Indonesia Food Recipe

Ingredient:
1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 teaspoon baking powder
1/2 tablespoon green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 teaspoon salt

Get make this recipe:
1. Grease 15 cupcake moulds.
2. Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.
3. Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat
this step until all milk and flour are folded inches.
4. Fold in the food coloring and stir to combine.
5. Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.
6. Fill the moulds with batter until full.
7. Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a
gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes
out clean.
8. When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of
each mould, then ease the pudding out onto a serving plate.

Recipe taken from: www.recipezaar.com

Ingredient:

Sticky rice:
500 g sticky rice, soaked for 2 hours, then steamed for 15 minutes
500 ml coconut milk
1/2 teaspoon salt
1 lemongrass, bruised
2 bay leaves

Stuffing:
250 g chicken breasts, boiled
4 bay leaves
6 kaffir lime leaves
1 tablespoon tamarind juice
2 tablespoons vegetable oil
200 ml coconut milk
5 shallots
3 garlic cloves
3 candlenuts, toasted
1 tablespoon coriander seeds
1 tablespoon granulated sugar
1/2 teaspoon salt

Get make this recipe:
1. Sticky rice:.
2. put to boil the coconut milk with salt, lemon grass, and bay leaves put. Put it the presteamed
sticky rice until the coconut milk fully absorbed by the rice.
3. Stuffing:.
4. Shred the chicken breast.
5. Crush the shallots, garlic, candlenuts, coriander seeds, granulated sugar, and salt.
6. Sauté the crushed spices in the vegetable oil until fragrant. Put in the shredded chicken
breast, coconut milk, bay leaves, kaffir lime leaves, and tamarind juice. Cook until of the
coconut milk fully absorbed.
7. Spread half of the sticky rice onto a box shaped cake mould, spread the chicken stuffing, and
then spread the other half of the sticky rice on top of the stuffing. Steamed until the the
sticky rice is fully cooked.
8. Unmold, cut into 20 square pieces, the wrap in banana leaves. Ready to serve.

Recipe taken from: www.recipezaar.com

Ingredient:

1 whole chicken, cut up
2 large onions, chopped fine (yellow or sweet)
1/4 cup ketjap manis (Indonesian soy sauce)
1 teaspoon pepper
1/2 teaspoon nutmeg
1 beef bouillon cube
1 pinch cloves (or 1 whole clove)
1 pinch tamarind pulp (about 1/2 inch)
2-3 dashes tomato ketchup
1 teaspoon sambal oelek (chili paste) (optional)
2 cups jasmine rice

Get Make this recipe:

1. (NOTE: I have successfully tried this recipe in a crockpot. Simply throw it all in (including
raw onions), mix, and cook on high 4 hours. You do not need to add water, but you can add
up to 1/2 cup of you want a lot of juice).
2. Fry onions in a little oil on high until light brown. Add chicken pieces. Mix. Add enough water
to cover chicken. Add all other ingredients and mix. Simmer about 45 minutes on medium]
heat.
3. In the meantime, rinse 2 cups of jasmine rice and cook in the rice cooker.
4. Serve the chicken pieces on a bed of rice. You can add additional sambal if you like it hotter.

Recipe taken from: www.recipezaar.com

This Recipe from Solo

Ingredient:

Pancake:
200 g flour
1 teaspoon baking powder
300 ml coconut cream
50 ml pandan extract or vanilla extract
50 g eggs
1/4 teaspoon salt
50 g butter (1 big egg)

Sauce:
500 ml coconut milk
100 g brown sugar
25 g granulated sugar
2 vanilla pod
1/2 teaspoon salt

Get Make this recipe:

1. Pancake :.
2. Mixed and sieved the flour and baking powder in a bowl.
3. beat the egg and the salt until foamy.
4. Mix in the coconut cream and the pandan leaves extract, add in the egg mixture. Pour in the
mixture little by little into the flour. Let stand for 1 hour.
5. Heat the small non-stick pan. Grease with butter. Cook the batter like a pancake. Repeat
process until the batter are all used (make 20 pancakes).
6. Sauce:.
7. Put to boil all of the sauce ingredients. Let cool.
8. Stack two pancakes in a bowl, pour over the sauce on top!

Recipe taken from: www.recipezaar.com

Recipe from Daerah Istimewa Yogyakarta

Ingredient:

Pudding (Bubur Sum-sum):
100 gram rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce:
200 gram palm sugar, shaved
50 gram granulated sugar
250 ml water
1 screwpine leaves

Get make it:
1. Mix the rice flour with half of the coconut milk and salt.
2. Put to boil the other half of coconut milk and pandan leaves.
3. Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the
mixture become thicken like thick cream.
4. Sauce:.
5. Put to boil all of the ingredients.
6. Ladle the pudding into bowls, pour the sauce on top. Serve warm.

Recipe taken from: www.recipezaar.com