Today is a special post. I’m going to share 3 Indonesian traditional snacks (sweet). All of them are my favourites when I was little. And it has been loooong time since I ate them and so I asked one of my cooking buddy to come to my place and make these snacks together. And she said, yes.
If you look at the photos below, you can see that all of these snacks served with coconut. So I will write the recipe for it separately at the end of this post. Also palm sugar syrup.
The recipes are actually very easy but I have a little bit trouble to explain and finding the right words. So I f you feel like trying one of these, and not sure what to do, you can always leave a question in the comment section. I’ll be happy to help 🙂
First recipe is Cenil. There is no translation for this name (I believe), but don’t you think it’s a cute name? I do 😛
Actually to make cenil, we need to use a special flour which I can’t get here. So the closest one I have is tapioca starch.
- 250gr tapioca starch
- 130 ml + 3 tbsp water
- a pinch of salt
- Boil some water in a pot and let simmer. Set aside.
- Take 1 tbsp tapioca starch and add 3 tbsp water, mix well.
- Boil 130 ml water, pour the tapioca water and cook until the water thicken. Take off from the heat.
- Mix the remaining starch into the pot and mix well until the dough is shape-able.
- Take a little bit of the dough and shape it into a long cylinder.
- Put it into the pot straight away. Let it cook until it floats to the surface and let it cook for 2 minutes.
- Take out from the water and roll into steamed coconut. Serve with palm sugar syrup.
Second recipe is Kue Putu.
- 300 ml water
- 375 rice flour
- 125 dark palm sugar, shaved
- green colouring
- a pinch of salt
- Bring to boil water, salt and green food colouring. Set aside to cool down a bit.
- In a bowl, place rice flour and then pour the warm green water slowly while mixing until it looks like crumbs.
- Using a fine strainer, take some of the crumbs and (rub against the strainer- sorry, I dunno how to say it properly) use your hands to make even finer crumbs.
- Prepare heat proof moulds.
- Fill 1/2 of the mould with the crumb. Add some shaved palm sugar and then top with more crumbs.
- Steam with medium heat for about 10 minutes. And serve with steamed coconut and eat while it still warm.
Last but not least is Kue Lupis (my most favourite).
As for this, the only thing you need is only white glutinous rice, banana leaf (optional) and water. To make this you only need to cook the rice half cooked. After that take some of banana leaf (if you have) or just use aluminium foil. Place the half cooked rice in the middle and then wrap tightly. Steam for another 20 to 30 minutes. And serve it with steamed coconut and palm sugar syrup.
♥Now is time for extra recipes I made to complete these Indonesian sweets.♥
For steamed coconut, you only need to add a pinch of salt and mix well with dry coconut (or fresh is even better). If you have a fine steamer you can just steam it there straight away. But my steamed has big holes so I used kitchen towel (place kitchen towel in your steamer then put coconut on it). Steam only for 5 minutes.
For palm sugar syrup, you need: 100ml water, 100ml palm sugar, 1 tbsp caster sugar, 1 pandan leaf (or essence). Bring all the ingredients to boil and let it simmer for 5 minutes.
note: Pandan leaf for the syrup is a must. It gives that Indonesian touch to it. And it smells amazing too.