeds.

Fry on slow heat until golden brown.

Source: Tabloid Saji