Kue Lapis Tapioka Jadul (Traditional Tapioca Steamed Layer Pudding)

 

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 350 gr Tepung tapioka+30 gr Tepung Beras-aduk
• ¼ st Vanili, 270 gr Gula, 2 Daun pandan-ikat
• 800 ml Santan+200 ml Air/Susu-campur
• ¾ st Garam, Pewarna merah & Pasta pandan

 

Cara membuat

• Masak campuran santan, gula, garam & pandan sambil diaduk2 sampai gula larut. Angkat & biarkan mendingin. Sementara itu panaskan kukusan. Bungkus penutup kukusan dengan lap.
• Tuang santan ke tepung, aduk dengan whisk sampai halus. Saring. Akan didapat ± 1620 ml adonan. Bagi adonan menjadi 2, untuk yang akan diwarnai hijau sisihkan ± 720 ml adonan. Beri vanili di bagian yg tak akan diwarnai, aduk rata. Di adonan hijau beri pasta pandan secukupnya & aduk rata.
• Olesi loyang 25X11X7 cm dengan minyak. Tuang 1 sendok sayur adonan putih ke loyang, kukus ± 7 menit. Tuang adonan hijau, kukus. Ulang prosedur berselang-seling warna. Untuk adonan putih terakhir/teratas, beri warna merah & aduk. Tuang & kukus 25 menit. Angkat dari kukusan.
• Keluarkan kue dari loyang setelah dingin. Potong2 dengan menggunakan pisau yang sudah dilapis plastik.

 

Ingredients

• 350 gr Tapioca starch+30 gr Rice starch-mixed
• 800 ml Coconut milk+200 ml Milk/Water-mixed
• ¾ tsp Salt, ¼ tsp Vanilla, 2 Pandan leaves-knotted
• 270 gr Sugar, Pandan extract & Red food coloring

 

Directions

• Boil coconut milk mixture, salt, sugar & pandan leaves until the sugar melted; stir once in a while. Remove from the heat & let it sit to cool down. Meanwhile, preheat the steamer. Tie a tea towel around the steamer lid.
• Pour coconut milk into the flour mix. Whisk until it‘s smooth, with no lumps. Strain batter through a fine sieve. You‘ll get ~ 1620 ml batter. Divide it between 2 bowls, put ~ 720 ml of batter in the bowl for the green pandan colour & the rest in the other bowl (let it white). Add pandan extract (few drops) in the smaller amount of batter & then mix to combine it well. Put vanilla into the white batter bowl & then mix it well.
• Grease a 25X11X7 cm baking pan. Stir the batter each time before pouring it into the pan. Pour 1 ladle of the white batter evenly into the pan & then steam for ~7 minutes (until the batter is firm to the touch). Pour 1 ladle of the green batter & steam again. Repeat the layering procedures for the rest of batter. For the last white batter, combine it with red food coloring & mix it well. Pour this batter on top. After you pour the last red layer, steam the pudding for ~ 25 minutes. Remove pan from the steamer & let it cool down completely.
• Remove pudding from the pan. Coat a sharp knife with a platic sheet. Slice pudding by pressing the knife downward (do not saw).

 

Puding Karamel Jeruk Kukus (Steam Orange Caramel Pudding)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 100 gr Gula pasir, 5 sm Air panas, 75 ml Krim kental
• 4 Telur-kocok, ½ st Vanili bubuk, 200 ml Susu murni
• 75 ml Susu kental manis, Jeruk mandarin kaleng
• 2 Roti tawar ukuran kecil tanpa kulit

 

Cara membuat

• Hangatkan ramekin, sisihkan. Lelehkan gula di api sedang-kecil hingga kecokelatan, tuangi air sedikit2 & masak hingga larut. Susun jeruk di dasar semua ramekin lalu tuangi 1 sm karamel di atasnya.
• Campur telur, vanili & krim, sisihkan. Blender susu, 35 gr jeruk, SKM & roti selama beberapa detik lalu masak sampai hangat. Tuang adonan sedikit2 ke campuran telur & krim sambil diaduk. Saring lalu tuang ke ramekin.
• Tutup ramekin dengan aluminium foil, kukus 30 menit di api kecil. Matikan api & diamkan tertutup 10 menit. Angkat & biarkan puding hingga mencapai suhu ruang. Masukkan ke kulkas 2 jam. Jelujuri dengan pisau di sekeliling tepian ramekin untuk melepaskan puding, telungkupkan di piring saji & hias dng jeruk.

 

Ingredients

• 100 gr Sugar, 5 tbsp Hot water, 75 ml Heavy cream
• 75 ml Condense milk, 1 small can of Mandarin orange
• 200 ml Milk, 4 Eggs-beaten, ½ tsp Vanilla
• 2 small size White bread without crust

 

Directions

• Warm up the ramekins; set it aside. Heat sugar over medium-low heat until it melts & brownish. Pour in water, a little at a time; stir until the sugar dissolved. Arrange the orange on the bottom of ramekins & then pour in 1 tbsp of the caramel sauce on top.
• Combine eggs, vanilla & cream; set aside. In a blender, process the milk, 35 gr of orange, condense milk & bread for a view second. Cook it for a while, just to warm it up. Pour the batter into the egg mixture, a little at a time. Stir to combine it well. Strain through a fine sieve & then pour it into  the ramekins.
• Cover ramekins with aluminium foil. Steam over low heat for 30 minutes. Turn off the heat but let it in the steamer for 10 minutes. Remove from the steamer & let it cool completely. Refrigerate for ~ 2 hours. Run a thin knife around the ramekins edgs before turning the puddings out onto serving plates. Garnish with more Mandarin orange.

Combro (Stuffed Cassava Patties)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 kg Singkong parut, 2 st Gula merah, 5 Daun bawang-iris
• 2 Daun salam, 6 sm Kelapa parut, 1 st Bawang putih bubuk
• 1 Kemiri bakar & 2 sm Bawang goreng-tumbuk, Minyak
• 325 gr Oncom-potong2, 15-20 Daun kemangi-robek2
• 1 cm Lengkuas-geprek, Garam secukupnya

Haluskan:

• 1 Cabai merah, 6 Rawit, 1 Sereh-bagian putihnya saja
• 3 (12 gr) Bawang putih, 7 (45 gr) Bawang merah
• 3 gr Kencur, 1 st Ketumbar, 1 st Gula

 

Cara membuat

• Isi: Bila oncom tidak bisa didapatkan, anda dapat menggantinya dengan tempe atau Burger vegan. Goreng oncom/tempe (bila menggunakan Burger vegan, tak usah digoreng). Tumbuk kasar & sisihkan. Tumis bumbu halus, salam & lengkuas sampai wangi. Masukkan oncom/tempe/burger vegan, gula merah & garam secukupnya. Aduk rata lalu cicipi rasanya. Angkat & biarkan hingga dingin. Beri daun kemangi (dapat diganti dengan daun Lemon Balm/Basilikum segar) lalu campur rata. Sisihkan
• Peras singkong agar hasilnya nanti agak renyah. Masukkan kelapa, bawang putih bubuk, garam, serta bawang goreng & kemiri tumbuk. Campur dengan tangan hingga rata. Beri daun bawang, lalu aduk rata.
• Ambil 1-1½ sm adonan singkong, pipihkan, bentuk seperti mangkuk. Beri 1 st adonan isi di tengah. Tutup adonan isi seluruhnya dengan singkong, bentuk menjadi oval/pipih dengan rapi. Panaskan minyak yang banyak di wajan, goreng combro hingga kuning kecokelatan. Angkat & tiriskan. Untuk 40 buah.

 

Ingredients

• 1 kg grated Cassava, 5 Scallions-sliced, 2 Bay leaves
• 6 tbsp grated Coconut, 1 tsp Garlic powder, Salt, Oil
• 1 roasted Candlenut & 2 tbsp fried Onion-finely pound
• 2 tsp Palm sugar, 15-20 Lemon basil leaves-sliced
• 325 gr Oncom/Tempeh/Vegan Burger-sliced
• 1 cm Galangal-bruised

Grind into a paste:

• 7 (45 gr) Shallots, 3 (12 gr) Garlic cloves, 1 tsp Sugar
• 1 Red chili, 3 gr Lesser galangal, 1 tsp Coriander
• 6 Bird‘s eye chilies, 1 Lemongrass-white part only

 

Directions

• Stuffing: Fry the oncom/tempeh (don‘t have to fry it when you‘re using Vegan Burger). Coarsely pound & then set it aside. Sauté the spices paste, bay leaves & galangal until fragrant. Add in the oncom/tempeh/vegan burger, palm sugar & enough salt. Mix to combine it well & then taste. Remove from the heat & let it sit to cool down. Stir in the lemon basil leaves (you could substitute the lemon basil leaves with fresh Basil/Lemon Balm leaves). Set it aside
• Squeeze grated cassava to bring out the water content, so later on you‘ll get a crispier patties. Add in grated coconut, garlic, enough salt, fried onion & candlenut. Mix it with your hand to combine. Put in sliced scallion & mix it well.
• Take 1-1½ tbsp of the cassava mix & then flatten it. Shape cassava into a cup. Place in 1 tsp of the stuffing in the middle part. Wrap cassava to cover the stuffing completely. Flatten the patties into an oval shape neatly. Heat lots of oil in a wok/deep pan. Fry patties until golden brown. Remove from the heat & drain in paper towel. You‘ll get ~ 40 patties.

Wedang Rempah Jahe Wangi (Fragrant Ginger & Herbs Tonic)

Without Milk

With Milk

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 5 cm Jahe-iris2, 2 ruas Jahe merah-geprek, 2 Pekak
• 2 Kapulaga, ¼ st Kayu manis bubuk/10 cm Kayu manis
• 1 liter Air, 8 cm Kunyit-iris2, 1 Sereh-potong2
• 2 Pandan-ikat, Gula merah/Madu sesuai selera

 

Cara membuat

• Campur air dengan semua rempah di panci. Didihkan dengan api besar, lalu kecilkan api ke sedang-rendah & masak hingga air berkurang (tinggal ± 800 ml) serta rasa menyatu.
• Beri gula jawa/madu sesuai selera. Aduk hingga larut. Matikan api, biarkan rempah di dalamnya minimal selama 1 jam. Saring air & buang rempah2nya. Siap disajikan dengan dihangatkan lagi dulu atau dingin. Dapat juga dihidangkan dengan diberi sedikit susu cair.

 

Ingredients

• 1 liter Water, 8 cm Turmeric-sliced, 2 Star anise
• 1 Lemongrass-sliced, enough Brown sugar/Honey
• 5 cm Ginger-sliced, 2 knobs Red ginger-bruised
• ¼ tsp ground Cinnamon/10 cm Cinnamon stick
• 2 Cardamom pods, 2 Pandan leaves-bundled

 

Directions

• Put water & all herbs in a pot; boil it over high heat. Turn the heat to medium-low & cook until the liquid reduced (only ~  800 ml left) & the flavour blended.
• Add in the brown sugar/honey as desired; keep stirring until the sugar dissolved. Turn off the heat: let it rest for minimal 1 hour. Strain the liquid & discard all herbs. You could serve it cold, or warm it up again for a while. It’ll be also nice to serve it with a bit of milk.