A very close cousin to our desi Payasam, this bubur( porridge) is made with green moong dal aka Kacang ijo( pronounced KA-CHANG). Here in Indonesia Buburs are very popular, and made with lot of pantry friendly ingredients..such as rajma, green beans, banana, glutinous rice, coconut etc. These are mainly made or sold for breakfast and tea time. Todays recipe uses ginger as a flavouring as well as for healing and warmth. Ginger is used alot in teas and buburs to aid in digestion and for warmth. Have this warm and relish it. Soothing and delicious. Perfect in the awesome rainy weather in India.
1 cup green moong beans soaked overnight or minimum 6 hours. 2 pandan leaves knotted or use 4 cloves. 100 gms ginger…peeled and bashed in big chunks. 1/2 tsp salt. 250 gms jaggery.( chopped or grated) 3 tbsps white sugar ..if required.( I used, as it yin to the yan of jaggery)😊 200 gms thick coconut milk( I used a tetra pack) 100 ml water for coconut sauce.
Rinse the soaked moong dal Add to a pan along with bashed ginger and pandan leaves. Cover with enough water and boil till soft and mushy. ( I boiled for 3 whistles in a pressure cooker)
Meantime take the jaggery in a pan and add 1/4 cup water. Boil till dissolved, and strain, to remove impurities.
Now take the cooked moong beans, another 2 cups of water, salt , jaggery water in a pan and cook further till it becomes thick. Keep aside. To make the coconut sauce topping, Put 200 ml thick coconut in a saucepan, add about 100ml water, a knotted pandan leaf( or 1/2 tsp vanila essence) 1/4 tsp salt. Simmer on a low flame for 10 mins. Remove in a bowl.
To serve.. Put some warm bubur in a bowl, top with 1 or 2 tablespoons of coconut milk..
No sugar is added to coconut sauce. This helps in balancing the sweetness of bubur.😊
The holy month of Ramadhan all over the world, has different traditions for breaking the fast, one thing common will be sweetmeats, whether its dates or a glass of sharbat. Here in Indonesia, people will mostly drink hot sweet black tea to be followed by various KOLAKS. Kolaks are mostly soupy, palm sugar and coconut milk based. Various things are added, like jack fruit or banana, or sweet potato etc. Mostly served warm as the people here believe that breaking a fast with something cold will surely harm the stomach.😊 Kolaks are made with many twists. Here at home during Ramadhan helpers make different types of sweets. Will share some more recipes soon. Today I will share kolak made with sweet potato dumplings. CANDIL ( pronounced Chandil) is balls of sweet potato. Hence the name. Easy to make and light on the stomach. No oil goes in the preparation.
Step 1 Peel and chop 500 gms of sweet potato ( I have used orange sweet potato) Heat a steamer and steam cook the sweet potatoes. Avoid boiling them . Once cooked, ( it took about 15 mins in my steamer) remove into a plate and mash using a fork. Put in a big bowl along with 150 gms TAPIOKA flour. Add a pinch of salt and mix the warm mashed pototes with the flour. Knead into a smooth ball. Divide and roll into small balls. Work quickly, I had help doing these, so it took about 10 mins for 2 of us .😊 I got about 75 small balls( good enough for a nice big bowl of kolak) keep aside.
2nd step. In a sauce pan, add 200 ml of coconut milk( I used a tetra Pack) and 100 ml of water. Put in a knotted pandan leaf. ( or use 1/2 tsp of vanilla powder) 1/2 tsp of salt Simmer, stirring continuously for 10 mins…keep aside.
3rd step. Heat 600ml water in a saucepan Add 200 gms of chopped palm sugar ( jaggery) 1 tbsps of sugar 1/2 tsp of salt 1 knotted pandan leaf Or you can add a little vanila essence at the end. Boil till palm sugar dissolves, strain the water into another pan to get rid of impurities. Boil once again and add a slurry of 2 tbsps tapioka flour mixed with 50 ml of water. Bring to a boil and keep aside.
Final step. Take a big pot, put about 1.5 liters of water, bring to a rolling boil and add the sweet potato balls. They will sink and rise within 5 mins. Keep on boil for another few mins, strain off the water, and add the balls to the palm sugar syrup. Give one boil and done.
AASSEMBLING. Put few balls and palmsugar syrup in a bowl, drizzle few spoons of coconut milk on top…and enjoy warm.
Tip… to get things done faster, I put the sweet potato to steam on one stove, made the palmsugar syrup on another, and the coconut milk on another. 😊so I was done within 45 mins.
**The bland coconut milk balances the sweet palmsugar syrup.
The name KUE PUTU AYU, loosely translated means pretty putu cake.( I also call these snow cakes) These pretty little cakes are very easy to make and come in the category of kue manis( sweet cakes) The distinct topping of slightly salted grated coconut is the trade mark, and balances the sweetness of the kue perfectly. Serve these at anytime of the day..people love them . But traditionaly these are teatime treats. No oil or butter is added, and steaming these takes hardly 15 mins. Even after 38 years of living in Indonesia, I am still facinated with the way sweetmeats are created here like works of art. Delicate, pretty and oh so tasty.
Serve these warm, and if you have any leftovers, keep in the fridge, in an airtight container and consume within 24 hrs. After reheating in the steamer .
Since this is the holi season, I have made these in pretty multi coloured hues.
Holi is the festival of colours and celebrated with great gusto by indians by playing with water spray guns, vibrant colour powders rubbed into each other faces, and water balloons. The streets of India on the day of Holi look colourful , with people having fun.
Kue Putu Ayu..recipe with egg
STEP 1. Mix 400 gms peeled grated coconut with 1/2 tsp salt and 2 tbsps cornflour. Steam the coconut in a bowl for 15 mins. Next, Take about 20 small moulds, grease them very lightly and press grated coconut tightly into the grooves., keep aside.( pictures given below) Pre heat the steamer, and cover the lid with a kitchen napkin, to prevent steam droplets from dropping onto the cakes. . STEP 2 In a mixing bowl add:- 2 whole eggs 175gms sugar 1/2 tsp emulsifier ( optional) Whisk the above till sugar dissolves and eggs are fluffy and stiff.( I used an electric beater, it took me about 10 mins) Add 2 tsps of vanilla essence. Beat once more.
STEP 3 Sift together 200 gms of flour and 1/2 tsp baking powder. ( add 1/4 tsp baking soda incase you are not adding the emulsifier)
STEP 4 Mix together 75ml of thick coconut milk with 125 ml of water. ( I used coconut milk from a tetra pack.)
Step 5 Add flour and coconut milk alternately to the beaten eggs and sugar. Mix at a very low speed.
Divide the mixture into as many colours of cakes you want. I divided into 4 bowls and added 4 different colours, blue, pink, purple and green. Now spoon the mixture into the prepared moulds.( I used plastic moulds ) And steam for 15 mins.
Done, they come out very easily. Serve with a hot cup of coffee. Very pleasing eye candy, and very light to eat too. Do try these.
EGGLESS KUE PUTU AYU
STEP 1. Mix 200 gms peeled grated coconut with 1/4 tsp salt and 1 tbsps cornflour. Steam the coconut in a bowl for 15 mins. Next, Take about 10 small moulds, grease them very lightly and press grated coconut tightly into the grooves., keep aside.( pictures in comments) Pre heat the steamer, and cover the lid with a kitchen napkin .
This is a very very popular street food, loved by one and all. Available in 2 forms, one sweet and one savoury, . The savoury nartabak is more like the baida roti we get in India. Using eggs, and spices, in a square paratha. Today, I will share the sweet Martabak recipe. Through evenings and way past midnight, one can stop by and get martabak to round off the night. It is made on order, as its best eaten warm. Fillings such as grated cheese, condensed milk, nutella, chocolate rice, groundnuts etc go into it, in combinations as you want or all in one. Normally the vendor will cut the martabak into squares and put some toothpicks into the squares. Cheese and chocolate is a very popular combination on most bakery products here in Indonesia. Try it and love it😊 This homemade version is as delicious as the street ones, and more controlable where calories are concerned. The vendors are truly generous with lashings of butter etc.😊
This is a decadant dessert. Easy to make. Just a little tricky. The texture will be spongy and with visible strands. But satisfaction is guaranteed 😊 Be generous with the fillings. The trade mark strandy texture, comes from cooking at right temperature. Hope you all will like it and try making Martabak Manis.
Ps..Ignore the calories and try it.
Ingredients for 3 Pancakes ( I used a 18 cm NONSTICK PAN)
225gms flour 20 gms cornflour 30 gms sugar 250 ml water 1 egg 3/4 tsp baking powder. 2 tsps vanilla essence or paste.
Mix together flour, sugar, cornflour and water. Mix well for 5 mins using a hand held whisk . Once mixed well, add an egg and baking powder, and the vanilla essence.. Mix gently and keep aside covered for 1to 2 hours
Just before making the martabak, , add 3/4 tsp of baking soda to 50 ml water, mix and add to the martabak mix. Mix gently.
(Note.. I poured one cup of batter for each martabak. I added green colour in one and yellow colour to another. Its flexible. Can omit colours too.)
Method. Heat a medium 18 cms size thick nonstick pan. Once Pan is hot, test by sprinkling a few drops of water. If water sizzles, its ready. IMPORTANT..PAN SHOULD BE HOT, on medium to high heat. DO NOT GREASE THE PAN AT ALL. Pour one cup of batter and swirl once to get a edge of batter on the sides. The heat will push bubbles to the surface. Bubbles will start appearing, once the surface is full of bubbles, lower the heat. Sprinkle about one tsp of sugar all over the surface. By now it will appear to be all most cooked, NOW cover the pan for a few mins. Remove cover, and start loosening the pancake gently. Remove onto a cutting board Immediately apply butter all over. Sprinkle chocolate rice generously AND or cheese . Drizzle condensed milk and top with roasted chopped groundnuts. Cut into 2 and stack with both the inside parts facing one another. The shape will be like a half moon
Cut into wedges. And enjoy.
Toppings..choose any or mix and match Nutella Jam Chocolate rice Grated cheese Crushed roasted peanuts Biscoff… Anything goes😊 I have used cheese and condensed milk with chocolate rice and crushed peanuts Nutella.
EGGLESS VERSION OF MARTABAK
170 gms flour 2 tbsps milk powder 3 tbsps sugar 1/4 tsp salt 250 ml water 1 tsp vanilla or pandan essence.
Mix together flour, milk powder, sugar, salt, water and essence. Keep aside for 1 hour.
Now take 3 tbsps water and add 1/4 tsp baking soda and 1/2 tsp baking powder.
Add to the batter.
Immediately start making the martabak.
Heat a medium 18 cms size thick nonstick pan. Once Pan is hot, test by sprinkling a few drops of water. If water sizzles, its ready. IMPORTANT..PAN SHOULD BE HOT, on medium to high heat. DO NOT GREASE THE PAN AT ALL. Pour one cup of batter and swirl once to get a edge of batter on the sides. The heat will push bubbles to the surface. Bubbles will start appearing, once the surface is full of bubbles, lower the heat. Sprinkle about one tbsp of sugar all over the surface. By now it will appear to be all most cooked, NOW cover the pan for a few mins. Remove cover, and start loosening the pancake gently. Remove onto a cutting board
India finishes off with mango season, and our mango season starts. Here in Indonesia we get many types of mangoes, MANGGA HARUM MANIS, which reads sweet fragrant, is a yellow mango with a dark green skin, this variety is as poplular as the alphonso mango in India, each mango can weigh upto 500 gms. We also have a variety called MANGGA GEDONG, which is almost like our alphonso mango, taste and look wise. In the making of this cheese cake , we have used MANGGA GEDONG. Do try it. Its super easy. And really delicious. You can watch the video here.
No-Bake Mango Cheesecake Ingredients (15cm ring mold):
Recipe: BISCUIT BASE: – Crush the Biscuits until fine – Mix Melted Butter – Flatten Tightly on a prepared dish + ring mold – Freeze While you make the cheesecake filling
CHEESECAKE FILLING: – Mix Water + Gelatin to bloom in a small container —- – Mix Cream Cheese and Sugar until Smooth in a large bowl ( I used a spatula) – Add lemon’ zest – Add half a lemon’s worth of juice – Add 200g of Mango Puree – Mix Well —- – Whisk Whipping Cream until soft peaks – Melt the gelatin over warm water – Add the gelatin to the filling, mix well – Fold in the whipped cream onto the filling – Pour onto dish and ring mold – Freeze ~30 Min
JELLY LAYER: – Gelatin 5g + Water 30ml – Water 100ml – Mango Puree 200g – Sugar 50g
JELLY LAYER: – Mix Water + Gelatin to bloom in a small container — – Heat up: Water, 200g Mango Puree, Sugar – Add bloomed gelatin, Mix well – Pour onto dish and ring mold – Chill Overnight
I decorated with dragon fruit, mango pieces and mint.
** recipe credits go to my son —- Use hot towel for easy separation of Ring mold and cheesecake!
Klapertart is a popular baked custard pudding, which uses young coconut flesh to give it a trademark taste. The origins of this pudding are in Manado, Sulawesi regions of Indonesia, again the Dutch influence is Dominant here. Its a pretty simple and delicious dessert.
Having had a sweet tooth since childhood I loved this pudding when I first had it in Jakarta, a very familiar taste of the custard which my mom made when we were kids, of course my mother made custard the Indian or sindhi way, adding banana and chickoo.
This baked custard has a lot of other ingredients like coconut, raisins, almond flakes and not forgetting the main flavours of rum and cinnamon. These flavours come together and form a unique tongue tickling tasty pudding.
Ingredients for klapertart
• 300 ml milk • • 150 ml whipping cream
• 150 gms sugar
• 30 g all purpose flour
• 15 g cornstarch • • 25 gms butter
• 1/4 tsp salt
• 3 eggs yolks
• 150 g young coconut meat, ( from drinking coconut)
• 25 g raisins ( optional to soak in Rum for few hours, I soaked for 2 hours)
• 25 g almond, chopped, or flakes( i used flakes)
• 3 tbsp rum or 1 tbsp rum essence
• 1 tbsp vanilla essence
Top layer
• 3 eggs whites • 50g sugar • 1 tbsp flour
Topping
• 25 g raisin
• 25 g almonds flakes
• 2 tsp ground cinnamon
Preparation of klapertart
Step 1
• In a small container, mix a portion of the milk (around 100 ml) with flour and cornstarch. Set aside.
• Heat the rest of the milk with sugar. Keep stirring.
• Slowly pour the mixture of milk and flour, stirring continuously. Bring to boil and then turn the heat off. Add butter and mix well. The custard will be very thick at this point. • • Whisk the cream untill soft peaks are formed, add in the milk flour sugar mixture, and the egg yolks. Mix well and finally add raisins, almond flakes , coconut and essence.
• Pour the mixture into a greased pyrex dish
• Bake at 160° C for about 25 minutes in a preheated oven.
Step 2 Whisk egg whites till soft peaks are formed, add sugar and flour, whisk again till stiff peaks form.
Remove the custard from the oven and pour the egg white mixture over the custard, neatly.
Step 3 Finally, sprinkle almond flakes, raisins and cinnamon powder over the egg whites. Bake once more for 20 to 25 minutes in the oven at 160°C until golden brown.
Nastar or Pineapple tart is a small, bite-size pastry filled with pineapple jam, commonly made during festivals such as christmas or Ramzan Idd. These delicate, literally melt in the mouth tarts and are so delicious that you cannot stop at one. Here margarine works better than butter, imparting a lovely fragrance. During festivals its very common for Indonesian ladies in villages and small towns to come together, making 1000’s of these tarts , boxing them and marketing them, like a cottage industry. As they are popular gifts
The first time I had these, I was blown off by the taste of these. Do try these delicious easy to make tarts.
300 gms fresh pineapple coarsely blended. 60 gms Sugar. 1 star anise Small pc of cinnamon 2 or 3 cloves Method. Put the pinapple pulp in a sauce pan along with spices and sugar, cook untill you see a jam like consistency, ( discard spices) Pls do not overcook, remember it becomes harder on cooling down. Remove on a plate, and make 4 gms(1/2 tsp) size balls and chill in the refrigerator while you make the tart covering.
Ingredients for tart All Purpose Flour 100 gms Cornstarch 40 gms Unsalted butter or margarine 100gms Milk powder 44gms Fine sugar 44gms Egg yolk 1 1/2 tsp salt
Cream butter and sugar in a bowl using a whisk or spatula. Add the egg yolk and mix again Add APF, cornstarch, salt and milk powder. Mix well and bring the dough together still using spatula. Now pinch off 9 to 10 gms of the dough ( roughly about 30 balls) Flatten each ball on your palm , place the pineapple ball on it, and bring the edges together, roll to form balls. Place all the balls on a baking sheet lined with parchment and bake in a preheated oven @140 degrees celcius for 30 mins.
Remove, wait for 10 mins till the tarts are slightly cool, and brush eggwash over the tarts twice over. Bake again for 15 to 20 mins.
Cool and enjoy
Egg wash Mix together 2 eggyolks, 1 tbsp of oil and 2 drops of yellow colour( colour is optional).
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
I will share the step by step photos in comments. Ingredients. The recipe is –
– 200 ml thick coconut milk – 400 ml water – 150 gms tapioca flour
– 75 gms all purpose flour – 200 gms sugar – 1 tsp vanilla powder (can substitute vanilla essence if you prefer) – 1/2 tsp salt – 1 heaped teaspoon instant coffee ( dilute with 1 tbsp hot water) – 1/2 tbsp cocoa powder( dilute with 2 tbsps hot water)
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
Caramel, the name itself will get you imagining a beautiful golden river of sugar . Endless are the desserts which have caramel incorporated into them. Its a world wide favourite. Be it the salted caramel icecream or the luscious flans. Not to forget the alpenliebe caramel candy or the carmello cadbury chocolate both my favourites. Call this a flan, or a caramel custard , or a pudding, this dessert is always drool worthy.
Today’s recipe is my version of the caramel flan with a indian twist to it.
I have added cardamon and saffron with rose essence highlighting the pudding.
Recalling childhood days when we did not own an oven. Mummy made this pudding by steaming it . Of course she did not call it a flan, instead named it as bedhe ji pudding( egg pudding). And she always used cardamom as a flavoring . I never tried making this delicious pudding, only because either my mom or my sister always made this on my trips to India. This custard is also very popular in Parsi cuisine, called the lagna nu custard, normally served during weddings. The Parsi variation is more richly made. One of the best caramel custard pudding,I have ever eaten would be at the Dorabjee and sons Restaurant which is situated at dastur meher road , Pune. You can find the best authentic Parsi food here.
In recent years I have tried many receipes to get a good caramel flan, and this method is top rated in my diary.This flan be made by either baking it in an oven using a water bath, or by steaming it directly in a steamer.
Do try this recipe and relish it cold.
Ingredients
3 cups of full fat milk
200 ml condensed milk
3/4 cup sugar
4 eggs( at room temperature)
1/2 tsp saffrons strands soaked in a little hot water
1 tsp cardamom powder
1/4 tsp rose essence
Method
1. Boil milk and condensed milk together with the cardamom powder. Once it boils, shut the flame and keep aside. Cool completely.
2. To make the caramel, put 3/4 cup of sugar and 1/4 cup of water in a pan and heat on high heat untill sugar melts and starts browning .At this point lower the heat and allow the sugar to turn to a beautiful golden brown liquid. Try not to stir in between. Transfer this caramel to either one big oven proof dish or divide it into 2 dishes. Allow the caramel to cool.
3. Beat 4 eggs lightly and add to the cool milk mixture. Mix well and strain this mixture.
4. Add the saffron liquid and rose essence to the milk and egg mixture.
5. Pour into the caramelized bowls , cover the bowls with aluminium foil .
Bake in a preheated oven at 170 degrees celcius for 60 mins.
Cool completely before transferring to the fridge..
Overturn the caramel onto a serving platter at the time of serving.
Garnish with sliced almonds and pistas.
* For the water bath baking, I put the flan dishes in a baking tray and poured hot water into the tray , to come upto 1/4 level of the dishes.
Using this method, the flan does not dry up and retains its moisture.
Awesome rainy weather calls for food which is rich, sweet and hot. Watching the rains pitter pattering from the comfort of our home gives all of us a warm comfortable feeling, of course childhood days of running around in the rains, deliberately jumping into puddles of rain water just for the fun of it are treasured and fun filled memories.
Foods which are energy giving are of course preferred during winters and monsoons, which brings us to the recipe I will be sharing today with you, beetroot halwa. This dish was never cooked at home maybe because mummy normally stuck to sindhi cuisine, of which she was master chef. But beetroot was definitely served in the form of salad, be it the simple garden salad which consisted of boiled beet cut into circles, topped with grated carrot, sliced red onion and dressed with salt, pepper and a squirt of lime juice and garnished with freshly cut corriander leaves, or in a boiled vegetable salad tossed with homemade mayonnaise, to which it imparted a lovely pink colour. Those were the basic salads which were served at home while we were kids, simplicity being the norm in the good old days. The other form of beetroot which I personally love to this day , is the beetroot cutlet served at the Priya restaurant , main street.. Pune. No visit to Pune is complete without me eating this wholesome cutlet, still served exactly the same way it was served in the early seventies, deep fried crispy goodness enclosing a soft sticky beetroot mixture, slightly sweet, topped with shredded lettuce leaves, and sweet tomato sauce and spicy green chutney, the balance of flavours is amazing.This amazing root is full of vitamins and is a super healthy vegetable, advised by doctors to consume on a regular basis,
especially for those who are anemic Back to the recipe of beetroot halwa, I came across this simple recipe while browsing the net , changed it to my liking, made it and loved it. It is unbelievably simple to make. Best had chilled, and in small servings. Do try this delicious recipe .
Beetroot Halwa
Ingredients
250 gms peeled and grated beetroot
1 cup milk
2 tbsps ghee
3 tbsps sugar or to taste
2 tbsps condensed milk
1/4 cup of coarsely chopped nuts( cashew nuts, almonds and some pistas)
extra nuts finely chopped for garnish
1 tsp poppy seeds for garnish
1/2 tsp cardamon powder
Method
1.. Heat one tbsp of ghee in a non stick pan and add grated beetroot.
2.. Saute till moisture starts evaporating and ghee separates from the beet.
3.. Add the milk and cook on a medium flame till it reduces and thickens.
4.. Add sugar at this point and the condensed milk, stir frequently till the liquid reduces totally, and the halwa starts leaving the sides of the pan..
5.. In a separate pan, heat one tbsp of ghee and add the coarsely chopped nuts and saute till light golden brown. Add the nuts along with the ghee to the halwa. mix well and add the cardamon powder.
6.. Halwa ready to be served .
7.. Dust with the finely chopped nuts and poppy seeds.
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