MINI SUSHI CAKES. Trending now on social media is the sushi bundt cake. Inspired from that I made single serving mini sushi cakes.
Good startrs at a party , tasty and pretty .
2 cups cooked jasmine rice. 2 tsp vinegar 2 tsp black sesame seeds. 2 tsp powdered sugar Salt to taste. Mix the rice, vinegar, sugar and sesame seeds Keep aside. ( make sure you don’t add any oil while cooking the rice) we want the rice to be a bit sticky.
I small can of tuna flakes in brine.( got about 110 gms of tuna flakes) Strain off liquid. 2 tbsps japanese Mayonaise( I used kwepee, Which is slightly more sweet than normal mayo.) Otherwise add 1 tsp honey to the mayo. 2 tbspChilli sauce, 2 tbsps finely chopped spring onions. 1 tsp sesame oil 1/2 tsp pepper powder 1 tbsp chopped cilantro. 2 tsps lime juice. Salt to taste. Mix the above and keep aside.
Very finely sliced cucumbers. Nori flakes, and togarashi for topping. Additional mayo and chillie sauce for drizzling over. Nori sheets cut into squares for the base of the sushi cake , while plating.
To assemble. Take some of the rice and pack firmly into a greased mold.( I used silicone molds) Top with cucumber slices, then the tuna mixture, Put more rice and press firmly, using a small spatula. Demold onto a nori square and garnish with nori flakes and togarashi. Drizzle some mayonaise and chillie sauce. Best served chilled
This very simple starter is a popular street food In Indonesia. Made with just 4 ingredients, comes together very quickly. Easy to make and eat. The sweetness of corn, condensed milk , and saltiness of Cheese are a good balance for each other..surprisingly a very tasty dish.
When I was growing up in Pune, India, corn was something we associated with the rainy season, where corn sellers would roast the corn on a coal fire, fanning it to cook quickly, and at the same time sending the fragrance of roasting corn into the air, thereby drawing more people to come buy their wares.😊. Then the roasted corn was rubbed with half a lime which was dipped in red chilli and salt…oh mouthwatering, can literally taste the tangy spicy corn. Much later came the association of corn to the very popular sweet corn soup.😊
1 sweet corn.( boil and remove the kernels)… I got about 225gms of corn.
While still hot add 1 tbsp of butter( I used salted butter.) 1/4 tsp salt And about 1/4 cup of condensed milk. Mix well and arrange in shot glasses. Top generously with grated cheese. And a dollop of chilli sauce. Can serve chilled or at room temperature.
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
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