9.22.2008

[Indonesian Traditional Food] Roti Gambang - Gambang Bread (Indonesian Traditional Bread)

Some of my Indonesian friends know that this bread would bring the childhood memories back. Do you remember Roti Lauw (there are bread men using bicycle and put the breads on a box on their bike, selling anykind of breads around the neighbourhood) that usually sell this chewy brown bread? I bet you do.

[Indonesian Food] Roti Gambang - Indonesian Traditional Bread

In fact, it's really easy to make, better than the ones I usually bought from the bread man ;). When I baked the bread, my entire flat smell heavenly. I did a little reworked from the original recipe. I skipped milk powder and used coconut powder instead. And added more spices (nutmeg and clove powder).

Gambang Bread - Indonesian Traditional Bread
Original recipe by: Femina Online
Modified by Riana with a little reworked from me


IMG_0323.JPG

Ingredients :
250 g Java red sugar, grated (you can substitute with palm granulated sugar, but the texture would be a little bit drier)
175 ml water
375 g all purpose flour
125 dry fine bread crumbs
25 g milk powder (dita-I used coconut powder)
1/4 tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon powder (dita-I added nutmeg and clove powder)
1/4 tsp vanilla powder/vanilla extract
2 egg yolks
50 to 100 g margarine, to your taste. The more the margarine, the softer the bread. Many people like it chewy. (Original recipe: 200 g)
3 Tbsp water, for brushing
3 Tbsp sesame seeds

Roti Gambang : The Making

Directions :
1. Boil Java red sugar with water until dissolved and hardboiled. Set aside and let cool.
2. Mix flour, breadcrumbs, milk powder, salt, baking soda, baking powder, cinnamon, vanilla and egg yolks. Blend well. Pour in sugar syrup, knead until well blended.
3. Blend in margarine, knead until well blended.
4. For the dough into ball shaped, cover with pastic sheet. Set aside for about 30 minutes at room temperature until the dough becomes dry and easy to roll.
5. Uncover, form the dough into round oval shape, each weighed 75 g. Arrange them on greased cookie sheet, give space among them as they will rise. Brush the surface with water, sprinkle with sesame seeds. (dita-don't flatten the oval shape or they will end up like biscotti just like mine :D).
6. Bake in a preheated oven at 150˙Celsius for 30 minutes until done.

Yields 12-15 oval bread

[Indonesian Food] Roti Gambang - Indonesian Traditional Bread


8 comments:

  1. Roti Lau langganan gw klo sore. Beli roti gambang. Klo roti Bogor, beli roti coklat yg nyoklaaat banget..

    duh jadi kangen Jakarta neh gw liat postingan elo mak

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  2. banyak yg bikin ini yah... aku kok ga pernah tau ya roti ini jaman kecil dolo..

    *lha iya kecilnya diutan sono, xixixixi*

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  3. wanginya roti gambang ini emang yahuud.
    Roti Lauw itu emang yang lebih banyak yang ngider ya, klo nyari yang roti Tan Ek Tjuan lebih susah...padahal endang-endang

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  4. Ditaaaaaaaaaaa... tanggung jawab, gue jadi pengen bikin roti gambang deh :((

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  5. I love your step by step pictures and the coconut powder is an excellent idea! I use coconut powder all the time. My American friends always want to know where to get it! I love the look of your bread!!!

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  6. I just posted recipes sent by you. Thank you again for participating in the event and sending down recipes.

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  7. gue pernah bikin tapi jadinya gatot, sebel gue..huhuhu gue pengen bikin lagi setelah liat gambang lo yang cakep itu :D

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  8. aduhhh kayakny enak buangetttt..

    fotony buagus2 lagi..

    thx yha.. jadi kenal buanyak masakkan indo.. haha..

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thanks for dropping by :)