Indonesian Food Recipe

There are many variations on this popular cake, wich can be stored in the refrigerator for several days. It is normally served at room temperature, but can be served warm topped with coconut cream. Another variation adds diced ripe jackfruit or raisins when the rice is partially cooked.

Ingredients:

1 cup (200 g) uncooked glutinous rice

½ cup (90 g) shaved palm sugar

½ cup (125 ml) water

1 pandanus leaf, tied in a knot, or 1 drop pandanus extract

¼  cup (60 ml) thick coconut milk Pinch of salt

Cooking Directions:

1. Rinse the glutinous rice in several  changes of water until the water runs clear, then soak overnight
2. Line a stearmer basket with a cheesecloth and spread the soaked  glutinous rice evenly cloth. Steam the rice for 15 minutes, then turn and fluff it up with a fork and steam for more 10 more minutes until cooked
3. In a saucepan, bring the sugar and water to a boil over medium heat and then simmer uncovered, stirring occasionally, until the syrup has reduced to half, about 15 minutes. Add all the other ingredients and mix well. Continue to simmer for 3 to 5 more minutes and remove from heat.
4. Combine the cooked glutinous rice and coconut milk mixture in a large saucepan and mix well, then cook over low heat, stirring from time to time, until the mixture thickens and becomes sticky, 10 to 15 minutes. Remove  from the heat and discard the pandanus leaf, if using.
5. Transfer  the cake to lightly greased shallow cake pan  or tray (about 7 in/ 17 cm across), smoothing the surface with the back of a wet spoon, and aside to cool. Cut the cake into squares or diamond shapes and serve at room temperature.

Note: To speed up the soaking process pour boiling water over the glutinous rice after rinsing and allow it to stand for 1 hour. Drain, then pour more boiling water over the rice and soak for another 30 minutes

source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana

Related posts:

1. Balinese Black Rice Pudding – Bubur Injin
2. Karedok Raw Vegetable Salad with Palm Sugar Dressing
3. Festive Tumeric Rice (Nasi Kuning)
4. Coconut Cake – Pancong
5. Fragrant Fried Fish Cakes – Otak Otak Pipih