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.😊



Asinan serut or liquid fruit salad

ASINAN SERUT OR LIQUID FRUIT SALAD
Here in Indonesia, people love Asinans and Rujaks.
Rujaks are cut fruits and raw vegetables, served with a thick palm sugar sauce.( will put up recipe soon) .
An Asinan has fruit or vegetable,which are marinated in a tangy, spicy sweet syrup. And sort of pickled.
These can be bottled and kept upto 2 weeks, depending on the fruits and vegetables used.  Asinans vary from region to region. Todays recipe is ASINAN SERUT( Grated fruit Asinan )

The recipe I will share with you is an instant fusion Asinan. Fusion because I have added young coconut strips, which is not normally added, but I love the taste of it.😊 this recipe is very forgiving, you can add or omit any fruits, you can either chop the fruits or grate.
You can use this as a palate cleanser, amuse bouche,  between courses or even before meals to give your appetite an edge😊.
Best served chilled.

1st step..syrup.
Take 500 ml of water in a pan,( can use the water from coconut, as I have done)
add paste of 3 red chillies( can reduce or increase as per your choice)

5 tbsps of sugar
3 tbsp of vinegar.
1/4 tsp salt.

Boil till sugar melts, for about 5 mins.

Cool completely. .

To this add
1/2 cup grated semi ripe mango
1/2 cup grated cucumber with the skin
1/2 cup young drinking coconut, cut into thin strips.
1/2 cup grated apple.

Mix everything and let sit in the refrigerator for a few hours.

Serve in small glasses
Topped with some peanuts, and chopped red chillie.

Enjoy this refreshing liquid salad chilled.

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.

Martabak Manis aka Sweet Indonesian Pancake.

MARTABAK MANIS
Indonesian sweet Pancake.

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