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)

Risoles

Ingredients:

• 250 gr flour
• 70 gr butter
• 1 egg
• 2 pieces of chicken legs
• 100 gr carrot
• 50 gr scallions
• 4 pieces of shallots
• 2 pieces of garlic
• 15cc sweet soy-sauce
• 200 gr bread crumbs
• salt

Direction:

1. Mix 1/2 of the egg with flour and butter
2. Form thin layer of squares - for wrappers
3. Remove the bones from the chicken legs, cut into small pieces
4. Skin carrots, boil until half done, and cut into tiny pieces. Cut scallions into tiny pieces.
5. Grind shallots and garlic.
6. Heat pan with butter. Put in shallots and garlic.
7. In a couple of minutes, put in chicken
8. Stir a little bit, and put in carrots, scallions. Mix evenly.
9. Add salt and pepper to taste, add sweet soy-sauce. Cook until chicken is done.
10. Put 1 spoon of the result above into each square. Wrap it.
11. Dip it in the 1/2 egg left, pour flour.
12. Heat oil in a pan. Deep fry the risoles on medium heat until golden brown.
13. Serve with hot chili pepper.

(Source: indo.com/restaurants/recipe)

Rempeyek Kacang

A Indonesian peanut snack which is delicious as a snack with your aperative as well as a small accomplicement with your meal. It looks like a small thin "cookie" and is prepared much in the same way as American pancakes.

Ingredients:

• 200 gr. Rice Flour
• ½ Tsp. Baking powder
• 250 ml. Coconut milk
• ½ Tsp. Coriander (ground)
• ½ Tsp. Salt
• 1 Clove Garlic (chopped)
• Pinch of Cummin (ground)
• Pinch of Turmeric (ground)
• 1 Candle Nut (grated)
• 100 gr. Raw Peanuts
• Oil for frying

Preparation:

1. Mix the Rice flour with baking powder and coconut milk.
2. then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well.
3. Now add the slightly crushed Peanuts and Stir well. This will give you a slightly runny batter mix.
4. Heat oil in shallow pan and fry batter by the tablespoon.
5. drain on absorbent paper.

(Source: indochef.com)

Perkedel Jagung (Corn Fritters)

Ingredients:
sweet corn kernels from 3 corns.
1 Tbs. chives slices
1 egg beaten
2 Tbs. flour
1 cup of oil for frying

Spice Paste Ingredients:
1 Tbs. kunci root, pounded
2 tsp. coriander, dryly fried
1 tsp. fresh cornpepper
6 shallots
3 clove garlic
1 tsp. salt
sugar to taste

Directions:

• Coarsely pound the corn kernels. Mix it with the the rest of the ingredients including the ready spice paste to make a smooth and thick batter
• Heat the oil under medium high heat. Take a-2-spoonfull each time of the batter, fry it it turns golden brown. Remove and ready to serve.

*This recipe for 5-6 servings.

(Source: melroseflowers.com)

Bolu Kukus (Steamed Sponge Cake)

Ingredients:

• 5 egg yolks
• 4 egg white
• 250 gram granulated sugar
• 300 gram flour
• ½ tsp baking soda
• 175 cc soda water (Sprite/7Up)
• ½ tsp vanilla
• 1 Tbs cocoa for coloring

Directions:

1. Cover approx. 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
2. Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.
3. Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.
4. Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes. The cake is ready to serve if it looks like the above picture.

*This recipe for 20 tin cup cakes


(Source: melroseflowers.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)

Martabak Manis (Sweet Thick Crepes)

Ingredients:

• 250 gram all purpose flour
• 1 tsp. instant yeast
• 150 gram granulated sugar
• 375 cc warm coconut milk
• 2 eggs
• ¼ tsp. baking soda

Filling Ingredients:

• Grated fried nuts
• Sesame seeds
• Granulated Sugar
• Chocolate Sprinkler
• Grated Cheddar Cheese
• Condensed Milk

Directions:

1. Pour in the yeast into the warm coconut milk, stir until well mixed and foamed up, set aside.
2. Mix flour and sugar, then pour in the eggs in the middle of the batter. Keep stirring the mixture until all ingredients are well dissolved. Then put in the baking soda and stir the mixture again until well mixed. Set it aside in a room temperature for approximately 15-20 minutes.
3. Heat up the non-stick pan that has been smeared with butter/margarine. Pour the mixture in and let it cook until the surface dried up and the outer layer become crispy brown.
4. Remove the thick crepe and put on a cutting board.
5. Pour granulated sugar on the crepes as well as the condensed milk. Up to your liking, you can pour grated cheese, grated fried nuts, chocolate sprinkler or sesame seeds on the crepe. You can also combine the filling.
6. Fold the crepe in to two then cut the crepe into 10-12 pieces.

*The recipe makes 10-12 pieces


(Source: melroseflowers.com)

Pisang Goreng (Fried Banana)

Ingredients:

• 1 ripe black-skinned plantain or 4 small finger bananas (make sure those bananas are sweet)
• 1 egg
• 1 tsp. sugar
• 6 Tbs. flour
• water
• a pinch of salt
• vegetable oil for deep frying

Directions:

1. Place flour in a deep mixing bowl. Make a well in the middle of the flour, and add egg, sugar and salt. Add water little by little. Whisk vigorously until batter is evenly smooth for coating and not too thin. If it is too thin, add more flour.
2. Peel plantain or banana and cut in half lengthwise and then cut again with 4-inch width. Dip into batter to coat generously.
3. Heat oil in a wok or deep fryer until moderately hot. Place coated plantain or banana in the wok or deep fryer and fry slowly until golden brown and crispy. This usually take approximately 10-15 minutes. Remove bananas from oil, drain on paper napkins and dry well.
4. Serve while still warm

*Ths recipe makes 4 servings.

(Source: melroseflowers.com)

Indonesian Tempura

Ingredients :

• Peanut oil -- for
• Deep-frying
• 2 1/2 cup Rice flour or whole-wheat
• Pastry flour
• 3 Eggs
• 1 1/2 cup Ice water
• 1/2 cup Coconut milk
• 1/4 tsp Ground coriander
• 1 lrg Red bell pepper
• 1 lb Large prawns
• 1/2 lb Large scallops
• 1 cup Sweet potato -- diagonally
• Sliced
• 1 cup Broccoli tops

Directions :

1. In a wok or large, deep skillet over medium-high heat, warm peanut oil to the 350 degrees F mark on a fat thermometer. There should be about 4 inches of oil in the wok or 2 to 3 inches in the deep skillet.
2. In a blender at high speed, mix together flour, eggs, the ice water, coconut milk, and coriander until very smooth. Pour this batter into a bowl set inside a larger bowl filled with crushed ice.
3. Seed bell pepper and cut into eighths. Peel the prawns. To cook tempura, dip seafood and vegetables into batter, turning to coat lightly.
4. Place immediately into hot oil. Tempura should brown in 30 seconds; if it takes longer, oil is not hot enough.
5. Drain cooked tempura on paper towels. Serve immediately.

(Source: fooddownunder.com)

Lemper Ayam (Chicken wrapped in sticky rice)

Ingredients:
500 gr. Ketan (see above)
200 gr. Chicken breast
1 large red Onion
4 cloves Garlic
1 stalk Lemongrass
2 Tsp. Trassi
2 Tsp. Cummin
2 Tsp. Coriander
250 ml. Coconut milk
2 Tbl. Oil.

Directions:

1. Boil the rice as explained above and leave to cool.
2. Boil the chicken in some water. Set aside.
3. Finely chop Onions, Garlic and Lemongrass.
4. Heat oil in a wok and fry Onion, Garlic and Lemongrass mixture. When browned add chopped chicken and other spices. keep frying for a further 3 minutes
5. Then add the coconut milk and reduce so the mixture is almost dry again. Leave to cool.
6. On a lightly oiled square of tin-foil spread out the cooled down rice in a rectangular shape (12cm * 8cm).
7. Put the filling in the middle of the rice and roll it. Repeat for the rest of them
8. Serve them as snacks in the afternoon tea time!!

Note:
The rice (Ketan) used is sold as "Sticky" or "Glutonous" rice. Although the name might suggest otherwise it contains no gluten but is very rich in starch. Use 2 cups of water for every cup of rice and boil for about 12 minutes. (make sure it doesn't stick to the sausepan). Then steam for a further 15 to 20 minutes. This recipe can also be used for many occasions!

(Source: indochef.com)