BOLU KUKUS LEMBANG..CLASSIC STEAMED CAKE FROM LEMBANG.
A perfect light and airy cake, just right for tea or coffee time.
Dessert
No-Bake Mango Cheese Cake
Celebrate mango season with this easy and delicious No-Bake Mango Cheesecake featuring Indonesian Mangga Gedong. This creamy dessert features a buttery biscuit base, a zesty cream cheese filling, and a vibrant mango jelly layer for a perfect tropical treat.
Kue Pepe or Indonesian steamed cake
This 9 layered cake is very popular in south eastern countries, every country has its own take on this. Mostly its pandan flavour based. The proof of a good made KUE is the ability to peel off the layers. This traditional cake is easy, but a little time consuming. 7 mins between each layer, and a final 25 mins to finish off. The texture will be glutininous and a bit sticky. This kue uses no oil. Its available at most markets and bakeries. Cut into slices and wrapped neatly in plastic. The satifaction in making it at home is awesome. Pls do try it. Because I made it with mocha flavours, it resembles the goan cake Bebenica. But I understand that Bebenica is baked. This is steamed. Recipe credits go to my son Karan who made it for his youtube channel: https://youtu.be/0Y1lxTavKRg I will share the step by step photos in comments. Ingredients Method Mix together tapioca flour, all purpose flour and sugar and salt, and vanila powder. Now mix coconut milk and water, and add to the dry ingredients slowly, mix well till it forms a smooth batter. (can strain to make sure there are no lumps). Divide the batter into 3 bowls. Following the ratio 2:1:1. Now keep the bigger bowl aside. Into remaining 2 bowls add diluted coffee and diluted cocoa powder. Grease a rectangular container properly. Heat a steamer, when its hot, place the container in it, and put 2 ladles of chocolate batter. Cover and steam for 7 mins. Next add 2 ladles of white batter. Steam for 7 mins. Now add 2 ladles of coffee batter. Steam for 7 mins. Keep alternating flavours till the last layer. Steam for 25 mins. Remove the container and let it cool completely for few hrs, gently loosen it with a spatula and overturn on a chopping board which is covered with a plastic sheet (important). Next wrap the knife in a plastic and then cut the slices (we find this easier). Can try greasing the knife too. Enjoy!
Srikaya (Coconut and Egg) Jam
This awesome spread is very addictive in its mellow and smooth taste. My favourite jam to have when in the mood. I got introduced to this kaya on one of my trips to Singapore, way back in the 1980s. Had it at Yakun Kaya Toast outlet, and since then I am a big fan… of both, the jam as well as the coffee shop 😊 Slather it on a slice of toast and relish it, or even add thin slices of cold butter on top of the jam, fold over and munch into it. Of course accompanied by a hot cup of coffee or tea. This kaya stays fresh up to a week in the fridge. Srikaya jam is popular in traditional coffee shops across South East Asia, served with toasted bread and cups of strong filter coffee made with condensed milk, and accompanied by half-boiled eggs served with a drizzle of soy sauce. Adding a mix of palm sugar and white sugar gives the kaya a subtle caramelised taste. The traditional method takes hours of slow cooking, whereas this recipe barely takes 10 to 12 mins. Remember to cook on a low flame. Ingredients • 200 ml thick coconut milk (I used tetrapack) • 2 pandan leaves tied in a knot (or 1/2 tsp vanilla essence) • 50 gms grated palm sugar • 50 gms white sugar • 4 egg yolks (beat lightly with a fork) • A pinch of salt Method
The Royal Touch – Shahi Tukde
Any Indian food lover, especially those who have a sweet tooth, will have definitely tasted this amazing dessert at some point in their lives. This sinfully rich dish has paved its way down the Mughal era, with its route passing through the courts of the nawabs and royal households too, which is why it has an important place in wedding menus and is also very popular during the Ramzan festival, second only to the amazing sheer khurma. This elaborate-looking dish is actually very simple to make, needing just a few ingredients. Many families have their own version of this dish. Some serve it chilled, some at room temperature. Even the way it is served varies from region to region. The Hyderabadi people call it Double Ka Meetha, because of a type of milk bread that they use which literally swells to double its volume when soaked. The bread is always fried first till golden and then soaked in a warm saffron syrup. Once the bread slightly softens up, it is topped with a rich rabri and nuts. This wonderful marriage of flavours, which is a sheer delight in gastronomy, is India’s delicious answer to the bread pudding of the Western world. The simpler Sindhi version of this dessert is known as chash ji dabroti. It was a standard once-a-week dish in our home during winters, which my mom made on most Saturdays. Basically the bread was fried until golden, then dunked in a warm sugar syrup flavoured with saffron and cardamoms. My grandmother, Amma, loved this dish so much that she always asked for second helpings, with me not far behind. The Sindhi version does not include rabri. Today I will share with you my version of the recipe. Enjoy it, though this rich dessert will make calorie-conscious people think twice. Do try a small portion. Shahi Tukde Ingredients for the Rabri Method to Make Rabri Ingredients for Sugar Syrup Method Ingredients for the Bread Base Method to Fry and Assemble
Instant Mango sandesh
The Bengal connection has been a strong one in my life. Having loved Bengali sweets since a very young age, I can never resist a malai rasgulla sandwich or a syrupy cham cham. And how about that spongy rasgulla? And who does not know about the sandesh? This easy-to-make sweet is very popular and comes in many flavours like kesar, mango, pistachio, etc. It is due to the influence of Karachi Sweet Mart, Pune, in my life. The owner’s wife was my mom’s best friend, and these treats were very often on our table. This kind aunty would never lose an opportunity to send us sweets. Very often the doorbell would ring and we were handed a packet of cold rasmalais which were so soft that they literally melted in your mouth. These rasmalais were dunked in a saffron-infused sweet milk base. Oh, how we relished these delicious sweet treats. Even today, on all my visits to India, I still head straight to the Karachi Sweet Mart to buy their Bengali sweets. Bengali sweets are no doubt on the sweeter side of life, but they are lighter than most Indian sweets because they are paneer or cottage cheese based, chenna as it is called by Bengalis. Another plus point being the absence of ghee or oil. Today I will share with you a very simple instant sandesh which makes use of condensed milk and is made in a jiffy. You can substitute the mango essence with soaked and ground saffron or use any other flavouring. This sandesh is best had cold. It also keeps up to a week in the refrigerator. Do try it out. Instant Mango Sandesh Ingredients Method