Javanese

Takuan Pickled Daikon Radish

Ingredients:

1 cup kosher salt
1 gallon water + 1 cup water
1 large daikon radish
3 cups white cider vinegar
2 cups sugar

Methods:

Dissolve the salt in 1 gallon of water.
Peel and slice the daikon.
Place the daikon in a ceramic or glass crock and cover
with the brine. It is vital that the brine completely
covers the daikon.
Soak the daikon for 4 or 5 days, don’t refrigerate,
this will pickle the daikon.
In a saucepan combine the 1c water, vinegar, and
sugar. Bring to a boil. Remove from heat and cool.
Place drained daikon in a glass bowl and cover with
vinegar mix.
Cover bowl and refrigerate at least 3 days before
serving.
These pickles will keep about 2 months in the refrigerator.

Wingko Babat

Wingko Babat is cake from Javanese ethnic.

Ingredients:

500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

Directions :

1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown