KETAN SERUNDENG aka sticky rice cakes with coconut flakes

KETAN SERUNDENG..
( STICKY RICE CAKES WITH SAVOURY COCONUT FLAKES)

Ketan is a hearty snack quite popular in Indonesia.Ketan is usually made from glutinous rice. Rice is soaked and steamed  in steps, usually with an addition of coconut milk. The steamed sticky rice is then quickly formed into balls and rolled in either plain or flavoured coconut flakes, and served with a spicy peanut sauce.
Coconut which is grated and cooked with a spice paste, is called SERUNDENG, this has a long shelf life if stored in the fridge.
Serundeng is used as a topping on yellow rice, served on the side with other dishes and usually a staple at many homes. You can actually call it the podi powder of Indonesia..
Ketan is usually served as a starter or snack.
Glutinous rice or beras ketan can be used to make a sticky sweet porridge also.

Today I have made it in 2 colours, one white and one blue. The blue ketan is made using butterfly pea flower. Soaking these dried flowers in hot water gave it a lovely indigo colour.  Do try this recipe if you can source GLUTINOUS RICE.

250 gms beras ketan( glutinous rice)
1/2 cup thick coconut milk
1/2 cup water.
1 tsp salt
10 gms of dried butterfly pea flowers, soaked in half cup hot water.( about 1/4 cup) strain when water cools down.

Wash and soak the ketan for 4 hours.
Drain the ketan and put in a hot steamer.
Steam for 15 mins.
Remove into 2 bowls.
To one bowl add 1/4 cup coconut milk, 1/4 cup water and 1/2 tsp salt. Mix and keep aside for 15 mins…the liquid will be absorbed by then..
To the other bowl of ketan, add 1/4 cup coconut milk, 1/2 tsp  salt and 1/4 cup blue liquid from the strained flowers. Keep aside for 15 mins.

After 15 mins put both the soaked rice back into the steamer and steam for 20 mins.
Remove into 2 bowls, make balls while still warm.
Roll the blue ketan balls in plain grated coconut.
Roll the white ketan balls in serundeng.
Serve with peanut sauce.

To make serundeng.
Grind together..
3 garlic pods
5 shallots
4 to 5 red chillies
1 tsp corriander powder
1 tsp salt
2 tsp sugar
6 shredded kaffir lime leaves.
1 tbsps grated gur.
Small pc of fresh turmeric.

Take a pan, add 2 tbsps oil
Add ground paste and saute till cooked.
Add 1 cup grated and steamed coconut.
Saute till well mixed.
Cool and pulse in mixer to get semi powdered mix.

For white coconut..
Grated and steam coconut for 10 mins.

Tip…we normally grate and steam coconut. To keep handy in the fridge.
It does not go sour , using this method.

Peanut sauce..

100 gms fried peanuts with skin or without
1/2 tsp white pepper
Salt to taste
Veg stock powder, or msg 1/4 tsp
6 bird chillies, 6 red chillies
3 pods of garlic
30 gms palm sugar( I have boiled the palm sugar with little water , and strained to get rid of impurities.)
3 tbsps tamarind pulp or juice of 1 lime.

. Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil.
2. In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder. Add some water and blend to a thick paste.

BUBUR KACANG IJO/ MUNG BEANS PORRIDGE

BUBUR KACANG IJO.

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.😊



Kolak Candil.. Indonesian sweet dish.

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.

Kue Putu Ayu, ( snow cakes)

KUE PUTU AYU

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
.

In a bowl add 100 gms sugar

75ml water

75 ml coconut milk( I used a tetra pack)

Whisk everything together until sugar disolves.

Add 100 gms flour

1/2 tsp baking powder

1/4 tsp baking soda.

And mix well till no lumps remain.

Divide the batter into 3 or 4

Add colouring and mix gently.

Pour into moulds and steam for 15 mins.

Done.

Ayam Rendang

Ayam Rendang..
Rendang, which means slow cooked food, mostly beef which is cooked for hours on a very slow fire., but chicken or even jackfruit cooked on a slow fire tastes as good, this recipe is from the   the west Sumetra regions of  Indonesia. The food from these regions is normally known as Padang food, made by the minangkabao people.
Padang restaurants are popular all over the country.
They do not offer you a menu to choose from, once you are seated, a waiter will bring out   dozens of small dishes filled with various dishes. Customers take only what they want from this array, and they pay only for what they take. Usually the plates can be  about 10 to 12 varieties of food. Curries, barbequed meats, greens etc.
This food is normally eaten with hands.
And steamed rice is served.

This was a dish I fell in love with when I moved to Indonesia 37 years ago, the taste was fabulous and a little familiar to my Indian taste buds😊

My husband would get this chicken from a popular padang restaurant called sari bundo, and we would really enjoy this on many sundays.

Do try this home made version .

Indonesian chicken curry

8 pcs of chicken.( I use thigh pcs with bone)
Make cuts on the chicken to soak up the gravy.
I potato cut into 8 pcs
2 pandan leaves tied in a knot
1/2 cup fresh coconut grated, and sauted till semi dry.
Coconut milk( I used tetra pack) 200 ml
1 stalk of lemongrass( bottom white part only, bashed)
2 fresh bay leaves
5 cloves
1 pc of cinnamon
2 tbsps tamarind paste.
( I normally soak about half kg tamarind in some hot water, squeeze and strain the paste, pour into ice cube moulds. Store in the freezer and use as required, here I used 2 cubes)
1 tbsp of jaggery.

To be ground into a paste
10 shallots
5 garlic pods
1 inch pc of ginger
5 fresh red chillies
5 dry red kashmiri chillies
6 pcs of candlenuts or cashews
1 tsp white peppercorns
1 tsp corriander seeds
1/2 tsp grated nutmeg.

Heat abt half cup oil in a pan, and add bay leaves, lemon grass, cinnamon , cloves, pandan leaves and saute till herbs and spices release thier fragrance.
Add grated coconut and ground paste.
Saute till oil is seen on the sides. Add tamarind, jaggery and salt.
Also add the chicken and potato pcs.
Saute for 10 mins, add few tbsps of water and saute again. Repeat process about 5 times.
Finally add coconut milk and some water.
Stir, cover and cook for about 20 mins till oil floats on top, and a very thick gravy is left.
This rendang is always slow cooked and tastes fabulous with white rice or layered parathas.

You can even cook till no gravy is left, and then grill the chicken to get Ayam bakar rendang.
Enjoy.

Indonesian steamed cake aka Kue Pepe

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.
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 

Srikaya Jam( Coconut and Egg jam)

Srikaya selai
( Coconut Egg Jam)

This awesome spread is very addicting 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 1980’s. 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 upto  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 caramalised 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.
Take a  saucepan.
Add the coconut milk ,palm sugar, white sugar and pandan leaves.
Add a pinch of salt.
Stir gently on low heat for 5 mins.
Once the mixture is thicker remove half cup of the hot coconut milk mixture  and add to the yolks( to temper)  and mix quickly .
Now add the eggyolk mixture back to the pan and continuously stir till thick.
Another 5 to 8 mins.
Cool completely and put into a jar.
Refrigerate.