[Indonesian Food] Wajik

Gue sebenernya gak nge-fans banget sama wajik, tapi kalo udah lama gak makan ya pengen juga. Kebetulan pas mudik kemaren sempet jajan wajik di ITC Mangga Dua. Enak banget. Pas sampe Kuwait jadi pengen bikin sendiri. Udah gitu abis liat postingan wajiknya mbak Retno, jadi makin puengennn deh.



Resep yang gue pake punya mas Budi Sutomo, cuman gue modif dikit, tambahin jahe bubuk, biar ada wangi jahenya *thanks ya mas Budi*

(if you need recipe in English please let me know)

Wajik Ketan
sumber : Budi Boga

Bahan:
700g beras ketan putih
200 g gula Jawa, sisir (dita-kalo mau lebih pekat, tambahin 150 gr gulanya trus gula pasirnya di skip)
75 g gula pasir
650 ml santan dari 11/2 butir kelapa parut
½ sdt garam
1 lembar daun pandan, potong-potong
(dita - gue tambahin 1 tsp bubuk jahe)

Cara membuat:
• Cuci beras ketan, rendam air selama 2 jam. Tiriskan

• Kukus ketan selama 30 menit atau hingga beras ketan setengah matang. Angkat.

• Rebus gula pasir, gula jawa, santan, garam, dan daun pandan. Masak hingga mendidih.

• Tambahkan ketan ke dalam rebusan santan. Masak sambil di aduk-aduk hingga santan terserap habis. Angkat.

• Kukus kembali ketan selama 20 menit atau hingga ketan benar-benar matang. Angkat.

• Tuang adonan wajik ke dalam loyang yang sudah dioles minyak atau dialas dengan plastic/daun pisang. Tekan dan ratakan. Setelah dingin, potong-potong. Sajikan.



Untuk 20 Potong

[Indonesian Traditional Food] Ketan Sarikayo - Steamed Glutinous Rice and Coconut Milk Custard

I made this Padangnese/Minangnese (also known as Minangkabau, is indigenous to the highlands of West Sumatra, in Indonesia) style as our break-fast dish. They call it Sarikayo, some people may call it Srikaya and Sarikaya. But it never come into questions, in fact it enriches the culinary world of Indonesia.

Perhaps, not many of you knowing that Indonesia has various kind of foods. Not just the iconic dish beef rendang (which come from Padang/Minang), gudeg (young jackfruit in coconut milk, from Central Java), satay ayam (from Madura) or mie goreng Jawa (javanese style fried noodle), etc. In Indonesia you can find tons of traditional recipes that comes from each ethnic groups inherited in generations. They are usually rich in ingredients and full of spices.

Sarikaya itself is varied in Indonesia. You will find Sarikaya in green color with pandan extract in Palembang, Sarikaya pudding without steamed glutinous rice in Makassar and Sarikaya mold in the baking dish with steamed glutinous rice in Java.

To honour my home country Indonesia, I'd like to introduce this dish to the world through Waiter There's Something in....Indonesian hosted by Andrew of Spittoon Extra.





Ketan Sarikayo - Steamed Glutinous Rice and Coconut Milk Custard
adapted from : Uni Dewi Anwar's Family Recipe

Sarikayo (Coconut Milk Custard)



Ingredients :
* 1 cup egg (dita-I used 3 eggs)
* 1 cup dark brown sugar/coconut sugar/palm sugar, shredded
* 1 cup thick coconut milk
* 1/2 tsp salt
* 1/2 tsp vanilla
* 2 pandan leaves, knotted
* 1 tbsp ginger water (dita-I used 2 tbs)

Directions :
1. Mix sugar and coconut milk, stir until sugar dissolves, strain. Set aside.
2. Beat loosely the eggs. Pour in the coconut milk-sugar mixture. Stir well. Add ginger water, vanilla and pandan leaves.
3. Pour in the baking dish. Steam for about 30 minutes. Remove from heat. Cool and serve.

Ketan/Steamed Glutinous Rice

Ingredients :
300 gr glutinous rice/sweet rice, soaked for 1 hour, drained
1/2 tsp salt + 1 pandan leaf
150 ml coconut milk

Directions :
1. Steam rice until half-cooked. Remove from steamer. Set aside.
2. Mix coconut milk, salt and pandan leaf, stir well, bring to a boil. Remove from heat.
3. Add coconut milk to the half-cooked rice. Stir until absorbed.
4. Put the rice back on the steamer. Steam for 30 minutes.
5. Cool and serve with Sarikaya.



The soft texture of Sarikayo blends with the ginger aroma, serves with steamed glutinous rice is really a sweet indulgence in the afternoon.

Another Indonesian Food Recipes from my kitchen :
1. Klepon - Sweet Rice Balls Stuffed with Palm Sugar
2. Biji Salak - Sweet Potato Balls in Palm Sugar Syrup
3. Bubur Kacang Ijo - Mung Beans Porridge with Pumpkin Puree
4. Nasi Langgi
5. Kering Kentang - Spicy and Crispy Potato
6. Tongseng
7. Mie Bakso Iga
8. Wedang Ronde - Ginger Ronde Drink
9. Roti Gambang - Indonesian Traditional Bread
10. Gohu - Unripe Papaya in Sweet, Sour and Spicy Syrup
11. Ketan Serundeng - Sticky Rice Balls with Spicy Grated Coconut
12. Gemblong - Deep Fried Sticky Rice Coated with Caramel

[Indonesian Traditional Food] Gemblong - Deep Fried Sticky Rice Coated with Caramel

Ooooohhh my oo my....this is my all time favorite!!!



PS : I recommend this recipe, because on the next day gemblong still soft and chewy (gak alot loh!)

GEMBLONG - Deep Fried Sticky Rice coated with Caramel



Ingredients :
250 glutinous (sticky) rice flour
150 gr young coconut, grated (I used desiccated coconut)
25 gr butter/margarine
40 gr caster sugar
100 ml hot coconut milk
1 tbsp water + 2 tsp salt
oil for frying

Directions :
Combine the flours, grated coconut, butter, caster sugar, water and salt, mix well. Add in the hot coconut milk gradually, mix well until the mixture resembles a dough. Roll into balls, then deep fry until golden brown. Remove and drain well. When all finished, coat them with the caramel.



Lapisan gula/Caramel
Ingredients :
150g palm sugar/coconut sugar/gula jawa
75g white sugar
50ml water
1 tbsp butter

Directions :
Put all ingredients in a saucepan or a frying pan (big enough to put all the fried cakes) on a medium heat until bubbly and thickens. Lower the heat, add in the fried cakes. Mix well to coat the cakes evenly. Remove and cool.

[Indonesian Traditional Food] Ketan Serundeng - Sticky Rice Balls with Spicy Grated Coconut

I still remember, my mom used to make this dish for our breakfast.



Ketan Serundeng
Mom's recipe

Ketan/Steamed Glutinous Rice
Ingredients :
2 cups glutinous rice/sweet rice, soaked for 1 hour, drained
1/2 tsp salt + 1 pandan leaf
1/2 cup coconut milk



Directions :
1. Steam rice with pandan leaf and salt until half-cooked (about 15-20 minutes). Remove from steamer. Set aside.
2. Mix coconut milk, salt and pandan leaf, stir well, bring to a boil. Remove from heat.
3. Add coconut milk to the half-cooked rice. Stir until absorbed.
4. Put the rice back on the steamer. Steam for 30 minutes.

Serundeng
Ingredients :
1 cup dried grated coconut
5 kaffir limes leaves, chopped finely
1 tbsp caster sugar

Spices, grind to paste :
5 shallot
3 cloves garlic
1 tsp dried shrimp
1 tsp palm sugar/gula jawa/dark brown sugar
2 red chillies (as desired)
salt to taste
2 tbsp fried peanut
1 tbsp vegetable oil for sauteeing



Directions :
Sautee the paste in a hot pan until fragrant, add dried grated coconut and chopped kaffir limes leaves, sprinkle with sugar, mixed well. Remove from heat.

Serve : form the sticky rice into mini balls shape and coated with serundeng

[Indonesian Traditional Food] Biji Salak - Sweet Potato Balls in Palm Sugar Syrup

Making this brings my childhood memories. My mom used to make this dessert during ramadhan. Actually you can get this popular break-fast dish from the street vendor but we always prefer the homemade ones :).



After having some sips of warm sweet tea, this is definitely a luscious break-fast dish.

Biji Salak - Sweet Potato Balls in Palm Sugar Syrup
adapted from Dapurbunda

Ingredients :
500 g sweet potatoes
50 g tapioca flour
¼ tsp salt



Syrup :
250 g gula Jawa/palm sugar/brown sugar/coconut sugar, shredded
250 ml water
1 pandan (screwpine) leaf

Coconut Milk Sauce :
500 ml coconut milk
2 pandan (screwpine) leaves
¼ tsp salt

Directions :
1. Steamed sweet potatoes until done. Remove from heat. Peeled and mashed.
2. Take mashed sweet potatoes, mix with tapioca flour and salt, knead until smooth. Roll into small balls, about 1 cm in diameter, set aside. Sprinkle with flour to avoid sticking.
3. Bring water to a boil, and drop in the sweet potato balls, cook until they float. Drain and set aside.

Syrup
Directions :
Put the water, sugar, and pandan leaf in a saucepan and boil, strain and put back in the saucepan. Boil again. Add in the balls until they are all floating. Serve with coconut milk sauce.

Coconut Milk Sauce
Directions :
Cook coconut milk with salt and pandan leaves, stirring on low heat until the mixture boils. Remove from heat. Cool and serve.