indonesian Recipes

Materials
a. 250 gr flour
b. 75 g sugar
c. 1/4 teaspoon baking powder
d. 1/4 teaspoon baking soda
e. 1/4 tsp salt
f. 300 ml water
g. 1/2 tsp instant yeast
h. 1 egg
i. 2 tablespoons margarine (melted)
i. meisis taste of chocolate
j. taste of sweetened condensed milk
 
How To Make:
1. mix flour, baking powder, salt and sugar, stir and add a little water while stirring until blended (do not use a mixer). Add yeast and stir. Cover with a clean cloth and allow 30 minutes.
2. after 30 minutes, the dough is fluffy, add the baking soda and eggs, stirring until smooth
3. add liquid margarine. stir well.
4. heat the mold / teflon got that sticky, put the dough into the mold until it is half full. leave a hole, cover and leave to mature. (use low heat)
5. lift . spread with margarine. Give meisis cokalt and sweetened condensed milk. Ready to serve.

Material:
a. Coconut 1 egg, grated  
b. fresh bread 5 pieces  
c. pandan leaves 2 pieces,  
d. short pieces Santan ± 300ml  
e. sugar ± 100 gr salt and a little vanilla and banana 
f. leaves for wrapping clear plastic
 
How to make:
1. Mix the coconut milk and sugar with a little added salt and vanilla.  
2. Mix well. Wrap in banana leaves; 1 slice white bread, coconut shavings, small pieces of pandan leaves, give a splash of milk to be flooded. 
3. Pin package with a stick.  
4. So that milk does not leak out, can be added as a pedestal clear plastic wrapper.  
5. Steamed ± 20 minutes. 
6. Pick up and ready to be served.  
7. Kopyor pee more delicious eaten in a cold state.

Materials
100 grams of Sweet Potato
2 tablespoons flour Sago
3 tablespoons Sugar
1/4 teaspoon vanilla
to taste Cooking Oil
 
How To Make:
1. Mix all ingredients except oil
2. Oval shape, doing until the dough runs out
3. Heat oil and fry until cooked
4. Once cooked, remove and drain
6. Serve

Material A: 
• 300 gr Sugar 
• 3/4 tablespoon baking soda 
• the tip of a teaspoon fermipan 
• 500ml boiled water 

Material B: 
• 1/3 tbsp butter 
• 1/2 tbsp emulsifier 

Material C: 
• 1 kg cake flour (I use a high protein wheat)

How to make : 
1. Material A (except water) mix evenly, then given water, stirring until sugar is completely dissolved. 
2. Allow the first 15 minutes or so. 
3. Meanwhile, melt the material and, wait for it to cool. 
4. After 15 minutes, mix the material C (flour) to the material A, knead until smooth half. 
5. Enter the B material that has been melted, then knead again throughout the dough until smooth / not sticky. 
6. Let stand for 15 minutes. After 15 minutes of turning the dough by inverting the dough on the edge toward the middle. Ensure at first reversal of this dough is less sticky to the touch. 
7. Then let stand again for a while, about 15 minutes longer. Then back again, and the first store in plastic or sealed container for at least 2-3 hours. For cold storage should be much better. 
8. Once it can be directly processed, cut. One batter kira2 could be 25-30 pieces, depending on the size of the cut .. :) 
9. Actually, the most difficult is slaughtering. Different different hand pieces, and training should also be long. 
10. Method of intersection (in outline): 
• Sprinkle the pieces with flour table. Do not be too much, the important point average guess we would cut. Wear sieve flour if necessary. Open the dough, cut into 2 parts. Of half the dough that can be shared instantly thought into 15 small pieces. 
• Take a small piece, rounded up to be a perfect sphere (like the meatball), then milled with a rolling pin until thin bread properly. 
• O yes when he started to cut, be sure to heat the oil in a frying pan first, so that later when the finished cut can be directly deployed .. 
• Continue again. With rounded first, then after thinned him will be a large thin circle. If you want to direct fried, just enter the thin dough from the edge of the frying pan of hot oil right after. He will automatically ballooned because of the encouragement of hot oil. Do not forget when frying, always stir the oil in a frying pan by rotating in the same direction, so that no current can push for a large ballooned. Like a propeller, so why is this in Semarang called Bolang Baling :) 
• If you want to be content, when loaded before rounding / after cut into small pieces. 
• If you want to sow sesame, first sow wijennya after sprinkling flour, freshly milled dough on it.

Materials 
a. 125 grams of corn starch 
b. 1/4 tsp salt 
c. 100 grams of water 
d. 2 pieces of pandan leaves
e. 50 grams of sugar (for sprinkling) 
f. 75 grams grated coconut (for sprinkling) 
g. Red and green food coloring

How To Make:     
1. Steamed grated head, set aside.9ampur sago 50 grams to 100 grams of water, pandan leaf and 1/4 teaspoon salt, stir and cook until it becomes slurry / thickened.
    The rest of the corn starch / starch 75 grams, put little by little into the batter has thickened. Do it until the flour is up. For flour into three colors, white, red and green. 
2. Cenil elongated dough forms. Boil water, and boiled white color first, then float wait a while and then lift. After the white dough cooked, boiled red dough, after mature and final lift boiled dough green color.Cenil ripe, when lifted straight splash into the cold water
3. Drain cenil. Steamed grated coconut and mix with 1/4 teaspoon salt.Tata cenil in a plate, mix with grated coconut, stir well then sprinkle with sugar and stir back.Cenil ready to eat.

Material:
a. 1 kg of cassava,
b. peeled,
c. steamed,
d. puree
e. the oil for frying

Blend:
a. 1 tsp coriander
b. 4 cloves garlic
c. 1 teaspoon salt

How to make:
1. Mix cassava smooth and spices, knead until smooth.
2. Take a little dough, gyre to form a small mine. Form a ring.
3. Drying the dough in the hot sun until completely dry.
4. Heat oil, fry cassava klanting until dry and lightly browned. Remove and drain. Store in a jar.

Puto material Bamboo: 
a. 400 grams of dry rice flour 
b. 150 gr grated coconut
c. 125 grams of brown sugar, thin 1ris 
d. 300 ml water 
e. 1 teaspoon salt 
f. 2 lbr pandan leaves 
g. bamboo mold of 3-5 cm diameter.
h. Banana leaves just enough to the pedestal.

How to Make Puto Bamboo: 
1. Prepare a pot, boil water, put salt, pandan leaves, stir briefly, remove from heat, let stand until warm. 
2. Put the rice flour in a container, pour the warm pandan water gradually while stirring constantly with hands until well mixed and fine-grained, do until the water runs out. 
3. Prepare a coarse sieve, strain the batter earlier, instigation to form fine grains. 
4. Take a bamboo mold, put 1/2 batter, holes in the middle, put the slices of brown sugar, cover again hinga filled with flour dough, flatten. 
5. Feedback mold, save it on a baking sheet that has been given a mat of banana leaves. Repeat the pan can hold them.
6. Steamed over high heat for 10 minutes, remove from heat, remove the cake from the mold Putu. Repeat until the dough runs out.
7.  Serve Kue putu ripe with a sprinkling of grated coconut.

Materials
a. 2 packs of flour fried bananas ready to eat
b. 1 egg
c. 1/2 tsp vanilla
d. 100 ml liquid milk
e. 50 ml of water

How To Make:
1. mix all ingredients until blended until no grains of flour agglomerate
2. input mixture into pipping bag (plastic triangles) plastic tip scissors, cook over low heat telephone.
3. Before mature quickly roll the dough is poured earlier
4. cold wait and serve

 
Materials
a. 6 pieces of white bread
b. 100 ml liquid milk
c. 350 ml coconut milk
d. 25 gr flour
e. 25 g cornstarch
f. 75 g sugar
g. 1/2 teaspoon salt
h. 1/2 tsp milk pasta brand original larome use rhum
i. 250 gr young coconut meat
j. 50 g raisins
k. taste walnut
l. 1 pandan leaves
m. 4 whole chicken eggs.

How To Make:
1. Step Soak the bread in the milk liquid. Tata in aluminum foil box. Set aside  
2. Vla, boiled coconut milk, pandan leaves, cornstarch, flour, sugar and salt until thick and bubbling. Lift.
3. Add the eggs and milk larome. Stir well. Add coconut, raisins, and walnuts. Stir well.
4. Pour over bread.
5. Steam for 45 minutes over low heat until cooked.
6. Serve warm and cold can. suit one's taste.

Materials
a. 500 grams of taro
b. 100 grams sugar
c. pinch of salt
d. 2 drops of food coloring
 
How To Make:
1. peeled taro, steamed and crushed ..
2. sprinkle with sugar and salt while continuing stirring, then the dough into two. Which one give the food coloring, which one let white.
3. flat white dough on plastic width, then sprinkle more sugar dough that d give dye on it.
4. then roll out and cut into pieces. Done.

Materials
15 duck eggs
15 eggs,
800 grams of sugar
250 grams of margarine, melted
1 can of sweetened condensed milk gold
vanilla taste
 
How To Make:
1. Pour in the sugar bowl, duck eggs and chicken eggs, whipped with a low speed just until sugar is dissolved, can also use wisk,
2. Pour the milk, and vanilla, mix well,
3. Pour the melted margarine, stir,
4. Pour in pan 24x24 7cm high,
5. Baked in the oven before it has been heated, pour 150 ml of the batter, use fire up, until browned,
6. Remove from oven tap-tap of his bubble, so seterus her until the dough runs out,
7. If the dough is up again with fire roasted under 20 minutes.

Materials 
a. 10 tbsp Rice Flour 
b. 5 tablespoons Flour Chakra 
c. 2 cups water
d. 5 tablespoons warm water 
e. 1 tsp Fermipan 
f. 7 tablespoons brown sugar shaved 
g. 1/4 tsp salt 
h. 1/2 teaspoon cinnamon powder
i. 1 Btr Eggs in shake loose 
j. 10 tbsp grated young coconut 
k. 1 lbr Pandan Leaves 
l. 50 g Peanuts roasted and chopped

How To Make
1. Mix the rice flour and wheat
2. Boil; 2 cups water, brown sugar and pandan leaves to a boil, remove from heat and strain it, let it cool down
3. In another container; mixed fermipan and 5 tablespoons of warm water, stir and leave until frothy 
4. Then add brown sugar to boiling water and stir 
5. Then pour a little into the mixture of rice and wheat flour, stirring with a whisk, until blended, then enter the beaten eggs, stir, add the grated coconut, cinnamon powder and salt, stir well, then cover and let stand 1 hour
6. Then heat the mold with low heat (I use a cookie cutter pinch), then spread a little margarine and sprinkle with chopped peanuts, then pour 1 tablespoon of dough and sprinkle it with chopped peanuts, cook until half cooked, then behind and cook until mature 
7. So 35 seeds

Materials :
a. 500 grams of Cassava Soft (peeled)
b. 500 ml water
c. 200 grams of brown sugar
d. 100 grams of sugar
e. 1 sheet Pandan Leaves
f. Grated Coconut 1/2 grain (steamed)
 
How to make :
1. Boil water with brown sugar, granulated sugar and pandan leaves to boil. Kermudian strain. Refrigerate. 
2. Grated cassava grater shredded (grater with large holes; the banjo call 'shredded lettuce' ..).
3. Heat a steamer pot over medium heat. Meanwhile prepare molds plastic bowl, basting with oil.
4. Enter the grated cassava into molds, press-press a little spoon.
5. Steamed until cooked. Then lift and remove it from the mold.
6. Serve slada gumbili / shredded cassava with a sprinkling of grated coconut sauce, sugar and a splash of red.

Materials
a. 1 cup rice flour
b. 2 cups coconut milk from a coconut
c. 8 pieces Banana kepok
d. 150 ml coconut milk is concentrated
e. 1 cup sugar starfruit
f. 1/2 teaspoon salt
g. 1 tablespoon water whiting

How to make :
1. Peel bananas and cut in the split second of six. Boil the coconut milk until almost boiling, let it warm. Boil thick coconut milk.
2. Mix the rice flour, sugar, salt and lime. Tambahka milk slowly, stirring and dough becomes smooth.
3. Prepare the steamer and put the pan that has been oiled frying oil. Wait until boiling and steaming hot pan.
4. If the pan is hot pour 2/3 of batter into the pan and add the bananas, steamed it for at least 15 minutes. Then mix the dough that the rest of 1/3 with concentrated coconut milk that has been boiled,, stir.
5. If you already kurleb 15 minutes, pour the batter into the pan leftovers. Steamed again about 30 minutes or until cooked. Once cold cut the cake to taste. Ready to be served.

Materials
a. 50-75 grams of rice flour
b. 2 tablespoons brown sugar
c. 1/4 tsp salt
d. 200-250 ml coconut milk
e. pasta pandan
f. 1 pandan leaf



How To Make:
1. Stir well Rice flour, salt, and coconut milk.Then give pasta pandan, adukrata back.
     Fine comb palm sugar
2. put slices of brown sugar in the bottom Takir or ramekin, give rice flour dough fluidity,And steam about 20 minutes Until cooked. Note: after 10 minutes, put the dough on the flour pandan leaves.
3. Once cold, serve.

Materials
a .50 gr flour
b. 200 ml of sweetened condensed milk
c. 500 ml liquid milk
d. 100 gr sugar
e. 3 egg yolks
 
material 2
a. 100 g butter
b. 0.5 tsp Vanilli
c. 1 tablespoon Rum
d. 1 piece Coconut
e. topping
f. 0.5 tsp cinnamon
g. 250 grams of cheese
h. taste raisins


How To Make:
1. Mix all ingredients 1 (Yellow wrote in shake loose eggs, flour diluted with a little water), turn a small fire. Stir until thickened unidirectional
2. Put all ingredients 2 to material 1, stirring constantly until cooked. (Thick batter).
3. input mixture into molds, chill, put all the toppings to taste. then enter the refrigerator 1-2 hours ready to be eaten.

Material: 
a. 300 grams of cake flour 
b. 1/2 teaspoon baking powder 
c. 1/2 teaspoon salt 
d. 40 grams of margarine 
e. 1 egg 
f. 100 ml of ice water

Material contents: 
a. 250 grams of meat has in, cut 1,5x1,5 cm 
b. 3 tablespoons soy sauce 
c. 1/4 teaspoon salt 
d. 1/4 teaspoon ground pepper
e. 1/2 teaspoon nutmeg 
f. 3 point clove 
g. 2 cm ginger, crushed 
h. 500 ml water 
 
Spreads (stirring score): 
a. 1 egg yolk 
b. 1 teaspoon water

How to make: 
1. Content, saute ground spices and ginger until fragrant. Put the meat. Stir until the color changes. Enter soy sauce, cloves, salt, pepper, and nutmeg. Stir well. 
2. Pour water. Stir well. Cook until soft and pervasive. Lift. Set aside. 
3. Mix flour, baking powder, salt, margarine, and eggs. Pour ice water. Knead until smooth. Round it off. Let stand 30 minutes. For the skin into 3 parts. 
4. Take one piece of skin. Minced 1/2 cm thick. Round shape. Spoon content. Fold 2 parts. Press the edges with a fork. Rub the surface of the skin with spreads. 
5. Oven with fire below 180 degrees Celsius temperature 30 minutes until cooked. (Dn)
   Make it easy to make empanadas stew?For 3 pieces

Materials needed:
a. 300 grams of white glutinous rice flour
b. 100 grams of flour tangmien
c. 1 teaspoon salt
d. 200 ml water
e. 3 tablespoons vegetable oil
f. 2 leaves of banana
g. 5 suji leaves, squeeze the juice

Material contents:a. 50 grams of green beans, peeled, steamed, mashed
b. 100 ml thick coconut milk
c. 100 grams sugar
d. ½ tsp salt

How to make:
a. Combine flour, glutinous, tangmien, suji leaf extract, thanks, and water. Stir well.
b. Fill the dough with mashed green beans. Spherical shape and insert it into the mold.
c. Steamed and then spread with oil. lift
d. Give pedestal banana leaves. Serve.

Sweet sticky rice flour cakes Getas

Material :
a. white glutinous rice flour 200 gr
b. cooking oil 500 gr
c. 1 teaspoon fine salt
d. 100 gr rice flour
e. 250 gr grated coconut
f. 200 ml thick coconut milk

Ingredients to make Besta:
a. 150 gr granulated sugar
b. 80 ml water

How to Make Sweet Cake Getas:
1. Prepare a large or medium size wada
2. Then enter BERSA flour, glutinous rice flour, grated coconut and salt, mix well
3. Pour the coconut milk gradually while diuleni by hand until malleable 
4. Take the dough taste and round shape with a size according to taste
5. Fried dough that has a round in hot oil until cooked, remove drain and set aside for a moment
6. The next step is to make Besta by way of boiled sugar in boiling water, stirring, stirring until haired
7. Enter brittle cake into the boiling sugar, stirring until evenly
8. Turn off the heat and wait until dry and ready to be served