Inspired by the Thai dessert Leum Kluen, these delicate bites feature an amber palm sugar jelly filled with creamy, lightly salted coconut custard. A simple Indonesian-style sweet that is perfect for iftar during Ramadan.
A perfect light and airy cake, just right for tea or coffee time.
Celebrate Ramadhan with Kolak Candil, a comforting Indonesian dessert made of chewy orange sweet potato dumplings in a rich palm sugar syrup. Drizzled with creamy coconut milk, this oil-free treat is traditionally served warm for a light and satisfying way to break the fast.
Celebrate the festival of Holi with these vibrant, multi-colored Kue Putu Ayu, or “pretty putu cakes.” These delicate Indonesian steamed treats feature a light, spongy base topped with a trademark layer of salted grated coconut for a perfect teatime balance.
Master the art of Martabak Manis, Indonesia’s iconic “spongy” street food pancake. This guide covers both traditional and eggless recipes, along with the secrets to achieving that perfect strandy texture and those decadent chocolate-cheese-peanut fillings.
Kue Bolu Sakura are light, airy Indonesian steamed cakes flavored with a unique Dutch-influenced “Spekuk” spice mix. These charming caramel-based treats are easy to make and offer a fragrant alternative to traditional vanilla sponge cakes.
Experience a taste of Manado with this classic Klapertart, a creamy baked custard pudding enriched with young coconut, raisins, and almond flakes. Infused with hints of rum and cinnamon and topped with a light meringue, this Indonesian-Dutch dessert is a unique, tongue-tickling treat.
Learn how to make Mitho Lolo, a sweet and crispy Sindhi flatbread traditionally prepared for the Thadri festival. Paired with a spicy, tangy Mirchaan ji bhaji, this recipe captures the authentic flavors of Sindhi heritage and festive patience.
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.
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!
