Desserts and Cakes

[Dept of PMM Artists & things]

Wajik & Pancong
( Rice Flour Cake with Palm Sugar & Coconut Cake )

  
WAJIK ( Rice Flour Cake with Palm Sugar )

There are a couple of variations on this popular cake, which can be stored in the refrigerator for several days. It is normally served at room temperature, but can also be served warm topped with coconut milk. Another variation is to add ripe diced jackfruit (or substitute with sultanas) after the rice is partially cooked. #

1 cup gintinous white rice
1 cup water
1 pandan leaf
1/2 cup palm sugar syrup
1/4 cup thick coconut milk pinch of salt

Rinse rice very well under running water for 2 min- utes and soak for 4 hours. Rinse again until water becomes clear. Place rice, 1 cup of water and pandanleaf in rice cooker or steamer and cook for approximately 20 minutes, or until liquid has evaporated. Add palm sugar syrup, coconut milk and salt, and steam for 15 minutes. Spread rice evenly 2.5 cm (1 in) thick on tray and allow to cool to room temperature. Wet a sharp knife with warm water and cut into even squares to serve.

Helpful hints : To speed up the soaking process, pour boiling water over the rice and let stand for I hour. Drain, then add another lot of boiling water and soak for another 30 minutes. If you are using a steamer to cook the rice, line the bottom with a wet cloth to prevent the rice grains from falling through.

PANCONG ( Coconut Cake ) ##

There are a couple of variations on this popular cake, which can be stored in the refrigerator for several days. It is normally served at room temperature, but can also be served warm topped with coconut milk. Another variation is to add ripe diced jackfruit (or substitute with sultanas) after the rice is partially cooked. #

2 cups freshly grated coconut, or 1 1/2 cups desiccated coconut moistened with warm milk
1/3 cup glutinous rice flour
1/3 cup plain rice flour
1/4 cup white sugar
1/2 teaspoon salt

Combine all ingredients in a deep bowl and knead well for 3 minutes, until the dough is smooth and does not stick. Dust a cake tin with a little rice flour and press the dough into it. Bake in moderate oven (180°C/ 350 °F) for approximately 35 minutes, or until the top is golden brown.

[Dept of PMM Artists & things]

Jaja Batun Bedil
( Sticky Rice Cake in Brown Sugar Sauce )

  
The uninteresting appearance of this dessert belies its delightful flavour and creamy texture. ##

Dumplings:
1 cup glutinous rice flour
1/2 cup tapioca flour
3/4 cup water
1/4 teaspoon salt

Sauce :
3 cups water
1 cup coconut milk
1/3 cup palm sugar syrup
1 pandan leaf pinch of salt

Make dumplings first. Place rice and tapioca flour in deep mixing bowl and make a well in the centre. Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be too dry. Roll small dumplings 1 cm (1/2 in) in diameter. Bring 4 litres (8 cups) of water to boil. Add dumplings, bring back to the boil and simmer for 5 minutes. Drain and set dumplings aside. To make the sauce, combine water, coconut milk, palm sugar, pandan leaf, and pinch of salt in small stockpot. Bring to the boil. Add flour dumplings and simmer for 20 minutes. Cool and serve at room temperature.

Helpful hints : When preparing the dumplings, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the dump- lings are dry when shaped, they will be very tough after cooking.

[Dept of PMM Artists & things]

Bubuh Injin
( Black Rice Pudding )

  
It's hard to find a foreign visitor to Bali who does not fall in love with the wonderful nutty flavour and meltingly smooth texture of Black Rice Pudding, served with a swirl of creamy coconut milk on top. #

1 cup black glutinous rice
3/4 cup white glutinous rice
2 pandan leaves
5 cups water
1/2 cup palm sugar syrup
pinch of salt
1 1/2 cup freshly squeezed thick coconut milk

Rinse both lots of rice thoroughly for 2 minutes under running water. Drain. Put 5 cups water, both lots of rice andpandan leaf into heavy pan. Simmer over medium heat for approximately 40 minutes. Add palm. sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool. Serve at room temperature, topped with freshly squeezed coconut milk.

Helpful hints : As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to help preserve it for a few hours. A more effective alternative is to cook the coconut milk with I teaspoon of cornflour diluted in a little water; heat gently, stirring constantly, for a couple of minutes. This coconut sauce will keep overnight.
Milk made from instant powdered coconut will not turn rancid, although the flavour is not as good as fresh coconut milk.

[Dept of PMM Artists & things]

Godoh & Pisang Rai
( Fried Bananas & Boiled Bananas )

  
GODOH ( Fried Bananas )

Fried bananas are popular throughout Southeast Asia, where they are abundant and inexpensive. The slow flying technique used in this recipe ensures that the bananas remain crisp after cooking. #

1 cup rice flour
2/3 cup water
1/4 teaspoon salt
8 small finger bananas oil for frying

Place rice flour in deep mixing bowl. Make a well in the middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour). Peel bananas and cut in half lengthwise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy. This will take about 15 minutes. Remove bananas from oil, drain on paper napkins and dry well. Can be served with unti, here used as a dip.

PISANG RAI ( Boiled Bananas )

Follow same steps as for Godoh for the batter. Coat bananas generously. Bring 1.5 litres (6 cups) very lightly salted water to the boil with a pandan leaf. Add bananas and boil over very low heat for approximately 10 minutes. Drain on clean kitchen towel. Coat evenly with freshly grated coconut. #

Helpful hint : Add a pinch of salt to the grated coconut to help it remain fresh.

[Dept of PMM Artists & things]

Dadar
( Coconut Pancake )

  
These pancakes, with a sweet coconut filling known as unti, are a popular snack food and are sometimes eaten for breakfast. #

Pancakes:
100 g (3 1/2 oz) rice flour
2 tablespoons sugar
1/4 teaspoon salt
3 eggs
1 cup fresh coconut milk
2 tablespoons coconut oil

Filling:
1/2 cup palm sugar syrup
1 cup freshly grated coconut
1 pandan leaf

To make the pancakes, combine rice flour, sugar, salt, eggs, coconut milk and coconut oil in a deep mixing bowl. Stir well with whisk until all lumps dissolve. Strain through strainer. Batter should be very liquid in consistency. Heat non-stick pan over low fire. For each pancake, pour in 4 tablespoons of the batter and cook for about 2 minutes, until the top is just set. Turn the pancake over and cook a further minute. Repeat until all the batter is used up. Cool pancakes down to room temperature. To make the filling, combine sugar syrup and grated coconut and mix well. A.ddpondan leaf and fry over low heat in frying pan for 2 minutes, stirring continuously. Cool and use at room temperature. Place 1 tablespoon of coconut filling in centre of each pancake, fold at edge and roll tightly into tube shape.

Helpful hint : Both the pancakes and the filling can be made in advance and refrigerated; allow both to come to room temperature before filling.