traditional_cake.htm

No one ever knows how many traditional cakes have been created by Indonesian people. Indonesia that has many islands has created many traditional cakes. There are a few cakes recipe are from the others countries. Don’t be surprised if you see traditional cakes from Indonesia is the same as Thailand, Malaysia and China. Many traditional cakes from Indonesia are finished by frying, steaming and baking. Some time the ingredients are difficult to find on international market. For example like tapai singkong or fermented cassava, not sure can be found at USA or Europe, but you can change it by using cake fermentation.

KUE MANGKOK ( Mangkok Cake )

IGREDIENTS 1:

75 Gram wheat flour
100 ml warm water
1 tea spoon fermentation agent

Ingredients 2

175 gram rice flour
100 ml cool water
100 gram cassava fermentation
100 gram granulated sugar
1 tea spoon sugar

Ingredients 3

150 ml red soda water
1 tea spoon baking powder
1 drop red color

HOW TO MAKE

1. Mix wheat flour, warm water and fermentation agent (ingredients 1) and keep them for 30 minutes.
2. Mix cassava fermentation and granulated sugar. And then mix rice flour and cool water and sugar. Pour the mixture of fermentation agent to rice flour and keep for 10 minutes. ( ingredients 2)
3. Mix all ingredients 3. For finishing, mix all ingredients 1,2,3 together. Prepare a little baking pan cake and pour the ingredients mixture onto them one by one.
4. Prepare the steaming pan and steam them without opened the lid of the pan.

NAGASARI

Ingredients:
250 gram rice flour
2 spoon palm flour
175 gram granulated sugar
½ tea spoon salt
2 piece of pandan leaf , tie in the knot
850 ml cream coconut from ½ coconuts
9 bananas, peeled and cut
Young banana leaf for wrapping

How to make
1. Mix rice flour, part of cream coconut and granulated sugar.
2. Boiled the rest of cream coconut and pandan leaf and pour of ingredients of number one. Stir up to sticky.
3. Take one spoon of sticky mixture of number 2 and place onto banana leaf, place a piece of banana on it and wrapped.
4. Steam on steamer until cooked.

BAKPAU

Ingredients

1. 250 gram wheat flour
2. 115 cc water
3. 2,5 gram cake fermentation
4. 25 gram sugar
5. 5 gram milk cream
6. 5 gram margarine

How to make:

1. Mix all of ingredients above and divided into pieces.
2. Take a piece. Made a flat and place green bean or meat on it. Keep for 10 minutes.
3. Finished all pieces and keep again for 30 minutes.
4. Steam on the steamer for 15 minutes.

SERABI TERIGU KUAH SANTAN

Ingredients

1. 250 gram wheat flour
2. 1 tea spoon cake fermentation
3. ½ tea spoon of salt
4. 400 ml water
5. 2 chicken egg
6. pandan leaf tie to knot and vegetable oil for baking cake smearing

How to make

1. Mixture all ingredients like wheat flour, cake fermentation, salt, so that become sticky dough. Keep them for one hour.
2. Pour the eggs into the dough.
3. Divided dough into two equally. Pour green color pasta pandan into one dough and the others is white.
4. Prepared a little wok and spread vegetable oil on it. Pour 2 spoon dough and closed with lid. Baking until cooked.

How to make coconut sauce

Boil coconut cream, salt and palm sugar. Wait until sticky.

How to serve
Place serabi on the plate and pour with coconut sauce.

PASTEL

Ingredients

1. 300 gram wheat flour
2. 60 gram margarine
3. 1 chicken egg
4. ½ tea spoon salt
5. 90 cc ice water

Contain

1. 300 gram cooked chicken, slices like cubes
2. 200 gram cooked parrot, slices like cubes
3. 50 gram sohun soaking and slices.
4. 4 boiling chicken eggs
5. peterselli

How to make

1. Mixture wheat flour, salt, margarine and eggs.
2. Pour water little by little into sticky dough
3. Make the dough thin and shape round, pour contain and egg.
4. Folded and make neatly, frying in the hot frying oil until yellow gold.

ONDE ONDE ( Petatoes role with wijen spread

Ingredients

1. 100 gram green bean, clean with water
2. 100 gram sugar
3. 50 ml sticky coconut cream
4. ½ tea spoon salt
5. 2 piece of pandan leaf

How to make skin

1. 50 gram potatoes boiled, grinded
2. 150 gram sticky rice
3. 110 ml warm water
4. 50 gram granulated sugar
5. ½ tea spoon salt
6. wijen
7. fried oil

How to make

1. Filling : Steam green bean, mix with coconut cream and pour to pan. Boiled with sugar and salt, pandan leaf. Stir over and over until sticky dough.
2. Mixture grinded potatoes, sticky flour, salt and granulated sugar. Pour warm water little by little until the dough can be shaped.
3. Make like a ball and pour filling in it and make like a ball.
4. Submerge the ball in to water and roll to wijen. So the wijen covered them.
5. Frying into hot oil until yellow gold

SOSIS SOLO

Ingredients

1. 150 gram grinder meat
2. 1 chicken egg
3. 3 spoon sticky coconut cream

Ingredients for sauce

1 2 spoon red onion slices
2 1 spoon garlic slices
3 1 tea spoon coriander seeds
4 3 grain candle nut
5 1 spoon salt
6 1 spoon sugar

Ingredients for thin

1, 5 chicken eggs
2. 250 ml coconut cream
3. 3 spoon of rice flour
4. ½ tea spoon salt
5. Yellow color

How to make

1. For filling:
Mixture all of ingredients for sauce.

2. For thin: Shake eggs, coconut cream, rice flour, salt and yellow color. And then spread on the pan one by one until ingredients finished.

4. Place result ingredients 2 and filling with a little of ingredients 1, Steam on the steamer up to cooked

KUE MANKOK (BOLW CAKE)

Ingredients I:

1. 75 gram wheat flour
2. 100 gram warm water
3. 1 spoon tea of cake fermentation

Ingredients II:

1. 175 gram rice flour
2. 100 ml cool water
3. 100 gram cassava fermentation
4. 150 gram granulated sugar
5. 1 tea spoon salt

Ingredients III:

1. 150 ml red soda water
2. 1 tea spoon of cake soda