Posts Tagged ‘cakes’

Rice Pudding

Ingredients:

Pudding:
100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce:
200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Directions:

Mix the rice flour with half of the coconut milk and salt.
Put to boil the other half of coconut milk and pandan leaves.
Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce :
Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

Indonesian Fried Fermented Soybean Cakes

This also called as Tempeh Goreng

Ingredients:
1 garlic clove, crushed
1 teaspoon salt
1/4 pound fermented soybean cake (tempe), sliced 2″
long and 1/2″ thick
1/4 cup vegetable oil
2 hot red chilies, seeded and sliced
1/4 teaspoon chile paste
1/4 cup chopped ripe tomato

Direcrtions:

Mix together the garlic and salt, rub this all over
the fermented soybean cake. Set it aside for about 15
minutes.
Heat the oil in a wok or skillet, fry the fermented
soybean cake over medium heat for about 3 minutes, or
until browned, and transfer to a platter.
In a food processor or a mortar, blend the chilies,
chile paste and tomato to form a paste. Serve the
fried fermented soybean cakes with the paste.
Yields 5 servings.