Jakarta - In Indonesia kue-kue, sweet or savory snacks, are a familiar sight, found everywhere from food markets to star-studded events and grand weddings.
However, during colonial times, kue-kue were not considered appropriate food for well-heeled individuals and it appeared only in traditional circles. It was only about 50 years ago that kue-kue moved up the social ladder and began making appearances at more elaborate events.
Long ago, when Chinese traders set foot on Indonesia, they influenced the kue. The striking red kue ku was used by the Chinese as offerings to ancestors and, in time, became quite popular with the locals and was added to the local array of kue-kue. Another kue with Chinese overtones is the kue mangkok, made from fermented rice flour.
When the Spanish and Portuguese went eastwards to the Spice Islands, they longed for their empanadas and so emerged the panada, a delicious cake from North Sulawesi.
There are also kue-kue coming from the cold regions of the Netherlands. Initially called croquettes, from the French, the kroketten emerged in the Netherlands. The Indonesian version: the kroket, which is eaten with cabai rawit.
Needless to say there are numerous versions and adaptations of kue-kue but they usually include a base of cassava, sweet potato, mungbean flour, glutinous rice flour, rice flour and, on occasion, wheat flour.
Some kue-kue have very curious names like the lumpur surga, which means "heavenly mud", and puteri mandi -- "bathing beauty".
Here are a few recipes for some of the more traditional kue:
1. WINGKO BABAT
One of the most traditional kue-kue from East Java
INGREDIENTS:
500 g glutinous rice flour (supermarket, traditional market)
300 g granulated sugar
350 g grated fairly young coconut
1 tsp salt or to taste
1 tsp vanilla powder
3 Tbs water, 30 ml
1 hen`s egg, 50 g
1 Tbs cooking oil, to grease a flat cookie tin, 10 ml
Kertas minyak (oily paper), 20 x 30 cm (supermarket, traditional market)
METHOD:
1. Thoroughly mix granulated sugar, grated coconut, salt, vanilla powder and hen`s egg.
2. Add glutinous rice flour and mix thoroughly again, knead for a short while.
3. Line the flat cookie tin with oily paper and grease with oil.
4. Flatten the glutinous rice paste with a thickness of 2 cm on the cookie tin.
5. Preheat the oven on medium heat for about 10 minutes and then bake the wingko babat for 40 minutes until brownish and done.
Note: Instead of water one could use another two hen`s eggs.
Makes 30 pieces when cut into 4x4 cm pieces.
2. WAJIK
There are various kinds of regional wajik or wajit. This is the most common.
INGREDIENTS:
1 kg glutinous rice, soaked for 3 hours, drained
800 ml water to boil the glutinous rice
400 g gula Jawa (brown sugar)
1 tsp salt or to taste
2 screwpine leaves (each 20 cm)
200 g grated coconut, roasted or fried without oil
METHOD:
1. Steam the drained glutinous rice until half done.
2. Remove from steamer and boil the steamed glutinous rice with 800 ml water over low flame until water is absorbed.
3. Put in to the steamer and steam until tender.
4. Meanwhile boil the brown sugar, salt and screwpine leaves over low flame and continue until the sugar has a hairy consistency.
5. Add the roasted grated coconut and glutinous rice. Remove screwpine leaves from the rice.
6. Take a suitable flat cookie tin, cover with 30 x30 cm oily paper and flatten the wajik about 2 cm in height. Let cool and cut into suitable pieces.
Makes about 30 pieces depending on cuttings.
3. DADAR GULUNG
A rolled sweet omelette with a sweet grated coconut filling.
INGREDIENTS:
FILLING:
250 g young coconut, grated
400 g brown sugar
50 ml water
A screwpine leaf, 25 cm
A pinch of salt
WRAPPING
400 g thick coconut milk
50 g suji leaves
4 screwpine leaves, each 50 cm
200 g wheat flour, sifted
1 hen`s egg, beaten
5¬ tsp salt
1 Tbs oil, for greasing, 10 ml
METHOD:
1. To make the filling: Boil brown sugar, water and screwpine leaf until sugar is dissolved. Sieve.
2. Boil the sieved liquid again, season with salt. Lower flame and continue until liquid thickens.
3. Add grated coconut, mix well and continue until a rather dry consistency.
4. To make the wrapping: Grind suji and screwpine leaves, sieve the obtained liquid and mix with 400 ml thick coconut milk.
5. Add the mixed liquid gradually into the flour to make a smooth batter, add eggs and salt.
6. Take a 12 cm in diameter non stick frying and grease with some oil.
7. Heat the pan over medium heat and make a pancake of 3 Tbs batter. Continue until batter is finished.
8. Take an omelette and put 1 Tbs filling in center, and form into a roll.
Makes 25 rolled green dadar gulung.
4. NAGASARI SUSU
Banana in milk syrup
INGREDIENTS:
600 ml milk
A pinch of salt
150 g granulated sugar
2 tsp red colored gelatine powder
1 Tbs rose syrup
4 steamed ripe bananas, 200 g
Banana leaves, for wrapping
METHOD:
1. Mix milk, salt, sugar, gelatine powder and rose syrup. Let come to a boil over low flame while stirring until sugar is dissolved. Remove from flame.
2. Peel and slice bananas diagonally.
3. Take 1 piece of banana leaf, wrap into an envelope, but leave one side open. Pour in 2 Tbs gelatin mixture from Step 1 and add a banana slice. Wrap and let cool until set.
Makes 20 servings.
Source: www.thejakartapost.com (9 Oktober 2007)
