Mud Cakes (Kue Lumpur)

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 santan from 1 coconut
• 100 gram raisins
• ½ of a young coconut, the flesh scraped out in thin slivers

Instructions:

• 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
• Makes 26 cakes

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Sweet Coconut Rice Balls (Klepon)

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

Instructions:

• 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.
• Serve at room temperature.
• Makes 30 rice balls.

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Sus Cake

Ingredients of Cake:

• 200 cc of liquid milk
• 100 grams of margarine
• 125 grams of flour
• 4 eggs
• ½ teaspoon of salt

Ingredients of Fla:

• 200 cc of liquid milk (evaporet)
• 4 tablespoons granulated sugar
• 3 tablespoons cornstarch
• 2 egg yolks
• 2 tablespoons rum

Methods:

• Heat margarine and milk until margarine melts, put the flour until blended. Add the eggs one at a time while stirring with a wooden spoon and continue to add salt last.
• By taking two tablespoons of dough balls and arrange on a baking sheet pimpong that has been given a margarine and a sprinkling of flour within 2 cm of each other. Bake in the oven with a temperature of 1750 C for 15 minutes
• Once cooked quickly move the pan cool Kae
• Mix all the batter in the pan, cook over low heat while stirring continued
• After boiling turn off the heat and lift straight then stirring constantly until cold 

Notes:
These ways to get satisfactory results. Baking with less heat will result in cases that do not expand. Use water materials will become dry and stiff case, if we are using the milk will produce a soft and delicious eclairs.
The batter should be stirred until cool content that will not produce a loud fla.
 

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Ice Dawet

Ingredients:

• Coconut milk from 1 coconut
• 2 pieces of pandan leaf
• 2 tablespoons of whiting
• 2 ounces of rice flour
• 500 cc of water
• Suji leaf
• Jackfruit
• Crushed ice cubes

Methods:

• Pound the pandan leaves and leaf Suji until smooth and then squeeze the water take a quarter cup. After that mix with ½ cup water whiting.
• Stir evenly, then use this liquid to dissolve the rice flour.
• Boil the remaining water add a little salt, a solution of starch incorporated into it little by little, stirring, stirring constantly until thick and cooked, remove from heat.
• After that strain by using a sieve dawet time is still hot (tap-tap to be somewhat solid discharge).
• Below capacity with containers filled with boiled water.
• Boil coconut milk, add salt and vanilla. Leave to cook lift.
• Place in a glass and give dawet the ice scour and jackfruit pieces.

 

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