Indonesian Cakes & Desserts

69 Pages·2012·14.701 MB·English

by  Tobing, Hayatinufus A. L.;Wongso, William

Measurement Conversions
All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring
cups and spoons are used throughout, and all cup and spoon measurements are level.
We have used medium-sized (60 g, grade 3) eggs in all recipes.
International Measures
Volume Lengths Weights
1 teaspoon = 5 ml 6 mm = ¼ inch 28 g = 1 oz
1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = ½ inch 250 g = 8 oz
1 Australian tablespoon = 20 ml = 4 teaspoons 2 ½ cm = 1 inch 500 g = 1 lb
We have used international 15 ml tablespoon measures. If you are using an Australian
20 ml tablespoon, the difference will not be noticeable for most recipes. However, for
flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified.
Cup Equivalents
¼ cup = 60 ml = 2 fl oz 1 cup grated coconut = 100 g
½cup = 125 ml = 4floz 1 cup uncooked rice = 200 g
1 cup = 250 ml = 8 fl oz 1 cup caster sugar = 200 g
2 cups = 500 ml = 16floz : 1 pint 1 cup cooked rice = 100 g
4 cups = 1 litre = 32 fl oz : 1 quart 1 cup palm sugar = 185 g
1 cup plain flour = 150 g
Oven Temperature Guide
When using electric convection ovens, the °C °F
outside of the food cooks more quickly. As Low 150 300
a general rule, set the oven temperature Moderate 180 350
15°C to 20°C lower than the temperature Med. Hot 200 400
indicated in the recipe, or refer to your Hot 220 425
oven manual. Very Hot 230 450
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ISBN-13: 978-0-7946-0433-2 Email: [email protected]
Printed in Singapore
Photography by Suan I. Lim and Heinz von
12 11 10 09 Holzen. Recipes on pages 10, 12, 16, 22,
10 9 8 7 6 5 49, 50, 51, 60, 61 and 63 by Heinz von
Holzen and Lother Arsana. Food Styling and
Recipe Testing by Rohani Jelani.
Indonesian
cakes & desserts
William Wongso and Hayatinufus A. L. Tobing
A delicious selection of over 30 tropical cakes and desserts from
around the Indonesian archipelago—from Fried Bananas with
Coconut to Durian Tarts to Coconut Cinnamon Cookies.
PERIPLUS
Essential Indonesian Dessert Ingredients
already pressed coconut normal rice flour and is
flesh and squeezing it a generally used in sweet buns
second time; this will yield and pastries. Glutinous rice
1 cup of thin coconut milk. flour made from black sweet
rice is black or dark purple.
Coconut cream or milk
is widely used in Asian
desserts. While freshly
pressed coconut milk has Durian has attracted a
more flavor, coconut cream cult-like following. It is
and milk are now available called the King of Fruits
in cans and carton packets by aficionados in Southeast Kaffir lime leaves are
that are quick and convenient Asia, but Westerners usually extremely fragrant with
to use. Consistencies vary don't care much for its a fresh citrussy flavor.
from brand to brand, so use sweet oniony flavor. Once
your judgment and dilute cut open, the durian gives Lime water is used to make
with water as needed. Thick off a strong odor. Look for batters and doughs smooth
coconut milk is obtained it in Asian markets. It is and springy and can be
from coconut cream by also available frozen purchased in small bottles
diluting by half with water; and canned. from grocers and market
and thin coconut milk is stalls. It has a white grains
half again as diluted as thick Glutinous rice or sticky of lime powder that settles
milk. If preferred, you can rice is a variety of short to the bottom of the
make your own from fresh grain rice that is more container, with a clear
coconuts. For fresh coconut starchy than normal rice liquid above, and should
cream, add l/2 cup water to when cooked. Two types of be shaken well before use.
the grated flesh of 1 coconut, glutinous rice are commonly If you cannot find it, omit.
knead it a few times, then used in cakes and desserts:
strain it with your fist or the white grain (beraspulut)
using a muslin cloth or and the black grain (pulut
cheesecloth. This yields hitam). Glutinous white rice
about ½ cup of coconut is readily available from
cream. Thick coconut milk Asian food stores, while
is obtained by adding glutinous black grain rice
1 cup of water to the grated is sold at speciality stores.
coconut flesh, which will Mung beans (kacang hijau)
yield about 1 cup of thick Glutinous rice flour is made are small yellow beans with
coconut milk. Thin coconut from white glutinous rice a bright green seed coat.
milk is obtained by adding grains that are ground into They are most often sold
another cup of water to the a powder. It is stickier than shelled and sometimes
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split in dried form. Before have the same flavor. If you Rice flour is made from
using, soak the beans in cannot find it, substitute uncooked rice grains that
cold water for several hours dark brown sugar or are ground to a powder.
and then boil until tender. maple syrup. It is often used in desserts.
Fresh rice flour can be
made by soaking rice grains
overnight and then grinding
them slowly in a blender
(but then you need to
reduce the liquid in the
recipe). Dried rice flour is
readily available in packets.
Nutmegs are the seeds of Pandanus leaves (daun
the nutmeg tree, and are pandan) are the long Tapioca flour is also known
covered with a bright red and slender, blade-like as cassava or manoic flour.
lacy membrane called leaves of the pandanus This starch from the cassava
mace. Buy whole nutmegs palm. They impart a fresh root is used as a thickening
and grate them as needed floral fragrance and are agent like cornstarch.
since ground nutmeg used as an air freshener Combined with rice flour,
looses its flavor quickly. across Asia as well as to it adds a translucent sheen
perfume desserts and and chewiness to cakes.
rice dishes. Their intense Available in many Asian
green color is also used food markets. Cornstarch
as a natural food coloring. may be used as a substitute.
Look for fresh leaves in
Asian markets. If unavail- Young green coconuts
able, substitute a few drops (kelapa muda) have a
of bottled pandanus gelatinous flesh, with a tex-
Palm sugar (gulajawa or essence or rose or vanilla ture similar to a melon,
gula aren) is made from the essence. which can be scooped out
sweet sap of sugar or with a spoon. They have a
coconut palm trees. Palm fresh, fruity almost nutty
sugar varies in color, con- flavor that is not overly
sistency and sweetness sweet. They are available
from a soft, creamy beige fresh at fruit stalls in local
type which is sold in plastic markets throughout tropi-
jars to a crystalized dark cal Asia. A canned version
brown palm sugar sold in Red beans are also known is also available in super-
round disks or blocks as azuki beans. They are markets.
wrapped in clear plastic or available dried in Asian
paper wrappers. The dark food stores and must be
brown palm sugar is gener- soaked before using. You
ally sweeter and more fra- can also buy a canned ver-
grant than the others. Any sion that is pre-cooked and
type can be used as they sweetened.
Essential Ingredients 3
Double-wrapped banana leaf parcels
The banana leaf is a versatile material that is widely used in preparing Indonesian
dishes. It is frequently used to wrap foods for steaming, or grilling directly over
hot coals.When using banana leaves, first wipe them clean then cut them to the
required sizes. Pour boiling water over them in a basin to scald them, or heat them
directly over a gas flame until they are soft enough to be pliable without cracking. If
banana leaves are not available, aluminum foil can be used, though it does not
impart the subtle flavor and fragrance of banana leaves.
Large pieces of banana leaves as main wrappers
Small strips of banana leaf for outer wrapping
1 quantity Filling
Wok with cover and steaming rack or steamer set
Step 1: Cut the large banana leaf sheets into smaller
20 x 25 cm (8 x 10 in) sheets. Cut the same number
of small banana leaf strips measuring 5x20 cm
(2x8 in). Place the required amount of Filling in
the center of a large banana leaf wrapper.
Step 2: Pleat one side of the wrapper with your
index finger and press the two resulting edges of
the wrapper together as shown to form "wings".
Step 3: Repeat with the other side of the wrapper.
4
Step 4: Fold one wing from the left and one wing
from the right to the front of the package.
Step 5: Fold the remaining wings on the reverse side
to the back of the package.
Step 6: Place the package in the center of a smaller
strip of banana leaf and fold the strip up to hold
the pleats together.
Step 7: Secure the top of the parcel with a tooth-
pick.
Step 8: Tuck in any open corners and prepare for
steaming. Fill a wok or steamer pot with water to a
depth of 5 cm (2 in). Bring the water to a rolling
boil. Place the packages on the steamer rack set
inside the wok or steamer pot. Cover and cook for
35 minutes, adding more boiling water every 10
minutes or as needed.
5
6
Banana and Coconut Custard Parcels
150 g (1 ¼ cups) rice 1 Place the rice flour and tapioca flour into a bowl
flour and mix with 200 ml (3/4 cup) of the thin coconut
2 tablespoons tapioca milk, stirring well to remove any lumps. Set aside.
flour or cornstarch 2 Pour the remaining coconut milk into a saucepan
500 ml (2 cups) thin with the sugar, salt and pandanus leaves and bring to
coconut milk a boil over medium heat. When the coconut milk
100 g (½ cup) sugar comes to a boil, pour in the reserved flour mixture,
Pinch of salt stirring continuously with a wooden spoon to make
2 pandanus leaves, torn a thick, smooth custard.
lengthwise and tied into
3 Spoon 2 tablespoons of the custard mixture onto
a knot
the square of banana leaf or aluminum foil. Place a
2-3 ripe bananas, sliced
slice of banana on top of the custard, then spoon
into 16 diagonal pieces
another 2 tablespoons onto the banana to enclose it.
2-3 banana leaf sheets
4 Shape the custard into an oblong roll and fold
softened and cut into
the banana leaf around it. Fold both ends under
16 squares measuring
to make a6x8cm(2x3in) packet. Arrange the
18 x 18 cm (7x7 in)
packets in a steamer and steam for 20 minutes.
Set aside to cool before serving.
Makes 16 parcels
Preparation time: 30 mins
Cooking time: 30 mins Banana leaves should be scalded by pouring boiling
water over them in a tub or basin and letting them
soak for a minute until they just start to soften, so
they do not crack when folded. They are sold fresh in
rectangular sheets in markets. If banana leaves are not
available, substitute aluminum foil.
Enclose the banana slice in the rice custard. Shape the filling into an oblong roll, then
fold the leaf around it and fold the ends
under it.
1
Baked Young Coconut Custard
5 young green coconuts 1 Scrape the flesh from the young coconuts and dice
100 ml (scant ½ cup) into small pieces. Set aside. Preheat oven to 160°C (325°F).
sweetened condensed 2 Combine the milk and water in a saucepan and heat
milk or sweet cream over low heat. Whisk the egg yolks, vanilla essence and
125 ml ½ cup) water sugar together in a mixing bowl until thick and light-
6 egg yolks colored. Fold in the flour and add the hot milk to the
¼ teaspoon vanilla egg yolk mixture, stirring well. Return the mixture to
essence the pan and cook until the custard thickens. Add the
6 tablespoons sugar coconut flesh.
50 g (scant ]/2 cup) flour 3 Pour the coconut mixture into a baking dish or pie
plate and set aside.
Topping
4 To make the Topping, whisk the egg whites, sugar
4 egg whites
and salt in a mixing bowl until stiff. Spread this over
1 tablespoon sugar
the coconut mixture and sprinkle with the raisins.
¼ teaspoon salt
Bake in a preheated oven until the Topping sets and
50 g (1/3 cup) raisins
the surface is golden brown, about 20 minutes.
Serves 4
Preparation time: 5 mins This dessert cannot be cut into pieces, but should be
Cooking time: 5 mins spooned into serving dishes.
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