Tag: #enak

KUE BANGKIT/ SALJU AKA COOKIES..EGGLESS.

snacks

KUE BANGKIT/ KUE SALJU aka COOKIES.

Bangkit…feast, Salju..snow.
Both names go. Normally served at feasts or festivals, Salju or snow because these are normally white.But recently saw a local you tube channel and was drawn to these pretty colours.
These absolutely melt in the mouth, light airy cookies are a must try. Very very popular here in Indonesia. The origin is from malaysia and some parts of Indonesia. Ramadhan is a very popular time for these cookies. Biscuits or kue kering are a very very popular constant in Indonesian culture. Hampers of prettily packed biscuits are a sight to see.
Back to the recipe, these biscuits are gluten free. Very very light. While baking, once slightly golden on the bottom, and very light to hold . Remove and cool.
Baking time 30 minutes to 40 mins . Depending on your oven.
As you first take a bite, you will the powdery texture, next you will feel the smoothness and the sweetness.
Unique textured biscuits..
Happy Ramadhan.

INGREDIENTS
500 gms tapioka flour
90 gms margarine.
150 gms powdered sugar
4 pandan leaves .( optional, but these do give a very subtle flavour)
1 tsp vanila essence or 1/4 tsp vanila powder.
40 gms milk powder.
100 ml of coconut milk.( I used a tetra pack) add few drops of food colouring, and mix.

Take a wok or frying pan, add the tapioka flour, and chopped pandan leaves. Saute this flour on low heat till the flour is really hot and feels lighter. At this point the pandan leaves should be crisp and easy to snap. Cool the tapioka flour completely. Sift in a strainer to remove any lumps. Cool.
In a mixing bowl, add margarine and sifted sugar, mix with a spatula untill its a smooth paste, add milk powder and mix and fold once more.

Add sifted tapioka in batches
Alternately with coconut milk.

Go in with your hands and mix with your finger tips…untill the mixture resembles fine bread crumbs.

This will not be moist. It will be dry mix.

Take a mold( picture in comments) add the mix and press in , scrap off excess..
Remove gently onto a baking mat or tray.

Bake in a pre heated oven, at a very low mark.. I used the 150 mark.
This kue or biscuit is very different in taste, its powdery, melt in your mouth, and yummy.

Very popular during Ramadhan.

A must try…😊

FUYUNGHAI aka fried vegetable omelette

main meal, snacks

FUYUNGHAI

This super easy egg dish is probably known to most of us. Probably invented by some innovative house wife who wanted to use up the vegetables and meat in her refrigerator. 😊
Very easy to make and comes together very quickly.
There is no hard and fast rule to make this, but its good to follow some guidelines. Its a basic Fried Egg omelette with some vegetables and protein tossed in, and some flour to bind it all together.
This dish is almost on all menus in old fashioned chinese restaurants in Jakarta. Here it is served with a sweet and sour tomato sauce. Fried till the outside of fuyunghai is crisp while the inside is soft . It is normally served with white rice. Do try this recipe😊

1/3 cup finely chopped carrots
1/3 cup finely chopped cabbage
1/4 cup finely chopped spring onions
100 gms very finely minced chicken
50 gms prawns minced.
3 eggs
4 heaped tbsps cornflour
2 heaped tbsp flour..maida.
1.5 tsp salt
1 tsp chicken seasoning..
1 tsp black pepper powder
1/4 tsp msg or sugar.
( I added finely chopped bird eye chillies for an extra punch)

Mix all this together in a bowl.

Heat about 400ml of oil in a wok or frying pan. On medium heat, pour in half the egg batter, Keep splashing oil on it( as we do for Poories) .let cook on one side till crisp, gently turn over and fry till crisp. ( used two spatulas to do it gently).

Put into a platter, cut into wedges or squares.
Pour hot sauce on it.
Serve with rice for a complete meal or just as a starter.

Sauce..
Blanch 3 tomatoes
Blend in a mixer, and strain.

Now heat about 2 tbsps of butter.
Add 1 sliced onion
2 tsps minced garlic
Add 2 tsps sugar
And saute till onions become limp.
Add about 1/3 cup boiled green peas( I used frozen).
Pour in the tomatoes puree, season with , salt to taste, 1/2 tsp pepper.
Add about 2 tbsps of tomato ketchup.
1/4 cup water. Now add 1 tsp of vinegar.
Check seasoning and add some cornflour slurry to slightly thicken the sauce. The sauce shd be sweet and sour, so please adjust seasoning.

This Recipe is for 2 Fuyunghai.
Enough for 4 ppl people.😊

Pepes Ayam aka Indonesian steamed chicken.

main meal

PEPES AYAM

I have been wanting to share this amazing recipe for sometime now.
PEPES refers to food, mainly chicken, fish or tofu, marinated in spices and steam cooked in  banana leaves.( something like the parsi patra ni machi) The marinade will include fresh herbs, and mostly lemon basil, which is the star here. Some tart flavours like green  tomatoes or BLIMBING WULUH( Also known as bilimbi, tree sorrel . This is an edible sour fruit.) , truely bring out the freshness of this dish.
So these pepes are normally eaten hot with steamed rice. . You can either wrap them in rectangles and seal the edges with a toothpick, or pack them like pyramids. Will add a video in comments section.

Fun facts..
Kemangi or lemon basil is a very close cousin of our tulsi.
Its mostly served in a lalapan, which is a raw salad consisting of torn cabbage leaves, green or red tomato wedges and Daun kemangi..these are eaten raw with any cooked chicken or meat dish.

Today I have used both..green tomato as well as Blimbing wuluh. Just for your idea. The main idea is to add tartness to the pepes.


Ingredients

1 chicken  with bones cut into small pcs
( about 700 gms) I cut the chicken into 12 pieces…

Marinate with  juice of 1 lime, 1 tsp salt and  1/2 tsp of black pepper.

Keep aside for 15 mins.

CHOP AND GRIND TOGETHER

10 pods garlic
12 shallots
8 candlenuts or about 10 cashewnuts
6 red chillies
1 inch piece of fresh turmeric
1 inch piece of galangal.
1/4 cup oil.
Blend untill its a fine paste.

Now take a wok, add this paste and another 1 to 2 tbsps of oil, saute on a low heat till cooked, fragnant and colour changes from yellow to reddish brown.
Cool this paste. Which will now look dry.
Once cool, mix in the chicken along with the marinade. Add some salt, msg( if using) and  coat the chicken pieces nicely.  Add the spring onions and all the basil leaves, mix properly . Ready to pack.

OTHER INGREDIENTS ..
Big squares of banana leaves
2 to 3 stalks of spring onions cut into chunks
Some lemon grass, bashed and cut slantingly.
Some fresh bay leaves.
And lots of Daun kemangi aka lemon basil or thai basil . These basil leaves are small and very fragrant. About 50 gms of leaves and tender stem.
2 or 3 green tomatoes cut into wedges.
( or use blimbing wuluh aka blimbi fruit)
Bird eye chillies as needed.


To assemble.

Take 2 sheets of banana leaves one on top of the other( check comments section for photos).
Put one or 2 fresh bay leaf
Add sliced lemon grass, top with chicken pieces, along with spring onions, basil leaves.
Again top with green tomato wedges and some bird eye chillies.
Pack the banana leaf in such a way that there should be no leakage of juices.

Steam these packets for about 30 to 40 mins.

Have hot with steamed jasmine rice.

You can make indivual packets with one or 2 pieces of chicken inside.

I got 6 packets of pepes.





Ketoprak..

main meal

Ketoprak..
( pronounced KAT..O..PRAAK)

This dish is a sibling of the more famous INDONESIAN GADO GADO.
You can say its a filling salad which can be had hot, cold or at room temperature.
We prefer it at room temprature.
Unlike the gado gado, which is mostly all steamed vegetables, KETOPRAK consists of potato, tofu, rice vermicilli, bean sprouts , cucumber and sometimes  LONTONG( rice cake) .
Today I will share the recipe of  LONTONG,  Aka rice cake. Easy to make and very satisfying. A complete meal on its own and delicious. So basically we make the lontong first as it needs a good one hour boil on the fire.  And while thats being done we prep the other ingredients. Here in Jakarta we sometimes buy the lontong from the wet markets. Readily available. And sometimes when time permits, we make them at home. Lontong keep well in the fridge for upto 2 days. Do try the recipe.
Have included the photos in the comment section.

For lontong
1 or 2 cups of starchy jasmine rice.
Wash and soak for 2 hours.
Drain.
( we dont add salt or oil)
Cut softened banana leaves into squares, take 2 squares one on top of the other and form a cylinder. Secure one end with toothpick.
Fill  the drained rice with a spoon in the banana leaf rolls., half way. And secure with a toothpick.
Now fill a good sized pan with a lot of water, and submerge the rolls in it.
Water should fully cover the rolls. Depending on the size of the rolls, and the size of the pot, you can boil them in upright or horizontal position.
Cover and cook on medium heat for a good one hour. The rolls will be cooked by then. Remove and keep aside to cool.
The size of banana leaf roll can be adjusted.
( picture in comments section)
(Apologies for one photo which got deleted by mistake, the one with the rolls in the pan)

Preparation..
2 big squares of tofu..soak in salted water, drain and deep fry whole.
2 to 3 boiled potatoes peeled and deep fried whole.
2 cucumbers, peeled
1  big bowl of beansprouts ..blanched and drained.
1 big bowl of  boiled rice vermicilli.
Some fried onions
Khaffir lime or normal lime halves.

Peanut sauce..

100 gms fried peanuts with skin or without
4 kaffir lime leaves ( middle stock removed)
1/2 tsp white pepper
Salt to taste
Veg stock powder, or msg 1/4 tsp
3 bird chillies, 3 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

. 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., the kaffir lime leaves. Add some water and blend to a thick paste.
3. Heat 2 or 3 tbsps oil, and put the peanut paste. Saute for a while, and add palm sugar and tamarind water. Also add about one cup water and let it cook till oil starts seperating.
Keep aside.

To serve..
In a platter, arrange the rice vermicilli, sprouts,  cut the tofu , potatoes, and cucumbers ( at an angle)  and lontong cut into thick discs.
Top with  peanut sauce and lime juice.
Sprinkle some fried onions.( pls do not omit).
Enjoy.

Soaked and drained rice
Make the roll

SINDHI PHOTE BHUGO CHICKEN / CARDAMOM CHICKEN.

main meal

SINDHI PHOTE BHUGO CHICKEN.

Today’s recipe is SINDHI PHOTE BHUGO CHICKEN, cardamon/Elaichi chicken.
After someone asked me for an authentic sindhi recipe for phote bhuga TEEVARN( mutton), I went straight to the source of my sindhi recipes, MY MOTHER. While I was on a short trip to India. Sadly Mom’s health has detoriated as well as her memory. But she immediately could recall this recipe, and told me. In fact I asked her if we could add tomatoes, she said not at all.😊 so this recipe is more like a stew with a strong cardamon flavour and peppery undertones.A very light on the tummy dish.

Memories of my mom making this super fragrant dish( phote bugo teevarn) on sundays for my grandparents are so clear. My mom is a masterchef of sindhi delicacies, but sadly cannot cook any longer at the grand age of 90. But I am so thankful to have learnt most of my sindhi cooking from her.

Pls try it and have this accompanied by parathas and tawa toasted bread. The simplicity of this dish is what makes it so special.
The last time I made it was years ago for my mother in law , but with mushrooms. ( vegetarians please note).

500 gms chicken with bone( 6 good size pieces) make slashes on the chicken.
2 tsps of freshly ground cardamon with skin
4 to 5 whole cardamons..lightly bashed.
2 tsps freshly ground black pepper.
1 tsp shah jeera
1/4 tsp turmeric powder.
1/4 tsp garam masala
1.5 tsps salt.
3 cups water.
Finely cut corriander leaves with stems.
3 tbsps oil
2 tbsps Wheat flour mixed with 1/2 cup cold water.
( DO NOT USE CORNFLOUR).
Heat oil in a pressure cooker, and add the shah jeera, whole cardamons and the powdered cardamom. After a few seconds add the chicken and start sauting for at least 10 mins. The cardamom will start sticking to the chicken, keep going. Now add the corriander leaves, black pepper powder, turmeric and salt, mix for another 5 mins. The combined flavours of corriander, pepper and cardamom are amazing. Add the water and close lid. After 3 whistles, shut the flame and let the cooker cool down.
Open the lid and bring the chicken to a boil. Add the wheat flour slurry and simmer for a few more minutes.
Serve hot, sprinkled with black pepper and corriander.
Serve with parathas, and tawa toasted bread.or pao.

Kolak Candil.. Indonesian sweet dish.

dessert

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.

Sup oyong bakso ayam/ Ridgegourd/ Turaiya chicken noodle soup.

main meal

Sup Oyong Bakso Ayam
( Turaiya/Ridgegourd chicken noodle soup)
This is one of the best ways to eat this lovely vegetable. Adding Ridgegourd to soup gives it a silken texture and surprisingly it enhances the taste.
One of our favourite soups at home. Especially on a Rainy night.  Indonesians are not familiar with cooking Turaiya in a sabji form. Its mostly made this way in a soup. Do try this soup, which is very very easy  to make and a delight to have. A meal in a bowl I love Turaiya in any form, be it the aisi turiyuoon ji bhaji which my mother made often when we were young or even the phota bhuga turi which my mother in law gave me during child birth.😊

For the bakso ayam
Chicken dumplings
Blend 200 gms of boneless chicken with
2 pods garlic
2 egg whites
1 tsp white pepper powder
1/2 tsp grated nutmeg
1 tsp salt
1 tbsp cornflour.
2 tbsp spring onion..finely chopped
1 tbsp  celery …finely chopped.

Make tiny balls with the help of 1 tsp.
Keep dipping the spoon in a small bowl of water.
Keep the chicken balls ready.

Soak about 70 gms of glass noodles in hot water. For 10 mins..drain and keep ready.

Take 2 Ridgegourds ..try to take the ones without seeds .
Peel and cut into round chunks. Not too thin, and not too thick…keep ready.
Blanch 1 bowl of moong bean sprouts in hot water , strain and keep ready( I used toge)

For the soup.
Grind 6 shallots, 3 garlic pods with a mortar and pestle. Make a paste.

Heat 1 tbsp of oil, add onion garlic paste, and 1 tsp of white pepper powder.
Saute till fragrant.
Ad 5 cups of hot water( better if you have chicken stock) I used stock. and bring to a boil.
Add the chicken balls .
Add 1 tbsp chicken sesoning or 2 cubes of knorr . I used royco.
Let the soup come to a rolling boil.
Add 1 tbsp of sesame oil.
Add  the ridgegourd / turai/ oyong.
Give a final simmer for 5 mins and take off the fire.

To assemble..
Put some glass noodles in a bowl, add blanched bean sprouts, and laddle the soup into the bowl.
Top with fried onion and chopped spring onion. And a healthy squirt of lime juice.
Serve with chilli sauce. I used fresh home made  sambal..

MACKEREL IN SPICY CHILLI SAUCE WITH STINK BEANS( Ikan kembung samal pete).

main meal

IKAN KEMBUNG SAMBAL PETE.
( MACKEREL IN SPICY CHILLI SAUCE WITH STINK BEANS)
Stink beans, bitter beans , twisted cluster beansthe names are  enough to put people off. BUT, wait, these beans are so called bcoz of their distinct taste and odour,( A bit strong, but similar to raw asparagus which I admit is an acquired taste.) The bean it self has a buttery bite to it. And the beans healing properties are many. They are very good in cleansing the kidneys., so don’t shy away…do try them Very very popular here in Indonesia. Petai( pronounced  Ptai) is mostly added to sambals or served as a side dish with rice, fish, chicken etc. Its truely delicious. Its normally just added in the last stage of cooking or eaten fried.
In India Its called YONGCHAK, ( I googled this, and saw its found in MANIPUR.) Pls do enlighten me if you know more about this in India.
Normally a single stalk will have about 10 to 12 beans, the outer covering is disposed and the beans are used.Every vegetable vendor who passes around will surely have many petai hanging on his cart.
These bright green beans surely brighten up a dish.
Ikan kembung is a distant cousin of the mackerel. Its not very fleshy, and has many tiny bones. But it fries very well and tasty to eat. Use any other fish if you want. Its the sambal which is so tasty..spicy, a little sweet and slightly tangy. Do try this recipe. Photo was a bit difficult to take..pls excuse the photography.

500 gms of ikan Kembung( chubb mackerel)..Make slits over the fish.
Wash well, rub lime juice and salt over it and let sit for half an hour.
Next rub some corriander powder and turmeric into the fish
Heat some oil in a pan and deep fry the fish till crispy…( you can cover while frying to avoid spluttering.
Keep the fish in a serving dish.

Sambal.( 1st step grinding)
7 red chillies
5 bird eye chillies
6 shallots
3 garlic pods
1 tsp salt
50 ml or 3 tbsps water.
Blend all this .keep asaide.

Step 2.
Heat 6 tbsps oil in a pan
Add the blended paste, 1 stalk of  lemongrass( slit and bashed), 3 torn kaffir lime leaves
Cook this till oil seperates.
Now add
10 whole bird eye chillies
1 big tomato sliced
1 tbsp jaggery or brown sugar
1/2 tsp sugar
50 ml or 3 tbsps water.
Also add the Petai( remove from stalk, and remove the white membrane, slit the green beans into 2)

Now cook all this for 10 mins till the beans lose thier rawness.
To assemble.
Put the fish in a platter, and pour the sambal on top of the fish, garnish with cucumber and thai basil.
Eat with hot white rice and some stirfry vegetables.
Have shared some photos in the comment section.

Egg chicken rolls

snacks

CHICKEN EGG ROLLS OR AYAM GULUNG DADAR TELOR.

This very simple , light and tasty snack comes together very very quickly.  Basically minced chicken is applied on a thin omelette and rolled , steamed and then panfried after cutting.
A no fuss recipe to make and eat😊
Please do try making this.

1st step
Beat 3 eggs lightly and season with salt and pepper.
Prepare 3 thin omelettes and keep aside.

# just cook lightly, don’t overcook the omelettes.

2nd step.
Put 200 gms of boneless chicken in a food processor.
Add 1 spring onion finely chopped
1 tbsp of ginger garlic paste
2 tsps sesame oil
1 tsp white pepper powder
1 tsp salt.
1 tsp mushroom seasoning or 1/4 tsp msg.
1/2 tsp grated nutmeg
Run the mixer till chicken is minced well.
Add 1 egg, and run the mixer once more.
Remove into a bowl.

3rd step
Take one omelette, apply 1/3rd of the chicken paste evenly all over the surface.
Roll gently.
Repeat for all 3 omelettes.
Keep the rolls in a hot steamer, seam side down, and steam for 15 mins.

4th step.
Cut the rolls at a slant to get oval pieces.
Dip all the cut pieces into cornflour.
Dust off excess cornflour.
Heat a frying pan and add about 5 to 6 tbsps of oil.
Heat oil, and add the egg chicken roll  pieces.
Pan fry till golden.
Serve hot, with a sauce of your choice.

Kue Putu Ayu, ( snow cakes)

dessert, Uncategorized

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.