Klepon (Sweet Coconut Rice Balls)

Ingredients:

• 1½ cups glutinous powder
• ¾ cup lukewarm water
• 2-3 drops green food coloring
• 8 tsp. grated Java dark brown sugar
• 1 cup fresh-grated coconut, mixed with ½ tsp. salt

Directions:

1. Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
2. Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.
3. Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.
4. Prepare a pot half filled with water and bring it to a boil.
5. Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
6. Serve at room temperature.

*This recipe makes 30 rice balls.

(Source: indonesianfoodonline.com)

Biji Salak (Sticky Rice Cake in Brown Sugar Sauce)

Rice Cakes Ingredients:

• 1 cup glutinous rice flour
• ½ cup tapioca starch
• ¾ cup water
• ¼ tsp. salt

Directions:

1. To make Rice Cake:
2. Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.
3. Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.
4. Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.
5. Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.

Sauce Ingredients:

• 3 cups water
• 1 cup coconut milk
• ½ cup palm sugar syrup
• 1 pandan leaf
• Pinch of salt

To make the sauce:

1. Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.
2. Add rice cakes and simmer for 20 minutes.
3. Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

*This recipe makes 3 servings.



Helpful hints:

When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

(Source: melroseflowers.com)

Dadar Gulung (Stuffed Pancake Roll)

Stuffing Ingredients:

• 2 cups fresh-grated coconut
• 10 Tbs. grated Java dark brown sugar
• 1 Tbs. granulated sugar
• 1 3-inch cinnamon stick, broken in half
• ¼ tsp. salt

Pancake Ingredients:

• 1 cup rice flour
• ½ cup cornstarch
• 1¾ cups coconut milk
• ½ tsp. salt
• 1 egg, beaten
• 3 drops green food coloring (optional)
• Vegetables oil

Directions:

Stuffing:

1. Mix the grated coconut, grated Java dark brown sugar and granulated sugar, cinnamon and ½ tsp.salt together.
2. Fry the mixture in a dry pan over medium/low heat, constantly stirred for approximately 5 minutes, or until the mixture is dry.
3. Remove the cinnamon stick, and set it aside.

Pancake:

1. Mix the rice flour, cornstarch, coconut milk, ½ tsp. salt, green food coloring and egg into a smooth batter.
2. Lightly oil an 8-inch frying pan, and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute. Remove and set aside.
3. Place 2 Tbs. of the coconut mixture on the near edge of the pancake. Fold over once, then tuck in the left and the right sides and fold over once more. Press gently to distribute the filling evenly.
4. Serve at room temperature.

*This recipe for 10-12 servings.


(Source: melroseflowers.com)

Kue Lumpur (Mud Cakes)

Ingredients:

• 75 gram margarine/butter
• 250 ml water
• 150 gram flour, sifted
• 100 gram sugar
• ¼ tsp. salt
• 1 tsp. vanilla
• 6 eggs
• 450 ml thick coconut milk
• 100 gram raisins
• ½ of a young coconut, the flesh scraped out in thin slivers

Instructions:

1. 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.
2. 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.
3. 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.
4. Cover again and continue cooking for about 5 minutes. Unfold and serve

*The recipe makes 26 cakes


(Source: melroseflowers.com)

Es Teler (Mixed Fruit Drink)

Ingredients:

• 1 avocado, spooned out
• 5 jack fruit, sliced in small pieces
• ¼ young coconut meat
• ¼ lb. sugar palm fruit
• Condensed milk
• Shaved ice

Directions:

1. In a glass or a bowl, place all the fruity ingredients.
2. On top of the fruits, put the shaved ice and then pour the condensed milk as much as you like it.

*This recipe for 2-3 servings.



Note:
Some people like to also pour a little bit of light coconut milk.

(Source: melroseflowers.com)