FOOD ON MY INTERNSHIP PLACE PART 9
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH
HEYYHOO GENGSS!!! Back again on Food on my internship place session. In here we will talk about food that i make on The westin jakarta. So let's check it out.
1. ONDE - ONDE
HISTORY:
Onde-onde is a kind of market snacks cake that is popular in Indonesia. This cake is very popular in the area of Mojokerto which is referred to as the city of onde-onde since the days of Majapahit. Onde-onde is also popular especially in Chinatown areas both in Indonesia and abroad. Onde-onde made from flour or sticky rice fried or boiled and the surface sprinkled / covered with sesame seeds. There are various variations, the best known of which are made from sticky rice flour and filled with green bean paste. Other variations are only made from wheat flour and given a color on the surface such as white, red, or green which is known as wheat dumplings, which are typical dumplings from Mojokerto city. In Indonesia dumplings are round, brown and sesame-coated. Inside are green beans or black sticky rice. Whereas in Padang the onde-onde is served in a round shape, green, springy, sprinkled with coconut, and inside it is liquid brown sugar.
RECIPE:
* SKIN
- 250 gr glutinous rice flour
- 25 gr sago flour
- 175 gr warm coconut milk
* FILLING
- 200 gr green bean without skin
- 150 gr refine sugar
- 50 gr coconut milk
How to make:
1. Skin : Mix all ingredients and knead the dough untill mix well.
2. Filling : Mix all ingredients and stir mixturer while pour the coconut milk carefully. After that, knead the mixture untill mixwell.
3. Moulding: Take the dough and make a small round, and then make a bowl shape for filling. Put the filling inside the dough and rounding again. After that, coat the dough with sesame seed.
4. Deep fry onde - onde with medium heat untill cooked.
Texture:
Onde - onde have a semi elastic texture from glutinous and sago flour.
Taste:
For the taste, onde - onde have a sweet and savory taste.
Colour:
Onde - onde have a light brown colour from cooking process with deep fry method.
2. KLEPON
HISTORY:
Klepon or kelepon is a kind of traditional Indonesian traditional cake or cake which belongs to the market snack group. This food is made from sticky rice flour which is shaped like small balls and filled with brown sugar and then boiled in boiling water. The cooked Klepon is then rolled over the grated coconut so that it is attached, so that the klepon appears to have grated coconut. Usually klepon is placed in a container made of banana leaves. In Sumatra and in Malaysia, klepon is called "onde-onde", while in Java and other parts of Indonesia snacks called Onde-onde are bebola rice flour containing green bean dough which is wrapped in sesame seeds. The mention of differences between Java and Sumatra-Malaysia is often the cause of errors and confusion in interpreting dumplings. Klepon is usually sold with getuk and cenil (also called cetil) as snacks in the morning or evening. The color of the telephone is usually white or green depending on taste. For klepon with green, you need to add coloring ingredients from suji leaves or pandan leaves.
RECIPE:
* SKIN
- 250 gr glutinous rice flour
- 50 gr rice flour
- 175 gr warm coconut milk
- 5 gr pandan paste
- 100 gr grated coconut
* FILLING
- 150 gr brown sugar
How to make:
1. Skin: Mix all ingredients and knead the dough untill mix well.
2. Moulding: Take the dough and make a small round, and then make a bowl shape for filling. Put the filling inside the dough and rounding again.
3. Boil the klepon until the dough are floating on surface of the water.
4. Coat the klepon with grated coconut
Texture:
Klepon have a semi elastic texture almost same with the onde but klepon have a moist texture because brown sugar has melted from boiling process.
Taste:
For the taste, klepon have a unique sweet taste from brown sugar and the others ingredients.
Colours:
For colour, actually klepon have 3 colour, white from grated coconut, green from skin and dark brown from brown sugar.
3. WINGKO BABAT
HISTORY:
Wingko or often called Wingko babat is a traditional Indonesian food. Wingko is a type of cake made from young coconut, glutinous rice flour and sugar. Wingko is very famous on the north coast of the island of Java. These cakes are often sold at train stations, bus stations or also in cake shops for family souvenirs. Wingko is usually round in shape, served warm and cut into small pieces. Wingko can be sold in large round shapes or also in the form of small cakes wrapped in paper. The combination of sugar and coconut makes this cake delicious. The price of this cake can vary depending on the place of sale and this Wingko brand. The most famous Wingko is made in Semarang. This caused many people to think that wingko also came from this city. Even so, wingko babat actually comes from Babat. This is a small area in Lamongan, East Java. Babat is the intersection of Bojonegoro, Jombang, Tuban, and SurabayaIn Babat, which is a small city compared to Semarang, Wingko has an important role for the economic growth of this region. There are many companies producing wingko that employs many people. The coconut used for wingko is taken from areas around this place. At present wingko is a famous food in Babat and Semarang with different brands and large ones being sold. Many Wingko who currently still use Chinese names.
RECIPE:
- 500 gr grated coconut
- 300 gr glutinous rice flour
- 250 gr refine sugar
- 200 ml warm coconut milk
- pinch of salt
How to make:
1. Mix the coconut milk with glutinous rice flour and refine sugar untill mixwel.
2. For the next, add grated coconut and mix again.
3. Heat the pan with medium heat, and put the mixturer.
4. Pan fry untill browning.
Texture:
Wingko babat have a firm texture from frying process and for the surface are crusty.
Colour:
For mixture colour, wingko babat have a white colour. After fry process, wingko babat have a brown texture.
Taste:
For the taste, wingko babat have a sweet and savory taste from combination of grated coconut, coconut milk and sugar.
HEYYHOO GENGSS!!! Back again on Food on my internship place session. In here we will talk about food that i make on The westin jakarta. So let's check it out.
1. ONDE - ONDE
Onde-onde is a kind of market snacks cake that is popular in Indonesia. This cake is very popular in the area of Mojokerto which is referred to as the city of onde-onde since the days of Majapahit. Onde-onde is also popular especially in Chinatown areas both in Indonesia and abroad. Onde-onde made from flour or sticky rice fried or boiled and the surface sprinkled / covered with sesame seeds. There are various variations, the best known of which are made from sticky rice flour and filled with green bean paste. Other variations are only made from wheat flour and given a color on the surface such as white, red, or green which is known as wheat dumplings, which are typical dumplings from Mojokerto city. In Indonesia dumplings are round, brown and sesame-coated. Inside are green beans or black sticky rice. Whereas in Padang the onde-onde is served in a round shape, green, springy, sprinkled with coconut, and inside it is liquid brown sugar.
RECIPE:
* SKIN
- 250 gr glutinous rice flour
- 25 gr sago flour
- 175 gr warm coconut milk
* FILLING
- 200 gr green bean without skin
- 150 gr refine sugar
- 50 gr coconut milk
How to make:
1. Skin : Mix all ingredients and knead the dough untill mix well.
2. Filling : Mix all ingredients and stir mixturer while pour the coconut milk carefully. After that, knead the mixture untill mixwell.
3. Moulding: Take the dough and make a small round, and then make a bowl shape for filling. Put the filling inside the dough and rounding again. After that, coat the dough with sesame seed.
4. Deep fry onde - onde with medium heat untill cooked.
Texture:
Onde - onde have a semi elastic texture from glutinous and sago flour.
Taste:
For the taste, onde - onde have a sweet and savory taste.
Colour:
Onde - onde have a light brown colour from cooking process with deep fry method.
2. KLEPON
Klepon or kelepon is a kind of traditional Indonesian traditional cake or cake which belongs to the market snack group. This food is made from sticky rice flour which is shaped like small balls and filled with brown sugar and then boiled in boiling water. The cooked Klepon is then rolled over the grated coconut so that it is attached, so that the klepon appears to have grated coconut. Usually klepon is placed in a container made of banana leaves. In Sumatra and in Malaysia, klepon is called "onde-onde", while in Java and other parts of Indonesia snacks called Onde-onde are bebola rice flour containing green bean dough which is wrapped in sesame seeds. The mention of differences between Java and Sumatra-Malaysia is often the cause of errors and confusion in interpreting dumplings. Klepon is usually sold with getuk and cenil (also called cetil) as snacks in the morning or evening. The color of the telephone is usually white or green depending on taste. For klepon with green, you need to add coloring ingredients from suji leaves or pandan leaves.
RECIPE:
* SKIN
- 250 gr glutinous rice flour
- 50 gr rice flour
- 175 gr warm coconut milk
- 5 gr pandan paste
- 100 gr grated coconut
* FILLING
- 150 gr brown sugar
How to make:
1. Skin: Mix all ingredients and knead the dough untill mix well.
2. Moulding: Take the dough and make a small round, and then make a bowl shape for filling. Put the filling inside the dough and rounding again.
3. Boil the klepon until the dough are floating on surface of the water.
4. Coat the klepon with grated coconut
Texture:
Klepon have a semi elastic texture almost same with the onde but klepon have a moist texture because brown sugar has melted from boiling process.
Taste:
For the taste, klepon have a unique sweet taste from brown sugar and the others ingredients.
Colours:
For colour, actually klepon have 3 colour, white from grated coconut, green from skin and dark brown from brown sugar.
3. WINGKO BABAT
Wingko or often called Wingko babat is a traditional Indonesian food. Wingko is a type of cake made from young coconut, glutinous rice flour and sugar. Wingko is very famous on the north coast of the island of Java. These cakes are often sold at train stations, bus stations or also in cake shops for family souvenirs. Wingko is usually round in shape, served warm and cut into small pieces. Wingko can be sold in large round shapes or also in the form of small cakes wrapped in paper. The combination of sugar and coconut makes this cake delicious. The price of this cake can vary depending on the place of sale and this Wingko brand. The most famous Wingko is made in Semarang. This caused many people to think that wingko also came from this city. Even so, wingko babat actually comes from Babat. This is a small area in Lamongan, East Java. Babat is the intersection of Bojonegoro, Jombang, Tuban, and SurabayaIn Babat, which is a small city compared to Semarang, Wingko has an important role for the economic growth of this region. There are many companies producing wingko that employs many people. The coconut used for wingko is taken from areas around this place. At present wingko is a famous food in Babat and Semarang with different brands and large ones being sold. Many Wingko who currently still use Chinese names.
RECIPE:
- 500 gr grated coconut
- 300 gr glutinous rice flour
- 250 gr refine sugar
- 200 ml warm coconut milk
- pinch of salt
How to make:
1. Mix the coconut milk with glutinous rice flour and refine sugar untill mixwel.
2. For the next, add grated coconut and mix again.
3. Heat the pan with medium heat, and put the mixturer.
4. Pan fry untill browning.
Texture:
Wingko babat have a firm texture from frying process and for the surface are crusty.
Colour:
For mixture colour, wingko babat have a white colour. After fry process, wingko babat have a brown texture.
Taste:
For the taste, wingko babat have a sweet and savory taste from combination of grated coconut, coconut milk and sugar.
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