Measurement Conversions All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring cups and spoons are used throughout, and all cup and spoon measurements are level. We have used medium-sized (60 g, grade 3) eggs in all recipes. International Measures Volume Lengths Weights 1 teaspoon = 5 ml 6 mm = ¼ inch 28 g = 1 oz 1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = ½ inch 250 g = 8 oz 1 Australian tablespoon = 20 ml = 4 teaspoons 2 ½ cm = 1 inch 500 g = 1 lb We have used international 15 ml tablespoon measures. If you are using an Australian 20 ml tablespoon, the difference will not be noticeable for most recipes. However, for flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified. Cup Equivalents ¼ cup = 60 ml = 2 fl oz 1 cup grated coconut = 100 g ½cup = 125 ml = 4floz 1 cup uncooked rice = 200 g 1 cup = 250 ml = 8 fl oz 1 cup caster sugar = 200 g 2 cups = 500 ml = 16floz : 1 pint 1 cup cooked rice = 100 g 4 cups = 1 litre = 32 fl oz : 1 quart 1 cup palm sugar = 185 g 1 cup plain flour = 150 g Oven Temperature Guide When using electric convection ovens, the °C °F outside of the food cooks more quickly. As Low 150 300 a general rule, set the oven temperature Moderate 180 350 15°C to 20°C lower than the temperature Med. Hot 200 400 indicated in the recipe, or refer to your Hot 220 425 oven manual. Very Hot 230 450 Published by Periplus Editions (HK) Ltd. Distributors with editorial offices at 61 Tai Seng Avenue Asia Pacific: Berkeley Books Pte Ltd, #02-12, Singapore 534167. 61 Tai Seng Avenue #02-12, Singapore 534167 Copyright © 2002 Periplus Editions (HK) Ltd. Tel (65) 6280 1330; Fax (65) 6280 6290. Email: [email protected] All rights reserved. No part of this publication www.periplus.com may be reproduced, stored in a retrieval system or transmitted in any form or by any Indonesia: PT Java Books Indonesia, means, electronic, mechanical, photocopying, Kawasan Industri Pulogadung recording or otherwise without the prior Jl. Rawa Gelam IV No. 9 written permission of the publisher. Jakarta 13930, Indonesia Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206. ISBN-13: 978-0-7946-0433-2 Email: [email protected] Printed in Singapore Photography by Suan I. Lim and Heinz von 12 11 10 09 Holzen. Recipes on pages 10, 12, 16, 22, 10 9 8 7 6 5 49, 50, 51, 60, 61 and 63 by Heinz von Holzen and Lother Arsana. Food Styling and Recipe Testing by Rohani Jelani. Indonesian cakes & desserts William Wongso and Hayatinufus A. L. Tobing A delicious selection of over 30 tropical cakes and desserts from around the Indonesian archipelago—from Fried Bananas with Coconut to Durian Tarts to Coconut Cinnamon Cookies. PERIPLUS Essential Indonesian Dessert Ingredients already pressed coconut normal rice flour and is flesh and squeezing it a generally used in sweet buns second time; this will yield and pastries. Glutinous rice 1 cup of thin coconut milk. flour made from black sweet rice is black or dark purple. Coconut cream or milk is widely used in Asian desserts. While freshly pressed coconut milk has Durian has attracted a more flavor, coconut cream cult-like following. It is and milk are now available called the King of Fruits in cans and carton packets by aficionados in Southeast Kaffir lime leaves are that are quick and convenient Asia, but Westerners usually extremely fragrant with to use. Consistencies vary don't care much for its a fresh citrussy flavor. from brand to brand, so use sweet oniony flavor. Once your judgment and dilute cut open, the durian gives Lime water is used to make with water as needed. Thick off a strong odor. Look for batters and doughs smooth coconut milk is obtained it in Asian markets. It is and springy and can be from coconut cream by also available frozen purchased in small bottles diluting by half with water; and canned. from grocers and market and thin coconut milk is stalls. It has a white grains half again as diluted as thick Glutinous rice or sticky of lime powder that settles milk. If preferred, you can rice is a variety of short to the bottom of the make your own from fresh grain rice that is more container, with a clear coconuts. For fresh coconut starchy than normal rice liquid above, and should cream, add l/2 cup water to when cooked. Two types of be shaken well before use. the grated flesh of 1 coconut, glutinous rice are commonly If you cannot find it, omit. knead it a few times, then used in cakes and desserts: strain it with your fist or the white grain (beraspulut) using a muslin cloth or and the black grain (pulut cheesecloth. This yields hitam). Glutinous white rice about ½ cup of coconut is readily available from cream. Thick coconut milk Asian food stores, while is obtained by adding glutinous black grain rice 1 cup of water to the grated is sold at speciality stores. coconut flesh, which will Mung beans (kacang hijau) yield about 1 cup of thick Glutinous rice flour is made are small yellow beans with coconut milk. Thin coconut from white glutinous rice a bright green seed coat. milk is obtained by adding grains that are ground into They are most often sold another cup of water to the a powder. It is stickier than shelled and sometimes 2 split in dried form. Before have the same flavor. If you Rice flour is made from using, soak the beans in cannot find it, substitute uncooked rice grains that cold water for several hours dark brown sugar or are ground to a powder. and then boil until tender. maple syrup. It is often used in desserts. Fresh rice flour can be made by soaking rice grains overnight and then grinding them slowly in a blender (but then you need to reduce the liquid in the recipe). Dried rice flour is readily available in packets. Nutmegs are the seeds of Pandanus leaves (daun the nutmeg tree, and are pandan) are the long Tapioca flour is also known covered with a bright red and slender, blade-like as cassava or manoic flour. lacy membrane called leaves of the pandanus This starch from the cassava mace. Buy whole nutmegs palm. They impart a fresh root is used as a thickening and grate them as needed floral fragrance and are agent like cornstarch. since ground nutmeg used as an air freshener Combined with rice flour, looses its flavor quickly. across Asia as well as to it adds a translucent sheen perfume desserts and and chewiness to cakes. rice dishes. Their intense Available in many Asian green color is also used food markets. Cornstarch as a natural food coloring. may be used as a substitute. Look for fresh leaves in Asian markets. If unavail- Young green coconuts able, substitute a few drops (kelapa muda) have a of bottled pandanus gelatinous flesh, with a tex- Palm sugar (gulajawa or essence or rose or vanilla ture similar to a melon, gula aren) is made from the essence. which can be scooped out sweet sap of sugar or with a spoon. They have a coconut palm trees. Palm fresh, fruity almost nutty sugar varies in color, con- flavor that is not overly sistency and sweetness sweet. They are available from a soft, creamy beige fresh at fruit stalls in local type which is sold in plastic markets throughout tropi- jars to a crystalized dark cal Asia. A canned version brown palm sugar sold in Red beans are also known is also available in super- round disks or blocks as azuki beans. They are markets. wrapped in clear plastic or available dried in Asian paper wrappers. The dark food stores and must be brown palm sugar is gener- soaked before using. You ally sweeter and more fra- can also buy a canned ver- grant than the others. Any sion that is pre-cooked and type can be used as they sweetened. Essential Ingredients 3 Double-wrapped banana leaf parcels The banana leaf is a versatile material that is widely used in preparing Indonesian dishes. It is frequently used to wrap foods for steaming, or grilling directly over hot coals.When using banana leaves, first wipe them clean then cut them to the required sizes. Pour boiling water over them in a basin to scald them, or heat them directly over a gas flame until they are soft enough to be pliable without cracking. If banana leaves are not available, aluminum foil can be used, though it does not impart the subtle flavor and fragrance of banana leaves. Large pieces of banana leaves as main wrappers Small strips of banana leaf for outer wrapping 1 quantity Filling Wok with cover and steaming rack or steamer set Step 1: Cut the large banana leaf sheets into smaller 20 x 25 cm (8 x 10 in) sheets. Cut the same number of small banana leaf strips measuring 5x20 cm (2x8 in). Place the required amount of Filling in the center of a large banana leaf wrapper. Step 2: Pleat one side of the wrapper with your index finger and press the two resulting edges of the wrapper together as shown to form "wings". Step 3: Repeat with the other side of the wrapper. 4 Step 4: Fold one wing from the left and one wing from the right to the front of the package. Step 5: Fold the remaining wings on the reverse side to the back of the package. Step 6: Place the package in the center of a smaller strip of banana leaf and fold the strip up to hold the pleats together. Step 7: Secure the top of the parcel with a tooth- pick. Step 8: Tuck in any open corners and prepare for steaming. Fill a wok or steamer pot with water to a depth of 5 cm (2 in). Bring the water to a rolling boil. Place the packages on the steamer rack set inside the wok or steamer pot. Cover and cook for 35 minutes, adding more boiling water every 10 minutes or as needed. 5 6 Banana and Coconut Custard Parcels 150 g (1 ¼ cups) rice 1 Place the rice flour and tapioca flour into a bowl flour and mix with 200 ml (3/4 cup) of the thin coconut 2 tablespoons tapioca milk, stirring well to remove any lumps. Set aside. flour or cornstarch 2 Pour the remaining coconut milk into a saucepan 500 ml (2 cups) thin with the sugar, salt and pandanus leaves and bring to coconut milk a boil over medium heat. When the coconut milk 100 g (½ cup) sugar comes to a boil, pour in the reserved flour mixture, Pinch of salt stirring continuously with a wooden spoon to make 2 pandanus leaves, torn a thick, smooth custard. lengthwise and tied into 3 Spoon 2 tablespoons of the custard mixture onto a knot the square of banana leaf or aluminum foil. Place a 2-3 ripe bananas, sliced slice of banana on top of the custard, then spoon into 16 diagonal pieces another 2 tablespoons onto the banana to enclose it. 2-3 banana leaf sheets 4 Shape the custard into an oblong roll and fold softened and cut into the banana leaf around it. Fold both ends under 16 squares measuring to make a6x8cm(2x3in) packet. Arrange the 18 x 18 cm (7x7 in) packets in a steamer and steam for 20 minutes. Set aside to cool before serving. Makes 16 parcels Preparation time: 30 mins Cooking time: 30 mins Banana leaves should be scalded by pouring boiling water over them in a tub or basin and letting them soak for a minute until they just start to soften, so they do not crack when folded. They are sold fresh in rectangular sheets in markets. If banana leaves are not available, substitute aluminum foil. Enclose the banana slice in the rice custard. Shape the filling into an oblong roll, then fold the leaf around it and fold the ends under it. 1 Baked Young Coconut Custard 5 young green coconuts 1 Scrape the flesh from the young coconuts and dice 100 ml (scant ½ cup) into small pieces. Set aside. Preheat oven to 160°C (325°F). sweetened condensed 2 Combine the milk and water in a saucepan and heat milk or sweet cream over low heat. Whisk the egg yolks, vanilla essence and 125 ml ½ cup) water sugar together in a mixing bowl until thick and light- 6 egg yolks colored. Fold in the flour and add the hot milk to the ¼ teaspoon vanilla egg yolk mixture, stirring well. Return the mixture to essence the pan and cook until the custard thickens. Add the 6 tablespoons sugar coconut flesh. 50 g (scant ]/2 cup) flour 3 Pour the coconut mixture into a baking dish or pie plate and set aside. Topping 4 To make the Topping, whisk the egg whites, sugar 4 egg whites and salt in a mixing bowl until stiff. Spread this over 1 tablespoon sugar the coconut mixture and sprinkle with the raisins. ¼ teaspoon salt Bake in a preheated oven until the Topping sets and 50 g (1/3 cup) raisins the surface is golden brown, about 20 minutes. Serves 4 Preparation time: 5 mins This dessert cannot be cut into pieces, but should be Cooking time: 5 mins spooned into serving dishes. 8