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.

Banana Whoopie Pies

 

Its my fault - always buy banana every time to go grocery and you know what happened ? there is always 1 or 2 an old banana in the corner of pantry. And getting tired of banana bread, I decide to make a whoopie pie .. hmm.. surprise I do love this kind of little cookies. Easy peasy .. and I think my little one and my cookie monster (eer.. my hubby, I mean) will like it too

 

Banana Whoopie Pie
Ingredients : - make 12

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large ripe banana, mashed
1/2 cup sour cream or any kind of plain yoghurt
4 ounces (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
16 ounces cream cheese, softened
1 cup confectioners' sugar, plus more for dusting


Directions

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

2. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

3. Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.

4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)

5. Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.

6. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.

East Meet West

 

Not, because I don't want to eat an healthy food, but today I make an exception - stop my 3 days 'green' diet for a bowl of spaghetti with mussel in padangnese chili sauce .. ooh.. always worth it *well, mean is I will back to my treadmill this afternoon 1 hours longer than usual .. doooh !! ^_^

Some enjoy the dish with a warm white rice, but I just want a spaghetti , after all this is east meet west dish


Spaghetti with Mussel in Padangnese Chili Sauce
Recipe : from Ika Ray Kitchen with some adjustment to my own taste

Ingredients:
500 gr green shell mussels (scrubs and clean the Shell)
water for boiling the mussels
2 tbsp vegetable oil
2 cm ginger root, minced
1 tbsp fresh lime juice
3 tbsp tomato ketchup
4 tbsp Indonesian hot sauce (or put as much as desired) - as known as sambal botol ABC
sugar and salt as desired

Spices to grind:
3 tbsp sambal oelek or a big red chili
6 shallots
3 garlic
1/2 tsp terasi (dried shrimp paste)
Directions
1. In a pot, bring water to a boil. Add mussels, cook for about 10-15 minutes
2. In a large skillet or saucepan, heat the oil over medium-high heat. Add the ginger and ground spice and saute over moderate heat, stirring often until fragrant. Add ketchup, hot sauce
3. Add mussels. Adjust the taste , put enough salt and sugar - cook about 5-10 minute until bubbling. Add lime juice; stir. Bring to a boil and let the sauce thicken
4. Cook your spaghetti according the direction in the box (mine : al dente) - and enjoy