Yangko / Cold Cake

September 07, 2020

I try to make Yangko Cake / Cold Cake for the first time because crafing some sweet. Last time, I made the red bean paste, and the paste is to complete this cake.

Ingredient:
– 50gr Glutinous Rice Flour
– 30gr Corn Starch
– 30gr Sugar
– 210ml Milk

How to make:
– Mix all dry ingredient then add milk. Mix together until it’s mixing well.
– Steam for about 20 minutes
– The dough will become thick.
– Pour some flour and continue manual knead using hand until you can form it and it’s soft
– Divide into small part, form lengthwise and flatten it
– Put the red bean paste in the middle of the flatten dough
– Then close it by sticking each side
– Form well, then cut into small pieces
– Put it in the refrigerator for a while, and then you can enjoy it.

Oreo Pudding

August 10, 2020

Topday I make an Oreo Pudding.

First, I make the chocolate pudding using plain pudding powder mix with 28gr of chocolate powder and 120gr sugar (using 850ml water). Then put it inside the pudding mold (you can use square mold). Reserve a little chocolate pudding for oreo topping.

Wait for it to be hard 75%. Random spread 1 table spoon of the reserve chocolate pudding, so if we put the Oreo, it can stick into the bottom.

Why we use this reserve pudding? Because, if you put the Oreo in The main pudding that still hard 50%, it could destroy the pudding because the Oreo is heavier than the pudding surface. And if you put it on the pudding that have 75% hard, it won’t be sticky. So we use reserve pudding, to make it sticky but won’t destroy the main pudding.

After put all Oreo in the pudding surface, random spread the remain reserve pudding above the Oreo.

Second, we make milk pudding. I use 750ml full cream milk, and 110gr sugar, mix it with plain pudding powder.

After the reserve pudding above the oreo is hard enough, pour the milk pudding into it, and keep it on refrigerator so it could be hard.

There’s oreo inside the pudding

Enjoy…

Pomegranate Poridge

July 10, 2020

Maybe, for some people outside Indonesia haven’t seen this porridge (I don’t know, but I never heard about this outside). Sweet Porridge is Indonesian Snack and this Pomegranate Porridge is one of them. I often buy it in the traditional market.

This one is my favourite.

The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between 5 and 10 m (16 and 33 ft) tall.

The pomegranate originated in the region extending from Iran to northern India, and has been cultivated since ancient times throughout the Mediterranean region. It was introduced into Spanish America in the late 16th century and into California by Spanish settlers in 1769.

The fruit is typically in season in the Northern Hemisphere from September to February, and in the Southern Hemisphere from March to May. As intact sarcotestas or juice, pomegranates are used in baking, cooking, juice blends, meal garnishes, smoothies, and alcoholic beverages, such as cocktails and wine.

Today, it is widely cultivated throughout the Middle East and Caucasus region, north and tropical Africa, the Indian subcontinentCentral Asia, the drier parts of Southeast Asia, and parts of the Mediterranean Basin. It is also cultivated in parts of Arizona and the San Joaquin Valley in California. In the 20th and 21st centuries, it has become more common in the shops and markets of Europe and the Western Hemisphere.

source: Wikipedia

To make sweet porridge (source internet),

Soak the pomegranate in the water for about 1 hours. Then Boiled the pomegranate with sugar, pandan leaves, vanilla paste until soft and looks transparent and looks like porridge, very thick. Taste it, you can add a little salt if you want. Mix sago flour with 2 tablespoon of water, and pour it into the pomegranate sauce and boiled it.

For the white sauce, or coconut milk, boiled the coconut milk with salt and pandan leaves.

Put the pomegranate in the bowl, then pour some coconut milk (based on your suitable). Enjoy it while warm..

U Yen (Fried Taro)

July 02, 2020

Fried Talas / Taro

What you need?

  • Talas / Taro (in this recipe, I use 600gr compatibility)
  • 2 tablespoon Rice Flour
  • 1 tablespoon Tapioca
  • 1 tablespoon Tauco / Fermented Yellow Soybean
  • 1 pcs Egg
  • 1.5 tablespoon Ginger Water (filter it)
  • Garlic (mashed up)

How to Make?

  • Peel the Taro (peel first then washed it because sometimes our skin is sensitive to taro) then grater it roughly
  • Mixed Egg, mashed up garlic, ginger water, with the taro. Mixed well.
  • Mixed Tauco, Rice Flour and Tapioca.
  • If it tasteless, you can add salt.
  • Form it into round shape just like meatball, then Deep Fried it. Don’t form it too small, form it medium size.

My family usually eat it with red wine, Dip the Fried Taro to Red Wine and eat it.

This snack is very suitable to eat anything with the family when you have spare time.

Bagelen, Indonesia Snack

Today, I went to Supermarket and my mom found this snack.

Maybe you have ever seen this snack. This snack also reminder me of my childhood. It is a cookies that smeared with sugar on the side and now there’s so many varian. There’s cheese, pizza, coffee, etc.

The one in the picture is from Magelang, Central Java – Indonesia, it has cheese flavoue but still there’s sugar in the side, so it has combine taste between sweet and salty cheese. So delicious. And this snack size is good enough to eat it in one mouthful. Because it’s too crispy, so if you bite it little by little, there will be cookies flakes fall from the cookies.

The famous Bagelen is in Bandung, West Java – Indonesia. Each time I went to Bandung, I will go to this famous bread store and by their Bagelen. They have various taste.

Fluffy Puff Pancake (2)

This is my 2nd trial making this cute and yummy Fluffy Puff Pancake. And still the shape is not too good but it’s getting delicious and better.

What you need?

  • 1 pcs egg (separate the white and yellow)
  • 30gr flour
  • A little Vanilli Paste
  • 15gr Milk
  • 0.5gr Salt
  • 30gr Sugar

How to make?

Whisk yellow egg, flour, vanilli paste, milk and salt together until it mix well.

Mixer the white egg for about 3 minutes with high speed, and every 30 minutes put the 1/3 sugar inside while the mixer on.

Mix the Batter together, mix well.

Prepare the frying pan, put a little butter, spread well. Use small fire. Then use bowl spoon / ice cream scoop spoon, take the batter and put it on the frying pan. Do it for about 2-3 times (depend on your batter).

My batter still not stiff enough (still a little moist) so when I put the batter, it spread on the frying pan. So I give about 4 spoon batter for one pancake. Don’t put it together, but see if the first one already 1/3 cooked.

Do it for the rest batter.

For topping, you can add anything. This time I’m using Silverqueen, chocolate bar (melt it on the stove and give a little water).

Tadaa.. This is my breakfast today.

If you succeed to make it thick (about 2-3cm height) then you succeed make Fluffy Puff Pancake.

Sumba unique Roasted Sea Urchin # NTT – Indonesia

When I’m travelling to Weekuri lake, the locals offer us an unique snack, Roasted Sea Urchin. Can you imagine it? Wow… I never knew that the sea urchin have meat wkwk… 1 sea urchin for IDR 10.000

And it taste not bad. Just like clam meat. And didn’t fishy at all.

Breakfast at Hotel Sinar Tambolaka Sumba # NTT – Indonesia

Because we are in Sumba, so they serve local snack for breakfast too.

This snack was made from Taro, tropical plant grown primarily for its edible corms.

Hideout Cafe and Pattiserie (6) Magelang # Central Java – Indonesia

Another tea time at Hideout Cafe and Pattiserie Magelang.

Address: Jalan M Bambang Soegeng No. 449, Mertoyudan, Magelang, Jawa Tengah 56572

Open:
> Monday: Closed
> Tuesday – Saturday: 11:00-22:00
> Sunday: 13:00-22:00

Hideout Cafe & Pattiserie (4), Magelang # Central Java – Indonesia

Again, we come to Hideout Cafe and Pattiserie. Today, we try their new cake.

Cheezy Fries
Tori