Cup Cakes (Kue Mangkok)

Ingredients:

350 grams rice flour
some water
150 grams all purpose flour
200 grams fermented cassava / tapioca (tape singkong)
400 grams sugar
200 cc warm water
2 Tsp baking soda
250 cc club soda
1 Tsp vanilla
food coloring (your choice of 3 or 4 colors)
salt to taste


Directions:

Add enough water to the rice flour so that its weight increases to 500 grams.
Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth.

Warm the cup molds for about 5 minutes and fill it for about 4/5 full. Put in a steamer with the water already at a rolling boil. Steam for about 20 minutes.

Nastar

Ingredients:

Pastry mixture :

1kg self raising flour
1 teaspoon vanilla powder
5 eggs
750gr softened butter
150gr grated mature (hard) gouda
2 egg yolks for glazing


Pinapple jam :

2 pineapples (flesh) pureed
20 cloves
1/2 teaspoon cinnamon powder
approximately 1/2kg granulated or caster sugar



Directions:

For the jam, mix all the jam ingredients together in a saucepan or frying pan and heat gently stirring all the time until of dry sticky consistency.
Allow to cool.


- Take a large bowl

- Put in flour and vanilla

- Beat the 5 eggs and add to the mixture and mix

- Gradually add the softened butter mixing all the time

- Gradually add the grated gouda continuing to mix until the mixture is of
right consistency to form in to balls and flatter in hands

- Add approximately 1/2 teaspoon pineapple jam to the centre of
flattered pastry and fold around jam to form into balls

- Lay balls onto baking tray and glaze with egg yolk

- Bake in oven gas regulo 4 (180 degrees C) for approximately 20
minutes or longer until golden

Foto: Budi Sutomo

Crisp Sweet Striped Cookies (Kuping Gajah)

Ingredients :

500 gram wheat flour
150 gram granulated sugar
½ tsp. salt
½ tsp. vanilla
2 eggs, lightly beaten
1 Tbs. cooking oil
100 cc water
½ Tbs. cocoa powder
800 cc oil for frying

Directions :

Thoroughly mix sugar, salt and vanilla. Add the beaten eggs and stir well. Add oil, stir once more, and then divide in half.

Divide the flour in half as well. Take 1 Tbs of flour from one part and add it to the other. Mix the flour with each half of the sugar and egg mixture. Add cocoa powder to the smaller mix. Add 50 cc of water to each half. Knead until smooth and not sticky to the touch. There will be two types of dough, white and brown.

Separately, roll both pieces of dough out on a plastic covered cutting board until they are about 1 mm thick. Place the two together, then roll up. Wrap with plastic and place in the refrigerator for approximately an hour or until the dough hardens.

With a sharp knife, cut the dough vertically into flat cylinders about 2 mm thick. Flatten once more with a rolling pin. Fry in hot oil until crisp. Remove, drain.

Sweet Coconut Rice Balls (Klepon)

Ingredients:

1½ cups glutinous powder
¾ cup lukewarm water
2-3 drops green, red, yellow food coloring
8 tsp. grated Java dark brown sugar
1 cup fresh-grated coconut, mixed with ½ tsp. salt

Directions:

Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.

Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.

Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.

Prepare a pot half filled with water and bring it to a boil.

Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.

Serve at room temperature. Makes 30 rice balls.

Pandan Cake

Ingredients:

6 egg yokes
6 egg whites
200 gr sugar
200 gr cake flour
150 ml coconut milk
100 gr butter/margarine (liquid)
3 spoon suji extract, green food coloring.
1 teaspoon baking powder

DIRECTIONS:

1.With an electric mixer, beat the egg whites until frothy. Set a side.

2.In a small bowl, combine coconut milk , pandan extract and ovalette (using ovalette is
optional). Add the 1/4 tsp. of pandan paste (or 1/4 tsp. green food coloring) to mixture if using (using the pandan paste or green food coloring is optional). Set aside.

3. With an electric mixer OR by hand, beat the egg yolks, sugar until until well combined

4. Add Combine flour, baking powder and combine coconut milk, pandan extract, liquid butter/margarine, mixture until well combined.

5. Add eeg whites.

6.Gently pour the batter into a 9 or 10-inch (23-25 cm) ungreased tube or angel food cake pan. With a spatula, spread batter to even out top.

7. Bake in preheated 350 degrees F (180 C) oven for 45 minutes or until the cake feels spongy to the touch.