Onde Onde / Sesame Seed Ball

 

 

I must to admit 'food' is my biggest weakness.. I love food, good food, soul food, may be because I am asian ! We always appreciate home cook food . Now, here a thousand miles away from home - I move to different land, I found myself miss my mom food alot - I do cook for family, but sometime the sensation is different than I ever feel before.

There is one sweet snack I miss alot is onde-onde / sesame seed ball - some called, 'Ma Tuan' One of the most beloved Asian sweet dumpling. The texture of dumpling itself is not hubby or little one fav. so, you know next ... I am the one who will enjoy the sweet ... I don't mind at all .. :)))

Onde-onde / Sesame Seed Ball

Recipe : Ika - Ikaray Kitchen

Ingredients :

For Dumpling

250 glutinous rice flour

50 gr tapioca flour

50 gr sugar

1 tsp salt

250 cc warm lite coconut milk

sesame seed

For Filling :

150 gr dried,hulled and split yellow mung beans

200 gr sugar

1 tsp salt

1/2 tsp vanila extract

about 200 gr water

Directions :

Making filling :

1.Rinse the mung bean, put them in a bowl, and add water to cover by 1 inch. Let soak for 2hour or overnight.

2.In medium heavy pot, add water , beans , salt, let boiled and cook until tender and add the sugar , vanila. Stir and cooked until the bean firm and smooth out. Turn off the heat.

3. Transfer to plastic container and cool at room temperature before using. The paste can be refrigerated for up to 2 weeks or frozen for a month.

4. Measure 1 level tsp of paste for each dumpling and roll each portion into a small ball. Put on a plate, cover, and set aside.

Tips : an easy way, skip (1)-(2) by put all the ingredients into the pressure cooker, close the lid, turn the heat to medium high. Wait until pressure cooker give a wishtle sound than start to set the time for 7 minute. And you are done !!

Making Dumpling :

Put the flours , sugar, salt, in a bowl and make a large well in the centre. Pour the warm coconut milk into the flour mixture . Use the wooden spoon or spatula to combine, stirring and eventually pressing the ingredients into the ball. Transfer to a work surface, the dough will still be warm , so be carefull and knead until smooth. Cover with plastic wrap

take about 1 tbsp of dough, roll into a ball. Repeat with the remaining dough pieces to yield 15-18 balls total.

for each dumpling, take a ball of dough and make a deep indentation to create a little cup. Aim to make the cup about 1 inch deep. You can build up the wall by pressing it between your tumb and index finger. Put a ball of paste in the well, tapping it down a bit. Close the cup, making sure that the filling is closed. Pinch and twist off any extra dough and seal well.

Roll the dumploing between your hands to make it perfectly round and smooth, slightly wet your hands before this final roll if the dough feel dry . Set aside and repeat to make more. cover the filled ones to prevent drying.

Put the sesame seed in a small bolw. Dunk each of dumpling into the bowl of water, shake off the excess water and then put it in the bowl of sesame seeds. Dredge the dumpling to coat it well with sesame seed, the place it back on your work surface. Repeat the remaining balls.

Use a wok or a pot, (about 4 quart pot) . Pour in the oil to a depth of 2 1/2 inches. Heat over medium . Fry the ball, 5 at a time, for 7 minute, frequently turn and stir the balls to prevent uneven browning.

To better taste, try to eat them the day after they are made !! :)

Layer Steam Cake

 

 

It has been awhile not to make steamed cake , if I remember it was 8 years ago I made this kind of cake until I saw one of my friend posting on facebook page couple days ago. When I decided to make again I was worry that I am the one who will eat a whole cake . Surprise.. surprise every one like it. My husband said, he like the soft cake like this. Its remind him about her last beloved mom (God Bless Her) - that's actually kind of cake she always made for her kids.. steamed cake.. really ? aaah.. I feel relief , I don't need to offer every one to try ..the cake dissapear so quick..

Indonesian Steamed Layer Cake

Ingredients :

6 yolks + 3 white eggs
250 gr granulate sugar
1/2 tsp salt
1 tbsp condense milk
1 tsp vanila extract
150 gr all-purpose flour, shifted
1 tbsp milk powder - I used MILO
1 tsp baking powder
200gr butter - I used 100 gr un-salted butter + 100 gr margarine
100 gr chocolate powder
1 tbsp spekoek powder  

Directions :
Using 9x5x3inch loaf pan , buttered and bottom lined with a rectangle of parchment paper.

Prepare the steamer pot - I got mine from Asian Store a long ago , diameter of pot is about 28cm - it's quite big pot with 3 layer. Put some water into the pot, make sure not reach the divider . Turn on the heater on medium high.

Wrap a frying pan lid with a kitchen towel. This will prevent condensation from falling onto the cakes while steaming.
Meanwhile , beat the butter with stand mixer on medium speed until turning pale, than add the sugar in 3 step, let mix together until they well blend (in this stage if you rub between your finger, you wont feel the sugar) ; add the eggs . Mix well, about 8 minute.. than add condense milk.

Turn off your mixer, add the flour, baking powder, milk powder - mix with rubber spatulla .

When the water starts to boil, place the loaf pan inside the pan.

About 1/2 cup of batter at the time, add into the loaf pan, smooth the top with back of spoon. (Some suggestion to add about 4 tbsp of batter for every layer, which is time consuming for me, so to my healthy reason I just drop 1/2 cup of batter for every layer LOL )

Cover with the lid and steam over medium-low heat for 10 minute.

Mix the chocolate powder and spekoek powder together

Open the lid, be careful with the hot air comes from the steamer- take the pan out, sprinkle the top of steam cake with chocolate mixture, make sure you sprinkle evenly (using small flour shifter to distribute evenly) .. and you will see the reason why after the work done !

Add another layer of batter (try to do the same amount for every layer) - hey, I didn't do such a great job, since I must to do several thing in the same time.. jezz..

Cover the steamer. Steam again for 10 minute.. and repeting the process until the last drop of batter. For the last batter, steam for about 20 minute.

Let it cool before you slice the cake... and enjoy your afternoon with a cup of tea or whatever drink suit to you. Happy Baking..
 

Update :
Make your own bumbu spekoek / spekoek spice:
add the same amount of spices below and mix well - keep in the tight jar for next use
- cardamom powder
- nutmeg powder- cinnamon powder- clove powder

Rainbow Chiffon Cake

 

I love chiffon cake - I bake too many times ; in fact I can eat almost half of pan by myself  Lol -  I don't know , maybe the texture make me fall in love with this cake .  The ingredient contains coconut milk ; I believe that make any different . Please don't compare chiffon cake with angel cake ... it's so so wrong :O

 

Ok here is the recipe , I hope you will like as I do :

 

The Ingredients

8 medium size eggs (seperate while cold)

170 grm sugar (divide into 50 gr + 120 gr)

20 grm milk powder

20 grm cornflour

150 grm cake flour

1 tsp baking powder

½ tsp salt

100 ml vegetable oil

100 ml coconut milk

1 tsp cream of tartar

Rainbow Color

A drop of green color paste (i using Wilton Product - which is safe food colors)

A drop of pink coloring

A drop of chocolate paste

A drop of yellow coloring

 

 

Directions :

 

Pre-heat the oven for 350 F

Shift cake flour, corn flour, milk powder, salt and baking powder. Set it aside. Combined the coconut milk and oil together.

In a mixing bowl mix the egg yolk and 50 grm of sugar until well combined. Add in the coconut milk and oil mixture. Mix well. Add in the flour mixture. Mix until the mixture is smooth. Set aside

In a mixer whisk white eggs + 120 gr sugar + 1 tsp cream of tartar high speed until soft peak. Add into yolk mixture, fold with spatulla .

Divide the mixture into four equal portions. Add the colors in every bowl.

Pour each of the batter mixture into an ungreased tube pan and bake for 50 minutes or until golden brown and tested the skewer comes out clean.

Remove the cake from the oven and immediately turn the cake (in the tin) upside-down, using the tin's feet (if you have a chiffon cake with feet). Otherwise, use a strong bottle, to hold the cake by sliding the bottle into the tin hole in the middle. Leave it to cool.

When it is already cool, remove the cake from the tin by using a long thin knife, loosening from the sides and bottom of the tin. Serve as is, sliced.

Nasi Goreng Indonesia

 

Please forgive me, not to post a very interesting recipe - what ?? Nasi Goreng ? aaw, every body know how to cook. All right, I just want to give reward to my self for lunch today, I work so hard at the gym for a couple weeks , though .. ok, nice lunch ! why not ? than just boring veggie+fruit combination smoothie ..

Nasi goreng, literally meaning fried rice, original made from leftover rice and eaten as a breakfast dish. Now more usual server for lunch or as the basis of a larger evening meal. This dish is best made from cold leftover rice, but you still can cook with a new rice from rice cooker but just keep 4 hours before cook to better taste. And one of secret ingredient (now is reveal) : 'kecap manis' - Indonesian soy bean sauce ; DON'T DARE to subtitute kecap manis with other soy bean sauce :P you won't get the same version as we love to eat.

Anyway, nasi goreng is become popular, simple dish in our family too - my husband like eat his version of nasi goreng which mean : no chili, no garlic, no cracker and topping with jalapeno slice pickle.  And my little one version is : no chili, add carrot, a lot of cabbage, and kerupuk :)

Everybody has their own version , but I cook like this :

 

NASI GORENG INDONESIA
Ingredients:
6 shallots
3 garlic
5 g shrimp paste, toasted
10 g red chili or you can use 1 tbsp of Sambal Oelek
2 eggs
150 g chicken breast, deep-fried and shredded
1/4 cup cooking oil
500g rice, cold
1 tsp pepper
3 tbsp kecap manis cap Bango or other Indonesian Brand, I just cant live without Bango
1 spring onion, chopped
Shallot flakes
Fried egg, sunny side up - in fact I like my fried egg with kind of runny yolk looking ^_^

Directions:
Grind shallots, garlic, shrimp paste and chili to fine paste.
Scramble the egg , set a side
Heat cooking oil in a wok and stir-fry spice paste for 2 minutes, till brownish and fragrant, medium heat. Push spices to side of wok and pour egg into the wok.
Add rice, pepper, kecap manis and soy sauce. Stir-fry everything quickly over high heat, for 6-7 minutes. Ad the scramble egg. spring onion Mix well.
Serve warm with condiments such as sliced tomatoes/cucumber, fried egg, crackers, etc.