Tag: rice flour

Indonesian steamed cake aka Kue Pepe

dessert

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 

Spinach chutney with rice flour roti

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Todays recipes are influenced by my love for south  indian food, spinach cooked lightly with coconut and lentils and then ground to a paste, eaten with a dosa or as I prefer it, with soft fluffy rice flour rotis. The amazing food of dhakshin india or south India barely calls for lot of spices, the magic is created by just using very few basic ingredients. I use coconut oil when I cook south Indian food, the fragrance of the ingredients being sauted in this oil is just too heady. Of course when I talk of south India, its just a general grouping of the food.. For me the masala dosa, idli, utappas and the avials are food which I relish. Collage days breakfasts mainly consisted of idli sambhars and medhu wadas at the canteen, served with fresh coconut chutney. Even today, when I go back to Pune for my visits, I try my utmost to go to Vaishali restaurant  , I have yet to eat a better dosa elsewhere, standing in the line for a seat just wets the appetite more. The SPDP or sev puri dahi puri fusion is a must have there and the horlicks milkshake is to die for… All Puneites will definitely vouch for this famous udipi restaurant.

Back to the recipe, spinach chutney has been cooked at our home since many years, a favourite of my daughters. While cooking this chutney , try not to over cook it as we want to retain its fresh green colour.his chutney can be eaten hot or at room temperature,  do try both these recipes, simple home food at its best.

SPINACH CHUTNEY

INGREDIENTS

3 TBSPS COCONUT OIL

1 TBSP CHANA DAL

1 TBSP URAD DAL

1/4 TSP HING

6 DRY RED CHILIS BROKEN INTO PIECES

12 SLICED SHALLOTS

1 SLICED TOMATO

4 TBSPS GRATED FRESH COCONUT

2 CUPS FINELY CHOPPED SPINACH (LEAVES ONLY, DISCARD STEMS)

1 TBSP TAMARIND PASTE OR LIME JUICE

1/2 TSP TURMERIC POWDER

SALT TO TASTE

METHOD..

HEAT COCONUT OIL IN A PAN, ADD THE CHANA DAL AND URAD DAL.. SAUTE TILL GOLDEN BROWN.

NOW ADD THE HING, BROKEN RED CHILLIES AND SLICED SHALLOTS

SAUTE ON  MEDIUM HEAT TILL ONIONS TURN A PALE GOLDEN COLOUR

NOW ADD THE SLICED TOMATO AND GRATED COCONUT AND SAUTE TILL TOMATO SOFTENS AND BLENDS WELL WITH THE  ONIONS.

AT THIS POINT ADD  THE SALT AND TURMERIC, TAMARIND PASTE, AND20170820_150639 THE SPINACH

SAUTE FOR A FEW MINUTES UNTIL SPINACH WILTS  AND SHUT OFF THE HEAT.

DO NOT COVER THE SPINACH AT ANY POINT

WAIT FOR A FEW MINUTES AND GRIND THE SPINACH MIXTURE TO A FINE PASTE, ADDING COLD WATER TO MAKE GRINDING EASY..

CHECK CONSISTENCY AND SERVE WITH ROTIS.

Now the rice flour roti, eaten all over India but with different names , called akki roti in the south and chawal ki roti in the north. It can be eaten plain or with some spices and chopped onions added to it. These soft white rotis are really light on the stomach.

RICE FLOUR ROTI

INGREDIENTS

1 CUP FINE RICE FLOUR

1 CUP WATER

1 TSP OIL

1/2 TSP SALT

METHOD

ADD WATER TO A PAN, AND BRING TO A ROLLING BOIL

ADD SALT AND OIL

NEXT ADD RICE FLOUR, THE MIXTURE WILL IMMEDIATELY BECOME LUMPY.

SHUT OFF THE HEAT AND COVER THE PAN TIGHTLY AND LET THE FLOUR COOK IN ITS OWN STEAM.

AFTER 10 MINUTES, REMOVE THE MIXTURE ONTO A PLATE AND KNEAD IT TO SMOOTH DOUGH, COVER WITH A WET NAPKIN.

HEAT THE TAVA OR FLAT GIRDLE

MAKE SMALL BALLS FROM THE DOUGH AND ROLL OUT THE ROTI.. IF YOU FIND IT STICKY, ( WHICH IT SHOULD NOT BE) JUST DIP THE BALL IN DRY RICE FLOUR AND ROLL OUT THE ROTI

PUT ONTO A HOT TAWA AND COOK ON BOTH SIDES TILL PUFFED UP AND BROWN SPOTS START APPEARING

REMOVE AND KEEP WARM IN A HOT CASSEROLE DISH.20170820_150816