Archive for the 'Desserts' Category

Kue Lumpur

ay_link November 19th, 2007

A traditional Javanese cake, Kue Lumpur (”Lumpur” is mud, in Indonesian; and “Kue” is cake) is easy to make and such a great accompaniment to tea time and/or snack time.

Kue Lumpur/Javanese Mud Cake

Ingredients:
500g potatoes (boiled then mashed)
225g of sugar
7 egg yolks (2 white yolks only)
1 cups of coconut juice
1 cup of milk (for low-cholesterol, use more milk than coconut juice)
300g all-purpose flour
1/4 tsp vanilla extract/powder
150 g melted margarine
1 pandan leaf

Optional topping:
Raisins, Young coconut flesh (scraped out in this slivers, julienned), Cheddar cheese (thin sliced), Jackfruits

How-to:

Coat the kue lumpur pan with margarine/butter
*If you don’t have the pan above, you can use this kind of pan: Ableskiver pan

Step 1: (Preparing the potato mix)
Put the potatoes into a large pot, bring to a boil over medium-high heat or steamed with potato skin attached. Cook until potatoes are tender.
Put the potatoes through a ricer or food mill into a bowl.
Mix together with a spoon and add the milk & coconut juice.
Set aside

Step 2: (Batter mix)
In a large mixture bowl, whisk eggs, sugar and vanilla powder until the batter thickens
Add mashed potato mix (Step 1) into the batter then whisk add all-purpose flour one spoonful at a time. Make sure to lower the mixer speed when adding the flour.
Lastly, add the melted margarine and pour the batter into the pan (stove top baking method)
Halfway cooked, sprinkle each with your choice toppings.

Makes about 2 1/2 dozens

Note:
Pandan extract can be used also to make a greenish batter, instead of the usual yellowish kue lumpur. And if you prefer to use it, young coconut flesh cuts go really well with this.

Happy cookin’! =)

kue lumpur

Kue mangkok

ay_link October 25th, 2007

Kue Mangkok

Price $3 (4 pieces)
darn expensive, no?
(”Kue” = cake and “Mangkok” = bowl)
I have no clue what the English name for this O_O
and also clueless how to make these pretty kue..
Since they’re so pretty and colorful, I couldn’t eat it until like a day later hahaha..
These pretty thing remind me of moo ji gae dduk (Korean rainbow rice cake) Yosi bought the other day (but oh boy, I don’t like the taste… too plain and tasteless for me). But these kue mangkok, they worth every penny I spent.
(3 bucks for 4 pieces. I can prolly get 2 dozen of them in Jakarta lol)

 

Pisang molen

ay_link October 25th, 2007

pisang molen

Pisang molen is a traditional Indonesian pastry filled with banana and cheese.

“Pisang” (read: pee-sāng) means “banana” in Indonesian, and “molen” is Dutch for mill (or roll), so literally, the English name for Pisang Molen is, Banana Roll? Hahaha.. sounds funny.

Anyways.
Pisang molen, they’re so easy to make. Trust me. I enjoy baking and cooking, but only if they’re easy to make and doesn’t take too much time to do it. LOL *yes, me, lazy bum when it comes to baking LOL… I rather cook, somehow* so, okay, onto the recipe now..

Ingredients:
- Frozen pastries (bought at JONS’ , and I think the brand is Jerky Pastry, but you can always use any ready-to-use frozen pastries, or make your own)
- Bananas (8-10 ripe ones, so that they’re already sweet)
- Cheese (Kraft Processed Cheese in loaves/Kraft Singles for sandwiches would work too)

Now the cheese is a bit tricky because technically, it’d be better to use cheese that cannot be melt during the baking process.
What cheese won’t melt under 350 F ? Well, there’s this Kraft processed cheese, which I can only buy when I’m in Jakarta (lol), so if you can’t get those kind of cheese, just use any cheese you like =)

So, you cut the banana into 3-4 and cut them in half to sandwich the cheese in the middle.
Roll the pastries to cover the filling and later on, brush egg yolk on top before putting them in the oven.
Bake for 35-40 mins until they’re cooked and ready. :)

pisang molen