Published by Periplus Editions (HK) Ltd. with editorial offices at 61 Tai Seng Avenue #02-12, Singapore 534167.
Copyright © 2002 Periplus Editions (HK) Ltd.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.
ISBN: 978-1-4629-1109-7 (ebook)
Printed in Singapore
12 11 10 09
10 9 8 7 6 5
Distributors
Asia Pacific: Berkeley Books Pte Ltd,
61 Tai Seng Avenue #02-12,
Singapore 534167
Tel (65) 6280 1330; Fax (65) 6280 6290.
Email: [email protected]
Indonesia: PT Java Books Indonesia,
Kawasan Industri Pulogadung
Jl. Rawa Gelam IV No. 9
Jakarta 13930, Indonesia
Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206. Email: [email protected]
Photography by Suan I. Lim and Heinz von Holzen. Recipes on pages 10, 12, 16, 22, 49, 50, 51, 60, 61 and 63 by Heinz von Holzen and Lother Arsana. Food Styling and Recipe Testing by Rohani Jelani.
Indonesian
cakes & desserts
William Wongso and Hayatinufus A. L. Tobing
A delicious selection of over 30 tropical cakes and desserts from around the Indonesian archipelago—from Fried Bananas with Coconut to Durian Tarts to Coconut Cinnamon Cookies.
Essential Indonesian Dessert Ingredients
Coconut cream or milk is widely used in Asian desserts. While freshly pressed coconut milk has more flavor, coconut cream and milk are now available in cans and carton packets that are quick and convenient to use. Consistencies vary from brand to brand, so use your judgment and dilute with water as needed. Thick coconut milk is obtained from coconut cream by diluting by half with water; and thin coconut milk is half again as diluted as thick milk. If preferred, you can make your own from fresh coconuts. For fresh coconut cream, add ½ cup water to the grated flesh of 1 coconut, knead it a few times, then strain it with your fist or using a muslin cloth or cheesecloth. This yields about ½ cup of coconut cream. Thick coconut milk is obtained by adding 1 cup of water to the grated coconut flesh, which will yield about 1 cup of thick coconut milk. Thin coconut milk is obtained by adding another cup of water to the already pressed coconut flesh and squeezing it a second time; this will yield 1 cup of thin coconut milk.
Durian has attracted a cult-like following. It is called the King of Fruits by aficionados in Southeast Asia, but Westerners usually don't care much for its sweet oniony flavor. Once cut open, the durian gives off a strong odor. Look for it in Asian markets. It is also available frozen and canned.
Glutinous rice or sticky rice is a variety of short grain rice that is more starchy than normal rice when cooked. Two types of glutinous rice are commonly used in cakes and desserts: the white grain (beras pulut) and the black grain (pulut hitam). Glutinous white rice is readily available from Asian food stores, while glutinous black grain rice is sold at speciality stores.
Glutinous rice flour is made from white glutinous rice grains that are ground into a powder. It is stickier than normal rice flour and is generally used in sweet buns and pastries. Glutinous rice flour made from black sweet rice is black or dark purple.
Kaffir lime leaves are extremely fragrant with a fresh citrussy flavor.
Lime water is used to make batters and doughs smooth and springy and can be purchased in small bottles from grocers and market stalls. It has a white grains of lime powder that settles to the bottom of the container, with a clear liquid above, and should be shaken well before use. If you cannot find it, omit.
Mung beans (kacang hijau) are small yellow beans with a bright green seed coat. They are most often sold shelled and sometimes split in dried form. Before using, soak the beans in cold water for several hours and then boil until tender.
Nutmegs are the seeds of the nutmeg tree, and are covered with a bright red lacy membrane called mace. Buy whole nutmegs and grate them as needed since ground nutmeg looses its flavor quickly.
Palm sugar (gula jawa or gula aren) is made from the sweet sap of sugar or coconut palm trees. Palm sugar varies in color, consistency and sweetness from a soft, creamy beige type which is sold in plastic jars to a crystalized dark brown palm sugar sold in round disks or blocks wrapped in clear plastic or paper wrappers. The dark brown palm sugar is generally sweeter and more fragrant than the others. Any type can be used as they have the same flavor. If you cannot find it, substitute dark brown sugar or maple syrup.
Pandanus leaves (daun pandan) are the long and slender, blade-like leaves of the pandanus palm. They impart a fresh floral fragrance and are used as an air freshener across Asia as well as to perfume desserts and rice dishes. Their intense green color is also used as a natural food coloring. Look for fresh leaves in Asian markets. If unavailable, substitute a few drops of bottled pandanus essence or rose or vanilla essence.
Red beans are also known as azuki beans. They are available dried in Asian food stores and must be soaked before using. You can also buy a canned version that is pre-cooked and sweetened.
Rice flour is made from uncooked rice grains that are ground to a powder. It is often used in desserts. Fresh rice flour can be made by soaking rice grains overnight and then grinding them slowly in a blender (but then you need to reduce the liquid in the recipe). Dried rice flour is readily available in packets.
