wingko babat cake ( wingko babat ) indonesian recipes

wingko babat cake ( wingko babat ) indonesian recipes

wingko babat Ingredients :

500 g Glutinous Rice flour (Tepung Ketan)

3 Eggs (separated)

3 cups desiccated Coconut

2 cups castor sugar

2 cups santan (Coconut milk)

vanilla essence

how to make wingko babat :

1. Beat the egg whites and sugar until thick and creamy

2. Add the coconut milk

3. Add the flour, coconut and vanilla fold in until well mixed

4. Pour into a greased baking tin

5. Beat the egg yolks and pour over the top of the cake mixture

6. Bake in 200° Celsius oven until done and golden brown

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Steamed Coconut Cupcakes ( Putu Ayu ) Indonesian Recipes

Steamed Coconut Cupcakes ( Putu Ayu ) Indonesian Recipes

putu ayu Ingredients:

1/2 cup plain flour

1/2 cup sugar

2 eggs

1/4 cup coconut milk

1/2 tsp baking powder

1/2 tbsp green food coloring

1/3 cup desiccated coconut, soak in water to moisten

1/2 tsp salt

How to make putu ayu:

Grease 15 cupcake moulds.

Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.

Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.

Fold in the food coloring and stir to combine.

Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.

Fill the moulds with batter until full.

Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.

When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.

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Lumpur Cake ( Kue Lumpur ) indonesian recipes

Lumpur Cake ( Kue Lumpur ) indonesian recipes

Ingredients:

75 g margarine or butter

250 ml water

150 g flour, sifted

100 g sugar

1/4 tsp salt

1 tsp vanilla

6 eggs

450 ml coconut cream

100 g raisins

100 g coconut, flesh, slivered

How to:

Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.

Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.

Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.

Cover again and continue cooking for about 5 minutes. Unmold and serve.

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spiced Sambal egg ( sambal goreng telur ) indonesian recipes

spiced Sambal egg ( sambal goreng telur ) indonesian recipes

Ingredients:

5 Eggs, hard-boiled and Sliced into halves

2 tbsp Peanut oil

1 medium Onion, chopped

2 Cloves garlic, chopped

1 Candlenut, grated

1 tsp Laos (galangal)

1 tsp Sambal Ulek (Look for Sambal Ulek Recipe in my recipe list to learn how to prepare it)

Salt to taste

½ tsp Brown sugar

1 Salam leaf

1 cup Coconut milk

How to make:

Place the sliced eggs in a serving dish.

In separate pan, heat up peanut oil.

Saute onion, garlic, candlenut, laos (galangal), sambal oelek and salt.

Be cautious to avoid burning.

Add brown sugar, salam leaf and coconut milk.

Bring mixture to boil and then simmer for 10 minutes.

Pour mixture over hard-boiled eggs and serve.

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Rice Rolls with chicken Filling ( Lemper ) Indonesian recipes

Rice Rolls with chicken Filling ( Lemper ) Indonesian recipes

Ingredients :

500g (1lb) glutinous rice

2 cups water

1 cup thick coconut milk

250g (8oz) finely chopped chicken

½ teaspoon salt

½ teaspoon ground black pepper

2 tablespoons oil

2 cloves garlic, crushed

2 curry leaves

2 teaspoons ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon dried shrimp paste (trasi)

squeeze of lemon juice

squares of banana leaf or aluminium foil

How To Make:

Wash rice and drain. Put into saucepan with water and bring to the boil. then turn heat very low, cover pan tightly and steam for 15 minutes.

Mix ¾ cup of the coconut milk with ½ cup of water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes until coconut milk is absorbed. Leave to cool.

Season chicken with salt and pepper. Heat oil in a wok or medium sized saucepan, and fry the garlic and curry leaves for 1 minute.

Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a spoon. Add the chicken and fry until the colour changes and it no longer looks raw.

Add reserved ¼ cup coconut milk and simmer uncovered on a low heat until well cooked and quite dry.

Add lemon juice to taste, check seasoning and add more slat and pepper if required. Cool.

Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick.

Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into a cylindrical shape.

Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel.

These parcels can be heated over a barbeque or steamed for 15 minutes, then allowed to cool again.

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