FOOD ON MY INTERNSHIP PLACE PART 12
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH
HOLLA GENGSS!!! I'm back again for sharing about food terminology that i get on my internship place The Westin jakarta, which is the local dessert is hot item on all day dining restaurant At The westin jakarta.
1. TALAM UBI
HISTORY:
Talam cake is a type of traditional Indonesian snack food that is easily found everywhere in all regions of Indonesia. In the fasting month, talam cake is one of the fast-breaking menus that is quite popular. Traditional talam cakes are made with raw materials such as flour, rice flour, cassava flour (tapioca), flour or sago flour. These flour are included in the simple carbohydrate category which has a high glycemic index value.
RECIPE:
First layer:
- 60gr tapioca flour
- 50gr glutinous flour
- 120 gr refined sugar
- 2 gr salt
- 1 tsp corn starch
- 250 gr coconut milk
- 300 gr steamed sweet potato
Top layer:
- 50 gr tapioca flour
- 25 gr glutinous flour
- 10 gr refined sugar
- 15 gr corn starch
- 1 gr salt
- 1 gr vanilla essence
- 500gr coconut milk
How to make:
1. First layer : mix all ingredients and hand blender untill the texture is smooth. After that pipe into a mould, steam about 15 minutes.
2. Top layer : Mix all ingredients untill mix well and pipe to the top off first layer and steam about 10 minutes.
TEXTURE:
Talam ubi have a smooth texture from blend process from first step.
TASTE:
For the taste talam ubi have a sweet and savory taste for combination off all ingredients.
COLOUR:
Talam ubi have a based colour from the sweet potato that we use. when we use a purple sweet potato certainly the batter have a purple colour.
2. ONDE ONDE KETAWA
HISTORY:
According to Wikipedia, this cake originally originated from the country of China which then spread throughout the world including Indonesia.
In Indonesia, these cakes include traditional cakes that are timeless. Including the type of laughter, it tastes sweet sweet with a sprinkling of sesame outside. Well the critical point of this cake is the addition of baking powder that make this onde onde are bloom.
RECIPE:
- Tahini 60 gr
- margarine 60gr
- egg 2 pcs
- flour 300gr
- sugar 80 gr
- baking powder 6gr
- baking soda 1gr
- salt 1gr
How to make:
1. For the first, mix the tahini with margarine and sugar with paddle untill smooth.
2. When the texture is smooth add the egg slowly.
3. After that, add flour, baking powder, baking soda and salt and mix with manual technique untill the texture mixwell.
4. The next step, mould the dough into a round shape and slice crossed for make a bloom texture on the top.
5. After that, give a sesame seed and fry untill the golden brown.
TEXTURE:
Onde onde ketawa have a bloom texture on the top and crunchy texture on outside of the cake.
TASTE:
Onde onde ketawa have a unique savory texture from sesame paste.
COLOUR:
For colour onde onde ketawa have a golden brown texture from frying process.
3. PUTU AYU
HISTORY:
As the name, putu ayu cake comes from Java (middle - east). This traditional snack cake has a characteristic green color with grated young coconut on top that gives an attractive and delicious impression. Kue putu ayu is cooked by steaming. If you usually buy putu ayu cake in a traditional cake seller.
RECIPE:
-2pcs egg
-1/2 tsp tbm
-150 gr refined sugar
-200 gr flour
-1/2 tsp baking powder
-200 ml coconut milk
-1/4 tsp pandan paste
-1 gr salt
-200gr grated coconut
HOW TO MAKE:
1. For te first mix the sugar egg and tbm untill soft peak texture
2. After that add the flour, baking powder, salt, pandan paste and coconut milk slowly untill the texture mix well.
3. Add the grated coconut on mould and start pipe the batter.
4. The last step steam the cake about 20 minutes.
TEXTURE:
Putu ayu have a smooth texture, like a sponge.
TASTE:
Putu ayu have a unique sweet taste from combination of coconut milk and pandan paste.
COLOUR:
For the colour putu ayu have a light green colour from pandan paste.
HOLLA GENGSS!!! I'm back again for sharing about food terminology that i get on my internship place The Westin jakarta, which is the local dessert is hot item on all day dining restaurant At The westin jakarta.
1. TALAM UBI
Talam cake is a type of traditional Indonesian snack food that is easily found everywhere in all regions of Indonesia. In the fasting month, talam cake is one of the fast-breaking menus that is quite popular. Traditional talam cakes are made with raw materials such as flour, rice flour, cassava flour (tapioca), flour or sago flour. These flour are included in the simple carbohydrate category which has a high glycemic index value.
RECIPE:
First layer:
- 60gr tapioca flour
- 50gr glutinous flour
- 120 gr refined sugar
- 2 gr salt
- 1 tsp corn starch
- 250 gr coconut milk
- 300 gr steamed sweet potato
Top layer:
- 50 gr tapioca flour
- 25 gr glutinous flour
- 10 gr refined sugar
- 15 gr corn starch
- 1 gr salt
- 1 gr vanilla essence
- 500gr coconut milk
How to make:
1. First layer : mix all ingredients and hand blender untill the texture is smooth. After that pipe into a mould, steam about 15 minutes.
2. Top layer : Mix all ingredients untill mix well and pipe to the top off first layer and steam about 10 minutes.
TEXTURE:
Talam ubi have a smooth texture from blend process from first step.
TASTE:
For the taste talam ubi have a sweet and savory taste for combination off all ingredients.
COLOUR:
Talam ubi have a based colour from the sweet potato that we use. when we use a purple sweet potato certainly the batter have a purple colour.
2. ONDE ONDE KETAWA
According to Wikipedia, this cake originally originated from the country of China which then spread throughout the world including Indonesia.
In Indonesia, these cakes include traditional cakes that are timeless. Including the type of laughter, it tastes sweet sweet with a sprinkling of sesame outside. Well the critical point of this cake is the addition of baking powder that make this onde onde are bloom.
RECIPE:
- Tahini 60 gr
- margarine 60gr
- egg 2 pcs
- flour 300gr
- sugar 80 gr
- baking powder 6gr
- baking soda 1gr
- salt 1gr
How to make:
1. For the first, mix the tahini with margarine and sugar with paddle untill smooth.
2. When the texture is smooth add the egg slowly.
3. After that, add flour, baking powder, baking soda and salt and mix with manual technique untill the texture mixwell.
4. The next step, mould the dough into a round shape and slice crossed for make a bloom texture on the top.
5. After that, give a sesame seed and fry untill the golden brown.
TEXTURE:
Onde onde ketawa have a bloom texture on the top and crunchy texture on outside of the cake.
TASTE:
Onde onde ketawa have a unique savory texture from sesame paste.
COLOUR:
For colour onde onde ketawa have a golden brown texture from frying process.
3. PUTU AYU
As the name, putu ayu cake comes from Java (middle - east). This traditional snack cake has a characteristic green color with grated young coconut on top that gives an attractive and delicious impression. Kue putu ayu is cooked by steaming. If you usually buy putu ayu cake in a traditional cake seller.
RECIPE:
-2pcs egg
-1/2 tsp tbm
-150 gr refined sugar
-200 gr flour
-1/2 tsp baking powder
-200 ml coconut milk
-1/4 tsp pandan paste
-1 gr salt
-200gr grated coconut
HOW TO MAKE:
1. For te first mix the sugar egg and tbm untill soft peak texture
2. After that add the flour, baking powder, salt, pandan paste and coconut milk slowly untill the texture mix well.
3. Add the grated coconut on mould and start pipe the batter.
4. The last step steam the cake about 20 minutes.
TEXTURE:
Putu ayu have a smooth texture, like a sponge.
TASTE:
Putu ayu have a unique sweet taste from combination of coconut milk and pandan paste.
COLOUR:
For the colour putu ayu have a light green colour from pandan paste.
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