Читать книгу Indonesian Cakes & Desserts - William W. Wongso - Страница 6
ОглавлениеBanana and Coconut Custard Parcels
150 g (1 ¼ cups) rice flour
2 tablespoons tapioca flour or cornstarch
500 ml (2 cups) thin coconut milk
100 g (½ cup) sugar
Pinch of salt
2 pandanus leaves, torn lengthwise and tied into a knot
2-3 ripe bananas, sliced into 16 diagonal pieces
2-3 banana leaf sheets softened and cut into 16 squares measuring 18 x 18 cm (7x 7 in)
1 Place the rice flour and tapioca flour into a bowl and mix with 200 ml (3/4 cup) of the thin coconut milk, stirring well to remove any lumps. Set aside.
2 Pour the remaining coconut milk into a saucepan with the sugar, salt and pandanus leaves and bring to a boil over medium heat. When the coconut milk comes to a boil, pour in the reserved flour mixture, stirring continuously with a wooden spoon to make a thick, smooth custard.
3 Spoon 2 tablespoons of the custard mixture onto the square of banana leaf or aluminum foil. Place a slice of banana on top of the custard, then spoon another 2 tablespoons onto the banana to enclose it.
4 Shape the custard into an oblong roll and fold the banana leaf around it. Fold both ends under to make a6x8cm(2x3in) packet. Arrange the packets in a steamer and steam for 20 minutes. Set aside to cool before serving.
Banana leaves should be scalded by pouring boiling water over them in a tub or basin and letting them soak for a minute until they just start to soften, so they do not crack when folded. They are sold fresh in rectangular sheets in markets. If banana leaves are not available, substitute aluminum foil.
Makes 16 parcels Preparation time: 30 mins Cooking time: 30 mins
Enclose the banana slice in the rice custard.
Shape the filling into an oblong roll, then fold the leaf around it and fold the ends
Baked Young Coconut Custard
5 young green coconuts
100 ml (scant ½ cup) sweetened condensed milk or sweet cream
125 ml ½ cup) water
6 egg yolks
¼ teaspoon vanilla essence
6 tablespoons sugar
50 g (scant ½ cup) flour
Topping
4 egg whites
1 tablespoon sugar
¼ teaspoon salt
50 g (1/3 cup) raisins
1 Scrape the flesh from the young coconuts and dice into small pieces. Set aside. Preheat oven to 160°C (325°F).
2 Combine the milk and water in a saucepan and heat over low heat. Whisk the egg yolks, vanilla essence and sugar together in a mixing bowl until thick and light-colored. Fold in the flour and add the hot milk to the egg yolk mixture, stirring well. Return the mixture to the pan and cook until the custard thickens. Add the coconut flesh.
3 Pour the coconut mixture into a baking dish or pie plate and set aside.
4 To make the Topping, whisk the egg whites, sugar and salt in a mixing bowl until stiff. Spread this over the coconut mixture and sprinkle with the raisins. Bake in a preheated oven until the Topping sets and the surface is golden brown, about 20 minutes.
This dessert cannot be cut into pieces, but should be spooned into serving dishes.
Serves 4 Preparation time: 5 mins Cooking time: 5 mins
Durian Cake
I Butter or margarine, softened (for greasing)
Flour for dusting
175 ml (3/4 cup) thick coconut milk
350 g (1 ½ cups) durian flesh, deseeded
3 eggs
200 g (1 cup) sugar
250 g (1 2/3 cups) flour
1 Lightly grease a 15 cm (6 in) cake pan with the softened butter or margarine. Dust lightly with a little flour and tap out the excess. Preheat the oven to 175°C (340°F).
2 Bring the coconut milk to a boil over low heat in a small saucepan. Set aside to cool, then combine it with the durian flesh. Mix well.
3 Whisk the eggs and sugar together in a bowl until fluffy and light. Using a large metal spoon or rubber spatula, fold in the flour to the durian mixture in three or four batches. When both ingredients have been well incorporated, turn the batter into the greased cake pan.
4 Bake in a preheated oven for 30 to 40 minutes or until the cake is golden brown and a knife inserted in the middle comes out clean. Set aside to cool before cutting into serving pieces.
Serves 4 Preparation time: 30 mins Cooking time: 50 mins
Rice Pyramids with Palm Sugar Filling
200 g (1 cup) uncooked glutinous rice, washed and soaked for 3- 4 hours (or overnight)
100 g (1 cup) freshly grated coconut
¼ teaspoon salt
2-3 banana leaf sheets, softened and cut into 18-20 small squares (12 cm / 5 in across)
100 g (½ cup) finely chopped palm sugar
1 Drain the glutinous rice and grind in a blender to the texture of fine breadcrumbs, scraping the sides of the blender with a spoon or spatula to ensure the rice is all ground.
2 In a mixing bowl, combine the ground rice, grated coconut and salt; the mixture should be crumbly.
3 Press a banana leaf square in the middle and crease one side to form a wide cone. Fill the tip of the cone with 2 tablespoons of the ground rice mixture, then hollow out the middle. Spoon 1 rounded teaspoon of the chopped palm sugar into the hollow, then top with another scant 1 teaspoon of the ground rice mixture to cover the sugar. Make sure the palm sugar is completely enclosed (to prevent leakage during steaming).
4 Fold the base of the triangle over to enclose neatly and arrange the cones on a steamer tray. Steam over medium heat for 25 minutes.
Makes 18-20 cakes Preparation time: 30 mins + 3 hours soaking Cooking time: 25 mins
Prepare the ground rice and coconut mixture, the chopped palm sugar, and the leaves.
Fold a banana leaf square into a wide cone then fill it with some of the rice mixture.
Make a hollow in the rice mixture then place some palm sugar in it and top with a little
Fold the edges of the cone over to enclose the filling then arrange on a steamer tray.
Sweet Coconut Pancakes
150 g (1 cup) flour, sifted
2 eggs
500 ml (2 cups) thick coconut milk
1/2 teaspoon salt
2 tablespoons oil
Coconut Filling
100 g (1/2 cup) palm sugar or dark brown sugar
60 ml (¼ cup) water
100 g (1 cup) freshly grated coconut
¼ teaspoon salt
1 pandanus leaf, tied into a knot
1 Make the Coconut Filling by bringing the sugar and water to a boil in a saucepan. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until the sugar dissolves and the mixture turns syrupy Add all the other ingredients and cook, stirring constantly, for 10 to 15 minutes, until the mixture dries up. Remove from the heat, discard the pandanus leaf and set aside.
