Tape bakar (pan fried fermented cassava) is the easiest and the most straight forward way to enjoy tape (fermented cassava). Make sure to remove the tough core from each of the tape before mashing them together with butter (or margarine).
Dessert Recipes
Red Dates, Goji Berries, and Longan Jelly
I love Chinese herbs and though they are most commonly used in making soups, there is nothing wrong in whipping out desserts out of them, especially when the the said dessert looks this pretty and tastes so light and yummy. ♥
Fermented Cassava and Yoghurt Pancakes
This recipe is my entry to Indonesian Food Blogger Challenge No. 12, and believe it or not, it needs to have both cassava (fresh or fermented) and yoghurt as the main ingredients! I would not be surprised if many of the applicants are scratching and racking their brains trying to come up with a recipe, […]
Bola Tape Keju – Cassava Cheese Balls
Many traditional Indonesian desserts use tape (fermented cassava) and the most popular is of course in es teler (assorted fruits with shaved ice and syrup). Today though, I will use tape in a slightly less conventional recipe, deep fried cassava cheese balls with chocolate sauce. ♥
Agar Srikaya – Palm Sugar and Coconut Milk Pudding
Today is independence day and for this special occasion, let’s make something really traditional, palm sugar and coconut milk pudding, a classic Indonesian dessert. The sweetness of palm sugar is matched perfectly with the creaminess of coconut milk, making this a truly delightful pudding. What I love most beside the marvelous taste is how the […]
Bubur Kacang Hijau – Mung Bean Sweet Porridge
The smell of orange peel wafting in the air while the mung bean soup is cooking away is simply divine and turns the humble mung bean into a dessert fit for kings (or at least me and Piti anyway). My Mom always uses dried orange peel, but I prefer using fresh ones since it is […]
Pumpkin in Ginger Syrup
The Chinese probably have a million dessert where everything is cooked in ginger syrup. We are firm believers that ginger is good for your body, especially when having a cold. Plus, we have this weird concept of masuk angin (i.e. your body is full of wind), and gingery stuff is supposed to cure you of […]
Bubur Ketan Hitam – Glutinous Black Rice Sweet Porridge
We have a lot of sweet porridge in Indonesia and bubur ketan hitam is me and Piti’s favorite, by a big margin 😀 To be honest, it is not exactly correct to classify the many Indonesian sweet porridge as dessert though they are all, of course, sweet. You see, sweet porridge is eaten for breakfast, […]
Soy Bean Pudding
Growing up, my childhood home was frequented by a lot of hawker vendors passing by the neighborhood yelling out wares from the top of their lungs. “Bakpao”, “es krim”, “sate padang”, “roti tawar”, are some of the examples, and they would be passing by at different time of the day, and they all have their […]
Rujak Mangga
Mango is in season, they smell so nice and so mouthwatering I could not resist buying a couple home from the market 🙂 They are delicious as is, but I decided to make rujak this time. I am using Indramayu mango for this recipe, but I suspect it can be substituted with any variety of […]
Dorayaki
Sundays used to mean waking up early to watch Doraemon series in the television. It is an incredible story about a blue robot cat from the future who can conjure many wondrous gadgets and trinkets from his tiny little pouch to help his friends getting out of troubles. And for those who are fans (like […]
Sweet Red Bean Paste
Azuki-an, or sweet red bean paste, is a very common filling used in Japanese and Chinese desserts. Anpan (red bean bread), dorayaki (red bean pancakes), manju, taiyaki (fish shape waffles), and daifuku are some of the more popular Japanese desserts where azuki-an is used as filling, while the Chinese use this in their mooncakes, tang […]
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