Indonesian Dessert

These are the dessert from our country, it has a really good taste. You can try it at home, when you’ve finished read my blog :

1. Bubur Pulut Hitam
(Black Rice Dessert)

Ingredients :

· 240 g Black glutinous rice

· 60 g White glutinous rice

· 7 c Water

· 2 Pandan leaves, knotted

· 1/2 c Sugar

· Pinch of salt

· 1/2 T Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste

· 1/2 c Thick coconut milk

· Pinch of salt

Directions :

Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat. Serve in small bowls topped with 1-2 tablespoons thick coconut milk.

2. Coconut Sweet Potato Cake
(Getuk Lindri)

Ingredients :

• 2 lbs. cassava
• 200 gram granulated sugar
• ½ tsp. vanila
• 1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
• 100 cc water
• food color

Directions :

Put in sugar and vanila in a large pot with water and bring it to a boil.

Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color and blend well. Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut. Serve at room temperatureand serve chilled.

3. Pisang Goreng
(Banana Fritters)

Ingredients :

· 4 Eggs

· 12 T Flour

· 4 Ripe bananas

· Oil for deep frying

· Cinnamon sugar

Directions:

Slightly beat eggs and mix with flour and half cup water. Mash bananas with fork and mix thoroughly with flour and egg mixture. Deep-fry banana and flour mixture by the tablespoonful in hot oil until golden brown. Drain on absorbent paper and dust with cinnamon sugar.

4. Sticky Rice Rolls
served with Palm Sugar Syrup (Kue Lupis)

Ingredients :

· 200 gr. glutinous rice flour

· 1 Tbs. slaked lime water

· banana leaves

· ¼ grated coconut

· pinch of salt

· Palm sugar syrup

Directions :

Soak the glutinuous rice in water for an hour and drain. Add the slaked lime water to make the rice rolls more solid, and stir. Take a piece of banana leaf and fill it ¾ full with glutinuous rice. Secure the ends and tie rolls with string so that they will not burst during the boiling.

Put the rolls in a saucepan and cover with water. Boil for 4 hours, drain and allow the rolls to cool. Add more hot water during the cooking. Serve the rolls by cutting it into 2 cm thick slices. Sprinkle the grated coconut which a pinch of salt has been added on top of the rolls and pour the palm sugar syrup over them.

5. Multilayered Butter Cake

Ingredients :

• 30 egg yolks
• 525-600 g butter
• 100 g flour, sifted
• 300 g granulated sugar
• 3 Tbs. sweetened condensed milk
• 1 Tbs. special layer cake extract
• 15 g powdered milk
• ½ tps. powdered vanilla extract

Directions :

Place the egg yolks, granulated sugar and vanilla into mixing bowl. Beat to very high soft peak. Stir in the layer cake extract, flour and butter. The batter should be very thick. Place wax paper at the bottom of a 8x8x8 inch buttered baking pan. Spread butter on top of the wax paper as well. Pour 3-4 Tbs. of batter into the wax covered pan and bake in a heated 350°F oven for 5 minutes. Remove from oven and press the cake evenly and then spread butter on cake top. Pour another 3-4 Tbs. of batter and bake it again for five minutes. Keep doing this step until the batter is finished. Serve when cool.

6. 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 :

Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough. Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter. 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. Prepare a pot half filled with water and bring it to a boil. 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. Your food is ready to be serve.