Ketan Unti // Glutinous Rice Cake

 

I just want to make something that bring my childhood memory back, this dish .. a simple dish .. that most Indonesian's eat for breakfast , Ketan Unti / Glutinous Rice Cake with sweet coconut topping .

So far, only me and my little one enjoy this dish .. not my hubby, well.. he is a picky eater (not much of fan Indonesian traditional cake)

Ketan Unti / Glutinous Rice Cake

Recipe :
300 g glutinous white rice
200 g thick coconut milk
1/2 tsp salt

Method:
1.Soak the glutinous rice about 1 hours
2.Steam glutinous rice in steamer for about 10 minutes , mean while in medium pot, add coconut milk and salt. bring to boil, turn of the heat. Add the glutinous rice  , stir well.
3.Put back to the steamer and cooked about 30 - 45 minute
4.Remove and leave to cool.
5.Serve with coconut toping.

Sweet Coconut Topping
150 g palm sugar *gula jawa - jaggery - brown sugar*
3 Tbsp sugar
1 pandan leave (knotted)
1 grated coconut
pinch of salt
50ml water

Method:
1.Break the brown sugar/palm sugar into small pieces. Combine with the sugar, salt, pandan leave and water. Cover over a medium flame until sugar dissolves.

2.Add in grated coconut and stir till fragrant. Cook about 20 minute.

Donut Cookies

 

It's almost the end of Holy Month Of Ramadan, is always become a sad day while we no longer in Ramadan Month . Because we never know when we will meet a full of blessing days like Ramadan Month.

And I'm sure almost Moslem's families around the world especially ladies, moms, daughters, aunties busy around the kitchen. They are busy preparing many stuff before Eid Fitri Festive comes, especially baking a good goodies .. Oh, My, it's always remind me how busy my mom was. And even until today. She is still the best cook ever.

Well, I bake too .. but not as much as my mom does. Not many family around us to celebrate the happy day after Ramadan. So, I just bake a little portion of cookies or cake, in case we have friend visit. Mostly I stick with 'an original' , old times cookies style such a nastar (ananas tart), sagu keju etc. But since I have a little girl who loves to help around the kitchen, I bake a little different cookies, so she can help easily too.

Like donut cookies, it's pretty easy for 6yo girl making without worry about messy around the kitchen.

Donut Cookies
Adapted from : King Arthur's Flour Recipe Collection

Dough
2 tablespoons vegetable oil
3 tablespoons unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract
3/4 teaspoon salt
2 teaspoons baking powder
1 cup confectioners' sugar
2 1/2 cups Unbleached All-Purpose Flour

Icing
1 cup (4 ounces) confectioners' or glazing sugar
4 teaspoons milk
4 teaspoons light corn syrup

I'm not used icing sugar but chocolate icing - taste much better for my style.
- chocolate melted and white chocolate melted for topping

Beat together the oil, butter, eggs, vanilla, salt, baking powder, and sugar until smooth. Add the flour, beating until smooth. Refrigerate the dough for at least one hour, or overnight.

Scoop the dough into 2-teaspoon-size (1/2-ounce) balls; a teaspoon cookie scoop works perfectly here. Roll the balls into logs about 4 inches long and about 1/2-inch in diameter. Coil into doughnut shapes, leaving a small hole in the middle.

Place the shaped cookies on lightly greased baking sheets, leaving about 1 inch between them. Bake them in a preheated 350°F oven for about 15 minutes (original recipe said : 18minutes, but I find it that made cookies become hard to chew, so just reduce the baking time like mine). They may have the merest hint of golden color on top, but they definitely won't be brown. Remove them from the oven, and transfer to a rack to cool completely before icing.

To ice the cookies - if you use icing like an original recipe

- Put 1/4 cup confectioners' sugar into each of four bowls. Add 1 teaspoon milk and 1 teaspoon corn syrup to each bowl. Stir until you've made a soft, spreadable icing, adding more milk if necessary. Tint the icing in each bowl a different color. Dip the top of each cookie in one of the icings. Sprinkle with sugar decorations. Allow the frosting to harden before storing the cookies.

- or just simple melted enough chocolate or white chocolate into double boiler pan, and dip the cookies on melted chocolate. Sprinkle with sugar decorations.



Yield: 3 1/2 dozen cookies

Bakpia / Pia / Tau Sar Piah

It's no secret that I love to visit a thrift store and most the time I hunting for bargain book even my step daughter, gave me I-book for Christmas present but, nothing can change my habit to read from actual book. I always love the crisp sound of paper, especially an old paperback novel. So, when I visit the thrift store last time, my eyes hooked to a red simple book . 'Peony In Love' - oh, wow .. a new York best selling book and just only $1.50 andsince I came on Tuesday I got additional disc.20% for every book . No hesitate, just grab and pay for several good book too.

I thought I will read a boring love story book but not at all, I'm so obsess with this book . The book it's about an amazing unforgettable l journey of a young girl's love and loss through her life and her death. In some part of the story is base on a real story and some Chinese people still practicing ritual as same as like the author wrote in Peony In Love Book. What I can say is I have no regret to  spend my free time reading this book and forget about my sewing stuff for awhile :D

Anyway, back to my kitchen .. I've been craving for Bakpia since long time ago ; Bakpia is are small round-shaped Indonesian pastries made  usually stuffed with mung beans.I've been tried several recipe, but never happy with the result. The cookies layer become hard after next day. So frustrated, until I found one recipe via goggle . Ola..la.. I'm so glad the result comes as perfect as I want ; too much work to make this tiny cookies, but worth it. And you know what, actually, Bakpia is not only known by Indonesian people ; Malaysian ; Singaporean and another Asian country people known this cookies too with pretty similar name 'tau sar piah' oh .. wow.. cool.

So let's try this recipe than :

Bakpia / Pia / Tau Sar Piah

Recipe : Sonia - http://nasilemaklover.blogspot.com/ - modify by Fitri

Filling :

400g peeled mung beans (soaked overnight, steamed and mashed),

2tsp salt

250g fine sugar

100g cooking oil

Oil Dough (A)

125g flour

35g vegetable shortening

35g cooking oil

Water Dough (B)

250g sifted all-purpose flour

1/2 tsp fine sugar

65g vegetable shortening

120-130ml water

Method

Filling :

1. Combine sugar, salt, and mashed beans in a large bowl. Mix well. (you can use food processor too to make it faster)

2. Heat oil in wok or pan. add the bean mixture, stir-fry on low heat till it becomes dry and able to form a ball. 

3. Remove from heat . Cool completely, divide and shape filling into 34 equal portion balls (around 20-22g).

To make Tau Sar Piah

1. Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them rest for 20 minutes. Divide and shape each dough into 34 equal portion balls.

2. Wrap dough A with dough B. Roll it out into long rectangle shape. Then roll up the dough like the swiss roll. Repeat this step twice.

3. Roll it out into a circle and place the filling at the center. Bring all edges together and pinch to seal.

4. Egg wash and bake in preheated oven at 180 degree C for 20 minutes or till golden brown.

Note :

The original recipe is using slice shallot from 1 bulk of shallot and white pepper- but I skip this part

I found interesting method to roll bakpia here : http://www.youtube.com/watch?v=ryWDFF_OCFo&feature=related