FOOD ON MY INTERNSHIP PLACE PART 10
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH
HOLLA FELLAS!!! Back again on "Food on my internship place" session. On this time, i still sharing the "jajanan pasar" dessert. Let's check it out.
1. Gemblong
History:
Gemblong is a kind of traditional food or traditional Indonesian cake which belongs to the market hawker group. Gemblong is made from white glutinous rice flour dough which is kneaded until smooth and rounded like a ball. Then the formed gemblong dough is round fried and after it is cold it is coated with a solution of palm sugar. In the area of East Java, gemblong is known as Getas. Although it has the same taste, Getas is made of black sticky rice, while gemblong is made of white sticky rice.
Sundanese, Javanese and Betawi people have long been familiar with this type of food. But it is not clear from the area where this pastry comes from. The naming of the pastry itself is still unknown where it came from. Some argue that the long name is taken because of its round and oval shape. Gemblong cake can be found in traditional markets and sold by traditional cake sellers. Making pastry cakes consists of ingredients that are commonly found in Indonesian markets, both traditional and modern markets. For the basic dough the ingredients used are sticky rice flour, starch, young coconut, coconut milk, margarine, and salt. The first thing to do is heat the coconut milk and mix it with sticky rice flour. After the coconut milk and sticky rice flour are mixed evenly, then starch, grated coconut, margarine, and salt are added. The base mixture is mixed until smooth and oval shaped and then fried until cooked. As for the coating mixture consists of palm sugar or brown sugar and granulated sugar. First of all, palm sugar and sugar is heated until it looks stringy. Then enter the dried rice cake into the sugar mixture, stirring until evenly distributed and dry.
Recipe:
200 gr glutinous rice flour
100 gr grated coconut
1/2 tsp salt
65 ml coconut milk
60 ml water
Gula merah
50 gr brown sugar
50 gr refine sugar
1 sheet pandan leaf
100 ml water
How to make:
1. Mix glutinous rice flour, salt, grated coconut and coconut milk untill mixwell.
2. Add the water carefully, untill the mixturer can be formed.
3. Mould the dough circle thin shape.
4. For the next, fry the dough that already moulded, with deep fry method.
5. For the brown sugar sauce: mix all ingredients and bring to boil.
6. When the sauce are boiled, add the gemblong that already fried and mix together.
Texture:
Gemblong have a sticky texture, from glutinous rice flour.
Colour:
For the colour, gemblong have a light brown colour from brown sugar sauce.
Taste:
gemblong have a unique taste, from the sticky dough mix together with caramelized brown sugar sauce.
2. Wajik
History:
Wajik is one of the various culinary riches in Indonesia. Wajik cake has several different names in each place. The name Wajik itself is more famous in the area of Central Java. Wajik cake in Sumatra is called pulut manis. Wajik from sticky rice are also referred to as Wajik ketan. Besides having different names, Indonesia also has various types of wajik. The best known Wajik is the sticky rice Wajik, which is a Wajik derived from sticky rice. Although Kue is widely known in Indonesia, this cake is also well-known in neighboring countries, so this cake is sometimes also recognized as a cake typical of neighboring Indonesia.
Wajk commonly known to the public are Wajik which come from sticky rice or wajik ketan. Sticky rice sticks made from glutinous rice steamed and then cooked with coconut milk mixture, and sugar until greasy and soft. The sugar used in this type of wajik is usually brown sugar. The brown sugar used will make the wajik become light brown to dark brown. After the wajik is removed from the processing site, the wajik will then be shaped or sliced according to the wishes of the maker. The usual form is the shape of a rhombus or parallelogram. The Javanese form of a rhombus or parallelogram is called a diamond form, therefore this cake is called wajik. wajik cake usually smells good because the processing uses pandan leaves.
Other types of sticky rice are brown and others have green colors and pink. The green color of the wajik cake comes from natural coloring, which is from suji leaf extract, while the pink color can be obtained from food coloring. wajik that are green and pink do not use brown sugar but use sugar.
Recipe:
- 500gr glutinous rice
- 200gr palm sugar
- 150gr coconut milk
- Pandan leaf
How to make:
1. For the first, steam the glutinous rice with normally method.
2. After the glutinous rice are steamed. Put on the sauce pan and add the coconut milk Carefully.
3. Add the palm sugar also and mix untill mixwell.
Texture:
Wajik have a firm texture when the temperature of wajik are down.
Colours:
For the colour, wajik have brown colour from palm sugar.
Taste:
For the taste wajik have a sweet and little savory taste from combination of palmsugar with coconut milk.
3. Katimus
History:
Katimus or Timus is a typical Sundanese snack made from a mixture of grated cassava, grated coconut and brown sugar (palm sugar or coconut sugar) which is shaped oval, wrapped in banana leaves and steamed. This food is usually served at tahlilan, mauludan and so on. In the areas of Central and East Java, this food is known as lemet. In Central and East Java, the thymus is a snack made from sweet potatoes and fried. While Sundanese and Betawi people refer to similar foods as sweet potato balls.
Recipe:
- 500 gr grated singkong
- 300 gr grated coconut
- 200 gr palm sugar
- a pinch of salt
- 100 ml coconut milk
How to make:
1. Mix all ingredients, and ground again when you want result more smooth with blender.
2. Put the mixturer, into a stainless mould and steam untill cooked.
Texture:
Katimus have a firm texture same like a wajik but not sticky.
Colour:
For the colour have katimus have a brown colour like wajik from palm sugar.
Taste:
Katimus have a unique sweet taste from combination of grated coconut and grated cassava and palm sugar.
HOLLA FELLAS!!! Back again on "Food on my internship place" session. On this time, i still sharing the "jajanan pasar" dessert. Let's check it out.
1. Gemblong
Gemblong is a kind of traditional food or traditional Indonesian cake which belongs to the market hawker group. Gemblong is made from white glutinous rice flour dough which is kneaded until smooth and rounded like a ball. Then the formed gemblong dough is round fried and after it is cold it is coated with a solution of palm sugar. In the area of East Java, gemblong is known as Getas. Although it has the same taste, Getas is made of black sticky rice, while gemblong is made of white sticky rice.
Sundanese, Javanese and Betawi people have long been familiar with this type of food. But it is not clear from the area where this pastry comes from. The naming of the pastry itself is still unknown where it came from. Some argue that the long name is taken because of its round and oval shape. Gemblong cake can be found in traditional markets and sold by traditional cake sellers. Making pastry cakes consists of ingredients that are commonly found in Indonesian markets, both traditional and modern markets. For the basic dough the ingredients used are sticky rice flour, starch, young coconut, coconut milk, margarine, and salt. The first thing to do is heat the coconut milk and mix it with sticky rice flour. After the coconut milk and sticky rice flour are mixed evenly, then starch, grated coconut, margarine, and salt are added. The base mixture is mixed until smooth and oval shaped and then fried until cooked. As for the coating mixture consists of palm sugar or brown sugar and granulated sugar. First of all, palm sugar and sugar is heated until it looks stringy. Then enter the dried rice cake into the sugar mixture, stirring until evenly distributed and dry.
Recipe:
200 gr glutinous rice flour
100 gr grated coconut
1/2 tsp salt
65 ml coconut milk
60 ml water
Gula merah
50 gr brown sugar
50 gr refine sugar
1 sheet pandan leaf
100 ml water
How to make:
1. Mix glutinous rice flour, salt, grated coconut and coconut milk untill mixwell.
2. Add the water carefully, untill the mixturer can be formed.
3. Mould the dough circle thin shape.
4. For the next, fry the dough that already moulded, with deep fry method.
5. For the brown sugar sauce: mix all ingredients and bring to boil.
6. When the sauce are boiled, add the gemblong that already fried and mix together.
Texture:
Gemblong have a sticky texture, from glutinous rice flour.
Colour:
For the colour, gemblong have a light brown colour from brown sugar sauce.
Taste:
gemblong have a unique taste, from the sticky dough mix together with caramelized brown sugar sauce.
2. Wajik
Wajik is one of the various culinary riches in Indonesia. Wajik cake has several different names in each place. The name Wajik itself is more famous in the area of Central Java. Wajik cake in Sumatra is called pulut manis. Wajik from sticky rice are also referred to as Wajik ketan. Besides having different names, Indonesia also has various types of wajik. The best known Wajik is the sticky rice Wajik, which is a Wajik derived from sticky rice. Although Kue is widely known in Indonesia, this cake is also well-known in neighboring countries, so this cake is sometimes also recognized as a cake typical of neighboring Indonesia.
Wajk commonly known to the public are Wajik which come from sticky rice or wajik ketan. Sticky rice sticks made from glutinous rice steamed and then cooked with coconut milk mixture, and sugar until greasy and soft. The sugar used in this type of wajik is usually brown sugar. The brown sugar used will make the wajik become light brown to dark brown. After the wajik is removed from the processing site, the wajik will then be shaped or sliced according to the wishes of the maker. The usual form is the shape of a rhombus or parallelogram. The Javanese form of a rhombus or parallelogram is called a diamond form, therefore this cake is called wajik. wajik cake usually smells good because the processing uses pandan leaves.
Other types of sticky rice are brown and others have green colors and pink. The green color of the wajik cake comes from natural coloring, which is from suji leaf extract, while the pink color can be obtained from food coloring. wajik that are green and pink do not use brown sugar but use sugar.
Recipe:
- 500gr glutinous rice
- 200gr palm sugar
- 150gr coconut milk
- Pandan leaf
How to make:
1. For the first, steam the glutinous rice with normally method.
2. After the glutinous rice are steamed. Put on the sauce pan and add the coconut milk Carefully.
3. Add the palm sugar also and mix untill mixwell.
Texture:
Wajik have a firm texture when the temperature of wajik are down.
Colours:
For the colour, wajik have brown colour from palm sugar.
Taste:
For the taste wajik have a sweet and little savory taste from combination of palmsugar with coconut milk.
3. Katimus
Katimus or Timus is a typical Sundanese snack made from a mixture of grated cassava, grated coconut and brown sugar (palm sugar or coconut sugar) which is shaped oval, wrapped in banana leaves and steamed. This food is usually served at tahlilan, mauludan and so on. In the areas of Central and East Java, this food is known as lemet. In Central and East Java, the thymus is a snack made from sweet potatoes and fried. While Sundanese and Betawi people refer to similar foods as sweet potato balls.
Recipe:
- 500 gr grated singkong
- 300 gr grated coconut
- 200 gr palm sugar
- a pinch of salt
- 100 ml coconut milk
How to make:
1. Mix all ingredients, and ground again when you want result more smooth with blender.
2. Put the mixturer, into a stainless mould and steam untill cooked.
Texture:
Katimus have a firm texture same like a wajik but not sticky.
Colour:
For the colour have katimus have a brown colour like wajik from palm sugar.
Taste:
Katimus have a unique sweet taste from combination of grated coconut and grated cassava and palm sugar.
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